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Spinach and Artichoke Goat Cheese Dip Recipe

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★★★★★

5 from 132 reviews

This creamy and flavorful spinach and artichoke goat cheese dip combines fresh spinach, tender artichoke hearts, and a blend of cheeses including goat cheese, cream cheese, Parmesan, and mozzarella. Baked to bubbly perfection, it’s an ideal appetizer served warm with chips, crackers, or toasted bread.

Ingredients

Scale

Vegetables

  • 5 oz fresh spinach
  • 14 oz can of artichoke hearts (drained and chopped)
  • 1–2 cloves garlic (diced)

Cheeses

  • 8 oz cream cheese (softened)
  • 4 oz goat cheese (softened)
  • 1/4 cup Parmesan cheese
  • 1/4 cup mozzarella cheese + more for topping (approx. 1/8 cup)

Seasoning

  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat and Prepare Ice Bath: Preheat your oven to 375˚F (190˚C). Fill a large bowl with ice and cold water and set aside; this will be used to cool the spinach after blanching.
  2. Blanch Spinach: Bring a large pot of salted water to a boil over high heat. Add the fresh spinach to the boiling water and cook for 30 seconds to 1 minute until wilted. Using a slotted spoon, transfer the spinach to the ice water bath to stop the cooking process and preserve color.
  3. Drain and Squeeze Spinach: Once cooled, remove the spinach from the ice water and firmly squeeze out any excess moisture. Add the drained spinach to a large mixing bowl.
  4. Combine Ingredients: To the bowl with spinach, add the chopped artichoke hearts, softened cream cheese, softened goat cheese, Parmesan cheese, mozzarella cheese, diced garlic, salt, and pepper. Mash and mix everything together thoroughly with a fork to create a uniform dip.
  5. Assemble and Bake: Transfer the spinach and artichoke mixture into a baking dish, spreading evenly. Bake in the preheated oven for 25 minutes. Then, sprinkle additional mozzarella cheese (about 1/8 cup) on top and bake for another 5 minutes until the top is bubbly and golden brown.
  6. Serve: Remove from the oven and serve the dip immediately while warm, accompanied by chips, crackers, or toasted French bread as desired.

Notes

  • For best results, use fresh spinach but frozen spinach can be used if well-drained.
  • You can substitute goat cheese with cream cheese for a milder flavor.
  • The dip can be prepared ahead of time and baked just before serving.
  • Serve with a variety of dippers such as pita chips, breadsticks, or vegetable crudités for a different twist.
  • Leftovers can be refrigerated and reheated in the oven at 350˚F until warm.

Keywords: spinach artichoke dip, goat cheese dip, baked appetizer, creamy dip, party dip, spinach artichoke goat cheese

Find it online: https://messykitchenmagic.com/spinach-and-artichoke-goat-cheese-dip-recipe/