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Spinach Artichoke Dip


  • 8 oz Hiland Dairy Cream Cheese room temperature
  • 1/2 cup Hiland Dairy Sour Cream
  • 1/4 cup Mayonnaise
  • 2 cloves Garlic grated
  • 10 oz Frozen Spinach thawed, drained and coarsely chopped
  • 14 oz Can Artichoke hearts coarsely chopped
  • 1/2 cup Hiland Dairy Mozzarella Shredded Cheese
  • 3/4 cup grated Parmesan
  • 4 Ciabatta rolls
  • salt and pepper


  • Preheat oven to 350 degrees. Spray 1-quart baking dish with nonstick cooking spray.
  • Put the cream cheese, sour cream, mayonnaise, and garlic in a large bowl. Mix until creamy and smooth.
  • Sprinkle the spinach into the cream cheese mixture and combine until evenly distributed. Add the artichokes, mozzarella, and 1/2 cup of the Parmesan and mix until combined.
  • Season with salt and pepper. Transfer to the prepared baking dish. Bake 25 minutes until the dip begins to bubble.
  • Meanwhile, cut the tops off the rolls and hollow them out reserving the extra bread pieces. Transfer the bubbly dip into each bread bowl and place onto a baking sheet.
  • Top with remaining 1/4 cup Parmesan and extra mozzarella cheese. Turn the oven to broil and continue to cook until the tops are golden brown.
  • Serve warm with the remaining bread pieces.


Diva’s Tip: I also make this with six bacon strips, crumbled, and blended into with the cream cheese mixture before baking.