Spinach and Artichoke Goat Cheese Dip takes the classic warm, gooey favorite and adds a tangy kick. Creamy goat cheese brightens the rich, cheesy base, making this dip irresistible. It’s perfect for parties and will disappear quickly.
about this spinach and artichoke goat cheese dip
Spinach and artichoke dip is a restaurant staple I almost always order. The combination of tender spinach, tender artichoke hearts, and melted cheese is comforting and satisfying. Still, many versions feel flat to me — rich but missing an acidic element to cut through the creaminess.
That’s where goat cheese shines. Its tang adds balance and depth, transforming the familiar dip into something brighter and more interesting. The result is creamy, cheesy, and slightly tangy — the perfect appetizer to share.
I like serving this dip with light, crispy crackers, but it’s equally good with toasted French bread, pita, or raw vegetables like carrot sticks and celery. For a fun twist, you can spoon the mixture into phyllo cups and bake briefly for individual handheld appetizers.
Note: This post was originally published April 14, 2015. The recipe remains the same; this version adds tips and FAQs.
ingredients
Spinach: Fresh spinach is recommended — it has better texture and flavor than frozen.
Artichoke hearts: Use one 14-oz can, drained and chopped.
Cheeses: Cream cheese serves as the creamy base. Use a log of goat cheese (not crumbles) for tang. Finish with grated Parmesan and shredded mozzarella for richness and a bubbly top.
Garlic: Fresh minced garlic is ideal, but jarred minced garlic works fine as a shortcut.
Salt & pepper: Kosher salt and freshly cracked black pepper to taste.
this recipe’s must-haves
A large pot for blanching spinach, a bowl with ice water to stop the cooking, and a medium baking dish are all you need. Metal mixing bowls are handy for assembling the dip. I prefer glass or ceramic for baking so cleanup is easier and heat distribution is even.
here’s how to make spinach and artichoke goat cheese dip
blanch spinach
Bring a large pot of salted water to a boil. Add the spinach and cook 30 seconds to 1 minute, just until it wilts. Use a slotted spoon to transfer the spinach to a large bowl of ice water to stop cooking. When cool, squeeze out all excess water and add the drained spinach to a large mixing bowl.
make dip
Add the chopped artichoke hearts, softened cream cheese and goat cheese, Parmesan, mozzarella, garlic, salt, and pepper to the spinach. Mash and combine everything with a fork until the mixture is smooth and evenly mixed.
bake
Transfer the mixture to a baking dish and bake at 375°F for 25 minutes. Sprinkle extra mozzarella on top, then bake another 5 minutes until bubbly and golden. Serve hot with crackers, toasted bread, pita, or fresh vegetables.
tips for success
Make ahead: Assemble the dip up to a day in advance, cover, and refrigerate. Bring to room temperature before baking for more even cooking.
Use fresh spinach: Blanching and shocking fresh spinach is a brief extra step but yields better flavor and texture than frozen spinach.
how can I store leftover dip?
Allow leftovers to cool to room temperature, transfer to an airtight container, and refrigerate up to 3 days.
how do I reheat leftover dip?
Reheat in the microwave in 30-second intervals, stirring between intervals, until hot. You can also reheat in a small oven-safe dish at 350°F until warmed through.
what cheese pairs best with artichoke?
Goat cheese adds tang and pairs beautifully with cream cheese, mozzarella, and Parmesan — all included in this recipe for balanced flavor and texture.
what kind of artichokes should I use for dip?
Canned artichoke hearts are ideal: drain them well and chop before adding to the dip.
what should I dip in this spinach and artichoke goat cheese dip?
This dip goes well with crackers, toasted French bread, pita chips, or fresh vegetables such as bell pepper slices, carrot sticks, cucumber rounds, or celery.
Please rate the recipe or leave a comment if you try it — feedback helps others and I enjoy reading your notes. If you share photos online, tag them with your preferred social handle so the recipe can be seen in action.
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spinach and artichoke goat cheese dip
equipment
- mixing bowls
- large pot or stock pot
- casserole or baking dish (glass or ceramic recommended)
ingredients
- 5 oz fresh spinach
- 14 oz can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 4 oz goat cheese, softened
- 1/4 cup Parmesan cheese
- 1/4 cup mozzarella cheese + extra for topping
- 1-2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
instructions
- Preheat oven to 375˚F. Fill a large bowl with ice and cold water; set aside.
- Bring a large pot of salted water to a boil. Add spinach and cook 30 seconds to 1 minute until wilted. Transfer to the ice water to stop cooking. When cool, squeeze out excess water and add spinach to a large bowl.
- Add artichoke hearts, cream cheese, goat cheese, Parmesan, mozzarella, garlic, salt, and pepper. Mash and mix well until evenly combined.
- Place the mixture in a baking dish and bake for 25 minutes. Sprinkle extra mozzarella on top and bake an additional 5 minutes until bubbly and golden. Serve immediately with crackers, toasted bread, pita, or vegetables.
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nutrition
Calories: 234 kcal | Carbohydrates: 6 g | Protein: 10 g | Fat: 19 g | Saturated Fat: 12 g | Sodium: 644 mg | Fiber: 2 g