Recipe: Spinach Artichoke Dip


  • Large mixing bowl
  • Electric mixer (or a really strong arm and a wooden spoon)
  • Spatula
  • Small cast iron pan
  • Serrated knife
  • Baking sheet


  • 1 (14 ounce) can artichoke hearts, drained and finely chopped
  • 8 oz frozen chopped spinach, thawed and drained
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 cup Italian cheese blend (parmesan, asiago, fontina, provolone)
  • 1/4 cup mayonnaise
  • 2 teaspoons dried basil
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 3 cloves garlic, peeled and minced
  • 1 french baguette


  • In a large mixing bowl, use an electric mixer to combine the artichokes, spinach, cream cheese, 1 cup of cheese blend, mayonnaise, dried basil, onion powder, salt, pepper, and garlic until smooth.
  • Transfer the spinach artichoke dip to a small cast iron pan (or any broiler proof dish). 
  • Smooth the top of the dip and then sprinkle with the rest of the cheese blend. 
  • Bake 350 degrees F for 15-20 minutes or until bubbly around the edges.
  • Broil on high for 3-4 minutes or until golden and crispy.
  • Slice the french baguette diagonally into ½ inch pieces.
  • Spray the bottom of a baking sheet with oil.
  • Place bread slices onto a baking sheet.
  • Spray the tops of the bread with an oil spray.
  • Bake at 350 degrees F for 10-15 minutes or until golden around the edges.
  • Let the dip and bread cool before eating.

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