The first time I had Spinach Artichoke Dip was almost thirty years ago when my mother-in-law served it as an appetizer.
I clearly remember telling her it was delicious and asking her what it was. She answered Spinach Artichoke Dip. I had never heard the word “artichoke” and, for a brief second, I wondered if she had said “aardvark.” To say the least, that was an unsettling thought. I asked her again and she explained artichokes were a plant. Whew! That sounded much more palatable. I have since learned much more about the lowly artichoke that grows like a weed in warmer climates and is related to the thistle (yum). With that said, I still love them and HERE is a terrific article on how to cook and eat artichokes.
Jump forward thirty years and artichokes can be found on most restaurant menus around the world and Spinach Artichoke Dip is a particular favorite.
It now seems there are as many versions of Spinach Artichoke Dip as there are Macaroni ‘n Cheese.
My recipe has a blend of four cheeses, water chestnuts for crunch, a touch of heat with red pepper and lemon juice to brighten things up.
Spinach Artichoke Dip
- ½ large sweet yellow onion diced (optional)
- 1- tablespoon butter unsalted (optional)
- 1- tablespoon olive oil optional
- 8-10 ounces Frozen Chopped Spinach thawed & squeezed dried
- 1- can Artichokes drained & finely chopped
- 1 package 5.2-6.5 ounces Boursin Cheese
- 1 package 8 ounces cream cheese
- 1/8-¼ teaspoon red pepper flakes
- ½ cup grated Parmesan
- ½ cup Gruyere cheese grated
- 2 teaspoons mayonnaise
- 1- tablespoon fresh lemon juice
- 1-2 tablespoons dry white wine
- 1 can water chestnuts drained & chopped
- Freshly ground black pepper & kosher salt to taste
- For the Topping:
- ¼ cup Panko breadcrumbs
- ¼ cup Gruyere grated
- ¼ cup Parmesan grated
- Preheat oven to 375F.
- Spray a 1½-2 quart casserole dish with cooking spray.
- If adding onion - heat butter & olive oil over medium heat and add diced onion. Cook onion until translucent.
- In a large bowl, combine all ingredients and mix well.
- Pour mixture into the prepared casserole dish and press down to smooth.
- Combine all topping ingredients in a small bowl then spread it over the spinach mixture.
- Bake at 375F for 20-25 minutes.
- Turn heat to 425F and cook 5-10 more minutes until the topping is golden. Watch closely.
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KeciaThis sounds amazing I love the addition of the red pepper flakes!
Susie GallThank you so much, Kecia.
Linda (Meal Planning Maven)This is one of my absolute favorite dips and yours looks mouthwatering!
Susie GallThank you, Linda.
Dan from Platter TalkAlthough I love this dip, I've never had the recipe for it. Thanks so much for sharing this beautiful post!
Susie GallThanks so much, Dan, and thanks for coming by.
peter @feedyoursoultooThis looks so good and lightened up.
Susie GallThank you, Peter.
Susie GenovaThis looks so cozy and delicious!
Susie GallHey Susie G. Thank you and thanks for stopping by. I sure hope we can visit soon.
MarthaI'm sure it is delicious, but it looks dry to me. I've made the artichoke crab dip in the remote past and I recall it listed a cup of mayo. It was creamy and great for dipping bread. I'm not going to rate your recipe based on picture alone. Your other followers seem to like it, so it is probably just my own taste preference. I hope you don't mind the feedback.