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Spinach Artichoke Dip. A blend of four cheeses, water chestnuts for crunch, a touch of heat with red pepper and lemon juice to brighten things up. Enjoy! Simply Sated
4.72 from 7 votes
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Spinach Artichoke Dip

Spinach Artichoke Dip - a blend of four cheeses, water chestnuts for crunch, a touch of heat with red pepper and lemon juice to brighten things up.
Course Appetizer, dip
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 -12
Author Susie Gall

Ingredients

  • 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

Instructions

  1. Preheat oven to 375F.
  2. Spray a 1½-2 quart casserole dish with cooking spray.
  3. If adding onion - heat butter & olive oil over medium heat and add diced onion. Cook onion until translucent.
  4. In a large bowl, combine all ingredients and mix well.
  5. Pour mixture into the prepared casserole dish and press down to smooth.
  6. Combine all topping ingredients in a small bowl then spread it over the spinach mixture.
  7. Bake at 375F for 20-25 minutes.
  8. Turn heat to 425F and cook 5-10 more minutes until the topping is golden. Watch closely.
  9. Enjoy!