Description
This creamy and savory Baked Spinach Artichoke Dip is a crowd-pleasing appetizer perfect for parties and gatherings. Featuring a rich blend of spinach, artichoke hearts, cheeses, and a blend of seasonings, this dip is baked to golden perfection and served warm with a crispy breadcrumb topping for added texture.
Ingredients
Scale
Bread Topping
- 2 slices hearty white bread (torn into 4 pieces)
- 2 tbsp panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 2 tbsp unsalted butter (melted)
Dip Base
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow or white onion (diced)
- 18 oz frozen artichoke hearts (thawed, squeezed dry & chopped)
- 2 garlic cloves (minced)
- 4 tbsp all-purpose flour
- 2 cups half-and-half or cream
- 1½ cups grated Parmesan cheese
- 3 tsp fresh lemon juice
- 2 tsp hot sauce
- 1½ tsp Worcestershire sauce
- 1 tsp kosher salt
- 10 oz frozen chopped spinach (thawed and squeezed dry)
- 1 can water chestnuts (8 oz, drained and chopped)
Instructions
- Preheat Oven: Preheat the oven to 350°F and position the oven rack to the middle.
- Prepare Baking Dish: Spray a 1-quart baking dish or soufflé dish with nonstick cooking spray and set aside.
- Make Breadcrumb Topping: In a small bowl, combine the torn white bread pieces, panko breadcrumbs, grated Parmesan cheese, and melted butter. Toss together until the bread pieces are evenly coated. Set aside.
- Sauté Aromatics and Vegetables: In a large skillet over medium heat, melt the 3 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add the diced onion and cook until translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook Artichokes: Add the chopped thawed artichoke hearts to the skillet and cook for 3 to 4 minutes, allowing them to soften and heat through.
- Make Roux and Sauce: Sprinkle the 4 tablespoons of all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes to form a roux. Gradually whisk in the 2 cups of half-and-half or cream, ensuring no lumps form. Continue to cook, whisking frequently, until the mixture thickens, about 4 to 5 minutes.
- Add Cheese and Seasonings: Stir in the 1½ cups grated Parmesan cheese until melted and smooth. Add the fresh lemon juice, hot sauce, Worcestershire sauce, and kosher salt. Stir to combine well.
- Incorporate Spinach and Water Chestnuts: Fold in the thawed, squeezed dry chopped spinach and chopped water chestnuts. Cook the mixture for another 2 minutes, allowing flavors to meld, then remove from heat.
- Assemble Dip: Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the breadcrumb topping evenly over the dip.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes until the topping is golden brown and the dip is hot and bubbly.
- Serve: Remove from the oven and allow to cool slightly before serving warm with crackers, bread, or vegetable sticks.
Notes
- For best flavor, squeeze as much water as possible from the thawed spinach and artichokes to avoid a watery dip.
- The hot sauce can be adjusted or omitted according to your spice preference.
- This dip can be prepared ahead of time and refrigerated before baking; add extra baking time if baking straight from the fridge.
- Use half-and-half for a lighter version or heavy cream for a richer texture.
- Water chestnuts add a nice crunch but can be omitted if preferred.
