Spinach Artichoke Dip

Rosemary & Thyme Focaccia
Rosemary & Thyme Focaccia


  • 1 Tbsp. Olive Oil
  • ½ tsp. Garlic, minced
  • 2 C. Frozen Spinach, thawed and drained
  • 6 oz. Marinated Artichoke Hearts, drained and chopped
  • ½ C. Whole Milk
  • 4 oz. Cream Cheese
  • ¾ C. Shredded Mozzarella Cheese, Divided
  • Salt and Black Pepper to taste
  • 2 Tbsp. Parmesan Cheese, shredded
  • 1 Package Canyon Bakehouse Rosemary and Thyme Focaccia Bread, cubed and toasted


  1. Preheat oven to 375 degrees and prepare a 9x9 baking dish with butter or cooking spray.
  2. Heat the olive oil in a large sauté pan. Gently sauté the garlic for 1-2 minutes. Add the spinach and artichoke hearts and briefly sauté. Remove from heat.
  3. In a medium saucepan, bring the milk to a simmer. Add the cream cheese and ½ C. mozzarella, stirring to melt and combine. Season with salt and pepper to taste before folding in the sautéed spinach mixture.
  4. Pour the dip into the prepared baking dish. Sprinkle with remaining mozzarella and shredded parmesan.
  5. Bake for 15-20 minutes, until bubbly and golden. Serve warm with cubed, toasted focaccia.