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You’ll love how creamy this spinach and artichoke starter comes together. Cream cheese and sour cream make the base extra smooth, while every bite is loaded with gooey stretches from mozzarella, nutty gruyere, and salty parmesan on top. Use frozen or fresh spinach, and your appetizer will be bubbling hot and gobbled up fast at any get-together or chill family night.
We had friends over for games and I whipped this up last minute. People finished it before I could blink. Now, it’s always the number one dish folks want me to bring when there’s a potluck.
Tasty Ingredients
- Lemon juice: lifts and brightens the flavor If you can, squeeze a fresh lemon
- Fresh or frozen spinach: brings healthy green vibes Thaw and squeeze out frozen spinach first
- Artichoke hearts: soft and tangy, adds a briny pop Marinated ones have an herby punch
- Mayonnaise: gives the mix its smoothness Use sour cream in its place if you like
- Sour cream: tangy and creamy Go for full fat for best texture
- Cream cheese: the secret to dreamy thickness Let it sit out to soften—it melts smoothest
- Dijon mustard: for warmth and zip Pick one that’s creamy
- Chicken broth and bouillon: flavor boosters Go low sodium and taste before salting more
- Garlic: makes everything smell incredible Use fresh cloves for best results
- Butter: brings richness and helps cook the garlic
- Parmesan cheese: sharp and salty Grate straight from a wedge for real flavor
- Gruyere cheese: nutty and deep Use a young gruyere or swap in more mozzarella
- Mozzarella cheese: for maximum melt and that gooey pull Grate it yourself for stretchy magic
Simple Step-by-Step
- Cool Down Before Enjoying:
- Let it rest for a few minutes after baking so it thickens up. Then let people dig in with bread, pita, veggie sticks, or crackers.
- Bake to Bubbling Perfection:
- Spoon everything into a greased baking dish, sprinkle on the cheese you saved, and bake at three fifty for around twenty-five minutes. Cheese should bubble and brown at the edges. For extra golden color, broil very briefly and don’t walk away.
- Mix in Artichokes and Spinach:
- Stir in drained, chopped artichokes, then pile on the spinach. It’ll look like a lot but shrinks as it cooks. Five minutes for fresh spinach is enough, thawed frozen cooks even quicker.
- Add and Melt the Cheeses:
- Save a handful of cheese for later. Sprinkle the rest into the pot and let it melt in as you stir. Turn off the heat and add lemon juice so the whole dip stays bright.
- Build Your Creamy Base:
- Turn down the stove, mix in broth, bouillon, Dijon, cream cheese, sour cream, and mayo. Keep stirring until smooth and creamy. It helps if your cream cheese is totally soft.
- Sauté Garlic in Butter:
- Heat butter on medium and add the garlic. Sizzle gently for two minutes—the smell is amazing. Don’t let it brown.
- Get Everything Ready First:
- Grate those cheeses and portion out the rest so everything’s handy. It makes things super easy and quick as you go.
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I’m obsessed with how these three cheeses get gooey in different ways—it’s magic together for the best melted top. My kids love pitching in to sprinkle extra cheese, and honestly, they steal a bite before I can set out the bowl every time.
Storing Leftovers
Pop any extras in an airtight container and keep in the fridge for up to four days. Reheat single servings in the microwave, or put the leftovers in the oven at a low temperature and cover with foil to keep it from drying out. If it’s too thick after chilling, a splash of milk or broth stirred in before reheating works wonders.
Ingredient Swaps
No gruyere? Toss in extra mozzarella. No mayo in the fridge? just use more sour cream. Want a vegetarian dish? Pick veggie broth and skip chicken bouillon. Want to mix it up? Add in sun-dried tomatoes or some crispy bacon for smoky or tangy kicks.
How to Serve
This goes awesome with toasty sliced baguette, crispy pita chips, or colorful veggies. For extra flair, serve it inside a hollowed sourdough bread bowl. For parties, let everyone have their own bowl or tiny ramekin of dip.
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Fun Background
This spinach and artichoke classic has its roots in old-school American steakhouses and cocktail hours. It took off in the eighties at home parties and on restaurant menus, turning into everyone’s favorite warm starter for holidays and big get-togethers.
Frequently Asked Questions
- → Do I have to use fresh spinach?
Sure thing! Just thaw 10oz frozen spinach and squeeze out the water before mixing everything together.
- → Which cheeses make it ooziest?
Shred mozzarella, Gruyere, and Parmesan yourself for the best melt and big flavor.
- → Can you fix it ahead of time?
Of course. Put it all together, chill for up to two days, and pop it in the oven when it’s party time.
- → Best way to keep leftovers?
Let it cool first, then tuck it into a sealed container in the fridge and finish it within three or four days.
- → What’s good to dip in it?
Go for crunchy veggies, toasted naan, pita chips, crackers, or sliced baguette for dunking.
- → Can I toss in other flavors?
Absolutely—add some sun-dried tomatoes or crispy bacon for a tasty boost.