How to Make Spinach and Artichoke Dip & Homemade Croutons

Explore Guides

Or use your email address

Create an Account Forgot Password?

Liked

Start the Guide ›

by Mark Samson

262 Likes

1.9k Views

Step 1 of 28

Two unbaked baguettes of bread... Extra virgin olive oil... Sea salt and black pepper... Preheat you oven to 350 degrees.

Step 2 of 28

Slice the bread at an angle.

Step 3 of 28

Make the pieces about 1/4 to a 1/2 and inch thick.

Step 4 of 28

Place the slices on a baking sheet. I like to use this pizza pan.

Step 5 of 28

Lightly drizzle with the extra virgin olive oil.

Step 6 of 28

Season with salt and pepper.

Step 7 of 28

Bake at 350 for 8-10 minutes on each side or they are nice and golden brown.

Step 8 of 28

Put them in a bowl when they are finished to let them cool.

Step 9 of 28

Step 10 of 28

Any canned artichokes will work.

Step 11 of 28

I had some left over baby spinach that I threw in there as well.

Step 12 of 28

Defrost the spinach under cold running water until thawed.

Step 13 of 28

Drain and rinse the artichokes.

Step 14 of 28

Put cream cheese, mayonnaise, and sour cream in a large bowl. If you prefer it more creamy, try less cream cheese and more mayo/sour cream.

Step 15 of 28

Add salt.

Step 16 of 28

Red pepper flakes (optional)

Step 17 of 28

Garlic powder or sometimes I will mince a couple of cloves of garlic instead.

Step 18 of 28

Be sure to squeeze as much of the water out of the spinach as you can.

Step 19 of 28

Really squeeze it good.

Step 20 of 28

Step 21 of 28

Add the spinach and artichokes to the bowl.

Step 22 of 28

Grate 1/2 cup Parmesan cheese. 1/4 cup to be mixed into the dip and 1/4 cup to spread on top.

Step 23 of 28

Slice and dice the provolone cheese.

Step 24 of 28

Add 1/4 cup mozzarella cheese. This will add a little gooey-ness to it.

Step 25 of 28

Pour the mixture into a large casserole dish and spread evenly. Bake at 350 for 25-30 minutes.

Step 26 of 28

When it is just about finished, take it out of the oven and spread 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese on top and put under broiler for 1 minute to melt cheese.

Step 27 of 28

Step 28 of 28

Spread the dip on a crouton and enjoy! In case you were wondering, the other crouton has roasted garlic on it! Yum! I made a guide for that too if you are interested! :)

You're Done!

Start over

This guide was made by:

Mark Samson

Cincinnati, Ohio

Following

Explore more great guides:

Desserts

How to Make a Peanut Butter, and Banana-Mallow Sandwich

by Mark Samson

1.2k

13.6k

Food

How to Make "Screw My Diet!" Alfredo Sauce With Linguine

by Mark Samson

100

1.3k

Food

How to Make Spicy Lemon Garlic Shrimp W Asparagus Pasta

by Mark Samson

270

Food

How to Make Fresh & Yummi Tzatziki

by Justine2707 Chimmy

268

2.1k

Food

How to Make BLT Dip

by Melissa Pulliam

252

4.4k

Food

How to Make My Familia's Traditional Guacamole

by Hector Octavio

732

7.9k

Leave a Comment

You can even substitute yogurt for the cream cheese-sour cream-mayo combo if you want a much lighter and healthier (although in my opinion not quite as tasty) variation.

Mark Samson (author) 6 months ago

Amounts are listed in the supplies page but... I would say experiment to see what you like. More cream cheese will make a thicker dip while more sour cream will be a thinner dip

Mark Samson (author) 6 months ago

How much cream cheese and sour cream/mayo. did u use

Tracie Minnite 6 months ago

Perfect party snack！

Kate Chi-an Lin 8 months ago

1/3 cup mayonnaise

1/3 cup sour cream

6 oz cream cheese

2 pkgs. frozen cut leaf spinach

1 can large artichoke hearts

1/2 tbsp garlic powder

1/2 tbsp red pepper flakes

1/2 tsp salt

1/4 cup Parmesan cheese

1/4 cup mozzarella

2 pieces provolone cheese

2 partially baked baguettes

Salt and pepper

Extra virgin olive oil

Download
Explore Guides
Blog
About
FAQ
Contact Us
Terms
Privacy

Explore more great guides:

Sign In

Create a New Account

Join Snapguide and share what you know. Already have an account? Sign in here.