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!
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:
- Gather up the ingredients:
- Dry breadcrumbs (optional so not shown)
- Cream cheese
- Frozen artichokes that have been thawed
- Frozen chopped spinach that has been thawed
- Swiss or Gruyere cheese
- 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.
- 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.
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 or canned diced green chiles. Here's another variation in a quiche: Crustless Spinach Artichoke and Jalapeno Quiche.
More great party-perfect appetizer recipes:
- Deviled Crab-Stuffed Artichoke Bottoms
- Shrimp Cocktail Louis
- Lemon Parmesan Stuffed Artichoke Bottoms
- Creamy Shrimp Salsa Dip
- Crab Mango and Avocado Salad with Chile-Lime Dressing in Endive
- Chicken, Spinach and Artichoke Puff Pastry Parcels
- Goat Cheese Stuffed Artichoke Bottoms
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Spinach Artichoke Squares
- 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
- ½ cup mayonnaise
- ½ cup mascarpone cheese - or 4 ounces softened cream cheese
- ½ cup half-and-half - or whole milk
- 1 teaspoon salt
- Freshly ground black pepper - to taste
- 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.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
As a bariatric patient high protein meals are a must. Do you think adding shredded chicken to this recipe would work well? I would also decrease the mayonnaise and add pureed cottage cheese and maybe Greek yogurt instead but that's because I'm on a very high protein low carb diet. Chicken should fare well though right?
Hi, Leslie, Thanks so much for your question. I think chicken in this recipe would be just fine to add additional protein along with your other modifications. Thanks again and hope you enjoy!
Going to do this for a large group. You say can be "assembled" 1 day ahead. Just want to confirm that means uncooked. Bread crumbs hold up ok?
Hi, Brian, Thanks so much for your question. Yes, you should leave it uncooked, refrigerate then bake it when needed. Be sure to squeeze the spinach out well so it doesn't continue to water out. The breadcrumbs don't add a lot overall, just give some body to the bottom of the squares. You can always store the combination in another container then prepare the baking dish with the breadcrumbs. Thanks so much and hope you and everyone enjoys!
Andrea Hearing says
This looks amazing. I am thinking of making and bringing on Christmas day. We have about an hour's drive. Can these be cooked (same day) and then reheated in a microwave? I know you can't test every situation, but I appreciate your best judgment. thank you
Hi, Andrea, Thanks so much for your question. We needed to take a casserole somewhere the other night, but it was going to be an hour before we got to where we needed to be because of something we HAD to take care of on the way. I baked the casserole to where it was super hot and bubbly (like 175-185 degrees in the center), immediately wrapped it in aluminum foil (which has insulating properties), then in a clean bath towel then placed in a cooler. Besides keeping things cool, coolers keep things hot. The casserole was still quite hot when we arrived. The nice thing about these squares is, they're good at room temperature, too. Thanks again and hope everyone enjoys!!
Lynn Moore says
I see where you said you can make it ahead and bake later. Could I make it today and refrigerate and bake tomorrow?
Hi, Lynn, Thanks so much for your question. Yes, you can assemble it all, cover and refrigerate. Let it sit out while the oven preheats as it's going to be pretty cold and you don't want any baking dish explosions. You may also need to add a little bit of baking time. Thanks again and hope you enjoy!
Are they best served warm or at room temp? Thanks!
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.
What is the net carb count on these?
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!
Hello....these look delicious and a perfect appetizer. Is there a substitute recommendation you may have for the mayonnaise? Cottage cheese maybe?
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.
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 11x7, the spinach and artichoke mixture on the bottom was so dense that the egg mixture didn't soak through. Great flavor though!
Thanks for the feedback, Missy! I'll retest in the very near future and adjust the recipe for that if need be. Thanks again!
Can you use a flaky dough on the bottom for a crust?
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?
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!