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An appetizer that is perfect for gatherings all year around!! This hot roasted tomato spinach artichoke dip is a simple, modern take on the classic recipe that is sure to be a hit no matter the occasion.
A creamy, savory artichoke dip, packed with flavor and color to make an impressive dip for your friends or family during your next gathering. A baked blend of creamy cheeses, sautéed spinach, tomatoes, finely sliced shallots and garlic and cooked in a pan to make a delicious hot dip.
No matter the season, this spinach artichoke dip will be the one you will come back to time and time again. It is It is a classic recipe that has had it’s fair share of love over the years. We remember our grandma serving cold artichoke dip at family gatherings. We were never fans, likely because it was loaded with sour cream lacked flavor. A lot of classic variations can be too creamy and lack fresh and vibrant flavor, which is why we wanted to put our own spin on the appetizer.
We elevated and modernized the classic artichoke dip recipe to not only taste delicious but look delicious too!! Serve with your choice of toasted baguette slices or thick salted pita chips.
Hot Roasted Tomato Spinach Artichoke Dip
What’s in this recipe:
Cream cheese: Cream cheese adds a creaminess to the dip.
Feta Cheese: Feta has a rich and salty flavor that adds a punch of flavor to the dip. Sour cream is often used instead of feta, but we wanted to use a cheese that with thicker and richer in flavor.
Garlic: Minced garlic cloves are sautéed with shallots and add a nice savory flavor and fragrance to the dish.
Shallots: Shallots are comparable to an onion but are sweeter and more delicate in flavor. It makes the dish so delicious.
Spinach: When cooking spinach, remember to always use more than you think you will need!As soon as spinach hits the heat, it shrinks to almost nothing. So for this recipe, you will need a whole bag of fresh spinach.
Artichoke hearts: You will want to find a jar or can of artichoke hearts at the store that are not marinated. Marinated artichoke hearts have added flavors and seasonings, which may not blend well with the dip mixture.
Sun-dried tomatoes: Sun-dried tomatoes are added to the creamy dip mixture for an extra punch of flavor and color.
Red pepper flakes: A little spice never hurt anybody! It’s your option to decide how much to add based on your spice preference level.
Parmesan cheese: Graded Parmesan cheese is sprinkled on top to add a little bit more cheesiness. We prefer using parmesan because it is not very greasy, like other cheddar or mozzarella cheeses.
Cherry tomatoes (on the vine): Our artichoke dip is topped with a vine of roasted cherry tomatoes to bring in more tomato flavor and create a beautiful presentation.
Extra Virgin Olive oil: Olive oil is used to sauté the veggies and roast the tomatoes.
How to Make the Artichoke Dip:
Start by preheating your oven to 400*F. Let the oven heat to temperature while you prep the dip. Next you will start by sautéing your garlic and shallots. In a cast iron pan or medium skillet, sauté chopped shallots and garlic over medium heat until fragrant. Add in spinach and cook until spinach is wilted. It will seem like a lot of spinach to start with but it wilts very quickly!!
Remove the sautéd vegetables from the heat and set to the side while you mix your cheese mixture. In a medium bowl, whisk together softened cream cheese and feta until it reaches a smooth consistency. Next stir in chopped artichoke hearts, sun-dried tomatoes, red pepper flakes until combined. Lastly, stir in the warm sautéed spinach mixture.
Once the mixture is blended together, spread in an even layer in the same cast iron pan (if you used one to sauté) or a small baking dish. Before placing in the oven, sprinkle with parmesan cheese.
Roasting tomatoes for topping
In a separate baking pan, lined with foil, place your cherry tomato vine on the pan and drizzle with olive oil. Place the artichoke dip and the cherry vine into the oven to bake. Cook both for 20-25 minutes. The dip should be golden brown and your cherry tomatoes should be sizzling and bursting.
Remove from the oven and top with the cherry tomato vine. The fresh cherry tomatoes add a fresh tomato flavor.
Serve with toasted baguette slices or thick pita chips for dipping!! Enjoy before its gone!! It will go fast!
This post is all about how to make Hot Roasted Tomato Spinach Artichoke Dip.
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Hot Roasted Tomato Spinach Artichoke Dip
- Total Time: 33 minutes
- Yield: 10 servings 1x
Ingredients
- 8 oz cream cheese (softened)
- 5 oz feta cheese block (crumbled)
- 5 cloves garlic (minced)
- 1 shallot (sliced)
- 10 oz bad fresh spinach (chopped)
- 1 jar/can artichoke hearts (chopped)
- 1/3 cup sun dried tomatoes (chopped)
- 2 tsp red pepper flakes
- 1 cup parmesan cheese (shredded)
- 1 vine cherry tomatoes ((10–15 cherry tomatoes if you can not find the vine))
- 2 tbsp olive oil
- toasted baguette slices or thick pita chips (for dipping)
Instructions
- Preheat oven to 400*F.
- Start by adding 1 tbsp olive oil to a skillet over medium heat. Toss garlic, shallot in the pan and sauté until fragrant. Add in spinach and cook until wilted. Remove from heat.
- In a medium bowl, whisk together softened cream cheese, feta. Stir in artichoke hearts, sun dried tomatoes, red pepper flakes and sautéed spinach, garlic mixture. In small baking dish, spread dip in an even layer. Sprinkle top with parmesan cheese.
- Place your cherry tomato vine in a separate pan, lined with foil. Drizzle with olive oil for roasting. (You want to bake in a separate pan because the heat will burst some of the tomatoes, causing juices to spill. You don’t want a lot of juices on your dip, so roast separately.)
- Place the artichoke dip and tomatoes in the preheated oven. Roast for 20-25 minutes until cheese on the artichoke dip is bubbling and golden brown and the cherry tomatoes are bursting.
- Let it cool for 10-15 minutes and enjoy warm with toasted baguette slices or crunchy pita chips!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American
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