Smoky Spinach Artichoke Dip

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 25 min
  • Yield: 6 servings
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8 ounces frozen chopped spinach, thawed, see Cook's Note*

1 (12-ounce bag) frozen artichoke hearts, thawed

1/2 cup plus 2 tablespoons freshly grated Parmesan

1/2 cup grated smoked gouda

1/2 cup shredded mozzarella

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/2 teaspoon whole coriander seeds

1/2 cup mayonnaise

1/2 cup sour cream

4 ounces cream cheese

Tortilla chips, for serving


  1. Preheat the oven to 350 degrees F.
  2. Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.
  3. Chop the artichokes into bite-size chunks.
  4. In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.
  5. Allow the dip to cool slightly before serving with tortilla chips.
  6. *Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered.