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Elevated Spinach Artichoke Dip

This spin on classic spinach artichoke dip combines creamy cheese, tender spinach, and briny artichokes, enhanced with a splash of white wine and smoked paprika for added depth. The dish is baked until bubbling and golden, resulting in a rich, velvety dip with a slightly crispy top, perfect for sharing. It’s a comforting appetizer with a vibrant twist that’s sure to impress.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 8 oz cream cheese softened
  • ½ cup Parmesan cheese freshly grated
  • ½ cup brined artichoke hearts chopped
  • 2 cups fresh spinach chopped
  • ¼ cup white wine optional
  • ½ teaspoon smoked paprika optional
  • to taste salt and pepper

Equipment

  • Medium oven-safe dish or ramekin
  • Small saucepan
  • Mixing spoon
  • Oven

Method
 

  1. Preheat your oven to 180°C (350°F). In a small saucepan, melt the butter over medium heat until it starts to sizzle and release a fragrant aroma. Add the minced garlic and cook for about 30 seconds, until fragrant and slightly softened.
  2. Add the softened cream cheese to the saucepan, stirring constantly until it melts smoothly into the butter and garlic, creating a creamy base. Stir in the grated Parmesan cheese and cook for another minute until fully incorporated.
  3. Pour in the white wine, stirring to combine, and let it simmer gently for a minute to develop the depth of flavor. Then, fold in the chopped artichoke hearts and chopped spinach, stirring until the greens wilt and everything is evenly mixed.
  4. Season the mixture with salt, pepper, and a dash of smoked paprika for a subtle smoky warmth. Taste and adjust the seasoning as needed.
  5. Transfer the mixture into your prepared oven-safe dish or ramekin, smoothing the top with the back of a spoon. Sprinkle a little extra Parmesan on top for a golden, bubbly crust.
  6. Bake in the preheated oven for 20-25 minutes, until bubbling and golden on top. If you like a crispy top, broil for an additional 2 minutes, keeping a close eye to prevent burning.
  7. Remove from the oven and let the dip rest for 5 minutes. This helps it set and makes scooping easier. Serve warm with crusty bread, chips, or veggie sticks, and enjoy the rich, velvety texture with a hint of smoky paprika and bright garlic aroma.

Notes

For extra flavor, add a splash of hot sauce or lemon zest before baking. To make it dairy-free, substitute with plant-based cheeses and skip the Parmesan.