Description
A creamy and flavorful Pumpkin Spinach Artichoke Dip that combines savory herbs, warm spices, and a mix of cheeses for the perfect fall-inspired appetizer. This dip is easy to prepare and ideal for entertaining, pairing wonderfully with toasted baguette slices or crackers.
Ingredients
Scale
Main Ingredients
- 12 ounces marinated artichoke hearts, drained and roughly chopped
- 1 cup frozen spinach, thawed, and liquid squeezed out
- 1 tablespoon lemon zest
- 1 teaspoon fresh sage, roughly chopped
- 1 teaspoon fresh thyme leaves, roughly chopped
- 1 teaspoon fresh rosemary, roughly chopped
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese, softened
- 1 cup parmesan cheese, grated (divided)
- 4 ounces feta cheese, crumbled (divided)
For Garnish
- Sliced lemons
- Pomegranate arils
- Ground black pepper
Instructions
- Preheat and prepare dish: Preheat your oven to 350˚F (175˚C). Lightly grease an 8×8 inch baking dish or a similar small oven-safe pan to prevent sticking.
- Mix base ingredients: In a large mixing bowl or stand mixer, combine all ingredients except for 1/4 cup of the parmesan cheese, half of the feta cheese, and half of the paprika. Stir thoroughly until the mixture is smooth and well combined.
- Assemble the dip: Transfer the mixture into the prepared baking dish and smooth out the top evenly. Sprinkle the remaining feta cheese, parmesan cheese, and paprika over the surface for a flavorful, colorful crust.
- Bake: Place the dip in the oven and bake for 20-25 minutes, or until it is heated through and the cheese on top is bubbling and lightly golden.
- Garnish and serve: Remove from the oven and garnish with fresh lemon slices, pomegranate arils, any leftover fresh herbs, and a sprinkle of ground black pepper. Serve immediately with toasted baguette slices or your favorite dipping crackers for a delicious appetizer.
Notes
- To ensure the spinach does not add excess moisture, be sure to squeeze out all liquid before mixing.
- Use cream cheese softened to room temperature for easier blending.
- For a spicier kick, add a pinch of cayenne pepper to the dip.
- Can be prepared a few hours ahead and refrigerated until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (approximately 1/3 cup)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 40 mg
Keywords: pumpkin dip, spinach artichoke dip, fall appetizer, creamy dip, party dip, cheesy dip, vegetarian appetizer
