The Best Spinach Artichoke Dip
A hot, cheesy spinach-artichoke dip with garlic, three cheeses, and crisp baguette toasts for scooping.
Prep 15 min · Cook 30 min · Total 45 min · Makes 8 servings
Ingredients
- 8 oz cream cheese, softened
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 2 cloves garlic, minced
- 1 1/2 cups mozzarella cheese, divided
- 1/2 cup fresh shredded parmesan cheese
- 1/2 cup gruyere cheese
- 10 oz frozen chopped spinach
- 14 oz marinated artichoke hearts, chopped
- 1 baguette, optoinal
- Olive oil
Directions
- Heat the oven to 375 degrees F. Using a hand mixer, beat the cream cheese, sour cream, mayonnaise, and garlic in a bowl until the mixture is light and airy. Fold in the parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
- Spoon the mixture into a 9x9 baking dish, or use a deep dish pie plate. Scatter the remaining 1/2 cup mozzarella cheese over the top, then bake for 25-30 minutes, until the dip is bubbling and the cheese has taken on some color.
- Cut the baguette into 1/2" pieces. Brush a little olive oil over one side of each piece, then broil with the oiled side facing up for about 2 minutes, stopping when the bread is lightly golden. Take the toasts out of the oven and softly rub each one with a clove of garlic. Serve with the spinach artichoke dip.