Panko Crusted Spinach and Artichoke Dip

The combination of panko, spinach, and artichokes makes this one tasty dip recipe. The addition of white beans is unusual but tasty. It’s a great appetizer for holiday parties or when watching the big game. But since it can be quickly whipped up, this is great for any party.

Tips to make your Spinach and Artichoke dip like a pro

How to make Panko Crusted Spinach and Artichoke Dip

Ingredients

• 1 package frozen chopped spinach
• 1 can artichoke hearts (14 oz)
• 1 can white beans (15 oz)
• 2 cloves garlic, minced
• 1 cup cream cheese
• 2 cups grated Asiago cheese
• 3/4 cup sour cream
• 1/2 cup mayonnaise (use the good stuff!)
• 1 teaspoon lemon rind, grated
• 1 pinch each of salt and pepper
• 3 tablespoons Panko bread crumbs

Directions to Make panko crusted spinach and artichoke dip

1. Start by defrosting and straining the spinach by squeezing as much of the water out of the spinach. Add the drained spinach, grated cheese, and chopped artichoke hearts to a bowl.
2. Place the beans, drained spinach, and artichoke hearts in a food processor. Pulse together until well combined, don’t over-mix! Then mix with the remaining ingredients except for the Panko bread crumbs.
3. Lightly grease or spray a 2-quart baking dish. Add the spinach and artichoke mixture. Top with Panko bread crumbs. Bake in a pre-heated 375-degree oven uncovered for 25 minutes.
4. Serve immediately with pita chips, crackers, or crostini.

Recipe Variations:

• Use  Fresh Spinach: Cook about 10 ounces of fresh spinach in a skillet with a little drizzle of olive oil. Once the spinach has cooked down, let it cool before squeezing the liquid out of it. I just get a big paper towel, scoop the spinach into it, and gently squeeze it over the sink.
• Healthy Spinach Artichoke Dip: Substitute Greek yogurt for sour cream and use low fat cream cheese.
• Make Ahead Instructions: Prepare the recipe through step 2 (before baking) and store it in the refrigerator for 1-2 days until ready to bake.