Goat Cheese Artichoke Dip is a must-have appetizer for the holidays or any family gathering! Rich and creamy, this spinach artichoke dip is extra flavorful with goat cheese, garlic, and fresh herbs! It's prepped in 10 minutes and you can even make it up a day ahead and bake it the next day!
Your guests will love this gooey, cheesy, hot from the oven, baked spinach goat cheese dip. Goat cheese gives this favorite appetizer a tangy twist, with bold flavor and made with plain yogurt instead of mayo!
Spinach Artichoke Goat Cheese Dip is so simple to make, and this recipes uses real fresh ingredients like rosemary, thyme, fresh spinach, garlic and cream cheese. Easy and elegant, this is our go-to party appetizer!
Round out your appetizer menu with Baked Brie with Pears and Fig Jam, Mediterranean Hummus, and Sweet and Sticky Appetizer Meatballs! You may also like this Raisin Pine Nut Goat Cheese Dip.
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Ingredients & Substitutions
Super simple, fresh ingredients, and no mayo, this goat cheese artichoke dip is a crowd favorite!
- Goat Cheese & Cream Cheese - When baked, goat cheese and cream cheese combine for ultra creamy texture. You can buy a box or a tub of cream cheese. Use the logs of goat cheese instead of the crumbles. Plain is best, but herb flavored would work. Letting them come to room temperature on the counter will make mixing much easier.
- Yogurt - Plain whole milk yogurt is the creamy element that brings the ingredients together. It allows this artichoke dip to be made without mayo, although sour cream or mayonnaise could be substituted. Plain yogurt is a staple ingredient in my kitchen. If you aren't used to buying it, we love it with honey, berries and Almond Spiced Granola, in Protein Pancakes or Pumpkin Waffles, blended into Cilantro Lime Hummus, and even in quick stovetop Mac & Cheese.
- Garlic - Fresh is best, or substitute 1 teaspoon garlic powder.
- Artichokes - Use 1 can of artichoke hearts, drained and chopped. They can be whole or quartered, or marinated in a jar. If you want to make a half batch of this recipe, extra artichokes can be frozen and are a great addition to pizza or pasta.
- Fresh Spinach and Herbs - Yes, use fresh! Don't substitute frozen spinach for this recipe, it can make your dip watery. Fresh herbs will give your dip amazing flavor and extras look beautiful to garnish the top. Try any combination of fresh thyme, rosemary, sage or parsley.
- White Cheddar Cheese - I love white cheddar as a super versatile cheese to always have in the fridge. It melts up perfectly when baked, and to top can be broiled until golden and bubbly. You could substitute provolone or mozzarella or add in Parmesan if you like. I always recommend shredding your own cheese to the pre-shredded bags.
See recipe card for quantities.
Instructions
Bringing your cream cheese and goat cheese to room temperature will help this dip come together in just 10 minutes.
Step 1 -Drain your artichokes and give them a rough chop. Chop your spinach, garlic and herbs.
Step 2 - Add everything to a bowl except the shredded white cheddar.
Step 3 - Mix well with a fork. If your cheese is at room temperature, this is pretty easy. If not, put some muscle into it and mix and mash until it comes together!
Step 4 - Transfer to a baking dish and top with white cheddar. Bake at 375° for about 30 minutes until hot and bubbly.
Step 5 - Broil the top a few minutes until golden, keep an eye on it so it doesn't burn! Garnish with herbs and serve with crackers or crostini.
Recipe Notes & Tips
- To Make Crostini - Slice a baguette and toss on a large sheet pan with olive oil, garlic power, onion powder, and dried herbs such as thyme, oregano or Italian seasoning. Bake at 375° along with the artichoke dip, but only for about 20 minutes, flipping halfway through.
- Serve it With - Hot crunchy crostini is our favorite, but you can also serve this dip with warmed flatbread, crackers, pita chips, or add some veggies around the platter like carrots , bell pepper, or celery.
- Make Ahead - You can mix up the goat cheese artichoke dip, put it in the baking dish and top with cheese, cover and refrigerate a day or two in advance. I like to pop the whole dish in a reused bread bag to cover it. Let it sit on the counter a half hour or so before baking to come back to room temperature, or just plan to bake it a bit longer.
- Leftovers - Leftover artichoke dip can be refrigerated for up to 3 days. Reheat in the microwave or oven.
- Use Fresh Ingredients - This recipe is best made with fresh spinach, herbs, garlic and shredding your own white cheddar cheese.
- The Right Baking Dish - Your baking dish is your serving dish, so find one the right size, a small shallow square or oval works best. It will be hot from the oven so wrap a towel around the base.
- Amount and Portions - This dip will serve about 10 people. It can be doubled for a larger party, or cut in half for a smaller one. You can also divide the dip into 2 smaller serving dishes, baking one and freezing one for later. Or if your party is an all night grazing cocktail party, you can bake one later to pull a hot dip from the oven after the first one gets eaten.
Recipe FAQs
It's really best baked, but yes, all ingredients in this goat cheese artichoke dip are edible raw and could be eaten cold.
Plain whole milk yogurt is a healthy ingredient that adds creaminess. You can substitute with sour cream or mayo.
Yes, this goat cheese artichoke dip is completely gluten-free. Just make sure to use a gluten-free bread or cracker for dipping.
Yes, for a long grazing type party, you could keep this dip warm in a crockpot or even cook it right in a crockpot. You wouldn't be able to get the golden broiled top like you would in the oven.
Yes, you can freeze spinach artichoke dip unbaked or baked. Thaw overnight in the fridge before baking.
More Favorite Appetizers!
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
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Goat Cheese Artichoke Dip
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Print Pin RateIngredients
- 8 ounces goat cheese
- 8 ounces cream cheese
- ⅓ cup plain yogurt
- 2 cloves garlic minced
- 14 ounces canned artichoke quarters drained and chopped
- ½ teaspoon kosher salt
- 10 grinds fresh black pepper
- 1 cup fresh spinach chopped
- 1 Tablespoon fresh herbs such as parsley, thyme, rosemary, or sage chopped
- 1½ cups white cheddar cheese shredded
Instructions
- Preheat oven to 375℉. Allow cream cheese and goat cheese to sit at room temperature for about 30 minutes for easier mixing.
- Add all ingredients, except for the shredded cheddar, to a bowl and mix well with a fork until fully combined.
- Transfer to a baking dish and top with the shredded cheddar cheese.
- Bake for 25 to 30 minutes or until hot and bubbly. Broil for a few minutes to brown the top.
Notes
- To Make Crostini - Slice baguette and toss on a sheet pan with olive oil. You can add dried herbs, garlic and onion powder if you like. Bake along with the artichoke dip at 375° but only for about 15 to 20 minutes, flipping halfway through.
- Make Ahead - Dip can be assembled a day or two in advance, wrapped and stored unbaked in the fridge. Allow to come to room temperature on the counter for about 30 minutes before baking.
- Mix and mash the dip with a fork, this takes a little bit of time but keep mixing!
- Yogurt can be substituted with sour cream or mayonnaise.
- Use fresh spinach, not frozen. If you don't have fresh, you can omit the spinach.
- Fresh herbs are best, or substitute ½ teaspoon dried thyme.
- Salt - If you are trying to eat less salt, you can omit it, this recipe is still plenty flavorful without it.
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