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!
Keyword: dip, spinach
8ozpackage cream cheese,at room temperature
1/2cupplain Greek yogurt*
8ozfrozen spinach,thawed and water squeezed out
14ozartichoke hearts,drained and chopped
1cupshredded fontina cheese,divided
1cupshredded mozzarella cheese,divided
1cupshredded Parmesan cheese,divided
Dash of crushed red pepper flakes
Kosher salt and black pepper,to taste
Preheat oven to 375 degrees F. Grease a 10-inch skillet or 8x8-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.
If you don’t care for Greek yogurt, you can use sour cream or 1/4 cup sour cream and 1/4 cup mayonnaise. Serve warm or at room temperature with crackers, bread, pita chips, tortillas chips, or cut up veggies.