Name: Cheese Spinach Artichoke Dip, Four Style
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 8 ounces softened cream cheese; 1/4 cup mayonnaise; 1 clove garlic (peeled and finely grated or minced); 1 cup freshly grated mozzarella cheese (divided); 5 tablespoons freshly grated asiago cheese (divided); 5 tablespoons freshly grated parmesan cheese (divided); 5 tablespoons pecorino Romano cheese (divided); 9 ounces frozen spinach; 1 cup chopped artichoke hearts (canned, rinsed and drained); 1/2 teaspoon dried basil; 1 pinch kosher salt; freshly ground black pepper

I’ve been making this four cheese spinach artichoke dip for years now.

Every time I pull it out of the oven, it reminds me of when my dependable friend would come over for wine night. We would plop down on my couch, with this four cheese spinach artichoke dip (or this caramelized shallot and blue cheese dip) between us and a glass of wine in our hand. Sometimes we’d watch a movie and sometimes we’d only eat, sip and chat. Feeling blissfully stuffed and a bit tipsy, by the end of the night, we’d joke about how we finished off the entire dip. And wine. Then we’d make a strict promise that we’d go out and run the next day. But we both knew we wouldn’t be getting out of bed. Somehow this made us feel better about it all.

Back then we lived in the same neighborhood. So these sort of nights happened every fall when Pat would be up north hunting. Now we’re a seven minute drive away and we do more coffee dates in morning than wine nights. But that’s okay because A regular here coffee and mornings. Oh, and we still don’t run.

This Dip Is So Warm and Cheesy!

This four cheese spinach artichoke dip recipe is a reliable party app for a small gathering or a movie night amongst friends and is a is cinch to whip up. It’s creamy, cheesy and sort of healthy because of the spinach and artichokes right?? [please say yes]

Now go grab a bottle of your go-to wine, some crusty bread, chips or crackers and your go-to dependable friend(s) and settle in.❤️

To cook this Four Cheese Spinach Artichoke Dip Gather:

cream cheese (softened) – Lends creaminess.
mayonnaise – Adds to the creaminess.
garlic – Adds distinct punchy flavor.
mozzarella cheese – Freshly grated is always go-to for melting.
asiago, parmesan and romano cheese – Lends a flavor-packed blend of flavors.
artichoke hearts – I use ones packed in water.
frozen chopped spinach (thawed) – Make sure to squeeze out as much moisture as possible.
kosher salt – Enhances all the flavors in the dip.
freshly ground black pepper – Adds some subtle bite and flavor.

Preheat your oven to 350℉ (or 180℃).

Start by greasing a cast iron skillet or baking dish with olive oil or with softened butter. In the past, I’ve used a ceramic baking dish and also a deep-sided glass pie dish. Now I prefer my trusty 10-inch cast iron skillet because it gets the edges nice and crispy, only how I like it.

In large mixing bowl, add 8 ounces softened cream cheese and 1/4 cup of mayo and grate in 1 peeled clove of garlic.

Now comes the cheese!

In a separate bowl, measure and add in a 1/2 cup of the grated mozzarella and a tablespoon of each of the freshly grated cheeses into a bowl and set that off to the side. Next, add the remaining 1/2 cup of mozzarella and the remaining 1/4 cup each of asiago, parmesan, romano cheese in to the bowl with the cream cheese.

I use a 9-ounce package of frozen spinach and defrost it low and slow in the microwave. Hand squeeze out as much water as possible before placing the spinach in a clean kitchen towel and twist to wring out the rest of the water.

I usually use artichokes that are packed in water, however if you have ones that are in a brine, drain them into a colander and then rinse well with cold water. Quarter the artichokes into smaller pieces. Add in 1 cup of quartered artichokes and the chopped spinach to the bowl with the cream cheese. Season with 1/2 teaspoon of dried basil and a pinch of salt and some freshly ground black pepper.

Use a rubber spatula and gently fold in all the ingredients until combined. Truly work the spatula to break up the spinach.

Transfer the spinach mixture into the prepared dish and spread it all out evenly. Truly I could only skip the baking step and only eat it now. But it’s SO darn good all warm and melty! With that said, sprinkle with the reserved four cheese mixture. Bake the dip on the middle rack of your preheated oven for 30 to 35 minutes.

Waiting is the hardest part.

The top of the dip should be lightly golden and bubbly. Allow the dip to cool a bit, about 5 minutes or so before serving.

Serve this four cheese spinach and artichoke dip with corn tortilla chips, pumpernickel bread, or my personal regular, toasted pita or naan chips.

Sometimes, right before serving, I sprinkle the dip with red pepper flakes for a little spice. And maybe even some chopped parsley for a pop of color, but these two are entirely optional.

You’re gonna love this four cheese spinach artichoke dip!