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A cast iron pan filled with baked, creamy six cheese spinach artichoke dip that has a toasty breadcrumb topping. I am holding a long cracker that has been dipped in the middle and has the dip on top of the cracker and the cheese is pulling down.

Six Cheese Spinach Artichoke Dip


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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

  1. Heat oven to 375°F (190°C).
  2. 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.
  3. Add the spinach and cook until wilted, allowing it to release excess moisture.
  4. Stir in the cream cheese and let it fully melt into the spinach mixture.
  5. Once the cream cheese has melted, stir in the fresh mozzarella. Allow it to melt before adding the Gruyère.
  6. When the Gruyère has melted, stir in the fontina and Parmesan cheeses, making sure each cheese melts fully before adding the next.
  7. Fold in the artichokes and season with a pinch of salt and black pepper.
  8. Remove from heat and stir in the sour cream until well combined.
  9. Taste for salt.
  10. Pour the mixture into a 10″ cast iron pan that has been coated with non-stick spray. Sprinkle the shredded mozzarella on top.
  11. Bake for 15 minutes, or until the dip is bubbly.
  12. Broil for a few minutes to brown the cheese on top.
  13. While the dip is baking, melt the butter in a separate pan. Add the breadcrumbs and toast them, stirring frequently to avoid burning.
  14. Stir in the fresh parsley and set the breadcrumbs aside.
  15. Once the dip is out of the oven, sprinkle the toasted breadcrumbs on top before serving.
  16. Serve with crackers, tortilla chips and/or toasty bread.
  17. 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