Spinach and Artichoke Dip is one of my favorite appetizers. I think I first fell in love with it back in high school (which was just a couple years ago, right? 😉 ) at Applebee’s. It became a goal of mine and Marla’s to be able to make a copycat version of that dip. And Marla perfected it years ago. And we’ve been making that dip and loving it ever since. But recently, while Mike and I were in Vermont, we ate at a restaurant in Burlington with my younger sister, Lyndsay, and they had a Smoked Gouda Spinach & Artichoke dip that we loved and I knew I had to have that dip again. And it doesn’t look like I’ll be back in Vermont any time soon enough. We also had ordered a cheese platter to go along with our spin dip (sidenote: that’s what it’s always called around here), and at one point Lyndsay added some chèvre to her baguette and topped that with spin dip and declared that a must have. So I also decided to throw some chèvre in for good measure. You can’t go wrong with too much cheese. Especially gouda & chèvre, two of my most favorite cheeses.
This dip is so good. I think I would like a bit more gouda in mine, just to get more of that flavor, but I’m a gouda lover (Marla got me hooked on that too!). I had even sprinkled extra on top. So if you’re a gouda cheese fan, add in a little extra. (Feel free to reduce the amount of one of the other cheeses to keep your cheese portion from getting out of control. Or don’t.) Add this dip to your appetizer menu this holiday season – you’ll be glad you did!
Spinach and Artichoke Dip with Gouda + Chèvre
1 (10 oz) box frozen chopped spinach, thawed
1 (14 oz) can artichoke hearts, drained and roughly chopped
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
1 cup shredded gouda cheese
2 oz. crumbled chèvre cheese
10 oz. alfredo sauce
1-2 cloves minced garlic
4 oz. softened cream cheese
Preheat oven to 350º. In a medium bowl, combine all ingredients and mix thoroughly. Spread mixture into a pie dish, baking dish or cast iron skillet. If desired, sprinkle extra gouda and chèvre on top. Bake for 25-30 minutes or until cheeses are bubbling and melted.
Serve with baguette slices, crackers or tortilla chips.
Happy dipping! Manda