Zesty Spinach Artichoke Dip
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Zesty Spinach Artichoke Dip

Looking for that perfect appetizer to serve this summer? You are going to love this jazzed up spinach artichoke dip.
Course Appetizer
Cuisine American
Keyword appetizer, artichoke, spinach, tostitos
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Author Beth Gorden


  • 20 ounces frozen spinach, thawed and patted dry
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 1 mediume onion, chopped
  • 1 teaspoon thyme
  • 1 mediume lemon - grate peel & squeeze lemon
  • 3 tablespoons all purpose flour
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 14 ounces artichoke, drained
  • 1 cup Parmesan, grated
  • 1 cup mozzarella, grated
  • 1 small jar pimientos, drained
  • bagel chips, pita chips, or tostitos


  • 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.