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.
Editors note: this recipe was updated in February 2023, no longer requiring that the spinach leaves be blanched– sauteeing them works just the same and takes much less time and effort.
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:
- Toast the panko. You’ll warm 1 tablespoon of the extra virgin olive oil and toast it with panko until it’s golden brown, stirring frequently. Remove it from heat and combine with lemon zest and a little bit of salt.
- 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 spinach and cook until wilted, then finally the garlic 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
- 3 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 medium yellow onion, chopped
- 8 oz. fresh spinach
- 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.
- 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 the remaining two tablespoons of extra virgin olive oil, this time over medium heat. Add yellow onion and cook until soft, about 5 minutes. Lower the heat to medium low, add spinach and cook until it is wilted, about 3 minutes. Add garlic 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 medium sized 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*.
- Stand mixer
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