Save A warm, creamy dip featuring spinach, artichoke hearts, and a blend of cheeses, perfect for winter gatherings. Served with toasted baguette slices for dipping.
I first served this dip at a family gathering and everyone loved its rich flavor and creamy texture.
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Ingredients
- Artichoke hearts: 1 (400 g / 14 oz) can, drained and chopped
- Frozen spinach: 150 g (5 oz), thawed and well-drained
- Garlic: 2 cloves, minced
- Cream cheese: 225 g (8 oz), softened
- Sour cream: 120 g (1/2 cup)
- Mayonnaise: 60 g (1/4 cup)
- Mozzarella cheese: 100 g (1 cup), grated
- Parmesan cheese: 50 g (1/2 cup), grated
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp, freshly ground
- Red pepper flakes: 1/4 tsp, crushed, optional
- Baguette: 1, sliced into 1 cm (1/2 inch) rounds
- Olive oil: 2 tbsp
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Instructions
- Preheat oven:
- Preheat your oven to 190°C (375°F)
- Mix base:
- In a large mixing bowl combine the cream cheese sour cream and mayonnaise Mix until smooth
- Add ingredients:
- Add the mozzarella Parmesan garlic spinach artichoke hearts salt pepper and red pepper flakes (if using) Stir until thoroughly combined
- Prepare baking dish:
- Transfer the mixture to a medium baking dish and spread evenly
- Bake:
- Bake for 2025 minutes or until the dip is bubbly and lightly golden on top
- Prepare baguette:
- While the dip bakes arrange baguette slices on a baking sheet Brush lightly with olive oil
- Toast baguette:
- Toast the baguette slices in the oven for 810 minutes or until crisp and golden
- Serve:
- Serve the warm dip immediately with the toasted baguette slices
Save This recipe always brings my family together, especially during cozy weekend gatherings.
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Serving Suggestions
Serve with sliced baguette or fresh vegetable crudités for variety and added texture.
Variations
Try adding chopped sun-dried tomatoes or smoked paprika for extra flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.
Save 
This dip is the perfect warm appetizer to share at any gathering.
Recipe Questions
- → What type of spinach is best to use?
Frozen spinach that's thoroughly thawed and drained works well to prevent excess moisture in the mixture.
- → Can I substitute the cheeses?
Mozzarella and Parmesan provide creamy texture and sharpness, but you can try fontina or gouda for variations.
- → How should baguette slices be prepared?
Slice baguette into rounds, brush with olive oil, and toast until crisp and golden for an ideal dipping base.
- → Is it possible to add extra flavor?
Yes, adding sun-dried tomatoes or a pinch of smoked paprika enhances depth without overpowering the dish.
- → Can this be prepared in advance?
Yes, prepare the dip mixture and refrigerate before baking. Toast the bread just before serving for best texture.
