Description
This creamy, Six Cheese Spinach Artichoke Dip is a rich, indulgent dip that’s perfect for game day gatherings or holiday celebrations.
Ingredients
Scale
- 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
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