Spinach Artichoke Dip
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
4.61 out of 5 stars
(28)
Ingredients
10
- 8 oz package cream cheese, at room temperature
- 1/2 cup plain Greek yogurt*
- 8 oz frozen spinach, thawed and water squeezed out
- 14 oz artichoke hearts, drained and chopped
- 1 cup shredded fontina cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 1 cup shredded Parmesan cheese, divided
- 1/4 cup chopped basil
- Dash of crushed red pepper flakes
- Kosher salt and black pepper, to taste
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Preparation
Step 1
Preheat oven to 375 degrees F. Grease a 10-inch skillet or 8×8-inch baking dish with nonstick cooking spray and set aside.
Step 2
Using a stand mixer, beat the cream cheese until smooth. Add the Greek yogurt (see note if you want to use sour cream or mayonnaise) and beat until smooth.
Step 3
Stir in the spinach, artichoke hearts, ¾ cup fontina cheese, ¾ cup mozzarella cheese, and ½ cup Parmesan cheese, basil, crushed red pepper flakes, salt, and pepper. Stir until combined.
Step 4
Spread the mixture into the prepared pan. Top with remaining fontina, mozzarella, and Parmesan cheese.
Step 5
Bake for 20-25 minutes or until the cheese is melted and the top is golden brown.
Step 6
Serve the dip warm with toasted baguette slices.
Step 7
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Chef's notes
If you don’t care for Greek yogurt, you can use sour cream or ¼ cup sour cream and ¼ cup mayonnaise. Serve warm or at room temperature with crackers, bread, pita chips, tortillas chips, or cut up veggies.
