Spinach Artichoke Squares are a delicious low-carb spin on classic spinach artichoke dip for the perfect party treat everyone can enjoy!
It’s the crazy, hectic time of year and you just want easy with a “wow” factor. Here it is in these versatile Spinach Artichoke Squares!
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.
How to make Spinach Artichoke Squares:
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; 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.
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!
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.
Besides being easy and delicious, this dish can be prepared ahead of time and baked at the last minute. For a spicy variation, add chopped fresh jalapeno peppers. Here’s another variation in a quiche: Crustless Spinach Artichoke and Jalapeno Quiche. Enjoy!
Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!
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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!
Ingredients
- Non-stick cooking spray or olive oil
- 2-3 tablespoons seasoned dry breadcrumbs
- 2 cans (14-ounce) 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 (8 ounces) shredded Swiss or Gruyere cheese
- 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 another similar-sized baking dish 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 totally low-carb, you may omit the breadcrumbs.
Nutrition Information
Yield
12Serving Size
12Amount Per Serving Calories 356Total Fat 32gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 14gCholesterol 133mgSodium 507mgCarbohydrates 5gFiber 1gSugar 3gProtein 13g
Winifred says
Are they best served warm or at room temp? Thanks!
Carol says
Hi, Winifred, Thanks so much for your question! They are great either way but start out hot from the oven. I don’t think they’d be good refrigerated and then set out. Let me know how they work for you.
Kelly says
What is the net carb count on these?
Carol says
Hi, Kelly, I’m not sure about the “net” carb count. I did a nutritional analysis in my Mastercook program and came up with 8 carbs per serving. Thanks so much and hope that helps!
Lainey says
Hello….these look delicious and a perfect appetizer. Is there a substitute recommendation you may have for the mayonnaise? Cottage cheese maybe?
Carol says
Hi, Lainey, I would increase the mascarpone/cream cheese by 1/4 cup and increase the whole milk/half-and-half by 1/4 cup. Pureed cottage cheese is a good idea, too! Thanks so much for your question and please let me know how it worked for you!
Joanne Piper says
If it is a taste problem I found if you use half the amount of mayonnaise asked for and the other half sour cream you don’t taste the mayonnaise. Hope this helps.
Carol says
Thanks, Joanne! GREAT suggestion! Yes, some people just don’t like mayonnaise. I, on the other hand, could eat it by the spoonful but totally understand if an adjustment needs to be made.
Missy S says
I made these yesterday, and I think it needs a bigger baking pan with these proportions. In the 11×7, the spinach and artichoke mixture on the bottom was so dense that the egg mixture didn’t soak through. Great flavor though!
Carol says
Thanks for the feedback, Missy! I’ll retest in the very near future and adjust the recipe for that if need be. Thanks again!
Barb says
Can you use a flaky dough on the bottom for a crust?
Carol says
Hi, Barb, Don’t see why you can’t. I would blind bake it first. Thanks so much for you question and please stay in touch!
Susan M. says
I have made these before and love them. Can they be frozen and reheated?
Carol says
Hi, Susan, I think they should do fine frozen and reheated, as long as you do it in a conventional oven. Thanks so much and please stay in touch!