Spinach Artichoke Dip with Six Cheeses
A creamy baked spinach-artichoke dip made with six cheeses—cream cheese, Parmigiano Reggiano, Italian 4-cheese blend, mozzarella, and more—served hot from the oven.
Equipment
- Oven
- 2-quart baking dish or 8-inch pan
- Cooking spray
- Fine-Mesh Sieve
- Kitchen Towel
- Mixing Bowl
- hand mixer or stand mixer (paddle attachment)
- wooden spoon or rubber spatula
- broiler (optional)
Ingredients
Ingredients
- 16 ouncesblock-style cream cheese room temperature
- 2 cupscoarsely chopped artichoke hearts*
- 10 ouncesfrozen chopped spinach
- 1/2 cupmayonnaise
- 1/2 cupgrated Parmigiano Reggiano
- 1/2 cupItalian 4-Cheese Shred**
- 2 clovesgarlic finely minced
- 1/2 teaspoongarlic salt
- 2 tablespoonsfresh basil chopped
- 1/2 cupshredded mozzarella
- Salt and pepper to taste
Instructions
Instructions
- Preheat oven to 350°F. Lightly coat a 2‑quart baking dish (or an 8‑inch pan) with cooking spray and set the dish aside.
- Cook the frozen chopped spinach (10 ounces) according to the package directions. Drain very well—either press in a fine‑mesh sieve or place in a clean kitchen towel and squeeze out as much liquid as possible. Transfer the drained spinach to a bowl and set aside.
- Cut the 16 ounces block‑style cream cheese (room temperature) into chunks to make mixing easier.
- In a large bowl, use a hand mixer (or a stand mixer with the paddle attachment) to beat the cream cheese, ½ cup mayonnaise, ½ cup grated Parmigiano Reggiano, ½ cup Italian 4‑Cheese Shred, 2 cloves finely minced garlic, and ½ teaspoon garlic salt until the mixture is smooth and fully combined.
- Add 2 cups coarsely chopped artichoke hearts, the drained spinach, and 2 tablespoons chopped fresh basil to the cheese mixture. Use a wooden spoon or rubber spatula to fold everything together until evenly combined.
- Taste the mixture and season with salt and pepper to your preference.
- Spread the dip evenly into the prepared baking dish. Sprinkle ½ cup shredded mozzarella evenly over the top.
- Bake for 25–30 minutes, or until the center is hot and the cheese on top is bubbly. If you want a more browned top, place the dish under the broiler for a short time—watch closely so it doesn’t burn.
- Let the dip rest for a few minutes after baking, then serve hot.
Notes
Notes
*I use a 12-ounce bag of frozen artichoke hearts, thawed, OR 2 (14-ounce) cans (not marinated; rinsed). Whether using canned or frozen, remove and discard any tough outer leaves before chopping and drain well, pressing out any excess water.
**I use BelGioioso 4-Cheese Shred. It’s my longtime favorite for this recipe, and widely distributed at grocery stores. If you’re unable to find it, look for a cheese mix containing Fontina, Provolone, Parmesan, and Asiago.
Make Ahead:
The dip can be prepped up to a day in advance, stored tightly-covered in the refrigerator until ready to bake. If baking from chilled, add 5-10 minutes to the total baking time.
*I use a 12-ounce bag of frozen artichoke hearts, thawed, OR 2 (14-ounce) cans (not marinated; rinsed). Whether using canned or frozen, remove and discard any tough outer leaves before chopping and drain well, pressing out any excess water.
**I use BelGioioso 4-Cheese Shred. It’s my longtime favorite for this recipe, and widely distributed at grocery stores. If you’re unable to find it, look for a cheese mix containing Fontina, Provolone, Parmesan, and Asiago.
Make Ahead:
The dip can be prepped up to a day in advance, stored tightly-covered in the refrigerator until ready to bake. If baking from chilled, add 5-10 minutes to the total baking time.