Baked Spinach Artichoke Dip – Friday Night Bites!

Photo credit: Alexandra Mascali

It’s Friday Night Bites and tonight we feel like taking a dip!

For many, this would be the ultimate Friday Night Bite, paired with a glass of wine. If you are hosting an intimate gathering, this special little appetizer is a true treat served up in these individual-sized servings. Your guests will covet their serving of dip and wont’ have to worry about any “double dipping.”


Baked Spinach Artichoke Dip
Recipe type: Appetier
Cuisine: American
Serves: 6 individual portions
  • 10 oz. pkg. frozen chopped spinach
  • 13.75 oz. can artichoke hearts, chopped
  • 8 oz. pkg. cream cheese (you can use ⅓ less fat), softened
  • ½ cup light sour cream
  • ¼ cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 4 oz. grated Monterey Jack cheese
  1. Spray ramekin (individual-sized baking dishes) with non-stick spray and place on rimmed baking sheet. Preheat oven to 350 degrees.
  2. Place frozen spinach in a strainer, run warm water over it until thawed. Wrap thawed spinach in paper towels and squeeze until excess water is absorbed.
  3. In large bowl, combine artichokes, cream cheese, sour cream, Parmesan cheese, and garlic. Mix thoroughly (I like to use an immersion blender to give it a thorough mix – you don’t want to use a blender as you want chunks of artichoke hearts to remain in your dip.)
  4. Fold in chopped spinach.
  5. Spoon 1½ - 2 heaping tablespoons of dip mixture into each ramekin.
  6. Sprinkle top of each with grated Monterey Jack cheese.
  7. Bake for 20-30 minutes or until bubbly and golden brown.
Serve with pita chips, blue tortilla chips and/or veggies. If you are hosting a crowd, double the recipe and bake your dip in a pretty baking dish and serve buffet-style.

© 2012 Party Bluprints Inc., All Rights Reserved


Enjoy and cheers to the weekend!  Friday Night Bites is a weekly food series from the Partybluprints Blog.

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