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Spinach Artichoke Dip with Roasted Garlic and Lemon Crumb

Creamy baked dip made with pressed spinach, dried artichokes, roasted garlic, cream cheese, Greek yogurt, two cheeses, and a crisp lemon-panko crumb topping.
Print Recipe
Prep Time 25 minutes
Cook Time 48 minutes
Total Time 1 hour 13 minutes
Servings: 10 about ⅓ cup each
Course: Appetizer, Side Dish
Cuisine: American, baked spinach artichoke dip, cream cheese dip, hot spinach dip
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Roasted Garlic
  • 4 large garlic cloves peeled
  • 1 teaspoon olive oil
Vegetables
  • 280 g 10 oz frozen chopped spinach, thawed and pressed dry
  • 1 can 400 g / 14 oz water-packed artichoke hearts, drained, rinsed, dried, and chopped
  • 2 teaspoons olive oil
Creamy Cheese Base
  • 225 g 8 oz full-fat cream cheese, softened
  • 180 g ¾ cup plain Greek yogurt
  • 200 g 2 cups low-moisture mozzarella, shredded, divided
  • 100 g 1 cup white cheddar, finely shredded, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest divided
  • 1 teaspoon onion powder
  • ¼ teaspoon fine salt
  • ¼ teaspoon black pepper
Lemon Crumb Topping
  • 30 g ½ cup panko breadcrumbs
  • 1 tablespoon olive oil
  • ½ teaspoon lemon zest

Equipment

  • 1½-quart baking dish (or 8-inch square dish)
  • Wide 10-inch skillet
  • Instant-read thermometer

Method
 

  1. Heat oven to 400°F (200°C) and lightly oil a 1½-quart baking dish. Seal the garlic cloves and 1 teaspoon olive oil in a foil packet and bake for 18–20 minutes until a fork slides through easily. Cool for 5 minutes. In a small bowl, combine panko, 1 tablespoon olive oil, and ½ teaspoon lemon zest and set aside.
  2. Warm 2 teaspoons olive oil in a wide skillet over medium heat. Add the pressed spinach and chopped artichokes and cook for 4–6 minutes, stirring, until the pan stays dry when a spatula is dragged through. Cool for 5 minutes.
  3. Mash the roasted garlic in a medium bowl. Add the softened cream cheese and Greek yogurt and stir until smooth with no large lumps. Stir in lemon juice, remaining ½ teaspoon lemon zest, onion powder, salt, and pepper.
  4. Fold in the cooled vegetables, 150 g mozzarella, and 75 g white cheddar. Spread the mixture into the prepared baking dish without compacting it. Scatter the reserved 50 g mozzarella and 25 g cheddar over the surface, then sprinkle the panko topping in a thin, even layer.
  5. Reduce oven to 375°F (190°C) and bake uncovered for 22–25 minutes, until the edges bubble and the center reaches 165°F (74°C). If the crumb needs more color, broil for 1–2 minutes, watching constantly.
  6. Rest for 8 minutes before serving so the dip holds on a scoop.

Notes

  • Make ahead: Assemble the filling in the baking dish up to 24 hours in advance and refrigerate covered. Store the panko topping separately at room temperature and add it just before baking. A chilled dish may need 5–8 extra minutes in the oven.
  • Store leftovers in a shallow airtight container in the refrigerator for 3–4 days. Reheat covered at 350°F (175°C) for 15–20 minutes until the center reaches 165°F. Freeze without the crumb topping for up to 1 month.
  • Press the spinach until no stream of liquid appears aim for about 110 g after squeezing. Excess moisture is the most common cause of a watery dip.