A light and healthy spinach artichoke dip recipe that’s brightened with fresh lemon juice. The spinach and artichoke flavor shine in this fresh recipe!
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Spinach artichoke dip – or is it spinach and artichoke dip? A Google search yielded plenty of results for both search terms. However you want to refer to it – this dip is a classic. It’s full of those spring-like flavors that we look forward to all winter. I start to crave artichokes every spring – almost like clockwork. Admittedly, I don’t think about artichokes much the rest of the year but as soon as the vernal equinox hits? Artichokes all the way. What exactly IS an artichoke anyway? Another Google search revealed that an artichoke is a species of edible thistle. The part we eat is the flower of the thistle before it blooms. The meaty portion of the bud is the heart. This is the part that gets packaged in glass jars, shipped to stores, and then turned into delicious dips like this one.
Artichokes can be cooked and eaten fresh as well. They’re fun to prepare and the experience of eating them is just kind of cool. Today we’re sticking with jarred marinated artichoke hearts. This recipe is quite a bit lighter than your average spinach artichoke dip. I love for the flavor of the spinach and the artichokes to shine through. This is a super easy recipe to prepare – simply chop 4 cups of fresh spinach, 2 12 oz. jars of quartered marinated artichoke hearts, and mince 4 cloves of garlic.
Add the following ingredients to a large mixing bowl: 4 cups chopped spinach, the chopped artichoke hearts (about 3 cups), 4 cloves chopped garlic, 1/3 cup mayonnaise, the juice of 1 lemon, 1/2 cup shredded Parmesan cheese, and a generous pinch of kosher salt and pepper. Mix all of these ingredients until completely combined.
The mixture should come together nicely – all of the ingredients should be completely coated in the mayo/lemon mixture. Adjust the salt and pepper levels to your taste. Place the bowl in the fridge and chill for 1-2 hours before serving. This isn’t completely necessary but the flavors will meld together more if you do.
You can serve this dip with any kind of bread-y substance like crackers or flatbread. My favorite thing to make, especially if you’re serving this dish at a party is a batch of crostini. Crostini is just a baguette that is thinly sliced, drizzled with a little bit of olive oil, and baked in a 400 degree oven for 5 minutes or so. These crunchy little toasts make a perfect vehicle for dip consumption.
That’s all there is to it. This recipe is so easy and it’s just as addicting as the regular version. It’s one of those ‘just one more bite’ type of recipes. 10 bites later and you’re still telling yourself, ‘just one more bite’. This recipe makes a lot – it’s perfect for office parties, picnics, or family get-togethers. It can easily be cut in half – simply divide each of the ingredients by half. Feel free to sprinkle each of the crostini with an extra sprinkle of Parmesan and a squeeze of lemon to really make the flavors soar.
Looking for more office party/picnic/family get-together friendly recipes? Check out these Mushroom, Gruyere, and Thyme Tartlets, Smoked Salmon and Lemon Dill Ricotta Crostini, or Kalamata Olive Tapenade on Crostini!
Pottery by Bill Gossman.
A light and healthy spinach artichoke dip recipe that's brightened with fresh lemon juice. The spinach and artichoke flavor shine in this fresh recipe!
Heat oven to 400 degrees.
Mince 4 cloves garlic, and chop 4 cups fresh spinach, and 2 12 oz. jarred marinated artichoke hearts.
In a large bowl add the following: 4 cups spinach, artichoke hearts (about 3 cups), 4 cloves garlic, 1/3 cup mayo, the juice of 1 lemon, 1/2 cup Parmesan cheese, and a generous pinch of salt and pepper (adjust to taste).
Mix all of these ingredients together until completely combined. Chill in the fridge for 1-2 hours before serving (optional).
Cut a loaf of baguette into small slices and drizzle with olive oil. Bake in a 400 degree oven for 5 minutes or so.
Serve the spinach artichoke dip on crostini bread. Garnish with extra Parmesan cheese and a squeeze of lemon if desired.
This recipe can be cut in half for a smaller portion. Simply divide each of the ingredients by half.