Spinach and Artichoke Goat Cheese Dip
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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!
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 post 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 dip is one of those “must order” items I always end up getting when I go out to eat. If the restaurant has it on the menu, I am inevitably ordering it.
The gooey creamy combination of spinach and artichoke paired with crackers and various vegetables always brings a smile to my face.
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.
This is where goat cheese becomes the hero. The hero of the table and the hero of the night. Also, the hero of my heart.
Too much? Ok, I’ll cool it down and get back on track over here.
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!
I love to pair this dip with crispy water table crackers because they are light and pair perfectly with the dip. However you can also use French bread, vegetables like carrots and celery, or pita bread – whatever your heart desires!
I even had a reader tell me that she skipped the broiling step, added the dip to phyllo cups and baked them for another 5 minutes to make the appetizer handheld. GENIUS, RIGHT?!
My mouth is literally watering right now… yet again. I could just make an entire meal out of this fantastic dip, and I would be a happy gal.
Just reach on in and take a big ol’ bite… You know you want to!
This Recipe’s Must-Haves
I am obsessed with metal mixing bowls because they always come in handy. These Stainless Steel Mixing Bowls
are perfect for this recipe AND thousands of others!
I love to have a set like this to blanch leafy greens like spinach, but CuisinartChef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set
is also great to use with pasta.
Good Cook OvenFresh Stoneware Ceramic Casserole Dish
for serving. It’s just the right size!
How can I store leftover dip?
To store leftover dip, you can simply let the dip come to room temperature before adding to an airtight container. Then store in the fridge and it’ll last up to 3 days.
How do I reheat leftover dip?
To reheat leftover dip, simply pop it in the microwave in 30 second intervals, stirring in between! Once it’s hot, serve it up with crackers, veggies, or French bread slices.
Pin this Spinach & Artichoke Goat Cheese Dip recipe for later!
Spinach and Artichoke Goat Cheese Dip
The addition of goat cheese makes this classic dip better than ever.
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees. Fill a large bowl with ice and cold water, set aside.
- 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.
- 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.
- 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.
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12 Comments on “Spinach and Artichoke Goat Cheese Dip”
Rest up! I’d dive into this face first.
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!
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.
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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I really want to make this for a up coming picnic, I am worried about keeping it warm. Could this be put in a Crock pot?
Hi Kristy! You can keep it warm in the crockpot for sure. I would recommend using a smaller crockpot if you have one (like one of those mini ones if you know what I am talking about lol) or if you are doubling the recipe you are fine in a normal size crockpot. Enjoy!
I’ve made this several times for girl’s night and LOVED it! I am curious if I can make this but then stuff little phyllo cups and bake for a Thanksgiving appetizer. Any thoughts or recommendations?! Thank you in advance!
Oh what a great idea! I think you could totally do that – I would make the dip but skip the broiling final step. Then stuff the phyllo cups and you can broil the dip at that point. I am guessing it would take about 1 to 2 minutes to broil the smaller cups, just keep an eye on them! If you do this, let me know – I’d love to know how they turn out!
So I commented a couple week ago regarding stuffing this dip inside phyllo cups…. I did for a Thanksgiving appetizer and it was DELICIOUS! We were only 9 people but I made 30 and they were gone in minutes. Thank you again!!
That’s fantastic! I am totally stealing that idea for holiday parties this month! GENIUS.