Over the last couple of posts, I’ve shared some yummy snacks that are perfect for your football party or tailgate. The last one I want to share with you is this warm and creamy Spinach and Artichoke Dip. This is easy to prep ahead of time, then bake in the oven about 30 minutes before you and your guests are ready to eat. I usually serve this with tortilla or pita chips. I added the breadcrumb topping to give it a little crunch and more garlic flavor. The garlic is not overpowering in this recipe since it is roasted for a mellower and nutty taste, but decrease amount if you are garlic-averse.
Spinach and Artichoke Dip
Adapted from Annie’s Eats
2 cloves roasted garlic*, minced
3 tablespoons finely chopped parsley
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons butter, melted
8 ounces cream cheese, softened
1/2 cup freshly grated Parmesan cheese, plus more for topping
1/3 cup sour cream
1/3 cup mayonnaise
10 ounces frozen chopped spinach, thawed and squeezed of excess water
1 cup coarsely chopped canned artichoke hearts
3 cloves roasted garlic*, smashed
1/4 teaspoon salt, if needed
1/2 teaspoon red pepper flakes
Preheat the oven to 400 degrees.
To prepare the breadcrumb topping, place 2 cloves of roasted garlic and parsley in a small bowl. Add the panko breadcrumbs and pour in butter and mix until well combined. Set aside.
In a medium bowl, combine the cream cheese, Parmesan cheese, sour cream, mayonnaise, spinach, artichokes, roasted garlic, and red pepper flakes. Taste before adding more salt, since the Parmesan cheese might be salty enough. Mix well with a rubber spatula until all ingredients are evenly blended.
Spread into a small baking dish. Sprinkle breadcrumb topping and additional grated Parmesan over the top.
Bake for 35-40 minutes or until the top is golden browned. Serve warm with tortilla or pita chips.
*To roast individual cloves of garlic, I just throw the unpeeled cloves into a baking dish or pan and bake at 350˚ F for 25-30 minutes. Let cool before squeezing the cloves from the peels.