How to Make Three Cheese Artichoke and Spinach Dip

Three Cheese Artichoke & Spinach Dip


  • Prep: 25 mins
  • Cook: 30 mins
  • Total: 55 mins
  • Yield: 4 servings
  • Cooking Method: Baking


  • 500gramsfrozen bread dough
  • 7tablespoonsbutter
  • 1/2teaspoongarlic powder
  • 1/4teaspoonred pepper flakes
  • 320gramsCream Cheese (20% fat)
  • 1cupKalleh Mozzarella Cheese
  • 1/2cup+2 tablespoonsParmesan Cheese
  • 400gramswater-packed artichoke hearts
  • 350gramsfrozen spinach
  • 1/4cupsweet red pepper
  • 1cupfresh mushroom
  • 2garlic cloves
  • 1cupmayonnaise

If you are looking for a creamy, cheesy, and healthy dip, ،Three-cheese Artichoke and Spinach Dip is the best option.
It is a healthy appetizer with a great combination of mushroom, spinach, and artichoke, which are super fresh and nutritious.
The delicious and warm Three-cheese Artichoke and Spinach Dip is a popular recipe for all your special occasions, especially family holidays.
Preparing this savory appetizer is easy and quick. Serve this and enjoy the compliments. 


Step 1

You can make fresh dough (*see tips) or use frozen packages for the bread. If you are using frozen dough, thaw it one hour before preparing the meal.
On a lightly dusted work surface, cut each dough roll into three pieces and roll every piece into a ball. Choose a cast-iron skillet. Place a smaller cake pan or oven-proof saucepan in the middle of the skillet. Brush the skillet with olive oil, and place the dough balls with enough space along the outer edges. Cover with a kitchen towel and let it rise until doubled in size.

Step 2

Preheat the oven to 200 ºC (400 ºF).

Step 3

In a small bowl, mix the melted butter, garlic powder, and red pepper flakes, brush it all over the dough balls. Reserve the remaining butter mixture.

Step 4

Bake the dough until the bread balls are set and beginning to brown for 15-18 minutes. Remove from the heat and let it cool. Then remove the cake pan (saucepan) from the skillet. Set aside.

Step 5

Heat one tablespoon of butter in a skillet over medium flame, add the finely sliced mushroom, and cook it for 7-5 minutes until tender, and sautéed. Stir in the crushed garlic cloves, and cook for one more minute. Transfer the mixture into a bowl. Return the skillet over the heat, add in the chopped spinach and sauté for 5 minutes. Once it wilts, squeeze the juice, and add it to the mushroom mixture.

Step 6

In a large bowl, combine mayonnaise, softened Cream Cheese (20% fat), ¾ cup Fresh Mozzarella, and ½ cup grated Parmesan Cheese. Stir in the mushroom-spinach mixture and artichoke hearts (use canned artichoke hearts, rinse, and drain them before using). Give them a nice mix until thoroughly combined.

Step 7

Pour the mixture into the center of the bread skillet. Sprinkle with sweet red pepper pieces and the remaining Mozzarella. Then brush with the reserved butter mixture, and top that with two tablespoons of Parmesan cheese.
Kalleh fresh Mozarella cheese

Step 8

Bake the dip until bubbly, heated, and the bread balls are golden brown for about 10-15 minutes. Serve warm.

Cooking Notes

In a large bowl, mix the 500 grams of flour, two tablespoons of dry yeast, one tablespoon sugar, and one ¾ teaspoon salt. Stir the mixture, add three tablespoons of olive oil, ½ cup hot water, and mix until they are combined. If the dough seems dry, add a little more water. Dust the work surface lightly with flour and start kneading the dough for almost 10 minutes until it gets smooth and elastic. Clean the bowl, drizzle a little of the olive oil, place the dough in the bowl, cover it with a plastic wrap. Set it aside at room temperature until the dough has doubled in volume. It will take about 1 hour.


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