Cheese-Trio Artichoke & Spinach Dip Recipe

5 15 18
Cheese-Trio Artichoke & Spinach Dip Recipe
Cheese-Trio Artichoke & Spinach Dip Recipe photo by Taste of Home
Publisher Photo

Cheese-Trio Artichoke & Spinach Dip Recipe

Read Reviews
5 15 18
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours

Ingredients

  • 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

Directions

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. Cover and cook on low for 2-3 hours or until heated through. Serve with baguette slices. Yield: 4 cups.
Originally published as Cheese-Trio Artichoke & Spinach Dip in Simple & Delicious December/January 2012, p23

Nutritional Facts

1/4 cup (calculated without baguette slices): 264 calories, 25g fat (8g saturated fat), 34mg cholesterol, 354mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 6g protein.

  • 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
  1. In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.
  2. 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.
  3. Transfer to a 3-qt slow cooker. Sprinkle with remaining cheeses. Cover and cook on low for 2-3 hours or until heated through. Serve with baguette slices. Yield: 4 cups.
Originally published as Cheese-Trio Artichoke & Spinach Dip in Simple & Delicious December/January 2012, p23

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Reviews forCheese-Trio Artichoke & Spinach Dip

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MY REVIEW
mother of 3 User ID: 1726536 256934
Reviewed Nov. 18, 2016

"Our congregation LOVES this! Omit the mushrooms & red pepper. Increase to two blocks cream cheese and cook in crockpot. Mmmmm... fantastic!"

MY REVIEW
tuscalooso User ID: 2401195 226594
Reviewed May. 19, 2015

"I made this for a pot luck dinner among friends and it was hit! Better than found at any restaurant. I now make a large batch and freeze it in smaller portions - Ready to defrost and take to any last minute get together! I serve it with tortilla chips."

MY REVIEW
SuSey22 User ID: 1214956 113709
Reviewed Nov. 16, 2014

"We were having a pizza& wings get together last night & I wanted a different dip to start things off.....this popped up just in time! Lets say the slow cooker was dipped clean..a HUGE hit at our house! better than many artichoke dips!I served w crackers,bread sticks & pita chip assortment...will be my holiday go to dip!"

MY REVIEW
NoodleNel User ID: 6393598 136826
Reviewed May. 4, 2014

"Made first time for a neighborhood block party and took the rest home and thoroughy enjoyed it for several more days on my own. Will make again for another function."

MY REVIEW
Homegirl2 User ID: 6672944 180021
Reviewed Feb. 27, 2014

"Best artichoke dip that I have ever had. Made this as is with no changes. My husband likes this better than any that we have had at restaurants. Keeper. Thank you for the recipe."

MY REVIEW
amysmess User ID: 7202245 195976
Reviewed Jan. 21, 2014

"This is really really good! We used Ritz crakers though."

MY REVIEW
andic220 User ID: 7335273 196018
Reviewed Nov. 18, 2013

"Perfect dish for an app night!"

MY REVIEW
countrycavaliers User ID: 7259407 113707
Reviewed May. 11, 2013

"I followed the receipt with these few changes. I used canned spinach that worked really well. I hand grated the Parmigiana cheese, omitted the sweet red pepper since it already seemed to have enough flavors and I thought that it would be just too much. It turned out so well that we ended up having it (with freshly baked bread) for our dinner."

MY REVIEW
t3ddymac User ID: 5730655 134729
Reviewed Jan. 10, 2013

"25g of Fat in 1/4 of a cup is a bit high. You can lighten this up without sacrificing much flavor. Sub in light mayo, light cream cheese, reduced fat parmesan and you can cut it almost in half!!"

MY REVIEW
fredaevans User ID: 6360805 151080
Reviewed Jan. 10, 2013

"This is 'drop dead good eats.' Can be served either warm or at room temp. Personally, warm is my call."

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