Spinach and Artichoke Dip Bowl For One

spinach artichoke dip
Spinach and Artichoke Dip Bowl For One

We put a twist on this party favorite by adding fresh veggie sticks, making it more colorful and carb free!

If you’re hosting an intimate gathering, this special little appetizer is a true treat when served up in individual-sized servings. Your guests will covet their serving of Spinach and Artichoke dip and won’t have to worry about any “double dipping.”  Serve with fresh veggies as a twist to the more traditional pairing of bread and chips.
Note: If you are hosting a crowd, double the Spinach and Artichoke recipe and bake your dip in a pretty baking dish and serve buffet-style.
Be sure to check out these other amazing dip recipes from Party BluPrints – where you will find something all your guests will enjoy.
Spinach and Artichoke Dip Bowl For One
Serves: 6 servings
  • 10 oz. pkg. frozen chopped spinach
  • 13.75 oz. can artichoke hearts, chopped
  • 8 oz. pkg. cream cheese (you can use ? 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.

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