Recipe

Craving a warm, cheesy appetizer to elevate your next gathering? The Spinach Artichoke Dip is a crowd-pleaser, blending creamy textures with rich flavors—perfect for cozy evenings. Thanks to the Geedel Rotary Cheese Grater, prepping the mozzarella topping is a breeze, transforming this classic dish into a quick and safe kitchen adventure. Its sharp blades and stable design make it the ideal tool for home cooks looking to impress without the stress.

Ingredients (Serves 6-8)

1 cup (240g) frozen spinach, thawed and drained

1 cup (240g) canned artichoke hearts, drained and chopped

1.5 cups (150g) mozzarella cheese, shredded

1 cup (240g) cream cheese, softened

1/2 cup (120g) sour cream

1/4 cup (60ml) mayonnaise

2 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup (25g) grated Parmesan (optional topping)

Instructions

Prepare the Cheese: Secure the crank cheese grater to your countertop with its stable suction base. Attach the 2-blade set and use the food pusher to safely shred 1.5 cups of mozzarella into fluffy, even pieces. The sharp stainless steel blades ensure smooth cutting without sticking. Set aside for topping.

Mix the Base: In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth. Add the minced garlic, salt, and black pepper, stirring well.

Add Veggies and Cheese: Fold in the thawed spinach and chopped artichoke hearts. Stir in half of the shredded mozzarella (about 3/4 cup) to blend into the mixture.

Assemble and Bake: Preheat your oven to 375°F (190°C). Transfer the mixture to an oven-safe baking dish, spreading it evenly. Sprinkle the remaining mozzarella (about 3/4 cup) on top, and add grated Parmesan if desired for extra flavor. Bake for 20-25 minutes or until the cheese is melted and bubbly. For a crispier top, use an air fryer at 180°C for 10-12 minutes.

Serve and Enjoy: Let the dip cool for 5 minutes, then serve warm with tortilla chips, bread, or veggie sticks. Store leftovers in an airtight container in the fridge for up to 3 days.

Tips and Variations

Spice it Up: Add a pinch of red pepper flakes for a kick.

Vegan Twist: Substitute with dairy-free cheese and cream, shredded with the 2-blade set.

Extra Crunch: Mix in ground almonds (using the 5-blade set) for texture.

Pairing: Serve with sliced cucumbers (3-blade set) for a fresh dipper.

Conclusion

Whether you’re hosting a casual get-together with friends or adding a cozy, cheesy touch to family dinner, this Spinach Artichoke Dip hits all the right notes—and the cheese shredder hand crank is the secret to making it feel effortless. Grab your favorite dipper—tortilla chips, warm bread, or even fresh veggies—and dig in while it’s still bubbly; this dip doesn’t just taste good, it makes every moment feel a little more special. And with leftovers that reheat beautifully, you’ll be reaching for this recipe again and again.