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Spinach and Artichoke Dip with Parmesan Crisps

A super delicious Cheesy Spinach and Artichoke Dip with Parmesan Crisps that’s perfect for parties and holidays!

 

I’ve been meaning to make Spinach and Artichoke Dip for a long time. It’s one of those appetizers I often order at restaurants—when it’s available—because it always hits the spot. Since this week’s #SundaySupper theme is “Cheese, Cake and Cheesecake,” I decided it was the perfect time to make a Cheesy Spinach and Artichoke Dip served with crisp Parmesan chips.

 

My friend Crystal came over to help test a few recipes, and this one turned out exactly as I hoped—creamy, cheesy, and full of tender spinach and artichokes. The Parmesan crisps are a simple, crunchy accompaniment that pair beautifully with the rich dip. I also served bagel chips for dipping, but the Parmesan crisps made a perfect little snack on their own.

This dip is straightforward to prepare and bakes up bubbly and golden on top. The Parmesan crisps require only grated cheese and a few minutes in a hot oven—just spoon small mounds onto a baking sheet and let them brown at the edges. They crisp up as they cool and add great texture to the creamy dip.

Below you’ll find the ingredients and clear instructions to make both the dip and the Parmesan crisps at home. It serves about 6–8 people, making it ideal for gatherings, potlucks, or holiday parties.

The crisps are effortless—just one tablespoon of grated Parmesan per crisp.

For this dip you’ll need:

20 oz frozen spinach, thawed and drained
2 cans artichoke hearts, drained and chopped
8 oz sour cream
8 oz cream cheese, room temperature
1/2 cup grated Parmesan cheese, plus extra for topping
1 cup shredded mozzarella, plus extra for topping
2 cloves garlic, minced
Bagel chips optional for dipping

Cheesy Spinach and Artichoke Dip with Parmesan Crisps

Created by Angie on August 30, 2017

  • Yield: 6-8 Servings

Ingredients

For Dip

  • 20 ounces frozen spinach, thawed and drained
  • 2 cans artichoke hearts, drained and chopped
  • 8 ounces sour cream
  • 8 ounces cream cheese, room temperature
  • 1/2 cup grated Parmesan cheese, extra for the top
  • 1 cup shredded mozzarella cheese, extra for the top
  • 2 cloves garlic, minced

For Parmesan Crisps

  • 6 tablespoons grated Parmesan cheese
  • (1 tablespoon of grated Parmesan cheese yields one Parmesan crisp)

Instructions

For Dip

  • Preheat oven to 375°F (190°C).
  • In a bowl, mix sour cream, cream cheese, mozzarella, and Parmesan until smooth. Stir in chopped artichoke hearts, spinach, and minced garlic until evenly combined. Transfer the mixture to an oven-safe dish and sprinkle additional mozzarella and Parmesan on top.
  • Bake for 15–20 minutes, or until the dip is bubbly and lightly golden.

For Parmesan Crisps

  • Preheat oven to 400°F (200°C).
  • Place 1 tablespoon mounds of grated Parmesan on a parchment-lined or lightly greased baking sheet, spaced apart. Gently press each mound into a small circle.
  • Bake 4–5 minutes, or until the edges begin to brown. Remove and let cool; they will crisp as they cool.
  • Makes about 6 Parmesan crisps; adjust quantities as needed for more servings.
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