Cheesy baked pimento spinach and artichoke dip is the perfect appetizer! This dip would be great for a party, game day, or any holiday.
Spinach and artichoke dip is a classic that I can never get enough of. However, I also love pimento cheese. So I figured why not combine the two in one lovely and easy baked dip recipe. You can serve this with crackers or tortilla chips. It’s so cheesy and indulgent. Which makes it perfect for enjoying with some friends or family, game day snacking, or to bring to an upcoming holiday dinner! Either way, I’m sure it will be a crowd pleaser and finished in no time.
Pimento cheese dip is a southern classic. I discovered it while living in Texas and quickly fell in love with it. I love finding ways to implement pimentos in cheesy recipes now. In my cookbook (now available for pre-order) I have a baked pimento cheese corn dip. As well as a pimento cheese quesadilla. This baked pimento spinach and artichoke dip is now another favorite!
Other dip recipes you will love:
- Spinach and artichoke dip
- Hot Mexican street corn dip
- Whipped feta dip
- Lightened up buffalo chicken dip
- BLT wedge dip
I hope you enjoy this dip! It’s so easy to throw together. But, even easier to eat!Print
1 tbsp olive oil
2 cloves garlic, minced
6 oz. baby spinach, roughly chopped
8 oz. cream cheese, softened
1/4 cup mayo
3 tbsp sour cream or plain greek yogurt
1/2 tsp dijon
2 tsp hot sauce, I use Frank’s Red Hot
1/4 cup shredded mozzarella
1 (14 oz) can artichoke hearts, drained well to get rid of excess liquid and roughly chopped
pepper to taste
8 oz. pimentos, drained
chopped parsley for topping, optional
crackers or tortilla chips for serving
Preheat the oven to 375 degrees F.
In a skillet over medium heat add olive oil. Once heated add garlic and let cook for 30-40 seconds, stirring frequently. Add the spinach and let it cook until it’s wilted. Transfer spinach and garlic into a large mixing bowl.
Add softened cream cheese, mayo, sour cream, dijon and hot sauce to the mixing bowl. Mix well to combine.
Mix in the shredded mozzarella, artichoke hearts and pimentos but reserve some on the side for topping.
Mix well then add the dip mixture into a medium baking dish. Top with the remaining mozzarella, artichoke hearts, and pimentos.
Bake for 20-25 minutes or until bubbly and hot.
Top with fresh chopped parsley if desired and serve with crackers or tortilla chips and enjoy!