Baked Spinach Artichoke Dip

By Jennifer

12 Person

30 Minutes

214 Calories

Baked spinach artichoke dip is a great dish to serve to guests over the holiday period or any time for that matter! This hot appetizer only takes 10 minutes to prep and it’s on the table in 30. Perfect for all of your dipping needs!

Ingredients

Dip

1 can water chestnuts drained and chopped
10 oz. frozen chopped spinach thawed and squeezed dry
1 tsp. kosher salt
1 1/2 tsp. Worcestershire Sauce
2 tsp. hot sauce
3 tsp. fresh lemon juice
1 1/2 cups grated Parmesan cheese
2 cups half-and-half or cream
4 tbsp. all-purpose flour
2 garlic cloves minced
18 oz. frozen artichoke hearts thawed, squeezed dry & chopped
1 medium yellow or white onion, diced
1 tbsp. olive oil
3 tbsp. unsalted butter

Bread Crumb Topping

2 tbsp. unsalted butter, melted
2 tbsp. grated Parmesan cheese
2 tbsp. panko bread crumbs
2 slices hearty white bread, torn into 4 pieces

Method

01

Heat oven to 350°F and set oven rack to the middle position. Spray a 1-quart baking dish or soufflé dish with nonstick cooking spray; set aside.
02

FOR THE BREADCRUMB TOPPING: Place bread, panko crumbs, and Parmesan in a food processor fitted with the metal attachment. Pulse the bread 3-4 seconds. Drizzle in the oil and pulse 2-3 times. Set aside.
03

FOR THE DIP: Heat a large skillet over medium heat and add 1-tablespoon butter and 1-tablespoon oil. When the oil/butter is heated (before butter burns), add onions and cook, stirring often, until onions are softened, 4-5 minutes.
04

Add artichokes and cook, stirring often, 4-5 minutes or until they have a lightly browned. Add garlic, stir and cook another 30 seconds. Add the remaining 2 tablespoons butter and stir until melted.
05

Sprinkle the flour over the vegetable mixture and cook 2 minutes, stirring continuously. Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire Sauce and salt.
06

Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened. Remove from the heat, add spinach and water chestnuts; stir well. Season to taste and add additional salt, if needed. Stir.
07

Pour the spinach/artichoke mixture into the prepared baking dish and cover evenly with the breadcrumb topping. Bake 20 minutes at 350°F, or until golden brown on top and bubbling hot throughout.
08

Remove from the oven and let rest 5 minutes before serving. Serve hot with crackers or sliced vegetables. Enjoy!

Related Tags

Appetizers Recipes

Bread Recipes

Easy Recipes

Baked Spinach Artichoke Dip

4.3

( By Jennifer )

01 Information

Grade easy
Serving 12 servings
Calorie 214 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Dip

1 can water chestnuts drained and chopped

10 oz. frozen chopped spinach thawed and squeezed dry

1 tsp. kosher salt

1 1/2 tsp. Worcestershire Sauce

2 tsp. hot sauce

3 tsp. fresh lemon juice

1 1/2 cups grated Parmesan cheese

2 cups half-and-half or cream

4 tbsp. all-purpose flour

2 garlic cloves minced

18 oz. frozen artichoke hearts thawed, squeezed dry & chopped

1 medium yellow or white onion, diced

1 tbsp. olive oil

3 tbsp. unsalted butter

Bread Crumb Topping

2 tbsp. unsalted butter, melted

2 tbsp. grated Parmesan cheese

2 tbsp. panko bread crumbs

2 slices hearty white bread, torn into 4 pieces

03 Method

Step 1

Heat oven to 350°F and set oven rack to the middle position. Spray a 1-quart baking dish or soufflé dish with nonstick cooking spray; set aside.

Step 2

FOR THE BREADCRUMB TOPPING: Place bread, panko crumbs, and Parmesan in a food processor fitted with the metal attachment. Pulse the bread 3-4 seconds. Drizzle in the oil and pulse 2-3 times. Set aside.

Step 3

FOR THE DIP: Heat a large skillet over medium heat and add 1-tablespoon butter and 1-tablespoon oil. When the oil/butter is heated (before butter burns), add onions and cook, stirring often, until onions are softened, 4-5 minutes.

Step 4

Add artichokes and cook, stirring often, 4-5 minutes or until they have a lightly browned. Add garlic, stir and cook another 30 seconds. Add the remaining 2 tablespoons butter and stir until melted.

Step 5

Sprinkle the flour over the vegetable mixture and cook 2 minutes, stirring continuously. Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire Sauce and salt.

Step 6

Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened. Remove from the heat, add spinach and water chestnuts; stir well. Season to taste and add additional salt, if needed. Stir.

Step 7

Pour the spinach/artichoke mixture into the prepared baking dish and cover evenly with the breadcrumb topping. Bake 20 minutes at 350°F, or until golden brown on top and bubbling hot throughout.

Step 8

Remove from the oven and let rest 5 minutes before serving. Serve hot with crackers or sliced vegetables. Enjoy!

04 Author