Spinach and Artichoke Dip

Serves 10 Prep Time 5 minutes   Cook Time 25 minutes   Rated:

This classic originates in the USA somewhere which is where I first tasted it many years ago...and has become a staple at all family celebrations where you want something a bit retro, but that literally everyone wants in on. I used a stunning sourdough cob loaf, you don't even have to have a loaf if you don't feel up to the challenge, just bake in an oven proof dish and you are away, but why wouldn't you have the bread, all toasty and crunchy and fragrant. SERIOUSLY? SO good. Just so so good. If I say so myself.

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  • 80 Grams Parmesan cubed
  • 2-3 Garlic Cloves
  • 50 Grams sour cream
  • 40 Grams Easy thermomix mayonnaise Recipe
  • 80 Grams feta cheese
  • 120 Grams baby spinach leaves
  • 1 Teaspoon cayenne pepper
  • 160 Grams drained weight marinated artichoke hearts
  • 50 Grams Cubed mozzarella
  • 1 Cob loaf, hollowed out. Optional



Place Parmesan and garlic into the Thermomix bowl and mill 8 sec/speed 10. Remove a couple of tablespoons of cheese mixture and set aside.


Add all remaining ingredients to the Thermomix bowl except spinach and artichokes.


Blend 6 sec/speed 6. Scrape down sides of bowl.


Add spinach artichokes and stir through 6 sec/speed 3.


Refrigerate until needed.


Place dip into heatproof dish. Or into cob loaf if using.


Place mozzarella cubes on top and press into the dip. Sprinkle with reserved Parmesan and cook in hot oven for 25 minutes or until browning.


Cut the top of the loaf and all the internal part of the loaf into mouth sized pieces, drizzle with EVOO and bake at the same time as the dip. No need for crackers, just use the toasted bread.


Serve with Pita crisps, crostini, water crackers, fresh vegetables or corn chips of choice.

Served with

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