Spinach Artichoke Dip, Elevated

Spinach Artichoke Dip is one of those looks fantastic, tastes even better dishes, right at the first bite. It’s creamy, warm, and indulgent. It’s a staple at our house from fall gatherings through football season.

The earthy, slightly bitter taste of fresh chopped spinach and tangy chewiness of artichoke hearts stand out deliciously against the creaminess of cream cheese, mozzarella, and parmesan. Garlic, pepper, and chili flakes bring the flavor. Bake it till decadently creamy and silky smooth!

While the dip is already a classic, this version takes it a step further. I have figured out several ways to enhance the flavors of this family favorite. Water chestnuts bring the crunch, nutmeg and white pepper bring warmth, while lemon juice and lemon zest cut through the cheesiness. For a richer dip, you can stir in lump of crab meat or some chopped shrimp.

What dippers to use? I love all forms of bread with this dip – soft French bread, dark pumpernickel bread, toasted sourdough baguette, naans, pita bread – it all goes. Crunchy tortilla or pita chips, crackers, or Triscuits also work very well. Fresh vegetables like carrots, celery, or bell peppers provide a lighter contrast.

Leftovers? Thin the dip with some cream or milk and use it as a creamy pasta sauce. Add a splash of white cooking wine to the dip and serve over grilled chicken or salmon. Saute some mushrooms in the creamy dip. Stuff sweet peppers with the dip then wrap them in bacon and bake for about 20 minutes. It also makes delicious sandwiches.

How to Make Spinach Artichoke Dip

Spinach artichoke dip is already a classic, but this version takes it a step further. A squeeze of lemon juice brightens the richness, roasted onion and garlic add depth, and freshly grated Parmesan brings everything together. Perfect for football season.

Ingredients

Base

• 8 oz cream cheese, softened
• 1 cup sour cream
• ½ cup mayonnaise (2 parts sour cream to 1 part mayo)

Vegetables & Add-Ins

• 1 tablespoon olive oil
• ½ cup onion, finely chopped
• 3 cloves garlic, minced
• 10 oz fresh spinach, chopped
• 1 (14 oz) can artichoke hearts, drained very well and chopped
• ½ cup canned diced water chestnuts, drained

Cheese & Seasoning

• 1 cup shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese, plus more for topping
• 1 tablespoon fresh lemon juice
• ½ teaspoon lemon zest
• ¼ teaspoon nutmeg
• ¼ teaspoon white pepper
• ¼ teaspoon Red chili flakes, to taste
• Salt, to taste

Toppings

• Diced tomatoes
• Extra grated Parmesan