Description
This Baked Spinach Artichoke Dip is a creamy, cheesy appetizer perfect for gatherings and parties. Combining tender artichoke hearts, spinach, and a blend of cheeses and seasonings, it offers a rich and flavorful dip baked to golden perfection. Crispy toasted bread crumbs top this savory dish, creating an irresistible texture contrast.
Ingredients
Scale
For the Topping
- 2 slices hearty white bread (torn into 4 pieces)
- 2 tbsp panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 2 tbsp unsalted butter (melted)
For the Dip
- 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 in the middle to ensure even cooking of your dip.
- Prepare baking dish: Spray a 1-quart baking dish or soufflé dish with nonstick cooking spray to prevent sticking; set it aside for later use.
- Make breadcrumbs topping: Tear the hearty white bread into small pieces and pulse in a food processor to create coarse crumbs. Combine these bread crumbs with 2 tbsp panko, 2 tbsp grated Parmesan, and 2 tbsp melted butter. Mix until crumbs are coated evenly. Set aside.
- Sauté aromatics: Heat 3 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook an additional minute until fragrant.
- Add artichokes and spinach: Stir in the chopped artichoke hearts and thawed, drained chopped spinach. Cook together for 4-5 minutes, allowing flavors to combine and excess moisture to evaporate.
- Create roux and thicken: Sprinkle 4 tbsp all-purpose flour evenly over the vegetable mixture. Stir constantly for 2 minutes to cook the flour and form a roux. Gradually whisk in 2 cups half-and-half or cream to avoid lumps. Cook while stirring until the sauce thickens, about 5-7 minutes.
- Add seasonings and cheese: Remove skillet from heat and stir in 1½ cups grated Parmesan cheese, 3 tsp fresh lemon juice, 2 tsp hot sauce, 1½ tsp Worcestershire sauce, and 1 tsp kosher salt. Mix well until cheese melts and ingredients are evenly distributed.
- Incorporate water chestnuts: Fold in the drained and chopped water chestnuts gently to retain their crunch.
- Transfer to baking dish: Pour the prepared dip mixture into the sprayed baking dish, spreading it evenly.
- Add breadcrumb topping: Evenly sprinkle the prepared breadcrumb mixture over the dip to create a crispy golden crust when baked.
- Bake the dip: Place the baking dish in the preheated oven and bake for 20 minutes until the top is golden brown and bubbly.
- Serve: Remove from oven and let cool slightly before serving. Enjoy warm with crackers, chips, or toasted baguette slices.
Notes
- Make sure to thoroughly squeeze the frozen spinach and artichokes to prevent excess moisture in the dip.
- For added flavor, substitute half-and-half with heavy cream.
- The hot sauce can be adjusted to taste or omitted for a milder dip.
- Use fresh lemon juice rather than bottled for best flavor.
- This dip can be prepared a day in advance and baked just before serving.
