This warm, creamy, cheesy dip is sure to please. This dip is a classic appetizer with new life from adding fresh basil and taking the extra step of roasting the canned artichokes. The resulting complexity is worth the added effort. I also use roasted garlic, because I had it on hand and because it’s more subtle and sweet than raw garlic. I know for some you are still thinking basil? Yes, bright and fragrant basil and you will thank me for it, because it’s the difference between good and great in this dish.
Everything balances out perfectly. Bright basil, tangy mayo and Parmesan, caramelized artichokes, and a hint of spice from the crushed red pepper. It all equates a deliciously addictive dip. This dish is best served warm, but you can prepare it in advance and pop it in the oven when you are ready. The cream cheese needs to be room temperature when you mix it up, just a heads up. Also, if you don’t want a bread topping simply switch it out for 1/2 to 3/4 cup of shredded mozzarella on top.
BASIL & SPINACH ARTICHOKE DIP
- 1 can quartered artichokes, drained
- 1 Tablespoon Olive Oil
- 1 (10 ounce) box frozen chopped spinach, thawed and drained
- 1/4 cup fresh basil, about 20 leaves
- 1 block cream cheese, room temperature
- 1/4 cup mayo
- 1/4 sour cream
- 1/2 cup Parmesan, grated
- 3 cloves roasted garlic
- 1 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup panko bread crumbs OR 1/2 – 3/4 cup mozzarella, shredded
- 1/4 cup Parmesan, grated
- 1 Tablespoon butter, melted
DIRECTIONS: Preheat oven to 450 degrees Fahrenheit.
Cover a tray with foil and spray with non-stick cooking spray. Arrange artichoke pieces and brush with olive oil. Roast for 20 to 25 minutes or until edges begin to brown and crisp. Leave oven on once done (for baking the dip).
While your artichokes are browning mix up the cheese base; cream together cream cheese, mayo, sour cream, Parmesan, roasted garlic, crushed red pepper, salt, and pepper until smooth and well mixed.
Chop basil leaves and your roasted artichokes; Add chopped spinach, roasted artichokes, and basil to cream mixture.
Layer into your baking dish and top with bread crumb mixture or shredded cheese.
For topping: mix bread crumbs, cheese, and melted butter; toss well to combine and coat mixture in butter.
Bake for 15 -20 minutes or until warm and the top is golden brown. I cooked mine for the full 20 minutes, turning once to promote even browning.
Serve warm with crostini, crackers, or whatever you like.
Honestly it’s so good you could eat it as a side dish, or a spread on top of chicken, or go crazy like us and make grilled cheese with it. At least that is plan today and we’re excited about it!
Dreaming of this dip,