Description
A rich and creamy Extra Cheesy Spinach Artichoke Dip that can be enjoyed hot or cold. This versatile dip blends cream cheese, sour cream, mayonnaise, fresh spinach, artichokes, and a trio of cheeses with zesty lemon and herbs. Perfect for parties, it can be baked, heated in a crock pot, or served chilled alongside baguette slices, chips, or fresh veggies.
Ingredients
Scale
Cheese Mixture
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup parmesan cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup mozzarella cheese (for topping)
- 2 tablespoons milk (optional, for desired consistency)
Vegetables & Seasonings
- 6 ounces spinach (fresh or frozen, drained and chopped)
- 1 14-ounce can artichoke hearts, drained and chopped
- 2 cloves garlic, smashed and minced
- 1/4 teaspoon lemon zest (from half a lemon)
- 1 tablespoon lemon juice
- 1/8 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon dried dill
- 1 teaspoon dried parsley
Bread
- 1 16-ounce baguette, sliced into about 40 slices
- 3 tablespoons olive oil (for brushing on bread)
- Salt and pepper (to season bread)
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) if you plan to serve the dip warm by baking.
- Soften cream cheese: Place 8 ounces cream cheese in a microwave-safe bowl and heat in 30-second increments, stirring between each until the cream cheese is mostly soft but not melted.
- Mix base ingredients: Add sour cream, mayonnaise, minced garlic, lemon zest, lemon juice, cayenne pepper, kosher salt, black pepper, onion powder, dill, and parsley to the softened cream cheese. Stir thoroughly.
- Add cheeses: Incorporate the shredded parmesan and mozzarella cheeses into the mixture, then taste and adjust seasonings as needed.
- Prepare spinach: If using frozen spinach, thaw completely, squeeze out excess liquid. If fresh, chop and sauté in 1 teaspoon olive oil over medium heat for 1-2 minutes until wilted, then cool and squeeze out excess liquid. Add the spinach to the cheese mixture.
- Prepare artichokes: Drain and chop the artichoke hearts, then add them to the cheese mixture.
- Adjust consistency: Stir everything together and add milk if you’d like a softer, creamier texture.
- Serve cold option: Cover and refrigerate the dip for at least 30 minutes to allow flavors to meld. Serve chilled with bread, fresh veggies, or chips.
- Bake in oven: Transfer the dip to a 2-quart baking dish, level the surface, and sprinkle with 1/2 cup shredded mozzarella. Bake at 350°F for 20-25 minutes until the top is lightly browned. Serve immediately.
- Heat in crock pot: Pour the mixture into a crock pot, spread evenly, and top with 1/2 cup mozzarella. Cook on low for 2-3 hours or high for 1.5-2 hours, adding milk if drying out. Keep warm for serving.
- Prepare baguette slices: Slice baguette thinly and arrange on a baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper. Bake at 450°F for about 5 minutes until golden and crispy, flipping once for even toasting.
- Serving suggestions: Serve the dip with toasted baguette slices, crackers, pita chips, or fresh vegetables like broccoli, carrots, cucumbers, peppers, and cherry tomatoes.
Notes
- Frozen spinach should be fully thawed and well-drained to avoid excess moisture in the dip.
- Fresh spinach must be sautéed and drained to prevent sogginess.
- The dip can be made 24 to 48 hours in advance and refrigerated for better flavor development.
- Adjust salt and spices according to taste and dietary preferences.
- If the crock pot dip gets too dry, add milk 1 tablespoon at a time to retain creaminess.
- Pre-shredded cheese may contain anti-caking agents but is convenient for this recipe.
- For a spicier kick, you can increase the cayenne pepper slightly, but the original amount is mild.
- Baguette slices can be swapped with crackers or veggie sticks depending on your preference.
