Spinach-Artichoke Dip

Every Southerner knows the power of a good dip. A really, really good dip? That's our one-way ticket to hostess heaven. To deserve the name, a dip typically needs to be creamy, cheesy, and—for extra points—super melty. Listen up: This recipe is one of those really, really good dips. Spinach dip is a party classic, and Southerners can tell the best from the rest. In this Spinach-Artichoke Dip recipe, you'll find the perfect balance between artichokes, spinach, cream cheese, mozzarella cheese, Parmesan cheese, and panko. Using frozen artichokes instead of canned or jarred ones makes sure you're getting the best flavor, especially since this recipe is artichoke-heavy. (Too much of the canned stuff can end up tasting…formaldehyde-like.) Test Kitchen Tip: Use a wooden spoon or your hands to mix together the ingredients in order to fully incorporate the cream cheese. After baking, serve with pita chips and vegetables for dipping. We recommend leftovers be spooned over a baked potato, stuffed inside of a chicken breast, or used as a pizza topping!

Active Time:
15 mins
Total Time:
40 mins
Yield:
Serves 6 (serving size: 1 ramekin)

Ingredients

  • 1 (10-oz.) pkg. frozen chopped spinach, thawed

  • 2 (9-oz.) pkg. frozen artichoke hearts, thawed and chopped

  • 1 cup mayonnaise

  • 2 (8-oz.) pkg. cream cheese, softened

  • 1 cup pre-shredded part-skim mozzarella cheese

  • 2 ounces Parmesan cheese, grated (about 1/2 cup)

  • 1 teaspoon garlic powder

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon crushed red pepper

  • 1/2 cup panko (Japanese-style breadcrumbs)

  • 2 tablespoons unsalted butter, melted

  • Pita chips, broccoli florets, and radishes, for serving

Directions

  1. Preheat oven to 400°F. Place spinach on a paper towel; squeeze over a sink to remove as much liquid as possible. Stir together spinach, artichokes, cream cheese, mayonnaise, mozzarella, Parmesan, garlic powder, black pepper, and crushed red pepper in a large bowl using a wooden spoon until thoroughly combined. Spoon mixture evenly into 6 (8-oz.) ramekins.

  2. Stir together panko and melted butter in a small bowl until combined. Sprinkle mixture evenly over ramekins.

  3. Arrange ramekins on a baking sheet. Bake in preheated oven until tops are bubbly and golden brown, 20 to 25 minutes. Let cool 5 minutes. Serve with pita chips, broccoli, and radishes.

    Spinach-Artichoke Dips
    Caitlin Bensel

Chef's Notes

Alternatively, you may bake the dip in an 8-inch square glass baking dish. Increase the bake time by 5 to 10 minutes, as needed.

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