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This Spinach and Artichoke Dip recipe is part of my But Make It Pretty Dip Series, and this one… it’s creamy, it’s savory, it’s tangy, and the crispy artichokes – forget about it! Usually a spinach and artichoke dip is served warm, but this recipe is cold, which melds the flavors better and is just so refreshing!
Table of Contents
Why You’ll Love Spinach Artichoke Dip
We eat with our eyes first, and just look at how beautiful she is! You can serve your spinach and artichoke dip in a bowl or a slow cooker any day, but you’re going to impress everyone when you bring this out. The flavors in this recipe are amazing. And you can make this ahead of time, which is gold for the holidays coming up! Read my tips if you are planning on making it ahead.
Gather Your Ingredients
Chop/Zest
- Marinated Artichoke Hearts: 12 oz, separated- brine (2 tbsp), leaves (sliced lengthwise), and hearts. Keep them all.
- Parmigiano Reggiano: ¼ cup freshly grated, plus more for topping the crispy artichokes
- Shallot: 1, chopped
- Fresh Spinach: 4 oz, roughly chopped
- Chives: 3 tbsp + more for topping, chopped
- Parsley: 3 tbsp, chopped
- Lemon: 1, zested
Gather
- Olive Oil or Grapeseed Oil
- All-Purpose Flour: 2-3 tbsp
- Salt: 1 pinch
- Butter: 1 tbsp, divided
- White Pepper: 1 tsp
- Garlic Powder: 1 tsp
- Onion Powder: 2 tsp
- Chipotle Powder: 1 tsp
- Cream Cheese: 8 oz
- Honey: 1 tsp
- Japanese Mayo: 2 tbsp
- Frank’s RedHot: 2 dashes
- Sour Cream or Crème Fraîche: 2 tbsp
- Black Pepper: fresh cracked, to taste
- Chips: for dipping
🔥Chef Nadia’s Tip🔥
This spinach artichoke dip is a great make-ahead recipe! Make sure you wait to add the toppings until right before. Let the crispy artichokes come to room temperature or else they will get soggy, and then place them in an airtight container in the fridge. Reheat them in the air fryer or oven when ready to serve.
Substitutions
- Gluten-free → Use a gluten-free flour instead of regular to make this recipe gluten-free!
- Japanese Mayo → You can use regular mayo if you’d like.
- Sour Cream → You can swap this for Greek yogurt if you want a tangier pop to your spinach and artichoke dip recipe.
- Parmigiano Reggiano → Use whatever your favorite hard cheese instead, just make sure you are freshly grating!
The Perfect Pairings
Pair this cold and refreshing spinach and artichoke dip recipe with a bright grapefruit elderflower sour. Lamb chops in herb butter with crispy herb potatoes would be a great main. And then, for dessert, warm and caramelized amaretto peaches with ice cream.
Spinach Artichoke Dip: Questions Answered
Yes! Just make sure you wait to add the toppings until right before. Let the crispy artichokes come to room temperature or else they will get soggy and place them in an airtight container in the fridge. Reheat them in the air fryer or oven when ready to serve.
The best way to be sure is to use an instant-read thermometer. You can also use the back of a wooden spoon, and when it bubbles around it, it’s a good sign that it’s ready.
If you use a gluten-free flour, it is!
Spinach Artichoke Dip
Equipment
- strainer
- Skillet
- chopsticks
- strainer
- piping bag, or a Ziploc bag with the edge cut off
Ingredients
Crunchy Artichoke Topping
- 12 oz marinated artichoke hearts, separated
- olive oil or grapeseed oil, enough to fill a skillet 2 inches
- 2-3 tbsp all-purpose flour
- 1 pinch salt
- parmigiano reggiano, freshly grated, to taste
Spinach Artichoke Dip
- 1 tbsp butter, divided
- ½ tbsp olive oil
- 1 shallot, chopped
- 4 oz fresh spinach, roughly chopped
- artichoke hearts, separated early in the recipe
- 1 tsp white pepper
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp chipotle powder
- 8 oz cream cheese
- 3 tbsp chives, chopped
- 3 tbsp parsley, chopped
- 1 tbsp honey
- 2 tbsp Japanese mayo
- 2 dashes Frank's RedHot
- 2 tbsp sour cream or crème fraîche
- ¼ cup parmigiano reggiano, freshly grated
- 1 lemon, zest only
- 2 tbsp artichoke brine
Toppings
- crispy artichokes
- black pepper
- chives, chopped
- chips, for dipping
Instructions
Crunchy Artichoke Topping
- Strain the artichokes, saving the brine. Separate the leaves from the heart, saving the hearts for later in this recipe.
- On a cutting board, slice the artichoke leaves in half lengthwise. Separate them and pat dry well.
- Add 2 inches of oil to a skillet and heat to 350°F.
- Sprinkle the artichoke leaves with 2 tbsp flour and a pinch of salt. Separate them with your hands pretty well and if needed, add the remaining 1 tbsp flour until they are fully coated.
- Add the artichoke leaves the preheated oil. Separate them using chopsticks and fry until they're deeply golden. Remove them with a strainer, placing them on a paper towel, and top with grated parm.
Spinach Artichoke Dip
- Preheat a skillet on medium heat for 2 minutes. Add ½ tbsp butter, olive oil and then the shallots. Sauté for 2 minutes. Add in spinach and sauté until it wilts. Remove from the pan and add to a strainer. Squeeze out as much of the excess liquid as you can. Let cool.
- In the same skillet, add the remaining ½ tbsp butter, artichoke hearts (set aside earlier), white pepper, garlic powder, onion powder and chipotle powder. Sauté for about 2 minutes. Let cool.
- To a food processor, add cream cheese, chives, parsley, honey, Japanese mayo, Franks Red Hot, sour cream, grated parm, lemon zest, artichoke brine, sautéed spinach, and sautéed artichoke hearts. Process until smooth, taste and add salt as needed.
- Add your dip to a piping bag with a large round nozzle. Moving the piping bag back and forth, add the dip to a plate in a continuous S pattern (see video). Sprinkle the crispy artichokes in lines, top with fresh cracked black pepper, chives and serve with chips for dipping. And that's it!
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
