Spinach artichoke dip. It’s one of the best appetizers of all time, and when made correctly gives us nothing short of the warm fuzzies. There’s something magical about the combination of cream cheese, artichokes, and cooked spinach- all combined into one smooth, creamy and dreamy dip that’s impossible to put down.
This spinach artichoke dip is our new and improved version of the respected dip we all know and love, but with a touch of lemon to cut through some of that richness, and a good handful of toasted panko to add a touch of texture. We promise you’ll never look back.
How To Make Spinach Artichoke Dip
Making spinach artichoke dip isn’t too fussy and can be broken up into a few steps:
- Blanch the spinach. Bring a large pot of water to a boil and cook the spinach until it’s bright green. This usually takes about 30 seconds. After spinach is blanched, drain and let slightly cool in a strainer.
- While the spinach water is coming to a boil (which usually takes 15-20 mins), toast the panko with a little olive oil in a skillet. Add lemon zest and a pinch of salt and set aside. This is going on top of your spinach artichoke dip and it is an absolute game changer.
- Remove all water from spinach. You can do this by placing the spinach in a cheese cloth or kitchen towel and wringing out any excess water. Be warned that this can discolor any linens you use. You can also press the spinach against your strainer with the back of a spoon until all of the liquid has been drawn out.
- Cook your veggies. In the same skillet that you toasted the panko in, cook your onions with extra virgin olive oil until soft. Then add the garlic and cooke spinach and cook for just one minute more. Salt and pepper.
- In a stand mixer, whip all of the refrigerated ingredients together: the cream cheese, sour cream, mayo, plus some fresh lemon juice.
- Fold everything together (sans the panko), including the dairy, cooked spinach mixture, artichokes, and grated parm together. Spread it into a pie pan or baking dish, sprinkle with the toasted panko, and bake until warm and bubbly. Serve with chips or toasted baguettes!
Spinach Artichoke Dip with Panko & Lemon
- Stand mixer
- 8 oz. fresh spinach
- 2 Tablespoons extra virgin olive oil, divided
- 1/2 cup panko
- 1 lemon (zest and juice of half)
- kosher salt and fresh cracked pepper
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 8 oz. cream cheese, room temperature
- 1/2 cup sour cream
- 1/4 cup mayo
- 14 oz. canned quartered artichokes, drained and chopped
- 1 cup finely grated Parmigiano Regggiano
- chips or toasted baguettes for serving
- Preheat oven to 400 degrees F.
- Bring a large pot of water to a boil. Once boiling, add the spinach and cook until bright green (about 30 seconds). Remove from water, and let drain/cool in a strainer. Once slightly cooled, use a cheese cloth or hand towel to wring out excess water*, or press against the spinach while it’s in a strainer with the back of a wooden spoon to release the moisture. Set aside.
- This step can be completed while the water is coming to a boil for the spinach. Heat 1 Tablespoon extra virgin olive oil in a skillet or nonstick pan over medium high heat. Add panko and cook for 3-5 minutes, stirring occasionally, until panko is golden brown. Place panko in small bowl and add lemon zest and a pinch of kosher salt. Stir together and set aside.
- Wipe out the skillet and heat another Tablespoon of extra virgin olive oil, this time over medium heat. Add yellow onion and cook until soft, about 5 minutes. Add garlic and cooked spinach, and cook for one additional minute. Add a couple pinches of kosher salt and a few cranks of fresh cracked pepper, stir, and remove from heat.
- In a stand mixer or using a hand mixer, combine the cream cheese, sour cream, mayo, and 1 Tablespoon fresh lemon juice (roughly the juice of 1/2 of a lemon) until smooth. Fold in the artichokes, spinach/onion mixture, and grated Parmigiano Reggiano. Taste a small amount and add more kosher salt if needed. Spoon and smooth into a pie or casserole dish, and sprinkle with panko/lemon zest mixture.
- Bake for 20-25 minutes, until warm and bubbly. Serve with chips or toasted baguettes**.