Spinach & Artichoke Dip with Toasted Garlic Bread Chips

Serves

6-8

Total Time

35 min

Difficulty

Medium

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Remi scooping up some spinach and artichoke dip with a garlic chip.

Recipe-

Summary

this cheesy spinach and artichoke dip is the perfect crowd-pleaser for any girls night or game day, and you can take your hosting game up a notch by serving it with homemade garlic bread chips. these toasty baguette crisps are made with a compound garlic and herb butter which i love to keep on-hand to add to any recipe that could use more garlicky goodness (i.e. all of them). once you’ve finished coating the chips, transfer the remaining butter onto some parchment, roll it into a log and stick it in the fridge. use it to add some flavor to your next dinner (or just spread it on some bread- you can’t go wrong with garlic!).

Ingredients

FOR THE DIP

  • 1 lb. fresh spinach (or substitute 1 ½ cups frozen spinach, thawed and drained)
  • 1 (14 oz.) jar quartered artichoke hearts in water, drained and chopped
  • 2 (8 oz.) blocks of cream cheese, softened
  • 1 cup sour cream
  • ½ cup + 3 tbsp. grated parmesan cheese, divided
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 cloves garlic, minced

FOR THE CHIPS

  • 10-12 cloves of garlic, finely chopped
  • 1 cup softened butter
  • 2 tsp. chopped parsley
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. chicken bouillon powder
  • 1 french baguette

Instructions

  1. preheat the oven to 350ºF.
  2. bring a pot of salted water to a boil and blanch fresh spinach until bright green and slightly wilted, about one minute. remove from heat and drain, then shock spinach in an ice bath.
  3. transfer spinach onto a paper towel and squeeze repeatedly to drain all excess water. chop finely and set aside.
  4. to a large mixing bowl, stir together cream cheese and sour cream, then add chopped spinach and artichokes. mix in the mixed garlic and ½ cup of the parmesan cheese, then season with garlic powder, onion powder, salt, and pepper.
  5. transfer dip into a large baking dish, spreading into an even layer. sprinkle with the remaining parmesan cheese, then bake on the top rack of the oven for 15 minutes.
  6. while the spinach dip is baking, begin making a compound garlic butter for the “chips”. combine softened butter with chopped garlic and fresh parsley, then add seasonings and mix until well incorporated.
  7. thinly slice the baguette and coat each piece with garlic butter (save remaining herbed butter in the fridge for another recipe). transfer slices onto a baking sheet and toast in the oven at 350ºF until golden brown, around 10-12 minutes.
  8. remove from the oven once chips are crispy and the dip has become bubbly. let cool briefly before serving.

Spinach & Artichoke Dip with Toasted Garlic Bread Chips