Description
This creamy spinach and artichoke goat cheese dip is a rich and flavorful appetizer perfect for parties or casual gatherings. Combining tender spinach, savory artichoke hearts, and a blend of creamy cheeses including tangy goat cheese, Parmesan, and mozzarella, this baked dip is bubbly and golden on top, served warm with chips, crackers, or toasted bread.
Ingredients
Scale
Vegetables
- 6 cups fresh spinach
- 1 can artichoke hearts (drained and chopped)
- 2 cloves garlic (minced)
Cheeses
- 8 oz cream cheese (softened)
- 4 oz goat cheese (crumbled)
- 1/2 cup Parmesan cheese (grated)
- 1 cup mozzarella cheese (shredded, plus more for topping)
Seasonings
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat Oven: Preheat your oven to 375ËšF to prepare for baking the dip.
- Blanch Spinach: Bring a large pot of salted water to a boil. Add the fresh spinach and cook for 30 seconds to 1 minute until wilted. Quickly transfer the spinach to ice water to stop the cooking process and preserve its vibrant color.
- Drain Spinach: Once cooled, thoroughly squeeze out excess water from the spinach and place it in a large mixing bowl.
- Mix Ingredients: Add the chopped artichoke hearts, softened cream cheese, crumbled goat cheese, grated Parmesan, shredded mozzarella, minced garlic, salt, and pepper to the bowl with spinach. Mash and mix everything together until well combined into a creamy dip mixture.
- Bake Dip: Spread the spinach and artichoke mixture evenly into a baking dish. Bake in the preheated oven for 25 minutes to let the flavors meld and the mixture heat through.
- Add Topping and Finish Baking: After 25 minutes, sprinkle additional mozzarella cheese on top of the dip. Return to the oven and bake for an additional 5 minutes, or until the top is bubbly and golden brown.
- Serve: Remove from oven and serve the creamy dip immediately with chips, crackers, or toasted French bread for dipping.
Notes
- Be sure to squeeze out as much water as possible from the spinach to avoid a watery dip.
- You can use fresh or frozen artichoke hearts if canned are unavailable, just be sure to chop and drain well.
- For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the mixture.
- This dip can be prepared ahead and baked just before serving for convenience.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
