There are so many Spinach Artichoke Dips out there but this recipe has the perfect blend of cheeses, spinach and artichokes and the best Panko breadcrumb topping. I always love serving a variety of dips at parties and this Healthier Buffalo Chicken Dip, Seven Layer Bean Dip, and Texas Caviar Dip always all disappear so fast. My secret ingredient in this dip is adding in a little Frank’s Hot Sauce. It doesn’t transform this dish into anything overly spicy, it just adds a nice warming touch and sets this dip apart from the others. But by all means, if you love spicy food like I do, add even more hot sauce! The cheesy Panko toasties are also the perfect finishing touch. They are light, fluffy and gives each bite of this dip some crunchy goodness.
Why This Recipe Works:
Easy to make with simple to find ingredients Can be made in the oven, or crockpot! Make-ahead appetizer! A classic recipe with a few fun twists Can use fresh or frozen spinach
Spinach: Whether you are using fresh or frozen spinach, it’s important to squeeze out all of the excess water so the dip isn’t watered down. See recipe notes down below for more on this. Artichokes: One 14 oz. can of artichokes is perfect for this recipe. Be sure to also pat them dry before mixing in. Cream cheese: For a lighter dish, you can use light cream cheese. I use full-fat in my recipe. Cheese: this recipe calls for a blend of mozzarella cheese, Gruyere cheese and Parmesan cheese. Mayonnaise and sour cream: add to the creaminess of this dip. Frank’s Hot Sauce: I love adding a little hot sauce in for some warmth, but feel free to leave out. Panko breadcrumbs: toasted cheesy breadcrumbs get topped on this dip prior to baking. They add a nice crunch and texture to the dip!
