Creamy Spinach Artichoke Dip with Parmesan and Garlic Toasts

January 15, 2025

Get ready to dive into pure comfort! This creamy spinach artichoke dip is the stuff snack dreams are made of—velvety, cheesy, and packed with flavor. Pair it with crispy garlic toasts, and you’ve got yourself the ultimate party starter or indulgent treat. Let’s whip it up together!

5.0 out of 5 (2 ratings)

Spinach and artichoke dip lovers, rejoice! Today, we’re diving headfirst into a pool of creamy, cheesy goodness that’s simply too good to resist. This creamy spinach artichoke dip with parmesan and garlic toasts is not just a recipe; it’s an experience. Whether you’re hosting a game night, a cozy get-together, or you just need a snack-level hug in the form of food (hey, we’ve all been there), this dish has you covered. You’ll be spreading, scooping, and dipping like it’s a full-on art form. Trust me, once you try this, you’ll never want another cracker break without it.

Creamy Spinach Artichoke Dip with Parmesan and Garlic Toasts Recipe

So, what makes this dip so special? It’s the perfect balance of flavors and textures. The dip itself is a rich blend of tender spinach, tangy artichoke hearts, creamy cream cheese, and oh-so-savory parmesan that’ll have your taste buds doing happy pirouettes. But let’s not stop there—the garlic toasts are the real MVPs. Imagine golden, crispy slices of bread brushed with a garlicky butter that’s just begging for a thick smear of this dreamy dip. The slight crunch of the toast paired with the silkiness of the dip is the kind of pairing that’ll make you go, "Yes, food can be this magical." Plus, there’s just a whisper of nutmeg in the dip to give it a depth of flavor that will have everyone asking, “What’s your secret?”

When making this recipe, I do have a few pro tips to elevate your dip game to Michelin-star levels! First, squeeze as much liquid as possible from the spinach—it’s the difference between a luxuriously creamy dip and a watery one. Second, don’t skimp on the parmesan. Grate it fresh if you can because pre-grated versions just don’t melt the same way. Third, when toasting your garlic bread, keep an eye on it like a hawk—a beautiful golden brown can turn charred in a flash. Oh, and for an extra creamy dip, give the mixture a spin with a hand mixer before baking—it adds airiness that’ll make it feel almost fluffy.

Now’s the moment to imagine this on your table. Serve it piping hot with the garlic toasts for a match made in foodie heaven. But if you’re feeling a little rebellious, why not try serving it with crunchy veggie sticks, pita chips, or even as a spread in sandwiches? You could even stir it into pasta for the ultimate comfort food twist. I double-dare you to make this for your next gathering and watch it disappear in minutes. Let’s make a batch and rediscover what creamy, cheesy happiness tastes like!

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Prep Time

15 minutes

Cook Time

20 minutes

Servings

4 servings

Cuisine

American

Ingredients

•1 cup frozen spinach, thawed and drained
•1 cup canned artichoke hearts, drained and chopped
•8 ounces cream cheese, softened
•1/2 cup sour cream
•1/4 cup mayonnaise
•1 cup grated parmesan cheese, divided
•1 cup shredded mozzarella cheese
•2 cloves garlic, minced
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•1 baguette, sliced
•2 tablespoons olive oil
•1 clove garlic, halved

Instructions

1
Preheat oven to 375°F (190°C).
2
In a mixing bowl, combine spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, 3/4 cup parmesan cheese, mozzarella cheese, minced garlic, salt, and pepper. Mix well until combined.
3
Spread the mixture evenly into an oven-safe baking dish and sprinkle the remaining 1/4 cup of parmesan cheese over the top.
4
Bake in preheated oven for 20 minutes or until bubbly and golden brown on top.
5
While the dip is baking, prepare garlic toasts. Brush baguette slices with olive oil on both sides and arrange on a baking sheet.
6
Bake the baguette slices in the same oven for 8-10 minutes, turning halfway through, until golden and crispy.
7
Remove the baguette slices from the oven, rub each slice lightly with the cut side of the halved garlic clove, and set aside.
8
Serve the creamy spinach artichoke dip immediately alongside the garlic toasts.

Nutrition Information

Calories

350 calories per serving (dip with two toasts)

Protein

12g

Carbs

20g

Fat

22g

Frequently Asked Questions

Q: Can I use fresh spinach instead of frozen spinach?

A: Yes, fresh spinach can be used as a substitute. Sauté about 4-5 cups of fresh spinach in a little olive oil until wilted, then drain and chop before adding it to the mixture.

Q: Can I substitute the mayonnaise or sour cream?

A: If you prefer to avoid mayonnaise, you can replace it with additional sour cream or plain Greek yogurt for a similar creamy texture. For a lighter option, you can use low-fat versions of the sour cream and mayonnaise.

Q: How do I store leftovers of the dip?

A: Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to an oven-safe dish and warm at 350°F (175°C) until heated through, or reheat in the microwave in 30-second intervals.

Q: Why is my dip too watery?

A: This could happen if the spinach or artichoke hearts weren’t properly drained. Make sure to squeeze out as much liquid as possible from the thawed spinach and pat the artichoke hearts dry before chopping.

Q: Can I make the dip ahead of time?

A: Yes, you can prepare the dip mixture up to 24 hours in advance. Cover and refrigerate it until ready to bake. Allow it to come to room temperature for about 20 minutes before baking, or add a few extra minutes to the baking time.

Q: What are some variations for this recipe?

A: You can add cooked, crumbled bacon or diced sun-dried tomatoes to the dip for extra flavor. For a spicier version, mix in 1/4 teaspoon of crushed red pepper flakes or a chopped jalapeño. For a heartier dip, stir in shredded cooked chicken before baking.

Q: Can I use a different type of bread for the toasts?

A: Absolutely! If you don’t have a baguette, you can use any crusty bread, such as ciabatta or sourdough. Slice it into similar-sized pieces and follow the same instructions for brushing with olive oil and baking.

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