Description
This cheesy spinach artichoke dip is made with spinach, artichoke hearts, and 4 types of cheese. Bake until the cheese is melty and golden brown and serve with bread, crackers, chips, or vegetables. This classic dip is a party favorite!
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 375 degrees F. Grease a 10-inch skillet or 8×8-inch baking dish with nonstick cooking spray and set aside.
- 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.
- Stir in the spinach, artichoke hearts, 3/4 cup fontina cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese, basil, crushed red pepper flakes, salt, and pepper. Stir until combined.
- Spread the mixture into the prepared pan. Top with remaining fontina, mozzarella, and Parmesan cheese.
- Bake for 20-25 minutes or until the cheese is melted and the top is golden brown.
- Serve the dip warm with toasted baguette slices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Calories: 262 kcal