Spinach Artichoke Dip with Roasted Red Peppers
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Our festive Spinach Artichoke Dip with Roasted Red Peppers and Feta is colorful, bright-tasting, and so cheesy, making it the perfect hot dip for Christmas or other special gatherings.
About This Recipe
Ok, I’m personally obsessed with this dip. I took it to a fall potluck gathering of friends and then ate the rest for lunches all week along with raw veggies and tortilla chips. Here are a few things to know about it:
- I specifically wrote this recipe to be simple (not too many ingredients) but unique and delectable. I chose flavor bomb ingredients like feta cheese and roasted red peppers to amp up the “party in your mouth”.
- This comfort-food dip is not greasy like some versions because I skipped out on the mayo. Don’t worry, it’s still creamy, cheesy, and addictive.
- It serves a lot (16), so it’s perfect for a party.
- You can make it ahead up to 3 days.
I hope you love it as much as I do!
Ingredients
Take a peek at these gorgeous ingredients. You can find all of these at most grocery stores.
Ingredient Notes:
- Cream cheese and sour cream – I used full fat.
- Fresh lemon juice – This cuts through the heaviness a bit and adds just a hint of acid to the flavor profile. This brightening effect makes the dip feel lighter and more balanced.
- Garlic cloves – Shortcut: use pre-minced garlic.
- Red pepper flakes – Adds a bit of heat. Use more if you like!
- Artichoke hearts – Buy the ones packed in water not marinated in oil. This avoids a greasy dip. Be sure to drain and finely chop them.
- Frozen chopped spinach – This is the best deal on produce! You get a lot for your money. Be sure to thaw the spinach in the fridge overnight and then squeeze out any excess liquid. I do this by placing it in a colander over the sink and pressing down on it. Or you can place it in a tea towel and squeeze over the sink (but your towel may be permanently green afterwards).
- Roasted red bell peppers – The money ingredient! Again, look for water packed not oil packed. Be sure to drain, squeeze out any excess liquid, and finely chopped.
- Shredded mozzarella cheese and feta cheese – I personally love this blend of cheeses but you can use all mozzarella if you want.
Step-by-Step Instructions
You can find the full ingredient list and recipe at the bottom of this post.
Prep
Preheat the oven to 375°F (190°C), if planning to bake. Spray a 1 quart oven-safe casserole dish. (I used an 8×8-inch glass casserole dish.)
In a large bowl, mix together cream cheese, sour cream, lemon juice, garlic, and red pepper flakes using a wooden spoon until smooth and well-combined. Add the chopped artichokes, drained chopped spinach, chopped roasted red bell peppers and stir again until combined. Lastly, add in 1 1/2 cups mozzarella and all the feta cheese and stir once more until everything is evenly distributed.
Transfer the mixture to the dish and smooth out the top. Sprinkle the remaining 1/2 cup of mozzarella over the top. (Note: This can be covered and stored in the fridge until ready to bake, up to 3 days.)
Bake & Serve
Place on the middle oven rack. Bake for 25-30 minutes, until the dip is bubbling and hot throughout. If you’d like to get it a little more brown on top, turn on the broiler for a few minutes (watch closely).
Serve warm with tortilla or pita chips, crackers, or raw veggies. Tip: You can transfer the dip to a small slow cooker and leave it on the warm setting or into a hollowed out sourdough bread bowl.
What to Serve with Spinach Artichoke Dip
Here are some dippable sides for this appetizer:
- Raw veggies like carrot sticks, celery sticks, broccoli, or cucumber slices.
- Pita chips
- Assortment of crackers (make sure they are hearty not soft)
- Toasted bagette slices
Recipe FAQs
You can prep the dip ahead of time but don’t bake until right before you want to eat it. To store before baking, cover and refrigerate for up to 3 days. After baking, you can store it in the fridge for up to 5 days.
According to Gimme Some Oven, you’ll cover and cook on low for 2-3 hours or on high for 1 hour, until the cheese is completely melted. Note that you won’t get the browning effect on top.
I haven’t tested this yet but I plan to! I have a hunch that it will work to fully cook, freeze, and reheat this as leftovers. But I certainly wouldn’t advise this for serving to a crowd. Sometimes dairy-heavy dishes like this can separate after being frozen.
The feta adds tanginess and a punch of flavor, but you can replace it with more mozzarella cheese. Goat cheese might be yummy too!
Experiment with stirring in hot sauce, cooked bacon, minced jalapeños or drained, chopped water chestnuts.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Spinach Artichoke Dip with Roasted Red Peppers
This festive Spinach Artichoke Dip with Roasted Red Peppers and Feta is colorful, bright-tasting, and so cheesy, making it the perfect hot dip for gatherings, especially around the holidays.
Ingredients
- 1 (8-ounce) block cream cheese, softened (I used full fat)
- 1 (8-ounce) container sour cream (I used full fat)
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced (1 teaspoon pre-minced garlic)
- 1/8 teaspoon red pepper flakes
- 1 (13.75-ounce) can artichoke hearts (in water not marinated in oil), drained and finely chopped
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed of excess liquid
- 1 (12-ounce) jar roasted red bell peppers, drained, squeezed of excess liquid, and finely chopped
- 2 cups (8-ounce bag) shredded mozzarella cheese, divided
- 1 (5-ounce) container crumbled feta cheese (sub: more mozzarella)
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Instructions
- Prep Oven: Preheat the oven to 375°F (190°C), if planning to bake. Spray a 1-quart oven-safe casserole dish (I used an 8×8 inch glass casserole dish.)
- Prep the Mixture: In a large bowl, mix together cream cheese, sour cream, lemon juice, garlic, and red pepper flakes using a wooden spoon until smooth and well-combined. Add the chopped artichokes, drained chopped spinach, chopped roasted red bell peppers and stir again until combined. Lastly, add in 1 1/2 cups mozzarella and all the feta cheese and stir once more until everything is evenly distributed. Transfer the mixture to the dish and smooth out the top. Sprinkle the remaining 1/2 cup of mozzarella over the top. (Note: This can be covered and stored in the fridge until ready to bake, up to 3 days.)
- Bake: Place on the middle oven rack. Bake for 25-30 minutes, until the dip is bubbling and hot throughout. If you’d like to get it a little more brown on top, turn on the broiler for a few minutes (watch closely).
- Serve: Serve warm with tortilla or pita chips, crackers, or raw veggies. Tip: You can transfer the dip to a small slow cooker and leave it on the warm setting or into a hollowed out sourdough bread bowl.
Notes/Tips
- Chop the artichokes and roasted peppers fairly small so you don’t get a big piece in a bite.
- Make sure to squeeze excess liquid out of the spinach and the roasted red peppers so the dip isn’t too moist. Place in a fine mesh strainer and press to squeeze out liquid.
- Slow Cooker Instructions: According to Gimme Some Oven, you’ll add ingredients to a slow cooker, cover, and cook on low for 2-3 hours or on high for 1 hour, until the cheese is completely melted. Note that you won’t get the browning effect on top.
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