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Bright Spinach Artichoke Dip

This vibrant take on classic spinach artichoke dip combines creamy cheeses with wilted spinach and tender artichoke hearts, all brightened with lemon and fresh herbs. The dip is baked until bubbling and golden, with a smooth, cheesy texture and a lively flavor profile that’s perfect for sharing. It’s a warm, inviting appetizer that balances comfort with a refreshing twist.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh spinach, chopped or thawed frozen spinach, well-drained
  • 1 can artichoke hearts, chopped canned or marinated jarred
  • 4 oz cream cheese room temperature for smooth blending
  • 1/2 cup Parmesan cheese freshly grated
  • 1 tbsp lemon juice brightens the dip
  • 2 cloves garlic, minced adjust to taste
  • 1 tbsp butter or olive oil
  • Salt and pepper to taste

Equipment

  • Skillet or sauté pan
  • Mixing Bowl
  • Baking Dish
  • Measuring spoons and cups
  • Rubber spatula

Method
 

  1. Preheat your oven to 180°C (350°F). Gather all your ingredients to ensure a smooth process.
  2. In a skillet over medium heat, melt the butter and add the minced garlic, sautéing until fragrant and just beginning to turn golden, about 30 seconds.
  3. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes, stirring frequently. The spinach should be vibrant green and tender.
  4. Stir in the chopped artichoke hearts and cook for another minute, allowing the flavors to meld.
  5. Add the cream cheese in small dollops, stirring constantly until it melts into a smooth, creamy mixture, about 2-3 minutes. The dip should be thick and glossy.
  6. Mix in the grated Parmesan cheese, lemon juice, and season with salt and pepper, tasting and adjusting the seasoning as needed for brightness and flavor balance.
  7. Transfer the mixture to a baking dish and spread evenly with a spatula.
  8. Bake in the preheated oven for 20 minutes, until the dip is bubbling around the edges and the top is golden brown.
  9. Remove from oven and let rest for 5 minutes, allowing the dip to set slightly and cool just enough to serve comfortably.
  10. Garnish with chopped parsley if desired, then serve warm with bread, crackers, or vegetable sticks for dipping.

Notes

Ensure spinach is well-drained to prevent excess moisture. Adjust seasoning with lemon and salt before baking to enhance brightness. Cover with foil if top browns too quickly during baking.