Spinach Artichoke Parmesan Dip
- Anthology of Crumbs
- Sep 27, 2025
- 1 min read
1
Searing the Beef
Variations: Add a splash of Worcestershire sauce or a few drops of hot sauce for tang and spice.
Substitutions: Greek yogurt can replace some of the mayonnaise for a lighter dip.
Serving: Best enjoyed straight from the oven. Keep warm on a low setting if serving at a party.
Make ahead: Assemble the dip in advance and bake just before serving.
Notes
1
Preheat oven to 200°C (180°C fan) or 400°F.
2
Place artichokes, garlic, mayonnaise, Parmesan, mozzarella, cream cheese, and spinach in a food processor. Blend until smooth.
3
Season with salt to taste.
4
Transfer to a shallow baking dish and bake for 15 minutes until hot and bubbling.
5
Serve with pitta chips, toasted pitta bread, or tortilla chips.
Instructions
400 g tin artichoke hearts in water (drained)
2 garlic cloves (crushed)
120 g mayonnaise
60 g Parmesan cheese (grated)
50 g mozzarella cheese (grated)
50 g cream cheese (softened)
handful of spinach
salt to taste
Spinach Artichoke Parmesan Dip
Anthology of Crumbs
This dip is the kind of appetizer that disappears quickly. Artichokes and spinach give it body and freshness, while the mix of cheeses bakes into a golden, bubbling dish that everyone can gather around. Spread it on bread, scoop it with chips, or set it at the center of a holiday table — it always feels comforting and celebratory.
Servings :
6
Calories:
Prep Time
10 min
Cooking Time
15 min
Rest Time
0
Total Time
25 min
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