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Cheese-Trio Artichoke & Spinach Dip

 Cheese-Trio Artichoke & Spinach Dip
No appetizer spread is complete without one amazing dip, and this is it. Creamy, cheesy and chock-full of veggies, it will quickly become your new go-to appetizer. —Diane Speare, Kissimmee, Florida
16 ServingsPrep: 20 min. Cook: 2 hours


  • 1 cup chopped fresh mushrooms
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1-1/2 cups mayonnaise
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup chopped sweet red pepper
  • Toasted French bread baguette slices


  • In a large skillet, saute mushrooms in butter until tender. Add
  • garlic; cook 1 minute longer.
  • In a large bowl, combine the mayonnaise, cream cheese, 1 cup Parmesan
  • cheese and 3/4 cup mozzarella cheese. Add the mushroom mixture,
  • artichokes, spinach and red pepper.
  • Transfer to a 3-qt slow cooker. Sprinkle with remaining cheeses.

2 of 2

Cheese-Trio Artichoke & Spinach Dip (continued)

Directions (continued)

  • Cover and cook on low for 2-3 hours or until heated through. Serve
  • with baguette slices. Yield: 4 cups.
Nutritional Facts: 1/4 cup (calculated without baguette slices) equals 264 calories, 25 g fat (8 g saturated fat), 34 mg cholesterol, 354 mg sodium, 4 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.