Ultimate Spinach Artichoke Dip Recipe
The ultimate spinach artichoke dip recipe! Super creamy and cheesy and served with homemade crostini for the perfect appetizer!
Ingredients
Homemade Crostini:
- french baguette sliced
- extra virgin olive oil
Spinach Artichoke Dip:
- 1 tablespoon extra virgin olive oil sub avocado oil
- 2 tablespoons shallots minced
- 2 teaspoons garlic minced
- 4 ounces cream cheese room temperature
- ⅓ cup sour cream sub plain greek yogurt
- ⅓ mayo
- 1 cup mozzarella cheese grated + divided
- 15 ounces canned artichokes drained and roughly chopped
- 10 ounces frozen spinach thaw and drain
- ¼ cup parmesan cheese grated
- ½ cup Gruyere cheese
- ½ teaspoon lemon juice
- ½ teaspoon kosher salt
- ⅛ ground black pepper
- scant lemon zest
- serving: crostini, veggies, pita, etc.
Instructions
- Prep Crostini: Preheat oven to 350℉. Slice a french baguette into 1/2 inch pieces (I like to cut it at a bit of an angle). Place on baking sheet and brush each piece with olive oil.
- Bake: Place in oven, middle rack, and let bake until they start to turn golden brown; approx. 4-8 minutes (keep an eye on them - everyone's oven is a bit different). Remove and let cool. Keep the oven at 350℉.
- Sauté: Bring a small cast iron skillet to medium high heat and add 1 tablespoon extra virgin olive oil. Add 2 tablespoons shallots and 2 teaspoons garlic. Move around pan until garlic is fragrant and shallot has softened, approx. 1-2 minutes.
- Cream Cheese Mixture: In a medium bowl, add cooked garlic and shallots, 4 ounces cream cheese, ⅓ cup sour cream and ⅓ mayo. Use a hand mixer to combine until creamy. Fold in 1/2 cup of the mozzarella cheese, 15 ounces canned artichokes, 10 ounces frozen spinach (thawed and moisture removed), ¼ cup parmesan cheese, 1/4 cup of the Gruyere cheese, ½ teaspoon lemon juice, ½ teaspoon kosher salt, ⅛ ground black pepperand scant lemon zest.
- Bake: Spray a 8x11 pan (or similar size) with non-stick cooking spray. Pour the cream cheese and artichoke mixture in the baking dish. Top with remaining mozzarella cheese and Gruyere cheese. Place in oven, middle rack, uncovered for 15 minutes or until cheese is melted and bubbly. Feel free to place under the broiler for 1-2 minutes if you want to brown a bit, just watch very carefully.
- Serve: Remove from oven and let cool slightly. Enjoy with homemade crostini (or veggies, pita bread, crackers, etc).
Notes
- Make Ahead: you can easily make this ahead of time and stop at Step 4, cover with aluminum foil and place in the refrigerator until you want to bake - you might just need to cook a bit longer in the oven to account for it coming out of the fridge cold.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 192kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 565mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3051IU | Vitamin C: 3mg | Calcium: 203mg | Iron: 3mg
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