This creamy, flavorful Six Cheese Spinach Artichoke Dip is packed with a variety of cheeses, including mozzarella, Gruyère, Parmesan, and more. It’s a rich, indulgent baked dip that’s perfect for game day gatherings or holiday celebrations. The combination of fresh spinach and artichokes with a blend of cheeses creates a smooth, cheesy dip, finished with a perfectly crispy, toasty breadcrumb topping that adds the ideal crunch.
Why You Should Make This Six Cheese Spinach Artichoke Dip
- Perfect for Game Day: This baked spinach artichoke dip is a crowd-pleaser that pairs perfectly with chips, crackers, or toasted bread for easy snacking during the big game.
- Great for Holidays: The rich, creamy texture and the combination of six cheeses make this six cheese spinach artichoke dip ideal for festive gatherings, adding a special touch to any holiday spread.
- Loaded with Flavor: With six different cheeses, garlic, and crushed red pepper flakes, every bite is full of savory, cheesy goodness.
- Easy to Prepare: Using simple ingredients like jarred artichokes and fresh spinach, this appetizer recipe comes together quickly and is perfect for last-minute entertaining.
Ingredients
- Jarred Artichokes: Easily substitute with canned artichokes. Be sure to drain them well.
- Fresh Spinach: Use frozen spinach; just make sure to thaw it and squeeze out any excess water.
- Garlic: Garlic powder can be used in a pinch, though fresh garlic adds the best flavor.
- Crushed Red Pepper Flakes: Adjust heat levels by using cayenne pepper, or omitting for a milder dip.
- Whipped Cream Cheese: Regular cream cheese works just as well; soften it to make mixing easier.
- Cheeses: Use your favorite blend of cheeses.
- Sour Cream: Greek yogurt is a good substitute for a lighter option.
- Panko Breadcrumbs: Regular breadcrumbs or crushed crackers can be used for the topping.
How to Make Six Cheese Spinach Artichoke Dip
- Heat oven to 375°F (190°C).
- Start heating the olive oil in a pan. Add the minced garlic and crushed red pepper as it heats. Sauté for about a minute until fragrant.
- Add the spinach and cook until wilted, allowing it to release excess moisture.
- Stir in the cream cheese and let it fully melt into the spinach mixture.
- Once the cream cheese has melted, stir in the fresh mozzarella. Allow it to melt before adding the Gruyère.
- When the Gruyère has melted, stir in the fontina and Parmesan cheeses, making sure each cheese melts fully before adding the next.
- Fold in the artichokes and season with a pinch of salt and black pepper.
- Remove from heat and stir in the sour cream until well combined.
- Pour the mixture into a 10″ cast iron pan that has been coated with non-stick spray. Sprinkle the shredded mozzarella on top.
- Bake for 15 minutes, or until the dip is bubbly.
- Broil for a few minutes to brown the cheese on top.
- While the dip is baking, melt the butter in a separate pan. Add the breadcrumbs and toast them, stirring frequently to avoid burning.
- Stir in the fresh parsley and set the breadcrumbs aside.
- Once the spinach artichoke dip is out of the oven, sprinkle the toasted breadcrumbs on top before serving.
How to Serve and Store Spinach Artichoke Dip
- Serve the baked, six cheese spinach artichoke dip warm with chips, crackers, raw vegetables, or toasted bread for dipping.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, place the cheesy spinach artichoke dip in a microwave-safe dish and heat in 30-second intervals until warmed through.
Tips for Making Six Cheese Spinach Artichoke Dip
- Drain the Artichokes Well: Whether using jarred or canned artichokes, make sure to drain them thoroughly to avoid extra moisture in the dip. If using artichokes packed in oil, you can use the packing oil as a replacement for the olive oil (just be sure to taste first to ensure the flavor of the oil).
- Wilt the Spinach Completely: Cook the spinach until all excess moisture is drawn out, ensuring a creamy, non-watery texture.
- Frozen Spinach: If using frozen spinach, be sure to thaw properly and squeeze out excess moisture. No need to cook any further after you add to the sautéed garlic.
- Soften the Cream Cheese: If you’re using regular cream cheese, let it soften at room temperature before adding it to the pan to help it melt smoothly.
- Layer the Cheeses Gradually: Add each cheese one at a time, allowing each to fully melt before adding the next for a smooth, creamy consistency.
- Toast Breadcrumbs Carefully: Keep an eye on the breadcrumbs as they toast to avoid burning. Stir frequently for an even golden color.
- Broil for Extra Crispiness: Broiling the spinach artichoke dip for a few minutes after baking will give the cheese a golden, bubbly finish.
- Serve Hot: This Six Cheese Spinach Artichoke Dip is best served right out of the oven while the cheeses are melted and gooey.
- Customize the Heat: Adjust the amount of crushed red pepper to suit your spice preference—more for heat lovers, less for a milder flavor.
- Accompaniments: This baked spinach artichoke dip can be served with crackers, toasty bread, tortilla chips and/or raw vegetables.
More Baked Dips to Love
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Six Cheese Spinach Artichoke Dip
- Total Time: 30 minutes
- Yield: 10 to 12 servings 1x
Description
This creamy, Six Cheese Spinach Artichoke Dip is a rich, indulgent dip that’s perfect for game day gatherings or holiday celebrations.
Ingredients
- 3/4 cup jarred artichokes, drained and chopped
- 10 ounces fresh baby spinach
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces whipped cream cheese
- 4 ounces fresh mozzarella, torn into pieces
- 1/3 cup shredded Gruyère cheese
- 1/3 cup shredded fontina cheese
- 1/3 cup Parmesan cheese, freshly grated
- Pinch of salt
- 1 teaspoon black pepper
- 2 tablespoons sour cream
- 1/2 cup shredded mozzarella cheese (for topping)
For the breadcrumb topping:
- 2 tablespoons butter
- 3/4 cup Panko breadcrumbs
- 1 teaspoon fresh chopped parsley
For serving:
- Chips, crackers, raw vegetables and/or toasted bread
Instructions
- Heat oven to 375°F (190°C).
- Start heating the olive oil in a pan. Add the minced garlic and crushed red pepper as it heats. Sauté for about a minute until fragrant.
- Add the spinach and cook until wilted, allowing it to release excess moisture.
- Stir in the cream cheese and let it fully melt into the spinach mixture.
- Once the cream cheese has melted, stir in the fresh mozzarella. Allow it to melt before adding the Gruyère.
- When the Gruyère has melted, stir in the fontina and Parmesan cheeses, making sure each cheese melts fully before adding the next.
- Fold in the artichokes and season with a pinch of salt and black pepper.
- Remove from heat and stir in the sour cream until well combined.
- Taste for salt.
- Pour the mixture into a 10″ cast iron pan that has been coated with non-stick spray. Sprinkle the shredded mozzarella on top.
- Bake for 15 minutes, or until the dip is bubbly.
- Broil for a few minutes to brown the cheese on top.
- While the dip is baking, melt the butter in a separate pan. Add the breadcrumbs and toast them, stirring frequently to avoid burning.
- Stir in the fresh parsley and set the breadcrumbs aside.
- Once the dip is out of the oven, sprinkle the toasted breadcrumbs on top before serving.
- Serve with crackers, tortilla chips and/or toasty bread.
- ENJOY!
Notes
- Whether using jarred or canned artichokes, make sure to drain them thoroughly to avoid extra moisture in the dip.
- Cook the spinach until all excess moisture is drawn out, ensuring a creamy, non-watery texture.
- If you’re using regular cream cheese, let it soften at room temperature before adding it to the pan to help it melt smoothly.
- Add each cheese one at a time, allowing each to fully melt before adding the next for a smooth, creamy consistency.
- Keep an eye on the breadcrumbs as they toast to avoid burning. Stir frequently for an even golden color.
- Broiling the dip for a few minutes after baking will give the cheese a golden, bubbly finish.
- This dip is best served right out of the oven while the cheeses are melted and gooey.
- Adjust the amount of crushed red pepper to suit your spice preference—more for heat lovers, less for a milder flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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