Save to Pinterest A warm, creamy dip featuring spinach, artichoke hearts, and a blend of cheeses, perfect for winter gatherings. Served with toasted baguette slices for dipping.
This dip has been a family favorite at every holiday party I host. Everyone always asks for the recipe and comes back for seconds.
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
- Freshly ground black pepper: 1/4 tsp
- Crushed red pepper flakes: 1/4 tsp (optional)
- Baguette: 1, sliced into 1 cm (1/2 inch) rounds
- Olive oil: 2 tbsp
Instructions
- Step 1:
- Preheat your oven to 190°C (375°F).
- Step 2:
- In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth.
- Step 3:
- Add the mozzarella, Parmesan, garlic, spinach, artichoke hearts, salt, pepper, and red pepper flakes (if using). Stir until thoroughly combined.
- Step 4:
- Transfer the mixture to a medium baking dish and spread evenly.
- Step 5:
- Bake for 20 25 minutes, or until the dip is bubbly and lightly golden on top.
- Step 6:
- While the dip bakes, arrange baguette slices on a baking sheet. Brush lightly with olive oil.
- Step 7:
- Toast the baguette slices in the oven for 8 10 minutes, or until crisp and golden.
- Step 8:
- Serve the warm dip immediately with the toasted baguette slices.
Save to Pinterest This dip always brings everyone around the table, sharing stories and laughter as they enjoy the warm, cheesy goodness together.
Notes
For extra flavor, add 1/4 cup chopped sun-dried tomatoes or a pinch of smoked paprika. Serve with crudité (carrot celery or bell pepper sticks) for a gluten-free option. Pairs well with a crisp white wine such as Sauvignon Blanc.
Required Tools
Mixing bowls, baking dish (approx 20 cm 8 inch), baking sheet, chef's knife, cutting board, spoon or spatula, pastry brush
Allergen Information
Contains Milk (cheese, cream cheese, sour cream), Eggs (mayonnaise), Wheat (baguette). May contain traces of soy or nuts depending on brand ingredients. Double-check ingredient labels for allergens if unsure.
Save to Pinterest Enjoy this creamy dip as the perfect appetizer to warm up any winter gathering.
Common Recipe Questions
- → How can I make the dip spicier?
Incorporate crushed red pepper flakes or a pinch of smoked paprika into the mixture before baking to add a gentle heat.
- → What is the best way to prepare the baguette slices?
Brush the baguette rounds lightly with olive oil and toast them in the oven at 190°C (375°F) for 8–10 minutes until crisp and golden.
- → Can I make this dish ahead of time?
Yes, assemble the mixture and refrigerate it. Bake shortly before serving to enjoy it warm and bubbly.
- → Are there alternatives to the cheeses used?
Substitute mozzarella with provolone or Monterey Jack and Parmesan with Asiago for a different flavor profile.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.