Thursday, July 28, 2011

Baked Spinach and Artichoke Dip

Hi guys! I'm Laurie from Simply Scratch and I'm super excited to be sharing a recipe with you today! But first I'd like to start out by thanking my friend Chelsea for asking me to stop by and keep you company while she is gone on vacation! I'm thrilled to be here and hope she had a safe flight and is having a blast in the Dominican Republic *jealous!*

Like Chelsea, I'm a "from scratch" home cook.  I love to find ways to create delicious, healthy, and simple dishes that any home cook can make.  And on Simply Scratch is where I get to unleash that very passion for cooking. I'm pretty sure I eat, sleep, and breathe food, recipes, and blog posts... and I love stopping by Chelsea's site to see what she's been up to! She has no fear in the kitchen and that shows in her recipes like Baklava, Crème Brûlée, and Coconut Lime Shrimp with Mango Dipping Sauce!

As Chelsea has cleverly coined; "My quest to conquer home cooked deliciousness" started when I got married as well. However my journey started ten years ago {yikes!}when I married my husband {at the age of 20! Who does that?}, I was quickly thrust into the role of wife and mother in a very short period of time and the only thing I could make was a salad and some mean chocolate chip cookies! I started slow by making my daughter's baby food then it spiraled out of control to what is is now Simply Scratch!

The recipe I brought to share with you all is a delicious Baked Spinach and Artichoke Dip! I've been making this dip for years! And every time I pull it out of the oven, it reminds me of when my best friend would come over. We would curl up on the couch and watch movies with this dip in our laps and a bottle of wine on the table.  Feeling stuffed and a bit tipsy by the end of the movie we'd laugh about finishing off the dip and promise we'd run the next day, knowing darn well we wouldn't!

This recipe is not only a total cinch to whip up, but yields delicious results every time! So grab a bottle of wine, your best friend, and dig in!

Thanks again Chelsea for letting me come by today! :)

Here is what you'll need; Spinach, Artichoke Hearts, Garlic, Mayo, Kosher Salt, Black Pepper, Dried Basil, Cream Cheese, Parmesan, Romano, Asiago and fresh Mozzarella cheese:

Start by buttering a dish. I like to use a pie dish so that there is more surface to get all brown and bubbly!

Drain the artichoke hearts and discard the liquid:

Cut in half lengthwise:

Then in half again:

Then cut the quartered pieces in half, giving you some chunks and some pieces that will break apart when you go to mix it.  Set those babies aside:

Next grab the mozzarella.  On a box grater, grate about 1/2 cup:

You knew this was coming right?

Get out your garlic press and press two small garlic cloves {or one large clove}.

I like to cube up my cream cheese before adding it, makes for easy stirring... and I like easy.

Add the cream cheese and the 1/4 cup of mayo to the garlic:

Then add the salt, pepper, and dried basil:

Then add about a 1/4 cup of the freshly grated mozzarella:

Then add about a 1/4 cup of the Parmesan, Romano, and Asiago cheeses each: 

I reserve about a 1/4 cup of the Mozz and a tablespoon of the 3 other cheeses, toss together and then set aside for later:

 Mix up the cream cheese mixture until all of the ingredients are incorporated:

 Next add the artichokes and the spinach.  I used frozen spinach that I thawed and squeezed dry in a kitchen towel.  You can try to cook down your own spinach... but it's so time consuming and who wants to dirty more dishes? Not this girl!

 And gently fold them in until combined:

Transfer the spinach mixture into the prepared dish:

I like to make sure I scrape out all of that goodness and not leave a speck behind. I can't begin to tell you how irked I get when they don't scrape out the bowl on cooking shows! I yell "C'mon now! There's still some left in there!" and then I look over my shoulder to make sure no one heard me!!!

Spread it all out evenly:

Now I sprinkle with that remaining cheese mixture. Cheese is great... the more the better I always say... so BRING. IT. ON!

Really I could just forget to bake it and just eat it now. No really I could. But it's much better baked, I promise.

Serve it with chips, pita chips, or my most favorite... pumpernickel bread. Use whatever you have on hand.  I had some left over blue corn tortillas for dinner the guacamole I made the other day so I used those, longing for pumpernickel.

I pull it out of the oven after about 30-35 minutes or when the top is all golden and bubbly:

Then just scoop and stuff!

And repeat until full and happy.

You're gonna love this dip!

Baked Spinach and Artichoke Dip
Recipe by Simply Scratch
Serves: about 6-8
Prep Time: 15 minutes
Bake Time: 25-35 minutes

1, 8-ounce package of cream cheese, softened
1/4 cup mayo
1/2 cup mozzarella (divided), grated
1/4 cup Parmesan cheese (divided), grated
1/4 cup Romano cheese (divided), grated
1/4 cup Asiago cheese (divided), grated
1 clove garlic, pressed through a garlic press or finely minced
1/2 teaspoon dried basil
kosher salt and black pepper to taste
1 can artichoke hears, drained, quartered, and chopped
1 package of chopped frozen spinach, thawed and drained

Preheat oven to 350 degrees.  Butter a pie dish and set aside. In a large bowl combine the garlic, mayo, basil, salt, pepper, cream cheese and stir until well combined.  Next add half the mozzarella, then the Parmesan, Romano, and Asiago cheeses reserving a tablespoon of each off to the side. Once combined, add the thawed spinach and chopped artichoke hearts.  Gently fold the ingredients.

Transfer mixture to a prepared baking dish and spread it out evenly.  Then add the remaining mozzarella cheese along with the reserved cheeses and sprinkle those over the top.  Place pie dish in preheated oven for 25-35 minutes, or until the top is golden brown and bubbly.  Remove and let cook slightly before serving.

Serve with corn tortilla chips, baked pita chips, or pumpernickel bread along with a nice bottle of wine!


  1. Cream cheese is meant to be in this dip. And I love it even more because you use blue corn chips - my fav!

  2. This is by far my favorite warm dip! This recipe is a little different from what I normally do, so I'm definitely going to give it a go! Thanks!

  3. Oh my goodness! I can't ever leave your blog without saving like 5 recipes to my Pinterest page! :) I have awarded you The Versatile Blogger award, please stop by to accept the award:
    Thanks! -Robyn