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Spinach Artichoke Casserole Dip | Can't Stay Out of the Kitchen

Spinach Artichoke Casserole Dip

Teresa Ambra
Spinach Artichoke Casserole Dip is a fantastic Neiman-Marcus recipe! This fabulous appetizer features spinach, artichokes, bacon, and parmesan cheese. Serve with crackers or the veggie dipper of your choice. It is one of the best Spinach Artichoke Dip recipes you'll ever eat. This recipe is gluten free.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine American
Servings 15
Calories 201 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 colander to press out all the water from microwaving the spinach
  • 1 large skillet
  • 1 mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 36 oz. box frozen spinach chopped (three 12-oz. boxes or bags)
  • 5-6 thick strips bacon, crisp-fried and broken into bite-sized pieces reserve two pieces for top of casserole
  • 1 large onion minced
  • 2 tbsp. unsalted butter melted
  • 28 oz. can quartered artichokes drained (two 14-oz. cans)
  • 3 cups shredded Parmesan cheese, divided not the stuff in a can
  • 1 pt. sour cream
  • 4 oz. jar diced pimientos drained
  • 1/4 tsp. nutmeg
  • 1 tsp. sea salt or Kosher salt
  • 1/2 tsp. pepper

Instructions
 

  • Preheat oven to 350°.
  • Grease a 9x13” glass baking dish. (Or spray with cooking spray).
  • Microwave spinach according to package directions.
  • Drain, squeeze out any excess water.
  • Set aside to cool.
  • In a skillet over medium heat, cook bacon until crisp.
  • Remove from skillet and drain on paper towels.
  • Reserve drippings and sauté onions in drippings until translucent.
  • Remove onion from skillet, and transfer to a large mixing bowl.
  • Add spinach, 4 pieces of bacon broken into tiny pieces, melted butter, artichokes, 1 cup Parmesan cheese, sour cream, pimientos, nutmeg, salt and pepper.
  • Stir to combine and pour into the prepared casserole dish.
  • Sprinkle 1 more cup Parmesan cheese over the top.
  • Sprinkle remaining two pieces of bacon broken up into tiny pieces over top of cheese.
  • Bake for 35 to 40 minutes at 350° until top is golden.
  • Add remaining 1 cup of parmesan cheese and bake an additional 3-5 minutes or until cheese melts.
  • Serve with crackers, chips or other dippers.

Notes

NOTE: The only thing I think that would enhance this recipe further is to add 8-oz. sliced fresh mushrooms while cooking the onion.
 
NOTE: To keep this appetizer gluten free, serve with gluten free crackers, corn tortilla chips or potato chips.
 
Recipe adapted from Neiman-Marcus cookbook.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 201kcalCarbohydrates: 10gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 40mgSodium: 737mgPotassium: 344mgFiber: 3gSugar: 3gVitamin A: 8599IUVitamin C: 13mgCalcium: 301mgIron: 2mg
Keyword appetizer, artichokes, bacon, parmesan cheese, spinach
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