Hot artichoke and spinach dip is delicious as an appetizer, game day food or even take it to a pot luck dinner. This easy recipe features fresh spinach and roasted garlic. The crunchy topping is optional but is highly suggested. Is this the best hot artichoke dip recipe? You decide.
For another delicious appetizer recipe be sure to try my Easy Mexican Corn Dip Recipe or treat yourself to Reuben Tater Tots.
Hot Artichoke Spinach Dip With Cream Cheese
I am such a snacker. I love cheese and crackers, snack mixes, cheese balls, hot spreads, cold spreads. Basically anything I can pick up, scoop, spread or nosh on I love to eat. Truthfully, one of my favorite parts about getting together with friends and family is all the good recipes that are brought along to these gatherings. I am a fan of sweet treats but the way to my heart is with a savory spread! Hot artichoke dip is a favorite but have you tried with with spinach?
Hot Artichoke Spinach Dip Ingredients:
- Artichoke Hearts (NOT the marinated variety)
- Cream Cheese, softened
- Fresh Baby Spinach
- Roasted Garlic
- Parmesan Cheese
- MIRACLE WHIP Dressing
- Milk
- Red Pepper Flakes
Artichoke Dip Topping:
- Parmesan Cheese
- Bread Crumbs
- Butter, melted
- Parsley Flakes
How to prepare the fresh spinach for artichoke spinach dip
- I took help from my food processor and pulsed it until it was finely chopped. If you don’t have a food processor, a sharp knife and cutting board will work as well.
- Finely chop the spinach so that each bite has bits of spinach and not whole leaves hanging off of the sliced, toasted baguette.
- In a hot pan with a small drizzle of olive oil, sauté the spinach until it is wilted and the moisture comes out of the spinach
- Remove from the heat and allow to cool.
- Using a clean cloth or several layers of paper towels, squeeze out the excess moisture. You will be surprised how much moisture in in spinach!
How to make simple hot artichoke dip
- In a mixing bowl cream together the softened cream cheese, KRAFT MIRACLE WHIP Dressing and milk.
- While the mixer is running, I chop up the artichoke hearts. There is no real science to the chopping. Just cut them up so that each bite will have a bit of artichoke in it.
- Using the flat side of your knife smash your roasted garlic.Just give it a whack, a smear and you have beautifully smashed roasted garlic for your hot artichoke spinach dip. No bites of bitter garlic in this recipe!
- Add the spinach and garlic to the cream cheese/MIRACLE WHIP Dressing/milk mixture and stir to combine.
- Grate yourself 1 cup of parmesan cheese using a microplane grater. You are welcome to use parmesan out of the green can but I encourage you to try fresh. I find it so worth the extra expense!
- Add your cheese to your artichoke spinach dip.
- Stir to combine.
Look how beautiful a cup of freshly grated parmesan cheese looks! A mound of cheesy goodness!
Make sure the cheese is thoroughly combined. Everyone is going to want a bite of cheese in their dip.
How to make the crumb topping for the artichoke dip
- 1/4 Cup Parmesan Cheese
- 1 Cup Bread Crumbs. (See how I make my own in this post)
- 3 Tablespoons Butter, melted
- 1 Tablespoon Parsley Flakes
Combine everything together.
How to bake hot spinach artichoke dip.
- Fill 6 ramekins with the dip.
- Divide the topping between the ramekins.
- Bake at 400 for 20 minutes or until hot, bubbly and golden brown.
You have the option of putting all the dip in an oven safe dish to bake but by using ramekins, two people can share one and not feel like they are over indulging on this fabulous dip! An added bonus of using ramekins is you can heat one up and have it as an appetizer when ever you need one. Plus, I love any excuse to pull out my ramekins. I feel so fancy using them!
What chips go with artichoke spinach dip?
I love to serve this dip with slices of toasted baguettes but toast points, wheat crackers or pita chips. Find your favorite vehicle for spreading dips and spread away! Simple water crackers are also delicious.
Hot Artichoke Spinach Dip
Ingredients
- 1 can Artichoke Hearts, NOT the marinated variety
- 1 8 oz. Block of Cream Cheese, softened
- 1 15 ounce bag of Fresh Baby Spinach
- 2 cloves Roasted Garlic, see my instruction on how to roast you own!
- 1 Cup Parmesan Cheese
- 3/4 Cup Original MIRACLE WHIP Dressing
- 1/4 Cup Milk
- 1/4 Teaspoon Red Pepper Flakes
Topping:
- 1/4 Cup Parmesan Cheese
- 1 Cup Bread Crumbs., See how I make my own in this post
- 3 Tablespoons Butter, melted
- 1 Tablespoon Parsley Flakes
Instructions
- I took help from my food processor and pulsed it until it was finely chopped. If you don't have a food processor, a sharp knife and cutting board will work as well.
- I like to finely chop the spinach so that each bite has bits of spinach and not whole leaves hanging off of the sliced, toasted baguette.
- In a hot pan with a small drizzle of olive oil, sauté the spinach until it is wilted and the moisture comes out of the spinach.
- Remove from the heat and allow to cool.
- Using a clean cloth or several layers of paper towels, squeeze out the excess moisture.
- In a mixing bowl cream together the softened cream cheese, KRAFT MIRACLE WHIP Dressing and milk.
- While the mixer is running, I chop up the artichoke hearts. There is no real science to the chopping. Just cut them up so that each bite will have a bit of artichoke in it.
- Using the flat side of your knife smash your roasted garlic.
- Just give it a whack, a smear and you have beautifully smashed roasted garlic for your hot artichoke spinach dip. No bites of bitter garlic in this recipe!
- Add the spinach and garlic to the cream cheese/MIRACLE WHIP Dressing/milk mixture and stir to combine.
- Grate yourself a cup of parmesan cheese using a microplane grater. You are welcome to use parmesan out of the green can but I encourage you to try fresh. I find it so worth the extra expense!
- Add your cheese to your artichoke spinach dip.
- Stir to combine.
- Make sure the cheese is thoroughly combined. Everyone is going to want a bite of cheese in their dip.
- Fill 6 ramekins with the dip.
- Combine crumb topping ingredients in a separate bowl.
- Divide the topping between the ramekins.
- Bake at 400 for 20 minutes or until hot, bubbly and golden brown.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 458 Total Fat: 30g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 92mg Sodium: 1121mg Carbohydrates: 32g Fiber: 6g Sugar: 7g Protein: 19g
originally published December 22, 2014