Mellow Mushroom Spinach Artichoke Dip Recipe

Mellow Mushroom spinach artichoke dip recipe is one of my favorite appetizers to make at home.

A good dip is always a win, especially during the holidays when family and friends come together. It’s creamy, full of flavor, and loaded with veggies.

When spinach artichoke dip is on the menu, I order it every time.

Sometimes I go to Mellow Mushroom just for their spinach artichoke dip. But paying $10–$12 for one appetizer feels tough when I know I can make it at home for much less.

I’ve tried this recipe at the restaurant so many times, and I know exactly what ingredients they use.

Besides, I found a copycat version of the recipe, and finally, I made the exact same dip they serve at Mellow Mushroom. The dip tastes the same – the cost is what makes it different.

Why You’ll LOVE This Recipe

You’ll love this mellow mushroom spinach artichoke dip recipe because it is warm, creamy, and easy to make at home.

I keep the ingredients simple so you can make it any night. You can use a hand mixer and a baking dish and the dip comes together fast.

I like that it uses common ingredients like cream cheese, sour cream, and shredded cheeses that melt smooth and rich.

You’ll notice a great balance between the spinach and the tang of the marinated artichokes.

Mellow Mushroom Spinach Artichoke Dip Recipe Ingredients

• 8 ounces cream cheese, softened: This is the base of your dip. Make sure it’s soft before you start mixing. Take it out of the fridge about an hour before cooking. You can use regular or light cream cheese. Neufchatel cheese works too as a substitute.
• ⅔ cup sour cream: This adds tang and makes the dip creamy. Full-fat sour cream works best, but you can use light sour cream if you want. Greek yogurt can replace sour cream if needed.
• ⅓ cup mayonnaise: Mayo makes the dip smooth and rich. Use real mayo, not miracle whip. Avocado mayo works as a healthier option.
• 2 cloves garlic, minced: Fresh garlic gives the best flavor. You can use garlic powder (½ teaspoon) if you don’t have fresh. Pre-minced garlic from a jar works too.
• 1 ½ cups shredded mozzarella cheese, divided: Mozzarella melts perfectly and gives you those cheese pulls everyone loves. Buy pre-shredded or shred your own. Part-skim works fine.
• ½ cup shredded Parmesan cheese: This adds a sharp, nutty flavor. Fresh grated parmesan tastes better than the stuff in the green can. Romano cheese can substitute.
• ½ cup shredded Gruyere cheese: Gruyere is a fancy Swiss cheese that melts like a dream. You can use regular Swiss, gouda, or even sharp cheddar if you can’t find gruyere.
• 10 ounces frozen chopped spinach, thawed and squeezed dry: This is super important—squeeze out ALL the water from the spinach. Use a clean kitchen towel and really squeeze it. Wet spinach makes watery dip. Fresh spinach works too (about 1 pound, chopped and cooked).
• 14 ounces marinated artichoke hearts, drained and chopped: Use the kind in oil or marinade, not water-packed. The marinade adds extra flavor. Chop them into bite-sized pieces.

Recommended Equipment

1. Hand mixer or stand mixer – Makes the base fluffy
2. 8×8 inch baking dish or 9×13 inch dish – For baking the dip
3. Large mixing bowl – To mix all ingredients
4. Sharp knife – To chop artichokes
5. Cutting board – For safe chopping
6. Clean kitchen towel – To squeeze spinach dry
7. Can opener – Opens artichoke jar

How To Make Mellow Mushroom Spinach Artichoke Dip

Step 1 | Preheat the Oven and Prep the Cream Cheese

First, heat the oven to 375°F. Take your cream cheese out of the fridge an hour before you start. Soft cream cheese mixes much easier. Put the softened cream cheese in a large bowl.

Step 2 | Mix the Cream Base

Add the sour cream and mayo to the bowl with the cream cheese. Use a hand mixer instead of a spoon to make the dip light and fluffy. Mix on medium speed for about 2 minutes until everything looks smooth and creamy.

Step 3 | Add Garlic

Next, add your minced garlic to the creamy mixture. Mix it in well so the garlic spreads throughout the dip.

Step 4 | Add the Cheeses

Now add 1 cup of the mozzarella cheese (save the rest for later), all the parmesan cheese, and all the gruyere cheese. Mix these in with a spoon until everything combines nicely.

Step 5 | Prep the Spinach

Squeeze your thawed spinach really well. Put it in a clean kitchen towel and twist the towel tight. Squeeze as hard as you can to get all the water out. This step is super important because wet spinach makes your dip watery.

Step 6 | Add Spinach and Artichokes

Add the squeezed spinach to your cheese mixture. Chop your drained artichoke hearts into small pieces and add them too. Mix everything together with a spoon until it looks even.

Step 7 | Prepare the Baking Dish

Spray your baking dish with cooking spray or rub a little butter in it. Spread your dip mixture into the dish and make it even on top.

Step 8 | Add the Topping

Sprinkle the rest of your mozzarella cheese (that ½ cup you saved) on top of the dip. This creates a beautiful golden top when it bakes.

Step 9 | Bake the Dip

Put your dish in the oven and bake for 25 to 30 minutes. The top should be golden brown, the edges bubbling, and the cheese on top melted and slightly browned.

Step 10 | Cool and Serve

Take the dip out of the oven and let it cool for about 5 minutes before serving. This helps it set up a bit and makes it easier to scoop. Serve warm with your favorite chips, bread, or veggies—and enjoy!

Make Perfect Spinach Artichoke Dip

• Don’t skip the cheese: Don’t skip the Gruyere cheese – it’s what makes it taste like the restaurant version.
• Finish with the broiler: If the top isn’t golden enough, use the broiler for 1–2 minutes at the end.
• Adjust the garlic: Taste the mixture before baking and add more garlic if you like.
• Choose the right dish: Use a shallow baking dish so the dip heats evenly.
• Start with room temperature ingredients: They mix smoother and faster, giving you a creamy base.
• Bake in the middle of the oven: This ensures even heating and the perfect golden top.

Serving Suggestions for Spinach Artichoke Dip

Tortilla chips are my favorite because they’re sturdy enough to hold lots of dip. I like the thick, restaurant-style chips best. Pita chips work great too and they don’t break as easily as regular chips.

You can also serve it with toasted bread slices or crostini. Cut up a baguette, brush the slices with olive oil, and toast them in the oven for a few minutes.

Fresh vegetables like carrot sticks, celery, and bell pepper strips are perfect for people who want something lighter.

At Mellow Mushroom, they serve their spinach artichoke dip with warm pita triangles and tortilla chips.

They put it in a hot cast iron skillet so it stays warm and bubbly. The presentation looks really nice and keeps the dip at the perfect temperature for eating.

Crackers work well too, especially the sturdy kinds like water crackers or club crackers. Some people like to use sliced baguette or even cut-up pizza crust.

Store and Reheating Process

To store this dip, let it cool first, then cover it tight with plastic wrap or put in an airtight container. Keep it in the fridge for up to 3-4 days. It stays creamy that way.

For reheating, pop it in the microwave for 30 seconds at a time, stirring between, until warm. Or bake it at 350°F for 10 minutes to get that fresh feel back.

If you want to freeze it, spoon into a freezer-safe bag or container after cooling. It lasts 2-3 months frozen. Thaw in the fridge overnight before reheating.

When reheating from frozen, use the oven method to avoid watery texture. Stir well after.

Know it’s bad if it smells sour or has mold. Toss it if the color changes or it tastes off. Better safe than sorry.

Mellow Mushroom Spinach Artichoke Dip Recipe FAQs

1. Can I make it in a slow cooker?

Yes! Combine ingredients in the slow cooker and cook on LOW for 2–3 hours, stirring occasionally. This is perfect for keeping it warm during a party.

2. How can I lighten it up?

Swap in reduced-fat cream cheese, light sour cream, and Greek yogurt instead of mayo. Use part-skim mozzarella. It will still be creamy, just slightly less rich.

3. Can I serve it cold instead of hot?

You can serve it unbaked and chilled, but the texture won’t be as creamy or melty as the hot version. This recipe really shines when baked.

4. Can I use canned artichokes instead of marinated?

Yes, but they’re less flavorful. If using canned artichokes in water, drain well and toss them with olive oil, lemon juice, salt, and pepper before adding.

6. How can I make it extra cheesy?

Stir an extra ½ cup mozzarella or Gruyere into the mix, and sprinkle extra Parmesan on top before baking for a golden crust.