Smoked Gouda Spinach Artichoke Dip

I really think I might have a problem, because here I am offering up another smoked recipe. This one is a Smoked Gouda Spinach Artichoke Dip. It uses a combination of three cheeses: mozzarella, parmesan, and a rich smoky gouda.

The smoked gouda adds additional interest with a more complex character than regular spinach and artichoke dips. Therefore, I make no apologizes for my problem not when it bakes up creamy and smoldering in a deep smoky flavor. Did I mention it has three cheeses!

In a large bowl add 8 ounces of softened cream cheese, 2/3 cup sour cream, 1/3 cup mayonnaise. Real mayonnaise please, none of that whipped salad dressing! Add 2 cloves of minced garlic and mix until blended.

Stir in 1 cup shredded mozzarella cheese, 1/2 cup grated parmesan cheese, and 1/2 cup shredded smoked gouda. Fold in 10 ounces frozen chopped spinach that has been thawed with the excess liquid squeezed out and 14 ounces drained and chopped marinated artichoke hearts.

Spoon into a 10-inch cash iron skillet or baking dish and top with anther 1/2 cup smoked gouda. Bake in a preheated 375°F oven for 30 minutes, or until bubbly and cheese is browned.

Slice 1 baguette into 1/2-inch slices. Lightly brush one side of each slice with olive oil. Broil oiled side up for about 2 minutes, or until lightly browned. Remove from the oven and gently rub each slice with a clove of garlic.

Smoked Gouda Spinach Artichoke Dip
Prep Time
10 mins
Cook Time
30 mins
Course: Appetizer
Cuisine: American
Keyword: Dips
Servings: 12 servings
Author: ella @
  • 8 ounces cream cheese, softened
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 cup mozzarella cheese shredded
  • 1 cup smoked gouda, shredded and divided
  • 1/2 cup parmesan cheese, shredded
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 14 ounces marinated artichoke hearts, drained and chopped
  • 1 baguette, sliced
  • Olive Oil, for brushing
  1. Preheat oven to 375°F.

  2. In a large bowl mix the cream cheese, sour cream, mayonnaise and garlic until well blended.

  3. Stir in the mozzarella, parmesan, and 1/2 cup smoked gouda.

  4. Fold in the spinach and artichokes.

  5. Spoon into a baking dish and top with the remaining gouda cheese. Bake for 30 minutes, or until bubbly and cheese is browned. Remove from the oven

  6. Lightly brush one side of the bread with the olive oil. Broil, oil side up for bout 2 minutes, or until top is lightly brown.

  7. Remove from oven and rub each slice with a clove of garlic. Serve immediately with the dip.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

9 thoughts

  1. What kind of tasty madness are you cooking up in your laboratory, Ella?!

    Mozz, Parm and Gouda? Like . . . together? With spinach . . . and artichokes . . . and that crusty bread for dipping?

    Madness. Tasty madness.

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