Creamy Spinach Artichoke Dip with Toasted Parmesan Panko Recipe
This creamy and savory Spinach Artichoke Dip combines tender spinach and marinated artichoke hearts with a blend of cheeses for a delightful appetizer. Topped with buttery toasted panko breadcrumbs and baked to golden perfection, this dip is perfect for parties, game days, or any casual gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Dip Ingredients
- 2 tablespoons Challenge Salted Butter
- ½ medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 12 ounces frozen spinach, thawed
- 1 jar marinated artichoke hearts (12 ounces), drained and chopped
- 8 ounces cream cheese, room temperature
- ¼ cup grated parmesan cheese
- 4 ounces shredded mozzarella cheese
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- Salt and pepper to taste
Topping
- 3 tablespoons Challenge Salted Butter
- ⅓ cup panko breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip later.
- Prepare Spinach: Thoroughly squeeze out as much water as possible from the thawed spinach to avoid a watery dip. Set aside the drained spinach.
- Sauté Aromatics: In a medium Dutch oven or oven-safe skillet, melt 2 tablespoons of Challenge Butter over medium heat. Add the finely chopped onions and cook until soft and translucent, approximately 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Cook Spinach and Artichokes: Add the drained spinach to the skillet and cook for 2-4 minutes to evaporate any remaining moisture. Then stir in the chopped artichoke hearts and saute for about 2 minutes to heat through.
- Add Cheeses and Creams: Mix in the cream cheese, grated parmesan, and shredded mozzarella, stirring continuously until all the cheeses melt and the mixture is smooth. Stir in the sour cream and mayonnaise, then season with salt and pepper to taste.
- Prepare Breadcrumb Topping: In a small skillet, melt 3 tablespoons of Challenge butter over medium-high heat. Add the panko breadcrumbs and stir to coat evenly with the butter. Continue cooking and stirring until the breadcrumbs turn golden brown and toasted. Remove from heat.
- Bake the Dip: Smooth the surface of the dip in the dutch oven or skillet. Evenly sprinkle the toasted panko breadcrumb topping over the dip. Place the skillet in the preheated oven and bake for 15-20 minutes or until the dip is hot and bubbling around the edges.
Notes
- To reduce excess moisture in the dip, ensure the spinach is well squeezed before cooking.
- Using an oven-safe skillet or Dutch oven simplifies the cooking and baking process by avoiding additional dish transfers.
- For a lighter version, substitute mayonnaise with Greek yogurt and cream cheese with a low-fat variety.
- Serve warm with tortilla chips, sliced baguette, or fresh vegetables for dipping.
- This dip can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking straight from chilled.
