Festive Creamy Spinach and Artichoke Grinch Dip announces itself with a glossy green sheen and a silky mouthfeel. This elevated holiday dip balances lush creaminess with tender artichoke shards and bright lemon, finished in a warm, bubbling bake for an elegant party centerpiece. For individual portions, consider making delicate cups that turn the dip into refined finger food: spinach artichoke dip cups.
Why Make This Recipe
- Effortless Yet Elegant — A simple stovetop-to-oven method yields a show-stopping dish with minimal fuss.
- Minimal Ingredients — A concise list of quality cheeses and fresh spinach creates depth without clutter.
- Impressive Flavor — Creamy mascarpone, aged Parmigiano, and a bright lemon finish lift this above ordinary dips.
What elevates it is technique: gentle sautéing to coax sweetness from garlic, careful cheese fold for silkiness, and a crisp, buttery breadcrumb finish for contrast. The final color nods to the Grinch theme without sacrificing gourmet balance.
Ingredients
Base
- 10 oz frozen chopped spinach, thawed and thoroughly squeezed dry (about 1½ cups)
- 14 oz artichoke hearts, drained and roughly chopped
Sauce & Cheese
- 8 oz cream cheese, room temperature (softened)
- 4 oz mascarpone (room temperature)
- 1 cup finely grated Parmigiano-Reggiano
- 1 cup shredded fontina or aged mozzarella
- 1/3 cup heavy cream (to loosen, if needed)
Aromatics & Seasoning
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/4 tsp freshly grated nutmeg (optional)
- Salt and freshly ground black pepper to taste
- 1–2 drops green food coloring (optional, for Grinch hue)
Topping
- 1/2 cup panko breadcrumbs, lightly toasted with 1 tbsp melted butter
- 2 tbsp finely chopped chives or flat-leaf parsley (fresh herbs finely chopped)
Precision notes: use room temperature cheeses for easier folding; squeeze the spinach until it is almost dry; toast breadcrumbs until pale-golden.
How to Make Festive Creamy Spinach and Artichoke Grinch Dip:
- Preheat the oven to 375°F (190°C). Butter a shallow 9-inch baking dish and set aside. (A ceramic dish keeps heat evenly for a glossy finish.)
- Melt butter in a skillet over medium heat. Add minced garlic and sauté until fragrant and pale-golden — about 30–45 seconds. The aroma should be warm and nutty. (Mini-tip: don’t brown the garlic; it will turn bitter.)
- Add chopped artichokes and sauté briefly to warm through, then add lemon juice to deglaze the pan and capture the fond. The lemon will brighten the richer notes.
- In a bowl, beat together cream cheese and mascarpone until smooth. Stir in grated Parmigiano and shredded fontina until the mixture is silky and cohesive. If the mixture feels dense, stir in up to 1/3 cup heavy cream for a looser, velvety texture. (Mini-tip: use a rubber spatula to fold gently to preserve air and creaminess.)
- Fold the drained spinach and the warm artichoke-garlic mixture into the cheese base. Season with salt, pepper, and nutmeg; the dip should taste slightly over-salted before baking because flavors mellow in the oven. Add 1–2 drops of green food coloring if pursuing the vivid Grinch tone — mix until evenly tinted.
- Transfer the mixture to the prepared baking dish, smoothing the top. Scatter toasted panko evenly and finish with a light drizzle of olive oil for a glossy crust.
- Bake for 18–22 minutes, until the edges bubble and the topping turns golden. Toward the end, the surface should shimmer and the aroma should be rich and savory. (Mini-tip: broil for 30–60 seconds if you want an extra-crisp top, watching closely to avoid burning.)
- Remove from the oven and rest for 5 minutes. Sprinkle with chopped chives or parsley for a fresh color contrast and serve warm.
How to Serve Festive Creamy Spinach and Artichoke Grinch Dip:
Present the dip in its baking dish on a chilled marble board or a wooden plank. Offer thin grilled sourdough crostini, buttered endive leaves, or little pastry tartlets for elegant scoops. For a holiday centerpiece, hollow a round loaf of rustic bread and nest the dip inside, garnishing with microgreens and a few lemon zest curls for brightness.
How to Store Festive Creamy Spinach and Artichoke Grinch Dip:
Cool the dip to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate up to 3–4 days. To preserve texture, rewarm gently in a 325°F (160°C) oven until warmed through, adding a splash of cream if the mixture appears dry. For longer storage, freeze in a sealed freezer-safe container for up to 2 months; thaw overnight in the refrigerator and reheat slowly to restore creaminess.
Tips to Make Festive Creamy Spinach and Artichoke Grinch Dip:
- Pat the spinach very dry — excess moisture thins the sauce and cools the bake.
- Use room-temperature cheeses for the smoothest texture and fastest integration.
- Toast the panko with butter for a nutty crunch that offsets the creamy interior.
- Brighten with a squeeze of lemon before serving to lift the richness.
Variation (if any):
For a smoky note, swap fontina for smoked gouda or add 2 oz finely diced smoked pancetta crisped and drained. For a lighter version, replace mascarpone with whole-milk ricotta and reduce the Parmigiano slightly. Turn it into elegant individual bites by spooning the mixture into phyllo shells and baking briefly until set.
FAQs
Can I make this dip ahead of time?
Yes. Assemble the dip, cover, and refrigerate for up to 24 hours. Bring to room temperature for 20–30 minutes before baking to ensure even heating.
Is green food coloring necessary to get the Grinch look?
No. Natural spinaches’ color will darken during cooking; food coloring is optional and purely aesthetic if you want a bright, festive hue.
Can I freeze the baked dip?
Freezing is best for the uncooked mixture. Bake fresh after thawing for superior texture. If you freeze a baked portion, reheat gently and add a splash of cream to regain silkiness.
What can I serve it with for a crowd?
Serve with an assortment of crostini, toasted flatbreads, vegetable crudités, and endive leaves for varied textures and an elegant spread. For a heartier accompaniment, pair with a baked chicken casserole for a warm holiday table idea: chicken and spinach casserole pairing suggestion.
Conclusion
This Festive Creamy Spinach and Artichoke Grinch Dip marries refined technique with accessible ingredients to create a memorable holiday offering. The interplay of silky cheeses, tender artichoke, and a crisp breadcrumb crown gives the dish both comfort and polish, while a subtle lemon finish keeps the palate lively. For inspiration and playful takes on the Grinch theme, see Holiday Cheermeister Grinch Dip | Spinach Artichoke Dip and a seasonal write-up for entertaining ideas at Holiday guests coming over? Whip up some spinach and artichoke ….
Share your plating photos and notes below — how would you make this dish your own?
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Festive Creamy Spinach and Artichoke Grinch Dip
- Total Time: 37 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
An elegant holiday dip that marries lush creaminess with tender artichokes and bright lemon, finished with a buttery breadcrumb topping.
Ingredients
- 10 oz frozen chopped spinach, thawed and squeezed dry (about 1½ cups)
- 14 oz artichoke hearts, drained and roughly chopped
- 8 oz cream cheese, room temperature
- 4 oz mascarpone, room temperature
- 1 cup finely grated Parmigiano-Reggiano
- 1 cup shredded fontina or aged mozzarella
- 1/3 cup heavy cream (to loosen, if needed)
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/4 tsp freshly grated nutmeg (optional)
- Salt and freshly ground black pepper to taste
- 1–2 drops green food coloring (optional)
- 1/2 cup panko breadcrumbs, lightly toasted with 1 tbsp melted butter
- 2 tbsp finely chopped chives or flat-leaf parsley
Instructions
- Preheat the oven to 375°F (190°C) and butter a shallow 9-inch baking dish.
- Melt butter in a skillet over medium heat, add minced garlic, and sauté until fragrant (30–45 seconds).
- Add chopped artichokes and sauté briefly, then deglaze the pan with lemon juice.
- In a bowl, beat cream cheese and mascarpone until smooth, then stir in Parmigiano and fontina.
- If the mixture is dense, add heavy cream for a looser texture.
- Fold in the spinach and artichoke mixture, seasoning with salt, pepper, and nutmeg.
- Transfer the mixture to the baking dish, top with toasted panko, and drizzle with olive oil.
- Bake for 18–22 minutes until bubbly and golden.
- Rest for 5 minutes, then garnish with chives or parsley before serving.
Notes
Serve warm with crostini, endive leaves, or hollowed bread. Can be made ahead and refrigerated for 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg