Spinach Artichoke Squares

4.50 from 57 votes

Total Time: 55 mins

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Spinach Artichoke Squares are a delicious low-carb spin on classic spinach artichoke dip for the perfect party treat everyone can enjoy!  Great for breakfast or brunch, too!

Photo of Spinach Artichoke Squares with a serving fork about to take a piece.

Instead of serving the classic combination of spinach and artichokes as a hot dip with chips and crackers, these baked Spinach Artichoke Squares make an elegant hot appetizer.  Spinach Artichoke Squares are also perfect as part of a holiday brunch menu.  Best of all, you may already have many of the ingredients on hand.

Close-up photo of Spinach Artichoke Squares on white platter.

How to make Spinach Artichoke Squares:

  • Gather up the ingredients:
    • Dry breadcrumbs (optional so not shown)
    • Cream cheese
    • Mayonnaise
    • Garlic
    • Half-and-half
    • Eggs
    • Frozen artichokes that have been thawed
    • Scallion
    • Frozen chopped spinach that has been thawed
    • Swiss or Gruyere cheese
Photo of ingredients for Spinach Artichoke Squares in glass bowls.
  • Spinach Artichoke Squares can be made with either canned or frozen artichokes.  I like to keep both on hand.  Frozen artichoke hearts will have better flavor than canned, but they’re not always easy to find and they are more expensive.
  • Avoid using marinated artichokes in this recipe because of the tanginess; they’re better used in something like an antipasto platter.
  • Be sure to drain them well and pat dry on paper towels to get rid of excess moisture.
Photo of artichokes being dried on paper towel.
  • I love to use fresh ingredients whenever possible.  However, frozen chopped spinach is one of my favorite “convenience” products.
  • Fresh spinach contains a lot of water and shrinks considerably when cooked.  I can’t tell you how many times I purchased fresh spinach for a dish thinking I had enough and it practically disappeared before my eyes!
  • Because commercially frozen chopped spinach is already cooked, it’s easier to estimate the amount you’ll require for this or any other recipe.
  • Squeezing the excess water from frozen spinach takes a little strength so a potato ricer comes in handy for this purpose.  Simply drop the thawed spinach in small batches into the well of the ricer and squeeze out the water.  Good old-fashioned elbow grease works well, too!
  • Combine everything but the eggs and half-and-half in a square baking dish.
  • I prefer to use Swiss or Gruyere cheese in this recipe but I have been known to clean out the cheese drawer when making these.  Any combination of white cheese will work, including Mozzarella and Cheddar.
  • Whisk together the eggs and half-and-half then pour it over the other ingredients.
Photo of custard combination being poured over spinach artichoke combination.
  • Bake!
Photo of Spinach Artichoke Squares after being baked before being cut.

Besides being easy and delicious, this dish can be prepared ahead of time and baked at the last minute.

Photo of Spinach Artichoke Squares in white square baking dish cut into squares with serving fork.

For a spicy variation, add chopped fresh jalapeno peppers or canned diced green chiles.  Here’s another variation in a quiche:  Crustless Spinach Artichoke and Jalapeno Quiche.

Close-up photo of one Spinach Artichoke Square.

Enjoy!

More great party-perfect appetizer recipes:

4.50 from 57 votes

Spinach Artichoke Squares

Spinach Artichoke Squares are a delicious low-carb spin on classic spinach artichoke dip for the perfect party treat everyone can enjoy!  Great for breakfast or brunch, too!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 -16
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Ingredients 

  • Cooking spray or olive oil, for baking pan
  • 2-3 tablespoons seasoned dry breadcrumbs
  • 2 cans (14-ounce each) artichoke hearts, drained and squeezed of excess water –OR– 1 bag (12-ounce) frozen artichoke hearts, thawed and squeezed of excess water
  • 1 bag (12-ounce) frozen chopped spinach, thawed and squeezed of excess water
  • 1 bunch scallions, white and light green part only, chopped
  • 4 cloves garlic, minced
  • 2 cups shredded Swiss or Gruyere cheese, (8 ounces)
  • 4 large eggs
  • 1/2 cup mayonnaise
  • 1/2 cup mascarpone cheese, or 4 ounces softened cream cheese
  • 1/2 cup half-and-half, or whole milk
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste

Instructions 

  • Preheat oven to 350 degrees. Spray an 11 x 7-inch or similar-sized baking dish like an 8 x 8 with cooking spray or lightly coat with oil. Lightly coat the bottom and sides of the baking dish with the breadcrumbs. Set aside.
  • Coarsely chop the artichoke hearts.
  • Combine the artichoke hearts, spinach, scallions, garlic and cheese in a bowl.
  • Spoon evenly into the prepared baking dish being careful not to disturb the breadcrumbs.
  • Whisk together eggs, mayonnaise, mascarpone or cream cheese, half-and-half (or milk), salt and black pepper. Pour over spinach – artichoke mixture.
  • Bake 30-35 minutes or until set and lightly browned. Cool slightly on a wire rack, Cut into small squares, arrange on a platter. Garnish if desired and serve.

Notes

If you’re low-carb, omit the breadcrumbs.
SUBSTITUTIONS:
  • I prefer to use Swiss or Gruyere cheese in this recipe but any combination of white cheese will work, including Mozzarella and Cheddar.
MAKE AHEAD:
  • Can be assembled 1 day ahead of time.  Refrigerate until needed.
  • Let stand at room temperature while the oven preheats.
FREEZER-FRIENDLY:
  • May be frozen after baking.  Wrap securely and freeze 2-3 months.
  • Thaw in the refrigerator.  Reheat in a 350-degree oven.

Nutrition

Serving: 1Calories: 242kcalCarbohydrates: 3gProtein: 10gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 458mgPotassium: 69mgFiber: 1gSugar: 1gVitamin A: 501IUVitamin C: 1mgCalcium: 263mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

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32 Comments

  1. Penny says:

    Can sour cream be used to replace the mayo? To make the dish lighter can the Mayo be omitted?

    1. Carol says:

      Hi, Penny, Thanks so much for your question. I have not tested it with sour cream instead of mayo but I think it would work okay; I used sour cream in my Quiche with Hash Brown Crust along with half-and-half and four eggs. Thanks again, hope you enjoy, and please let me know how it goes!

  2. Adele says:

    5 stars
    This looks really good. Do you think a 9×13 pan would be large enough for cooking this recipe doubled?

    1. Carol says:

      Hi, Adele, Thanks so much for your question. For a 13 x 9-inch pan, you may have a little left over. I would suggest 1 1/2-ing the recipe. If you don’t mind a little left over, bake it in a smaller dish and freeze it for a future meal. Thanks again and hope you enjoy!

  3. Melissa Nikolai says:

    Would this taste good with some kind of crust underneath it?

    1. Carol says:

      Hi, Melissa, Thanks for your question. Yes, you can certainly add a crust. I would blind-bake it first, though. Thanks again and hope you enjoy!

  4. Kris says:

    3 stars
    Found these to be a bit bland, but will try again. I suggest that the picture showing a square (8 x 8 or 9 x 9) pan is misleading and should be changed to what you recommend, i.e., 7 x 11.

    1. Carol says:

      Hi, Kris, Thanks for your feedback. The recipe stated “or another similar sized baked dish” which would include an 8 x 8, certainly not a 13 x 9. I added the dimensions so you’ll have it next time. Thanks again.

  5. Barbara Myers says:

    5 stars
    This was an easy make ahead recipe. I took it to a 4th of July party and received many compliments on the dish. If I was making for my family, I would make it spicy as we enjoy the heat in dishes. I will definitely make this again!

    1. Carol says:

      Hi, Barbara, Thanks so much and so happy everyone enjoyed! Some fresh jalapeno or diced canned green chiles would be a great addition. Thanks again!!