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Warm Spinach and Artichoke Dip

Warm spinach and artichoke dip with Cruncmaster crackers.
Make This


  • Crackers
  • 1 pkg. Crunchmaster® Original Multi-Seed Crackers
  • Oils & Vinegars
  • 1 tbsp. olive oil
  • Produce
  • 1 pkg. (5 oz.) spinach
  • 1 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 2 cloves garlic, minced
  • 2 jars (6 oz) artichoke hearts, well drained and finely chopped
  • Dairy
  • 1/3 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated Asiago cheese
  • 8 oz. reduced-fat plain brick-style cream cheese
  • Baking & Spices
  • 1/4 tsp. each salt and pepper
  • Pinch cayenne pepper (optional)
  • Refrigerated
  • 2/3 cup greek yogurt


Preheat oven to 400˚F. Heat oil in large skillet set over medium heat; cook spinach for about 3 minutes or until wilted. Let cool completely. Squeeze out excess moisture and chop finely.

Combine mozzarella, Parmesan and Asiago cheese; reserve 1/4 cup and set aside. Using electric mixer, beat cream cheese until light and fluffy. Add yogurt, lemon zest, lemon juice, garlic, salt, pepper, cayenne (if desired), and remaining cheese mixture; beat until blended. Stir in spinach and artichokes.

Scrape into greased 4-cup baking dish. Sprinkle with reserved cheese mixture. Place on baking sheet; bake for about 15 minutes or until heated through and top is golden brown and melted. Serve warm with crackers.

Tip: For make-ahead, assemble dip, then cover and refrigerate. Bake just before serving & serve warm.

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