Spinach and Artichoke Goat Cheese Dip

Spinach and Artichoke Goat Cheese Dip is a tangy twist on your favorite warm and gooey dip! Goat cheese brings an extra layer of savory flavor to the party that is simply irresistible. Everyone will be gobbling it up in mere minutes!

Spinach and Artichoke Goat Cheese Dip | cakenknife.com

Phew, I am exhausted. I had a mammoth day of site visits yesterday in Chicago and, including travel time, it was about a 20-hour day.

I’m not completely sure how I am functioning at this point in time, but let tell you, after this goes up I am heading straight back to bed.

At least I got to sleep in my own bed, right?

Being home also means I get to enjoy this cheesy dip… Can I tell you how amazing it tastes after the trip I had yesterday? It tastes like heaven. Pure, cheese-filled, heavenly delight. 

Spinach and Artichoke Goat Cheese Dip | cakenknife.com

Spinach and artichoke dip is one of those “must order” items we always end up getting when we go out to eat. If the restaurant has it on the menu, we are inevitably ordering it.

However, lately I’ve been a little sick of the same old spinach and artichoke dip. Most of them taste the same and, for me at least, they tend to be missing a tangy or acidic element to cut through all those rich flavors.

Spinach and Artichoke Goat Cheese Dip | cakenknife.com

This is where goat cheese becomes the hero.

This spinach and artichoke goat cheese dip has everything you love from the classic dish, but with that extra bit of tangy goat cheese that will have you melting in your seat.

It’s creamy and cheesy and I really can’t stop myself from devouring bite after delicious bite. Since I’m addicted to everything that has goat cheese in it, that shouldn’t come as much of a surprise!

Spinach and Artichoke Goat Cheese Dip | cakenknife.com

My mouth is literally watering right now… yet again.

Just reach on in and take a big ol’ bite… You know you want to!

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Pin this Spinach & Artichoke Goat Cheese Dip recipe for later!

Spinach & Artichoke Goat Cheese Dip | cakenknife.com

Spinach and Artichoke Goat Cheese Dip

Yield: Serves 6

Prep Time:10 minutes

Cook Time:35 minutes

Total Time:45 minutes

The addition of goat cheese makes this classic dip better than ever.


  • 5 oz fresh spinach
  • 14 oz can of artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • 4 oz goat cheese, softened
  • 1/4 cup parmesan cheese
  • 1/4 cup mozzarella cheese + more
  • 1-2 cloves garlic, diced
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Preheat oven to 375 degrees. Fill a large bowl with ice and cold water, set aside.
  2. Bring a large pot of salted water to a boil over high heat. When boiling, add spinach and cook for approximately 30 seconds to 1 minute until the spinach is wilted. Remove from the water with a slotted spoon to the bowl of cold water to stop the cooking. When cool, remove the spinach from the water and squeeze out any excess water. Add the cooked spinach to a large bowl.
  3. Add the artichoke hearts, cream cheese, goat cheese, Parmesan, mozzarella, garlic, salt and pepper to the spinach. Mash everything together with a fork, making sure you incorporate all the ingredients together well.
  4. Add the spinach and artichoke dip to a baking dish. Bake for 25 minutes, top with extra mozzarella cheese (I used approximately 1/8 cup). Bake for an additional 5 minutes until the top is bubbly and golden brown. Serve immediately with chips, crackers, or toasted French bread.



5 Responses to “Spinach and Artichoke Goat Cheese Dip”

  1. Jill — April 14, 2015 at 7:08 am (#)

    Rest up! I’d dive into this face first.

  2. Elizabeth @ bowl of delicious! — April 15, 2015 at 2:37 pm (#)

    OHMYGOSH this looks amazing. I can’t wait to try this! I love spinach artichoke dip, and I LOVE goat cheese, so the two together is a dream come true. Thanks for the awesome recipe- pinned!

  3. Julia — June 22, 2016 at 1:41 pm (#)

    I am going to be making this dip for this coming weekend. I want to make a head of time and freeze it. Do you think this would be a wise choice? Or do you think that it will get all yucky after it’s cooked?
    Please email me, juls_sauve83@hotmail.com

    Thank you.

    • Meghan B. — June 22, 2016 at 4:08 pm (#)

      You can definitely freeze it ahead of time. You have a couple of options here! You could freeze it uncooked and then cook it the day of per the instructions (bring it to room temp first). Another option would be to cook it, holding off on the final topping of cheese and broil step, and freeze it. Then the day of you can just warm it in the oven and top with cheese and broil once it’s warmed through completely.

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