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Spinach Artichoke Cheese Dip

Ingredients

Directions

  1. Preheat oven to 375°F with the rack in the middle position.
  2. Place cream cheese, sour cream and mayonnaise into a medium-sized bowl and stir together.
  3. Add artichokes, shallot, garlic, spinach and olives, if using. Add mozzarella, Swiss, salt and cayenne. Stir everything together until well combined.
  4. Transfer to baking dish. Sprinkle top with Parmesan.
  5. Place baking dish onto parchment-lined baking sheet in case it bubbles over. Transfer to oven and bake for 40 minutes until bubbly or longer for a golden crispy-crusted top.
  6. Cool for 5 minutes before serving with suggested accompaniments.
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Spinach Artichoke Cheese Dip

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Chopped spinach and artichoke blended with garlic and shallot, baked with Parmesan, Swiss, mozzarella and cream cheeses…

  • clock icon
    50 MIN
  • 8 SERVINGS
Spinach Artichoke Cheese Dip fresh out of the oven

Time for the creamiest, cheesiest SPINACH ARTICHOKE CHEESE DIP out there!

Carol and I were chatting a few months back about how much we’ve been enjoying the chance to just kick back and relax with family and friends. Whether we’re all together or in our respective cottages, there’s just something about lighting the fire and getting cozy under a blanket to watch the game, a new drama series or just chatting for a bit. It was during that discussion that Carol said, “You know, we really do need to post that SPINACH ARTICHOKE CHEESE DIP you made us last fall.

I was like, “You mean the one that’s really creamy and cheesy and gets all bubbly when it bakes? The one you can serve with crackers, slices of crusty bread and assorted veggies?” 

“That’s the one, but didn’t you add green olives to it last minute? Don’t add olives Nik; kids don’t like ‘em!” In the end, I couldn’t help but include them – but I’m leaving that up to you. Ready to give this perfect snack food a try?

Here’s how to make our SPINACH ARTICHOKE CHEESE DIP, with or without olives, lol!

Ingredients for the Spinach Artichoke Cheese Dip

DIP IN

Although there are a number of ingredients used to make this super tasty homemade dip, not a single one is difficult to track down. That said, please do try to find and use the best quality of each. If an organic variety of frozen spinach is available, use it. If you can snag better quality cheeses, pick them up. The best ingredients always yield superior flavours.

Mozzarella, Swiss, Parmesan and cream cheeses

CHEESY

We knew from the outset that this hot dip recipe needed to be extra cheesy. We selected four distinct cheeses that each contribute to the “wows” you’ll hear when folks dip in. The cream cheese acts as the main binding agent that keeps everything together after the dish has baked. The Swiss cheese gives it a welcome nuttiness while the mozzarella delivers those long, stretchy strings. The Parmesan adds a bit of saltiness but also finishes the top of the dip. Smile, because we said cheese for good reason.

Garlic, artichokes, spinach, olives and shallot

BIG FLAVOURS

The addition of the spinach, artichoke, garlic, shallot and olives (if you use them) will get your taste buds jumping. This classic mix of big flavours doesn’t disappoint; we actually give this recipe extra points for just how perfect the mix is. The flavour balance is really pleasing.

Everything ready to be stirred together

MIX IT UP

Mixing the prepared ingredients in a large bowl before transferring to a baking dish is easy enough, but please don’t rush it. If there’s ever been a direction to stir everything together until well combined, this time we really mean it. Just envision your first taste after adding a dollop of our SPINACH ARTICHOKE CHEESE DIP to a cracker or toast. You’re expecting all the flavours in the first bite and that will only happen if you stirred it up well. 

The dip sprinkled with Parmesan

EASY BAKE

We used a fancy copper skillet to bake off our hot dip but feel free to use anything from a small casserole dish, oven-safe bowl, medium-sized cast iron skillet or even a pie plate. Baking this off is super simple and the aromas that fill your kitchen are heavenly too!

Spinach Artichoke Cheese Dip fresh out of the oven

SERVE WITH

We mentioned at the outset how easy this creamy, cheesy dip is to enjoy, especially if you send it out with nothing more than sliced baguette, assorted crackers and veggie sticks. That said, we just so happened to enjoy it last time with a few additional delicious dishes we hope you try.

Spinach Artichoke Cheese Dip

This dip works really well with our LEMON GARLIC BUTTER SHRIMP, our MINI ROAST BEEF or SMOKED SALMON MINI TARTS. Set aside a tiny bit of time in the kitchen, pull all three together and the next thing you know, you’ll have a happy bunch of chilled party people on your hands enjoying everything. Sounds like a plan!

Party Snacks

Enjoy our SPINACH ARTICHOKE CHEESE DIP! It’s a wonderful treat!

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Spinach Artichoke Cheese Dip

WATCTV

Products used in this recipe

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Spinach Artichoke Cheese Dip

Ingredients

  • 1 8oz. package cream cheese, room temperature
  • 1 250g package of frozen spinach, defrosted, well drained and chopped
  • 1 shallot, finely diced
  • 2 cloves garlic, roughly chopped
  • ¼ cup sliced green olives, chopped (optional)
  • 1 cup marinated artichokes, chopped
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 cup grated Swiss cheese
  • 1 cup grated mozzarella
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • ½ cup grated Parmesan
  • For serving:
  • Sliced baguette or crusty bread, crackers or fresh vegetable sticks

Directions

  1. Preheat oven to 375°F with the rack in the middle position.
  2. Place cream cheese, sour cream and mayonnaise into a medium-sized bowl and stir together.
  3. Add artichokes, shallot, garlic, spinach and olives, if using. Add mozzarella, Swiss, salt and cayenne. Stir everything together until well combined.
  4. Transfer to baking dish. Sprinkle top with Parmesan.
  5. Place baking dish onto parchment-lined baking sheet in case it bubbles over. Transfer to oven and bake for 40 minutes until bubbly or longer for a golden crispy-crusted top.
  6. Cool for 5 minutes before serving with suggested accompaniments.

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