Broiled Spinach-Artichoke Dip with Panko Crunch

Why You’ll Love This Recipe

• Classic, crowd-pleasing flavors: creamy, tangy, garlicky, and cheesy with tender artichokes and spinach.
• Restaurant-style finish: a shattering panko-Parmesan crust under the broiler for irresistible crunch.
• Make-ahead friendly: assemble in advance and bake when guests arrive.
• Flexible: great with baguette, crackers, or veggies; easy to tweak heat, cheese blend, and herbs.

Grocery List

• Produce: 1 small shallot, 3 garlic cloves, 1 lemon, 10 oz frozen chopped spinach, 14 oz can artichoke hearts, fresh parsley
• Dairy: Cream cheese, sour cream, Parmesan, mozzarella (optional), unsalted butter (or use olive oil)
• Pantry: Panko breadcrumbs, olive oil, kosher salt, black pepper, red pepper flakes

Full Ingredients

For the Dip Base

• 8 oz cream cheese, softened
• 1 cup full-fat sour cream
• 1/2 cup finely grated Parmesan cheese (about 2 oz)
• 1 cup shredded low-moisture mozzarella (about 4 oz; optional but recommended for extra pull)
• 2 tbsp mayonnaise (optional)
• 1 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1/4 tsp red pepper flakes
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt (plus more to taste)

Mix-Ins

• 10 oz frozen chopped spinach, thawed and squeezed completely dry
• 14 oz can artichoke hearts (in water or brine), drained, patted dry, and chopped
• 1 small shallot, minced
• 3 garlic cloves, minced
• 1 tbsp extra-virgin olive oil

Crunchy Panko Topping

• 3/4 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted (or 2 tbsp olive oil)
• 1/4 cup finely grated Parmesan (about 1 oz)
• Pinch kosher salt and black pepper

To Serve

• 2 tbsp chopped fresh parsley
• Toasted baguette slices, sturdy crackers, pita chips, or crisp vegetables

Step-by-Step Instructions

Step 1: Preheat and prepare your dish

Position an oven rack about 6 inches from the broiler element. Preheat the oven to 375°F. Lightly grease a 1–1.5 quart gratin dish or a 9-inch pie dish with butter or oil.

Step 2: Prep the spinach and artichokes

Thaw the frozen spinach completely, then wring it out in a clean kitchen towel until very dry; you should remove as much water as possible. Drain the artichoke hearts, pat them dry, and chop into bite-size pieces. Excess moisture is the enemy of a crisp topping and creamy texture, so take your time here.

Step 3: Sauté aromatics and drive off moisture

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the minced shallot and a pinch of salt; cook until translucent, 2–3 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the squeezed-dry spinach and cook, stirring, 1–2 minutes to steam off any remaining moisture. Remove from the heat.

Step 4: Make the creamy base

In a large bowl, beat the softened cream cheese until smooth. Mix in the sour cream, 1/2 cup Parmesan, mozzarella (if using), mayonnaise (if using), lemon juice and zest, red pepper flakes, black pepper, and 1/2 tsp kosher salt. The mixture should be creamy and spreadable.

Step 5: Fold in the vegetables and season

Stir the warm spinach mixture and chopped artichokes into the creamy base until evenly distributed. Taste and adjust salt, pepper, or lemon to your liking. Transfer the mixture to the prepared baking dish and smooth the top.

Step 6: Make the crunchy topping

In a small bowl, combine the panko, melted butter, 1/4 cup Parmesan, and a pinch each of salt and pepper. Sprinkle this evenly over the dip, covering it from edge to edge for a uniform crust.

Step 7: Bake, broil, and finish

Bake at 375°F until the edges are bubbling and the center is hot, 15–18 minutes. Switch to broil on high and broil 1–3 minutes until the panko is deep golden-brown. Watch closely to prevent burning. Let the gratin rest 5 minutes to set, then garnish with chopped parsley and serve hot with your favorite dippers.

Pro Tips

• Squeeze the spinach very dry; aim to remove nearly all water for a thick, luxurious texture and a crisp top.
• Pat the artichokes dry to prevent watery pockets and ensure the dip stays creamy.
• For extra flavor, use a well-seasoned cast-iron or enamel gratin dish that can handle both baking and broiling.
• Layer flavor: a touch of lemon brightens the rich cheeses; adjust to taste after folding everything together.
• Broilers vary—keep the oven door slightly ajar and watch the topping the entire time to avoid scorching.

Variations

• Jalapeño Heat: Add 1–2 finely chopped jalapeños (seeded) with the shallot and 1/2 tsp smoked paprika for a gentle kick.
• Bacon and Scallion: Fold in 4 slices crisp-cooked, crumbled bacon and 1/3 cup sliced scallions; skip the red pepper flakes.
• Greek-ish: Swap mozzarella for 3/4 cup crumbled feta and add 1 tbsp chopped dill; use olive oil in the topping.

Storage & Make-Ahead

Assemble the dip (without the panko topping), cover, and refrigerate up to 2 days. When ready to bake, stir the dip, spread in the dish, add the fresh panko-Parmesan topping, and bake; add 5–10 minutes to the baking time if starting cold. Leftovers keep 3–4 days refrigerated; reheat at 350°F until hot (10–15 minutes) and broil briefly to re-crisp the topping, or microwave in short bursts and finish under the broiler.

Nutrition (per serving)

Approximate for 1/10 of recipe: 290 calories; 21 g fat; 12 g carbohydrates; 10 g protein; 2 g fiber; 680 mg sodium. Nutrition will vary with ingredient brands and optional additions.