Warm Cheesy Spinach Artichoke Dip with Three Cheeses
This creamy, indulgent spinach dip combines three types of cheese with tender artichoke hearts for the ultimate party appetizer. The rich blend of Monterey Jack, mozzarella, and Parmesan creates a perfectly melted base, while frozen spinach and canned artichokes make it convenient to prepare year-round. Perfect for game day gatherings, holiday parties, or casual entertaining, this warm dip pairs beautifully with tortilla chips, crackers, or fresh vegetables. The two-step cooking method ensures the vegetables are properly heated while the cheese sauce develops a luxuriously thick consistency.
Ingredients
- 2 10-ounce boxes frozen chopped spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, chopped (not marinated)
- 2 tablespoons white onion, minced
- ½ cup heavy cream
- ½ cup sour cream
- 2 ½ cups Monterey Jack cheese, shredded
- ½ cup mozzarella cheese, shredded
- ⅝ cup Parmesan cheese, grated
- ½ teaspoon garlic salt
Instructions
- 1
Mix spinach, artichoke hearts, and onion in microwave-safe bowl
- 2
Cover bowl loosely with plastic wrap allowing steam to escape and microwave on high for 4 minutes
- 3
Remove and set aside
- 4
Combine cream, sour cream, all cheeses, and garlic salt in saucepan
- 5
Simmer until mixture thickens, about 10 minutes
- 6
Add spinach mixture to sauce and mix to combine
- 7
Simmer for another 10 minutes until mixture reaches good dip consistency
- 8
Place in serving dish and serve with tortilla chips, crackers, or vegetables
Tips
Squeeze spinach thoroughly in clean kitchen towel to remove excess moisture for best texture
Use freshly grated cheeses when possible as they melt more smoothly than pre-shredded
Keep dip warm in slow cooker on low setting during parties to maintain perfect serving consistency
Good to Know
Refrigerate covered for up to 3 days, reheat gently before serving
Can be made 1 day ahead and reheated in microwave or oven
Serve warm with tortilla chips, crackers, or fresh vegetables
Common Mistakes
Squeeze spinach thoroughly to avoid watery dip
Don't rush cheese melting to prevent separation
Keep heat at simmer to prevent scorching
Substitutions
FAQ
Can I make this in a slow cooker instead?
Yes, combine all ingredients in slow cooker and cook on low for 2-3 hours, stirring occasionally until melted and heated through.
What if my dip is too thick?
Thin with additional heavy cream or milk, adding 1 tablespoon at a time until desired consistency is reached.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently in microwave or oven, adding liquid if needed to restore consistency.