Appetizer Recipes

Zesty Spinach Artichoke Dip

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

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Zesty Spinach Artichoke Dip

This Zesty Spinach Artichoke Dip is a healthy appetizer recipe has such an amazing flavor your guests will scrape the bowl clean!
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
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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.
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.

About the author

Beth Gorden

Beth Gorden is the creative multi-tasking creator of 123 Homeschool 4 Me. As a busy homeschooling mother of six, she strives to create hands-on learning activities and worksheets that kids will love to make learning FUN! Beth is also the creator of www.kindergartenworksheetsandgames.com where she shares Kindergarten spedicif worksheets,& educational ideas.

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