Roasted Artichoke Dip
December 13, 2017
Your favorite dine out appetizer made easy and tasty in your own kitchen! Serve this sure-fire success at your next watch party, family dinner, or as an after school snack.
Throwing together a dip for entertaining is a must for me any time we have people over. It’s easy, satisfying, and buys me some extra time in the kitchen while our guests nosh. This hot dip is super creamy and equally delicious when served with crispy chips or toasted baguette slices. The roasted red pepper adds a great pop of color. If you want to add a bit of a spicy kick, consider adding a chopped poblano or minced jalapeno pepper as well. It’s my favorite take on a traditional spinach-artichoke dip that we all know and love.
Versatile and Delicious
Artichoke dip is a classic and works well with just about any menu. Add some peppers and serve with tortilla chips for your Taco Tuesday, or with pita bread as a side dish to your favorite Greek salad. This artichoke dip can also be repurposed into its own meal by mixing it in with pasta and chicken for a quick and delicious Italian night in!
In order to get that perfect golden, bubbly finish on top of this dip, I throw it under the broiler! Set your oven to a low broiling setting and let it get beautifully browned for about 5 minutes. Don’t be afraid to check on it periodically to make sure you don’t miss your window and end up with burnt dip. Be sure not to leave the vicinity of your oven while broiling and you should be just fine. We certainly eat with our eyes first, and this crisp finish makes a huge difference!
I know broiling can be a bit daunting, but it really can elevate just about any dish with a cheesy topping. Try this out with your other hot dips, pasta bakes, and casseroles; you will be a broiler pro in no time!
Roasted Spinach Artichoke Dip
- Yield: 6-8 servings 1x
My favorite spinach artichoke dip recipe with roasted red peppers. Perfect for game day or a long weekend of movie watching.
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 2 (13.75-ounce) can artichoke hearts, roughly chopped
- 1 1/3 cups grated Parmesan cheese
- 1/3 cup roasted red peppers, chopped
- 2 garlic cloves, minced
- ½ cup mayonnaise
- ¼ cup sour cream
- 4 ounces cream cheese, softened
- ¼ pound white cheddar cheese, shredded (1 cup) *can substitute mozzarella if needed
- Sliced baguette, toasted, for serving
Preheat the oven to 375º F.
In a large bowl, combine the spinach, artichokes, 1 cup of the Parmesan cheese, roasted red peppers, garlic, mayonnaise, sour cream, and cream cheese. Spread the mixture evenly in a shallow 1-quart baking dish. Top with the cheddar cheese and the remaining 1/3 cup Parmesan cheese.
Bake until bubbling and the top is brown in spots, 25 to 30 minutes. Serve warm with the toasted baguette slices.