It’s football season and this Roasted Garlic Spinach Artichoke Dip is perfect for football Sundays! It’s always a crowd pleaser and super quick and easy! Serve this spinach artichoke dip with chips, crackers, toasted bread or veggies!
When I say easy, I mean easy. First you roast the garlic and lemon. Then you bake all of the ingredients in a large baking dish until bubby and hot. Ta -da! Now you have Roasted Garlic Spinach Artichoke Dip. Sound doable, everybody? Good!
This spinach artichoke dip has 3 cheeses, marinated artichokes, spinach, roasted garlic, roasted lemon, shallots and spices. The roasted garlic and roasted lemon really take this dip over the top. I’d be lying if I said I didn’t want to eat the entire pan myself every time!
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Ingredients for Roasted Garlic Spinach Artichoke Dip
- Roasted Garlic – For this I just roast my own fresh whole garlic cloves with a little bit of olive oil and kosher salt. I have seen whole roasted garlic cloves at specialty stores so feel free to use those if that’s what you like!
- Roasted Lemon – Quarter and deseed the lemons before roasting them in the oven with olive oil and salt.
- Shallots – I like a little bit of onion flavor in my spinach artichoke dip and shallots work perfect for that.
- Cream Cheese – This will make your dip nice and creamy.
- Mozzarella Cheese – Mozzarella melts well and adds a nice mild flavor. You can buy shredded or shred your own.
- Gruyere Cheese – I love using Gruyere to add a salty nutty flavor to the spinach artichoke dip. I shred my own.
- Marinated Artichokes – I prefer marinated artichokes for a little extra depth of flavor.
- Spinach – Use frozen spinach for this. Just thaw the spinach then squeeze out as much water as possible.
- Kosher Salt – Salt is your best friend when cooking ( as long as you’re able to use it in your diet). I use Kosher salt or sea salt. Table salt is dead to me.
- Black Pepper – I prefer course ground black pepper but it’s not necessary.
- Olive Oil – Use a mild flavored olive oil. Whatever you have on hand.
- Smoked Paprika – I like to add smoked paprika into recipes to add a little depth of flavor or a hint of smoke.
- Crushed Red Pepper – The more spice the better for me but feel free to leave this out if you don’t care for spicy things.
Can I make this dip ahead of time?
Yes! You can make this spinach artichoke dip ahead of time and honestly it’s a great idea. It gives the flavors even more time to mingle with each other and become even more tasty.
You can roast the garlic and lemon then combine all ingredients and store in the fridge for up to 4 days ahead of time. Heat the spinach artichoke dip in the oven about 5 minutes longer than you would if you were making it all the same day.
After heating the dip, if you have leftovers they will keep in the fridge wrapped tightly for 2-3 more days. Scoop out whatever portion you will eat and only re-heat that. Don’t re-heat the entire amount of dip every time you want a small serving.
Can I freeze Roasted Garlic Spinach Artichoke Dip?
You absolutely can! You can actually roast the garlic and lemon then mix all ingredients together and freeze it like that. I like to wrap whatever size portions I think I’ll need right into plastic wrap then freeze them like that. I do double or triple wrap them to keep from freezer burn.
You can also freeze the dip after you’ve heated it when you have leftovers. I would use the same method of wrapping in plastic wrap multiple times then freezing. Cool the dip back down to at least room temperature before wrapping and freezing.
If you choose to freeze the spinach artichoke dip before cooking it, you can freeze it for up to 4 months. If you are freezing it after cooking then it’s good for up to 4 weeks. Either way, a nice little snack to pull out of the freezer and heat at any time!
How to reheat frozen Roasted Garlic Spinach Artichoke dip
Reheating freshly frozen dip – You have a couple options here. First, let the spinach artichoke dip thaw out in the fridge or on the counter. Once you’ve thawed the dip you can bake it in the oven per the original directions or you can microwave it if you’re looking for a quick fix.
If you’re using the microwave then place the dip in a microwave safe dish. Next cover the dish tightly with plastic wrap. Lastly, microwave the dish on full power for 60 seconds then stir. Heat for 30 seconds each additional time until the dip is hot.
Reheating once cooked frozen dip – The best option for reheating your spinach artichoke dip that you’ve already baked then frozen is to microwave it. Place it in a microwave safe dish then cover tightly with plastic wrap. Heat on full power for 60 seconds then stir it. Heat 30 seconds at a time each time there after until the dip is hot.
If you find the dip a bit dry then add a splash of milk or 1 tsp of sour cream.
Tips for making the best dip
- Don’t skip or skimp on the roasted garlic or roasted lemon
- Use your leftover dip to make pasta!! This is really the best tip of all. Heat up the dip in a pan and add a little milk to thin it out into a sauce. Add that to your freshly cooked pasta. Add chicken if you’d like
- Use the marinated artichokes instead of the plain. It really adds a nice flavor
- Mix the dip together a day ahead of time without heating it. It gives the flavors time to meld
- Get the cheese nice and bubbly in the oven. Give it a couple stirs and make sure the whole thing gets hot
- I prefer to bake my spinach artichoke dip in either a cast iron skillet or a ceramic dish. Here are my 2 favorites for this recipe: Cast Iron OR Ceramic
How to make Roasted Garlic Spinach Artichoke Dip
Preheat the oven to 375°F then roast the garlic and lemon. Chop the garlic, scrape the lemon then add all ingredients together. Stir together then bake for 25 minutes until bubbly. You will need to stir the spinach artichoke dip once or twice while cooking.
Prepare the chips, bread, pretzels, veggies or dippers of your choice. Pull the dip from the oven then dig in!
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Roasted Garlic Spinach Artichoke Dip
- cast iron or ceramic dish
- 2 lemons quartered, seeded
- 6 cloves garlic
- 1 tsp olive oil
- ¼ tsp kosher salt
Remaining Dip Ingredients
- ¼ cup shallots fine diced
- 20 oz frozen spinach thawed and sqeezed
- 24 oz marinated artichokes drained well
- 16 oz cream cheese softened
- 2 cups gruyere cheese shredded
- 2 cups mozzarella cheese shredded
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper
- ¼ tsp black pepper
Roasting the Lemons and Garlic
- Preheat the oven to 400°F and line a sheet tray with parchment paper
- Cut the lemons into quarter wedges and remove the seeds. Lay them on the sheet tray
- Peel the garlic and add it to the sheet tray next to the lemon wedges
- Drizzle the lemon and garlic with olive oil and sprinkle with Kosher salt
- Roast for 20 minutes and remove the garlic. Roast the lemon quarters another 10 minutes or until they begin to become a medium brown color
- While the lemon is still roasting, mince the garlic
- Once the lemon is done roasting remove it from the oven and place it on a cutting board. Using your knife, scrape the flesh of the lemon away from the skin. Discard the skin. Mince the flesh of the lemon
Mixing the Dip Together
- While the lemon and garlic are roasting mince the shallots, drain and squeeze the spinach and drain the artichokes
- In a large mixing bowl add the shallots, spinach, artichokes, cheeses, seasonings, roasted garlic and roasted lemon. Mix well
- Scoop the roasted garlic spinach artichoke dip into a baking dish and bake for 25 minutes. Stir the dip 1-2 times during the cooking process. Remove from the oven when the dip is hot and bubbly. Serve with chips, crackers, veggies or dippers of your choice. Enjoy!