Spinach Artichoke Squares
55 minutes
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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!
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
- Mayonnaise
- Garlic
- Half-and-half
- Eggs
- Frozen artichokes that have been thawed
- Scallion
- 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.
- Bake!
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.
Enjoy!
More great party-perfect appetizer recipes:
- Deviled Crab-Stuffed Artichoke Bottoms
- Shrimp Cocktail Louis
- Lemon Parmesan Stuffed Artichoke Bottoms
- Cream Cheese 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
- Marinated Mozzarella Balls
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Spinach Artichoke Squares
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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!
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.
Recipe 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.
- Can be assembled 1 day ahead of time. Refrigerate until needed.
- Let stand at room temperature while the oven preheats.
- May be frozen after baking. Wrap securely and freeze 2-3 months.
- Thaw in the refrigerator. Reheat in a 350-degree oven.
Nutrition
Serving: 1 | Calories: 242kcal | Carbohydrates: 3g | Protein: 10g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 458mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 501IU | Vitamin C: 1mg | Calcium: 263mg | Iron: 1mg
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.
Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
This looks really good. Do you think a 9×13 pan would be large enough for cooking this recipe doubled?
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!
Would this taste good with some kind of crust underneath it?
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!
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.
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.
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!
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!!