Warm Spinach-Artichoke Dip

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Filled with four kinds of cheese and plenty of tender artichoke hearts, this dip is creamy with a crisp, golden top. Be sure to drain the thawed frozen spinach well to avoid excess water, which can break the cheese sauce.

By
Betsy Andrews
Photo of Betsy Andrews
Betsy Andrews

Betsy Andrews is an award-winning journalist with more than two decades of experience covering food, drink, and travel. She is also a poet. Her books include New Jersey and The Bottom.

Expertise: food, wine, spirits, environment, adventure.

Experience: Betsy Andrews writes for publications including Travel & Leisure, Condé Nast Traveler, the Wall Street Journal, Food & Wine, Eating Well, SevenFifty Daily, VinePair, Plate, Pix's The Drop, Liquor.com, and others. She is a contributing editor for Food & Wine, Eating Well, and SevenFifty Daily; a former editor at large for Organic Life; a former senior editor for Zagat; and the former executive editor for Saveur. Betsy created Food & Wine's first-ever blog, "On the Line in New Orleans." She is a recipient of the 2021 Thomas Lowell Award in Culinary Travel Writing and is a James Beard award and IACP award nominee.

Food & Wine's Editorial Guidelines
Updated on December 1, 2019
Warm Spinach-Artichoke Dip Recipe
Photo: Justin Walker
Active Time:
15 mins
Total Time:
40 mins
Yield:
10
Cook Mode (Keep screen awake)

Ingredients

  • 6 ounces cream cheese, softened

  • 3 ounces Gouda cheese, grated (about 3/4 cup)

  • 2 ounces low-moisture part-skim mozzarella cheese, shredded (about 1/2 cup)

  • 1 cup chopped thawed frozen spinach, drained well

  • 3/4 cup chopped thawed frozen artichoke hearts

  • 1/4 cup chopped scallions (from 3 scallions)

  • 1/4 cup mayonnaise

  • 1 teaspoon finely chopped garlic (from 1 garlic clove)

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon cayenne pepper

  • 1 ounce Parmesan cheese, grated (about 1/4 cup)

  • Crostini or tortilla chips

Directions

  1. Preheat oven to 400°F. Stir together cream cheese, Gouda, mozzarella, spinach, artichoke hearts, scallions, mayonnaise, garlic, salt, and cayenne pepper in a medium bowl until smooth. Spoon into a 1-quart baking dish; sprinkle top evenly with Parmesan. Bake in preheated oven until browned and bubby, about 25 minutes. Serve with crostini or tortilla chips.

Originally appeared: December 2019

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