Zesty Spinach Artichoke Dip

Sunday, July 16, 2017

Zesty Spinach Artichoke Dip

  • This site uses affiliate links. Purchasing through these links does not cost you anything additional, but gives us a small referral fee.
  • This is a recreational blog. Although I've done my best to ensure the safety of each activity, clarity of directions, and accuracy of my educational activities; I can in NO way be held liable for your personal use of my material. Please use common sense.
See all disclosures here.
Looking for that perfect appetizer to serve this summer? You are going to love this jazzed up spinach artichoke dip.
Your family is going to LOVE this Spinach Artichoke Dip. This easy summer appetizer is easy to whip up and a healthy spinach recipe everyone won't be able to get enough of. Family favorite recipes.


Zesty Spinach Artichoke Dip


chop onion, grate garlic, and zest lemon

Start out by chopping the onion, grating the garlic cloves, and zesting the lemon.

cook onion, garlic, lemon zest, and seasonings and add flour

In medium skillet melt butter over medium heat; add garlic and onion. Cook until tender and slightly golden, about 5 minutes. Add thyme, grated lemon peel, and squeezed juice from the lemon. Whisk in flour and cook 1 minute


add chicken broth, cheese, and pimientos

Gradually add in broth, salt, pepper, ground mustard, and nutmeg. Increase heat to high and cook whisking often, until thickened, about 6-8 minutes. Stir in drained and patted dry thawed spinach, chopped artichokes, pimientos, and Parmesan cheese.


spinach artichoke dip

Transfer to casserole dish and sprinkle with mozzarella cheese. Preheat broil and cook for 3-5 minutes until slightly golden brown. Serve with bagel or pita chips.


easy summer appetizers

This makes such a yummy easy summer appetizers the whole family will LOVE! Such a great way to get kids to eat healthy veggies.


Zesty Spinach Artichoke Dip

20 oz frozen spinach, thawed & drained            2 cups chicken broth
3 TAB butter                                                   1/2 salt & 1/4 teas pepper
2 cloves garlic, grated                                     1/4 teas ground mustard & 1/8 teas nutmeg
1 medium onion, chopped                                13.75 can artichoke, drained
1 teas ground thyme                                        1 cup Parmesan
1 lemon, grate peel & squeeze lemon                1 cup mozzarella
3 TAB flour                                                      small can diced pimientos, drained

In medium skillet melt butter over medium heat; add garlic and onion. Cook until tender and slightly golden, about 5 minutes. Add thyme, grated lemon peel, and squeezed juice from the lemon. Whisk in flour and cook 1 minute; gradually add in broth, salt, pepper, ground mustard, and nutmeg. Increase heat to high and cook whisking often, until thickened, about 6-8 minutes. Stir in drained and patted dry thawed spinach, chopped artichokes, pimientos, and Parmesan cheese. Transfer to casserole dish and sprinkle with mozzarella cheese. Preheat broil and cook for 3-5 minutes until slightly golden brown. Serve with bagel or pita chips.
spinach recipes




No comments:

Post a Comment