Menu Enter a recipe name, ingredient, keyword...

Dips - Baked Spinach Artichoke Dip


Can be made and refrigerated up to 24 hours ahead of time. Then bake as directed.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • Salt and pepper to taste
  • 1 (14-oz.) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded mozzarella cheese



Step 1

Preheat oven to 350°F (175°C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper. Gently stir in artichoke hearts and spinach. Transfer the mixture to a casserole dish. Top with mozzarella cheese. Bake in the pre-heated oven 25 minutes, until bubbly and lightly browned. Serve with garlic pita wedges (recipe on main page), bagel chips, or crackers.

You'll also love

Review this recipe

Turkey Basil and Artichoke Meatballs Artichokes French