Spinach Artichoke Dip with Roasted Red Peppers

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.

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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.

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.)

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

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