Four Cheese Spinach Artichoke Dip

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  • 9 ounces frozen spinach
  • 1 cup chopped artichoke hearts canned, rinsed and drained
  • 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
  • 1/2 teaspoon dried basil
  • 1 pinch kosher salt
  • freshly ground black pepper

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  • Defrost the spinach completely. If cool enough to touch, squeeze majority of the water out by hand before placing the spinach in a clean kitchen towel and wringing out any remaining water.
  • Drain artichokes, then quarter and/or chop if large. If the artichokes come in a brine, rinse in a colander under cold water and drain.
  • Preheat your oven to 350°. Lightly spray a 10-inch cast iron skillet with olive oil or wipe a deep-sided pie dish with butter and set aside.
  • In a medium bowl add the softened cream cheese, mayonnaise and grate in the garlic.
  • Then in a small, separate bowl measure a 1/2 cup of the mozzarella and a tablespoon each of asiago, parmesan and Romano cheese, mix and set aside.
  • Next add the remaining mozzarella, asiago, parmesan and Romano cheese. Then add in the chopped artichokes and spinach. Season with dried basil, salt and pepper and stir to combine.
  • Transfer mixture to a prepared baking dish and spread it out evenly. Sprinkle with the reserved four cheeses before sliding it onto the middle rack of you preheated oven.
  • Bake for 30 to 35 minutes, or until the top is golden brown and bubbly. Remove and let cool slightly before serving.
  • Serve with corn tortilla chips, baked pita chips or pumpernickel bread.


Serving: 1g | Calories: 250kcal | Carbohydrates: 6g | Protein: 10g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 631mg | Potassium: 174mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4285IU | Vitamin C: 2mg | Calcium: 247mg | Iron: 1mg

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