Why make this recipe
Spinach Artichoke Parmesan Dip is a crowd-pleaser that brings together creamy, cheesy goodness in every bite. It’s perfect for parties, game days, or even a cozy night in. With easy-to-find ingredients and simple steps, this dip is not only delicious but also a fantastic way to serve veggies in a fun way. Who wouldn’t love dipping some crunchy fresh veggies into this warm, cheesy delight?
How to make Spinach Artichoke Parmesan Dip
Ingredients :
- 1 (10 oz) box frozen spinach, thawed and drained
- 2 (3.5 oz) tubs Epicurean Butter Garlic Parmesan Flavored Butter, divided
- 1 (8 oz) pkg. cream cheese
- 1 cup light sour cream
- ½ cup shredded Parmesan cheese
- 1 cup shredded mozzarella, divided
- Pinch of red pepper flakes
- 1 (14 oz) can artichoke hearts, drained and coarsely chopped
- 1 loaf sourdough boule or shepherd’s bread
- Carrot and celery sticks, sugar snap peas, and sliced red, yellow, or orange bell pepper, for serving
Directions :
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Thaw spinach in the microwave or under hot water. Squeeze all the water out of the spinach using small handfuls.
- In a saucepan, combine 4 ounces of Garlic Parmesan Flavored Butter, cream cheese, and sour cream. Melt over medium heat.
- Add the parmesan and ½ cup mozzarella. Heat until bubbling. Stir in red pepper flakes, artichoke hearts, and spinach.
- Cut off the top of the bread like you are carving a pumpkin. Use a knife to hollow out the center, leaving about ½ inch around the sides and bottom.
- Cut the removed bread into cubes and place them on the prepared baking sheet.
- Melt the remaining 3 ounces of Garlic Parmesan Flavored Butter and drizzle it over the bread cubes. Toss to coat.
- Add the hollowed-out loaf to the baking sheet and fill it with the dip. Top with the remaining ½ cup of mozzarella.
- Bake for 15-20 minutes until the dip is bubbly and the cheese is melted and lightly browned.
- Serve with the toasted garlic butter bread cubes and fresh veggies.
How to serve Spinach Artichoke Parmesan Dip
Serve the dip hot, directly from the oven, for the best flavor and texture. Pair it with crispy toasted bread cubes and fresh vegetable sticks like carrots, celery, and bell peppers for a colorful and crunchy dipping experience.
How to Store Spinach Artichoke Parmesan Dip
If you have any leftovers, allow the dip to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days. To reheat, place it in the oven at 350°F until warmed through or microwave in short intervals.
Tips to make Spinach Artichoke Parmesan Dip
- Make sure to squeeze out as much water as possible from the spinach to keep the dip from becoming watery.
- Feel free to adjust the amount of red pepper flakes to suit your spice preference.
- If you want a lighter version, use low-fat cream cheese and sour cream.
variation (if any)
You can add cooked and chopped chicken for a heartier dip or use different cheese, like cheddar or gouda, for a flavor twist. Try adding different herbs like basil or parsley for an extra layer of taste.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. You’ll need about 1-2 cups of fresh spinach, and be sure to cook it down first before draining.
2. What can I use instead of sourdough bread?
You can use any bread you like, such as a baguette or even pita chips. Just make sure it’s something sturdy enough to hold the dip.
3. How can I make this dip vegetarian?
This recipe is already vegetarian. Ensure that any additional ingredients you may add, like chicken, are vegetarian-friendly or skip them altogether.
4. Can I prepare this dip ahead of time?
Yes, you can prepare the dip mixture and store it in the fridge. Just fill the bread bowl and bake it just before serving for the best results.
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