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.
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1can Artichoke HeartsNOT the marinated variety
1 8oz.Block of Cream Cheesesoftened
1 15ouncebag of Fresh Baby Spinach
2clovesRoasted Garlicsee my instruction on how to roast you own!
1Cup Parmesan Cheese
¾Cup Original MIRACLE WHIP Dressing
¼TeaspoonRed Pepper Flakes
1CupBread Crumbs.See how I make my own in this post
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.
You have the option of putting all the dip in an oven-safe dish to bake if you are serving a larger crowd but by using ramekins, two people can share one and not feel like they are overindulging on this fabulous dip! An added bonus of using ramekins is you can heat one up and have it as an appetizer whenever you need one.