Classic Spinach and Artichoke Dip

Classic Spinach and Artichoke Dip
Classic Spinach and Artichoke Dip

This is really such a crowd-pleasing dip.  Classic Spinach and Artichoke Dip has been a dish I have been making for many, many years.  So easy, and can easily be prepared hours ahead of time, and then put into the oven about 30 minutes before your guests arrive.  Serve with toasty French bread (with olive oil and dried oregano), and watch this incredible dip go so fast as you guests devour it!  So good!   100% Loon Approved!

Classic Spinach and Artichoke Dip
Prep time
Cook time
Total time
This Classic Spinach and Artichoke Dip is so loaded with flavor. Serve this with toasted French baguette slices, or crackers, and watch how fast this appetizer will go as guests arrive. So yummy! A Loon Favorite!
Recipe type: Appetizer
Cuisine: American
Serves: 6 - 8
  • 1 tablespoon extra-virgin olive oil, plus more for the baking dish
  • ½ cup yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces cream cheese, room temp, roughly chopped
  • 1 cup mayonnaise
  • ½ cup grated Parmesan cheese, plus 2 tablespoons
  • ¼ cup grated Romano cheese
  • 1 teaspoon red pepper sauce (ie, Franks)
  • 10 oz frozen chopped spinach, thawed
  • 9 oz artichoke hearts, chopped
  • 1 baguette, cut into thin slices
  1. Position a rack in the center of the oven and preheat the oven to 350 F.
  2. Lightly oil a baking dish that holds about 6 cups.
  3. Heat the oil in a separate small skillet over medium heat.
  4. Add the onion and cook, stirring often, until softened, about 3 minutes.
  5. Stir in the garlic and cook until fragrant, about 1 minute more.
  6. Transfer to a medium bowl and cool slightly.
  7. Add the cream cheese and mayo to the bowl and using a spatula, mash them together to combine.
  8. Add the ½ cup of the Parmesan, the Romano, and hot pepper sauce and mix well.
  9. Squeeze the excess liquid from the spinach, and then add to the cream cheese mixture.
  10. Add the artichoke hearts and mix well.
  11. Spread in the baking dish and sprinkle with the remaining Parmesan (at this point, the dip can be covered with plastic wrap and refrigerated for up to 24 hours.)
  12. Bake until the dip is bubbling and browned, about 35 minutes.
  13. Serve with toasted baguette slices (brushed with olive oil and sprinkled with a little oregano before toasting under the broiler).



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