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Spinach and Artichoke Dip

This is a delicious dip with a little zing with the help from horseradish.
Course: Appetizer
Author: Diana Butterfield


For the Dip

  • 1/4 pkg frozen spinach
  • 15 oz can marinated artichokes
  • 1 1/2 cups Parmesan
  • 8 oz cream cheese, softened
  • 4 oz Gruyere
  • 4 oz mozarella
  • 1/2 cup mayo
  • 1/4 tsp cayenne
  • 2 tsp prepared horseradish

For the topping

  • 4 slices bacon, cooked crisp
  • 1/2 cup panko
  • 1 cup Parmesan
  • 2 tbsp chives


For the Dip

  • Thaw a small box of frozen spinach just enough so that you can cut through it.  Set 1/4 of the spinach aside to continue to thaw and freeze the remainder.  When thawed wring all of the water out of the spinach with several layers of paper towels.
  • Grate 1 1/2 cups Parmesan cheese and add to a medium sized bowl along with the softened cream cheese, Gruyere, mozzarella, mayonnaise, cayenne, horseradish and spinach. 
  • Drain the artichokes and coarsely chop  
  • Stir all ingredients together until well combined and transfer to an oven safe dish.

For the Topping

  • Chop crispy bacon and scallions.
  • Grate 1 cup of Parmesan (preferably using a fine grater).
  • In a small bowl add the bacon, scallions, Parmesan, and panko bread crumbs and mix to combine.  Sprinkle over the prepared dip.
  • Bake at 350 degrees for 25 - 30 minutes until golden brown and bubbly.  You can also put under the broiler for a minute to further brown the top but keep a close eye on it.  
  • Enjoy with tortilla chips, toasted baguette, crackers, etc.