Spinach, Artichoke, and Roasted Garlic Dip

We’ve all had classic spinach and artichoke dip plenty of times. It’s one of my favorite appetizers to order at an Americana restaurant and to serve at casual dinner parties. This recipe takes the flavors to the next level with a bulb of roasted garlic for some umami plus marinated artichoke hearts with a bit of the seasoned oil. The point is, you won’t need another recipe for this dip after you try my version.

In addition to the two secret ingredients, this dip also has a balance of shredded mozzarella and Parmesan cheeses. It’s combined in the dip and sprinkled on top for plenty of gooey cheese in every bite. For a bit of heat, I add a sprinkle of crushed red pepper flakes. You can skip it if you have a low spice tolerance!

This spinach, artichoke, and roasted garlic dip can be served with tortilla chips, vegetable sticks like celery or carrots, and toasted baguette. It stands on its own, but you can also pair it with guacamole or buffalo chicken dip for the ultimate dip spread.

Hungry now!? Then it’s time to preheat your oven and pull out the ingredients! Enjoy!

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Spinach, Artichoke, and Roasted Garlic Dip

Servings: 6

Author: Austin Havens

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

An elevated version of the classic appetizer with roasted garlic, crushed red pepper, and a blend of cheeses.

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Ingredients

• 1 garlic bulb
• Olive oil
• Salt
• Black Pepper
• 10 oz frozen chopped spinach, thawed and drained
• 12 oz jar marinated artichoke hearts
• 8 oz block cream cheese, softened
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella, divided
• 1 cup shredded Parmesan, divided
• Crushed red pepper flakes (optional)
• Tortilla chips, vegetable sticks, or toasted baguette for serving

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Meanwhile, cut the top off of the garlic bulb. Place in aluminum foil, top with a drizzle of olive oil, salt, and black pepper, then wrap tightly.
3. Roast garlic in oven for 30 to 40 minutes.
4. Meanwhile, drain the artichoke hearts while reserving two tablespoons of the oil, then finely chop.
5. Combine the artichoke hearts and oil in large mixing bowl with the spinach, cream cheese, mayonnaise, half of each cheese, and the bulb of roasted garlic.
6. Evenly spread the dip in a small baking dish then top with the other half of the cheese and crushed red pepper.
7. Bake in the oven on the middle rack for 30 minutes.
8. Let cool and serve with tortilla chips, vegetable sticks, or toasted baguette.

Notes

Tip: Prefer your cheese crunchy? Place it under the broiler for a minute or two to make it extra golden brown.

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