Dump Spinach and Artichoke Dip from Frozen
This is the easiest spinach artichoke dip you’ll ever make! Everything goes into a baking dish and straight into the oven all at once—even the frozen spinach and artichokes. We like to finish the dish with a sprinkle of panko and a quick run under the broiler for a crispy top. But you can skip it if you’re short on time. Serve this with sturdy chips or baguette slices for dipping.
Equipment
- 1 2-Quart Baking Dish Essential for baking the dip.
- 1 Box Grater For grating garlic and Parmesan cheese.
- 1 Kitchen Scissors As specified in the recipe for cutting and stirring.
- 1 Measuring Cups/Spoons For accurate ingredient measurement.
- 1 Oven Mitts For safe handling of the hot baking dish.
Ingredients
Main
- 2 tablespoons extra-virgin olive oil
- 2 heaping cups frozen artichoke quarters
- One 8-ounce block cream cheese
- 2 heaping cups chopped frozen spinach
- 1 cup grated Havarti cheese
- 1 cup grated low-moisture mozzarella
- 1/4 cup heavy cream
- 1/3 cup mayonnaise
- 1 clove garlic grated
- 1/4 cup grated Parmesan
- 1/4 cup panko breadcrumbs
Instructions
- Preheat the oven to 400 degrees F. Drizzle the olive oil on the bottom of a 2-quart baking dish. Scatter the artichokes over the oil, set the cream cheese in the center and top with the spinach. Sprinkle with the Havarti and mozzarella and top with the heavy cream, mayonnaise and garlic. Sprinkle with the Parmesan. Bake until browned and bubbling, 33 to 36 minutes.
- Preheat the broiler. Use a pair of kitchen scissors to cut the artichokes and spinach into small pieces. Stir the dip with the scissors until creamy and smooth. Sprinkle with the panko and broil until crispy, about 1 minute. Serve hot.
Notes
This "dump" method is incredibly convenient, but a few refinements can elevate it further. Ensure your baking dish isn't overcrowded to allow for even heating and proper melting of the cheeses. For a richer, more complex flavor, consider adding a pinch of freshly grated nutmeg when you add the spinach – it's a classic pairing. While the recipe uses frozen, ensure they are well-drained if you opt to thaw them slightly, preventing a watery dip. When broiling the panko, watch it vigilantly; breadcrumbs can go from golden to burnt in seconds. For an extra layer of decadence, swap a portion of the Havarti or mozzarella for smoked gouda or Gruyere.