Ingredients
Scale
10 ounces fresh baby spinach leaves
1 (14-oz) can artichoke hearts, diced
1 (5.3 oz box) Boursin garlic herb cheese
8 ounces cream cheese, softened
2 cups gouda cheese, shredded (divided)
1/4 cup Parmesan
Pinch red pepper flakes (optional)
Toasted baguette slices, pretzels or chips, for serving
Instructions
- Preheat oven to 400 degrees. Wilt spinach leaves in a microwave-safe blow for about 90 seconds. Squeeze out any excess water.
- Combine spinach, chopped artichokes, Boursin and softened cream cheese in a bowl. Add Parmesan, 1 1/4 cups shredded gouda and red pepper flakes, if using. Mix well, then taste and add a pinch of salt, if needed.
- Spread into a small skillet or baking dish, top with remaining 3/4 cup cheese and bake for 12-15 minutes, until bubbly and lightly browned.
- Serve with baguette slices, crackers or veggies.
Notes
- This is such a simple recipe. But the key to the cheesy texture is to be sure all of the water is removed from your spinach and artichokes. You can just squeeze the veggies in your hands to remove the liquid, but I prefer to wrap them in a few layers of paper towels to wring out all the liquid.
- Fresh spinach adds the perfect texture to this dip. Substitute frozen, if needed. But the finished dip will be a bit stringier in texture.
- In addition to the cream cheese and Boursin, I use a mix of parmesan and gouda in this recipe. Feel free to substitute a shredded Italian blend for the Parmesan and Gouda, or grab Monterey Jack, mozzarella or your favorite melty cheese. While I prefer to shred my own cheese for the best texture, no one will judge if you use pre-shredded cheese.
- Keep leftover dip in an airtight container in the refrigerator for up to 2 days. To reheat, pop in microwave until just warmed through, or bake gently until hot.
- Prep Time: 10
- Cook Time: 15
- Category: Easy Recipes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6
- Calories: 352
- Sugar: 3.1 g
- Sodium: 572.7 mg
- Fat: 24.8 g
- Carbohydrates: 17.7 g
- Protein: 17.1 g
- Cholesterol: 83.7 mg