Artichoke and Spinach Dip

It is a close call but if I had to pick the most requested recipe from my Mummies Night Out I would have to say it is today’s recipe.

I have a go to appetizer that I love.  It is a roasted garlic and artichoke dip that I have made for years.  Everyone loves it and it is always one of the first things to disappear.

Last month when I went out to dinner with blog reader Beth who was in town for the Portland Marathon she told me she would send me a few of her favorite recipes – one of which was an artichoke and spinach dip.  I was excited and decided to try it out at Mummies Night Out.


I may have a new favorite appetizer.  It’s really too close to call!!

The original recipes calls for frozen spinach but Beth told me she always uses fresh so I did too.  It also calls for Parmesan and Romano cheeses.  I found a combination of the two and used that.


It is covered in mozzarella cheese!

And then baked until it is hot and bubbly and smells divine!

I served in with a sliced baguette but it would be good on crackers too.  You must try this recipe- trust me on this one!  In fact, it was so good I made it again two nights later for our neighborhood Halloweenie Roast where it promptly disappeared again.



Artichoke and Spinach Dip
  • 1 (8 ounce) package cream cheese, softened
  • ¼ C mayonnaise
  • ¼ C grated Parmesan cheese
  • ¼ C grated Romano cheese
  • 1 clove garlic, peeled and minced
  • ½ tsp dried basil
  • ¼ tsp garlic salt
  • salt and pepper to taste
  • 1 (14 ounce) can or jar artichoke hearts, drained and chopped
  • ½ C frozen chopped spinach, thawed and drained or 2 handfuls of fresh baby spinach, chopped
  • ¼ C shredded mozzarella cheese
  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Lightly grease a small baking dish
  3. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper
  4. Gently stir in artichoke hearts and spinach
  5. Transfer the mixture to the prepared baking dish
  6. Top with mozzarella cheese
  7. Bake in the preheated oven 25 minutes, until bubbly and lightly browned
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    I made this for my family this weekend and everyone raved over it. I even used reduced fat cheese, neufatchel cream cheese, and reduced fat mayo. It was awesome!!!

  2. Lisa Johnson says

    Went to a girlfriend’s house this weekend and she made this. To die for!!! I rushed right home and made me some last night! It is already half gone! Love it!

  3. Trish says

    This looks delicious! I love dips but I like to try to sub some of the mayo with greek yogurt to cut down the calories….do you think that would work here or would it compromise the flavor and consistency too much? I have never tried it with a baked dip. Thanks for the recipe!

    • says

      I have never tried it with greek yogurt or baked with greek yogurt but it is definitely worth a try – let me know if you give it a try and what you think.

  4. Kina says

    I am so glad to find this recipe! We went to Applebee’s last week and we all loved their spinach and artichoke dip appetizer. I can’t wait to try this!!!


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