This delicious, creamy and crunchy dip was inspired by Rachael Ray’s “Deadly Good Artichoke Dip”, in Every Day with Rachael Ray, October 2013 issue. I’ve been looking for a good spinach artichoke dip recipe and this one really hit the spot.
- 1 teaspoon jarred, minced garlic
- 3 tablespoons olive oil
- 1 cup plain bread crumbs
- 1 tablespoon lemon juice
- 2 14 ounce cans artichoke hearts, drained and chopped
- 1½ cups thawed, frozen chopped spinach, wrap in towel and squeeze dry
- 1 8 ounce package cream cheese, room temperature
- ⅔ cup grated Parmesan
- ½ cup finely chopped yellow onion
- ⅓ cup mayonnaise
- Salt and pepper
- Baguette slices, chips or crackers, for serving
- Preheat the oven to 375 degrees . In a large skillet, cook the garlic in the olive oil over medium-low until golden, 3 minutes. Add the bread crumbs to the skillet; toss to coat in the garlic and oil. Cook over medium-low until golden, about 5 minutes.
- In a bowl, mix the artichoke hearts, spinach, cream cheese, Parmesan, onion, mayonnaise, lemon juice; season with salt and pepper. Spread in a shallow 10-inch baking dish; top with the bread crumbs. Bake until dark golden, 30 minutes. Serve with chips, crackers, etc.
I made a few changes to the inspiration recipe. I used jarred, minced garlic instead of fresh. I often substitute jarred for fresh, just for the simplicity of it. In this recipe, making that switch also meant deleting a step from the original recipe. In the original, the garlic is cooked, then removed to cutting board and chopped. Not necessary when you use minced garlic.
I switched out boxed bread crumbs for fresh. And, since I don’t have a zester, I left out lemon zest and just used fresh lemon juice. I didn’t miss the zest.
This dip was easy to put together and really good. Give it a try, I think you’ll like it. Thanks so much:) Di