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Flavorful Hot Honey Spinach Artichoke Dip with Basil Pesto

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A creamy, cheesy spinach artichoke dip with a sweet and spicy twist from hot honey and fresh basil pesto, perfect for entertaining and quick to prepare.

Ingredients

Scale
  • 10 ounces fresh baby spinach, roughly chopped (or frozen, thawed and squeezed dry)
  • 14 ounces canned or jarred artichoke hearts, drained and chopped (marinated preferred)
  • 8 ounces cream cheese, softened (full fat recommended)
  • 1/2 cup mayonnaise
  • 1 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 2 tablespoons hot honey
  • 3 tablespoons basil pesto (homemade or store-bought)
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or non-stick spray.
  2. Heat a large skillet over medium heat. Add fresh spinach and sauté for 2-3 minutes until wilted. Remove from heat and press out excess moisture using a fine mesh strainer or paper towels.
  3. In the same skillet, add 1 teaspoon olive oil and sauté minced garlic for about 30 seconds until fragrant. Set aside to cool slightly.
  4. In a mixing bowl, combine softened cream cheese, mayonnaise, lemon juice, sautéed garlic, hot honey, and basil pesto. Stir until smooth and well blended.
  5. Fold in grated Parmesan and shredded mozzarella, reserving a little mozzarella for topping.
  6. Add the drained, chopped artichoke hearts and well-drained spinach to the bowl. Mix gently but thoroughly.
  7. Season with salt and pepper to taste, starting light due to Parmesan’s saltiness.
  8. Spoon the mixture into the prepared baking dish. Sprinkle remaining mozzarella evenly over the top.
  9. Bake for 20-25 minutes until the top is golden and the dip is hot and bubbling.
  10. Let the dip cool for about 5 minutes before serving to help it set.

Notes

Press out excess moisture from spinach to avoid watery dip. Sauté garlic just until fragrant to avoid bitterness. Use freshly grated Parmesan for better flavor and melt quality. Broil for last 2 minutes for a smokier crust but watch carefully. Can be made vegan by substituting dairy ingredients and hot honey with maple syrup and chili flakes.

Nutrition

Keywords: spinach artichoke dip, hot honey dip, basil pesto dip, appetizer, party dip, cheesy dip, easy dip recipe

Find it online: https://avabake.com/flavorful-hot-honey-spinach-artichoke-dip-with-basil-pesto-recipe/