Save A warm, creamy dip featuring spinach, artichoke hearts, and a blend of cheeses, perfect for winter gatherings. Served with toasted baguette slices for dipping.
I first served this dip at a family gathering and everyone loved its rich flavor and creamy texture.
Ingredients
- Artichoke hearts: 1 (400 g / 14 oz) can, drained and chopped
- Frozen spinach: 150 g (5 oz), thawed and well-drained
- Garlic: 2 cloves, minced
- Cream cheese: 225 g (8 oz), softened
- Sour cream: 120 g (1/2 cup)
- Mayonnaise: 60 g (1/4 cup)
- Mozzarella cheese: 100 g (1 cup), grated
- Parmesan cheese: 50 g (1/2 cup), grated
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp, freshly ground
- Red pepper flakes: 1/4 tsp, crushed, optional
- Baguette: 1, sliced into 1 cm (1/2 inch) rounds
- Olive oil: 2 tbsp
Instructions
- Preheat oven:
- Preheat your oven to 190°C (375°F)
- Mix base:
- In a large mixing bowl combine the cream cheese sour cream and mayonnaise Mix until smooth
- Add ingredients:
- Add the mozzarella Parmesan garlic spinach artichoke hearts salt pepper and red pepper flakes (if using) Stir until thoroughly combined
- Prepare baking dish:
- Transfer the mixture to a medium baking dish and spread evenly
- Bake:
- Bake for 2025 minutes or until the dip is bubbly and lightly golden on top
- Prepare baguette:
- While the dip bakes arrange baguette slices on a baking sheet Brush lightly with olive oil
- Toast baguette:
- Toast the baguette slices in the oven for 810 minutes or until crisp and golden
- Serve:
- Serve the warm dip immediately with the toasted baguette slices
Save This recipe always brings my family together, especially during cozy weekend gatherings.
Serving Suggestions
Serve with sliced baguette or fresh vegetable crudités for variety and added texture.
Variations
Try adding chopped sun-dried tomatoes or smoked paprika for extra flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.
Save This dip is the perfect warm appetizer to share at any gathering.
Recipe Questions
- → What type of spinach is best to use?
Frozen spinach that's thoroughly thawed and drained works well to prevent excess moisture in the mixture.
- → Can I substitute the cheeses?
Mozzarella and Parmesan provide creamy texture and sharpness, but you can try fontina or gouda for variations.
- → How should baguette slices be prepared?
Slice baguette into rounds, brush with olive oil, and toast until crisp and golden for an ideal dipping base.
- → Is it possible to add extra flavor?
Yes, adding sun-dried tomatoes or a pinch of smoked paprika enhances depth without overpowering the dish.
- → Can this be prepared in advance?
Yes, prepare the dip mixture and refrigerate before baking. Toast the bread just before serving for best texture.