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!
Helpful tools and equipment to make Spinach Artichoke Squares (Affiliate Links):
- 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
- 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.
If you're totally low-carb, you may omit the breadcrumbs.
Amount Per Serving Calories 356Total Fat 32gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 14gCholesterol 133mgSodium 507mgCarbohydrates 5gFiber 1gSugar 3gProtein 13g