Looking for that perfect appetizer to serve this summer? You are going to love this jazzed up Zesty Spinach Artichoke Dip.

Zesty Spinach Dip

To make this spinach dip recipe, start out by chopping the onion, grating the garlic cloves, and zesting the lemon.

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.

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.

Photography by http://www.latinamisfitonamission.com/ 

Print Recipe

Zesty Spinach Artichoke Dip

Looking for that perfect appetizer to serve this summer? You are going to love this jazzed up spinach artichoke dip.

Cook Time5 mins

Total Time20 mins

Course: Appetizer

Cuisine: American

Keyword: appetizer, artichoke, spinach, tostitos

Servings: 8 servings

Author: Beth Gorden

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.