Three Cheese Baked Spinach Artichoke Dip

A classic hearty appetizer that quickly turns into a meal. It’s rich, creamy, cheesy, and hot, served with toasted baguette slices.

Why We Love This Recipe

Hot artichoke dip is always a popular choice in restaurants. But it’s so easy to make at home. It’s what I call a dump and bake recipe. Just combine the ingredients and it’s ready for the oven. We love the little crunch and saltiness that the pistachios add to this recipe. The pistachios also let you know it’s homemade.

Ingredients

• Artichokes – use the plain (not marinated) artichokes that are either canned or jarred.
• Frozen Spinach – I recommend using frozen and thawed spinach for this recipe.
• Seasoning Salt – I use Lawyr’s brand seasoning salt

Let’s Make Three Cheese Baked Spinach Artichoke Dip

1. Thaw and drain the frozen spinach. Be sure to squeeze ALL of the liquid out of the thawed spinach. Set it aside until it’s time to assemble the dip.
2. Cut the artichoke hearts into bite-sized pieces. Set aside until it’s time to assemble the dip.
3. Chop the pistachios into small pieces. Set aside until it’s time to assemble the dip.
4. Mix the cream cheese with a mixer or by hand until creamy.
5. Add the garlic powder, onion powder, seasoning salt, and black pepper.
6. Stir in the parmesan cheese, mayonnaise, and 1/4 cup of mozzarella cheese.
7. Mix in the spinach and artichoke hearts.
8. Spray a shallow baking dish with non-stick cooking spray.
9. Pour the spinach artichoke mixture into the baking dish and press down lightly with your hands.
10. Top with the remaining mozzarella cheese and sprinkle the pistachios over the top.
11. Bake uncovered for 15-20 minutes.
12. Serve with toasted baguette slices and crackers.

Krazy Kitchen Mom Tips

• I recommend using frozen chopped spinach over frozen or fresh leaves of spinach.
• Make this dish in a shallow baking dish so it’s easy to dip into. I used an 8″ x 5.5″ baking dish.
• The best way to spray a pan or dish with non-stick cooking spray is to open the dishwasher door, set the dish/pan on the door, and spray it. The door will be cleaned next time you run the dishwasher and you won’t have cooking spray on the counters or in the sink.
• Make this dish (minus the pistachios) 1-2 days ahead of time and store covered in the refrigerator. Add chopped pistachios before baking.

More Fan-Favorite KKM Appetizer Recipes

• Crescent Roll Veggie Pizza
• Easy Bruschetta
• Shrimp and Chorizo Skewers
• Prosciutto Wrapped Peaches and Feta Cheese