Creamy Artichoke and Spinach Dip

    40 min

    This warm dip will have your guests begging for more. It's cheesy, creamy and has a fantastic texture. Serve with tortilla chips, crostini, crackers or crusty bread.

    2550 people made this

    Makes: 12 servings

    • 225g cream cheese, softened
    • 4 tablespoons mayonnaise
    • 4 tablespoons grated Parmesan cheese
    • 4 tablespoons grated Pecorino Romano cheese
    • 1 clove garlic, peeled and finely chopped
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon garlic salt
    • salt and pepper to taste
    • 1 (400g) tin artichoke hearts, drained and chopped
    • 75g frozen chopped spinach, thawed and drained
    • 4 tablespoons grated mozzarella cheese

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a small baking dish.
    2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Pecorino Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
    3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

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    Reviews in English (2065)


    I've tried a few Spinach and Artichoke dips from this site and I've loved them all but this is BY FAR my favorite! It is just perfect, and delicious! I used Sour Cream instead of mayo and it was PERFECT!! YUM!!! I used 2 cloves of garlic, did without the basil. I also used Whipped Cream Cheese, it is so much easier to work with. I mixed the shredded cheese into the mixture, much better that way than on top! I thought it got yucky if you put it on top. A hard layer and impossible to dip in. I serve with tortilla chips and baguette. I even mix it all together the day before and put it in a pan in the fridge and then when I'm ready to bake it I throw it in the oven! I make this and bring it whenever I'm going to someone's house and EVERYONE loves it. I can't even tell you how many times I've been asked for this recipe, EVERY time I make it! LOVE IT!  -  29 Jan 2007  (Review from Allrecipes US | Canada)


    This is another fabulous version of the spinach/artichoke dip. However, I used sour cream instead of mayonnaise - much better! We use a bag of frozen spinach (rather than the boxes or fresh) and just squeeze it dry - the spinach quality is better. You can really add a little of whatever you'd like, and it is ALL good! I added chives to add some more green to it. I also have added a few dashes of Frank's hot sauce (which does not overwhelm the other flavors - just enchances them!). You can toss in bacon bits, chopped garlic, chopped red peppers (not green - ew!), etc. Be sure to really chop up the spinach and artichokes - no big chunks for this dip please. You could toss in regular onions too, but I think it is great without them. It does take a little longer to bake with the sour cream - and I use a 9x13 glass pan, so you can see the edges getting golden! I buttered the edges of the pan last tmie - OGM - the dip was gone in under two hours! This is a keeper, and has been a request since we first made it . YUM!!!! (We use Ritz crackers,but this is good on Ritz, tortilla chips - almost anything!) If you have any left over, it is just as good warmed up in the microwave the next day. (I think we've had leftovers ONCE!) Rich, so you don't want to eat it all the time, but if you want a great dip - go for the best! (No cartons of liquidly sour cream junk when this is so easy to make!)  -  25 Dec 2005  (Review from Allrecipes US | Canada)


    LOVE IT! I used light cream cheese (16oz instead of just 8oz), jarred minced garlic instead of wasting my time mincing it myself and I used more spinach than called for to ensure this was actual spinach dip and not just a cream cheese dip (I posted a picture). I also mixed the mozzarella in with everything else instead of just putting it on the top. I paired this with the "Pita Chips" recipe on this site submitted by Dawn. The two are match made in heaven! I cannot speak highly enough about this recipe. Thanks a bunch!  -  20 Jun 2007  (Review from Allrecipes US | Canada)