Go Back
+ servings
Print

Baked Spinach Artichoke Dip

This Baked Spinach Artichoke Dip has the perfect blend of four cheeses, spinach and artichokes and all gets melted together with a Panko breadcrumb topping. It's the perfect party snack, can be made-ahead and also in the slow cooker, too!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
Calories 272kcal

Ingredients

Toasted breadcrumbs

  • 1 cup Panko breadcrumbs
  • 1 tsp. olive oil
  • 1 Tbsp. fresh parsley, minced
  • 1/4 cup freshly shredded Parmesan cheese
  • pinch of salt

Spinach Artichoke Dip

  • 8 oz. cream cheese, softened
  • 1 cup freshly shredded Parmesan cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup Gruyere cheese, shredded
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 cloves garlic, minced
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Frank's Hot Sauce
  • pinch of salt and pepper
  • 10 oz. frozen spinach, thawed and drained
  • 14 oz. can artichokes hearts, chopped and patted dry
  • serve with: hearty tortilla chips, crackers, toasted baguette slices, carrot and celery sticks, etc.

Instructions

  • Preheat the oven to 350°F.
  • Make the toasted Panko breadcrumbs first: Heat the olive oil in a small skillet over medium heat. Once hot, add the Panko breadcrumbs. Cook just until the breadcrumbs begin to brown, about 3-4 minutes. Stir often so they don’t burn. Season with the parsley, parmesan and salt. Stir and then remove to a plate and let cool.
    1 cup Panko breadcrumbs, 1 tsp. olive oil, 1 Tbsp. fresh parsley, minced, 1/4 cup freshly shredded Parmesan cheese, pinch of salt
  • In a mixing bowl stir together the cream cheese, Parmesan cheese, mozzarella cheese, Gruyere, sour cream, mayonnaise, garlic, lemon juice, hot sauce, salt and pepper.
    8 oz. cream cheese, softened, 1 cup freshly shredded Parmesan cheese, 1/2 cup mozzarella cheese, shredded, 1/2 cup Gruyere cheese, shredded, 1/2 cup sour cream, 1/4 cup mayonnaise, 3 cloves garlic, minced, 2 Tbsp. lemon juice, 1 Tbsp. Frank's Hot Sauce, pinch of salt and pepper
  • Then stir in the artichokes and spinach until combined.
    10 oz. frozen spinach, thawed and drained, 14 oz. can artichokes hearts, chopped and patted dry
  • Spray an oven safe baking dish with non stick spray. (An 8x8 or 9x9 works, or even a well seasoned cast iron skillet or glass pie plate).
  • Spread the dip into the baking dish, smoothing out the tops with a rubber spatula.
  • Top the dip with the toasted Panko breadcrumbs and bake until heated through and melted, about 20 minutes.
  • Serve warm with crackers, baguette slices, pita chips, veggies, etc.
    serve with: hearty tortilla chips, crackers, toasted baguette slices, carrot and celery sticks, etc.

Video

Notes

  • Frozen spinach: Be sure to defrost/thaw the frozen spinach and drain out all excess water using a potato ricer, paper towels or a clean kitchen towel and squeezing out all the water. 
  • Fresh spinach: If using fresh spinach, saute 10 oz. spinach until wilted and then let cool. Wring out the excess water using the same method options from the frozen spinach. Chop if needed.
  • Make-ahead: This can be made 1 day in advance. Keep the breadcrumbs on the side prior to baking. Let it come to room temperature, top with the breadcrumbs and then bake for 30 minutes or until warmed through and melted.
  • Slow cooker: Use a 10 oz. bag of fresh spinach (not frozen) if making in the slow cooker. Add all of the spinach artichoke ingredients to a slow cooker and stir until combined. Cook on low for 2 hours, remove lid, stir, replace lid and continue cooking for another 30-60 minutes. When ready to serve, sprinkle the breadcrumbs on top. 

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 8g | Protein: 11g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 458mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 326mg | Iron: 1mg