Looking for that perfect appetizer to serve this summer? You are going to love this jazzed up baked spinach artichoke dip. This Zesty Spinach Dip is loaded with not only healthy spinach and artichoke, but pimientos, cheese, and yummy seasoning for a satisfying, creamy appetizer dip!
Baked spinach artichoke dip
This scrumdiliumptious baked spinach artichoke dip is loaded with flavor, real ingredients, and healthy veggies too! The chees and pimientos give is a really satisfying, creamy flavor that will tempt even those who say they don’t like spinach. So whip up a batch of this easy zesty spinach dip the next time you are looking for a yummy dip recipe or appetizer for a holiday or special event.
Zesty Spinach Dip
To make this spinach dip recipe, start out by chopping the onion, grating the garlic cloves, and zesting the lemon.
Artichoke Dip
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
Spinach Artichoke Dip
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 Dip Recipe
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 and Artichoke Dip
This makes such a yummy easy summer appetizers the whole family will LOVE! Such a great way to get kids to eat healthy veggies.
Spinach artichoke dip oven
Serve with chips, crackers, or pita bread for a truly delicious and nutritious spinach dip!
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Zesty Spinach Artichoke Dip
Ingredients
- 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
Instructions
- 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.
