Rosemary White Bean Artichoke Spinach Dip

Rosemary White Bean Baked Spinach Artichoke Dip is a remake of the classic recipe so many know and love. In this recipe, creamy white cannellini beans and rosemary pair perfectly with artichokes, fresh spinach, and cheese.

Not Your Average Baked Spinach Artichoke Dip

Sometimes during the holiday season I find myself at the last minute needing a Thanksgiving appetizer recipe. It usually goes something like this: I spend all of my time planning and obsessing about the menu for the meal (if I’m hosting). Or worrying about what I should wear (if I’m just a guest). Then, I end up forgetting about everything else.

Something eventually reminds me that Hey! People like appetizers! This white bean rosemary artichoke parmesan dip is so simple and perfect for those who, like me, might be more focused on the side dishes and turkey for the main event of Thanksgiving to really think about pre-meal snack foods.

Canned cannellini beans and artichoke hearts are great pantry staples. You probably have some cream cheese hanging around, too. So, there isn’t a whole lot of extra work or planning involved in throwing together this quick dip. You can knock it out from start to finish in 30 minutes maximum — and most of that is baking time.

I love to pair this baked spinach artichoke dip with my favorite Multigrain Tortilla Chips from Food Should Taste Good. I have been buying these chips for years and love them.

I think they’re great for mixed company get togethers that involve food because they’re Certified Gluten-Free, Vegan, and Kosher — usually that covers most people. Plus, the chip is nice and sturdy and a good size for scooping up bites of this delicious cream cheese spinach dip .

I like their distinct nutty flavor thanks to the flax, sunflower, and sesame seeds that are in the chips. You won’t have salted “tastes like cardboard” chips with Food Should Taste Good.

Instead, you get what you expect from a  brand that calls themselves Food Should Taste Good — a chip made from high-quality ingredients that actually tastes good.

I love the mentality of their Founder, Pete Lescoe.

I love food. I’ve been working in restaurants and grocery stores my whole life, and if I’ve learned anything, it’s that food tastes best when it’s made with real ingredients.”  

Yep, me too.

Next time you’re tempted to pick up a container of preservative and MSG laden artichoke spinach dip at the grocery store, remember what Pete says about food tasting best when it is made with real ingredients and give this easy easy spinach and artichoke dip a try.

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Baked Spinach Artichoke Dip Ingredients

Although this fresh spinach artichoke dip requires a few special ingredients, many of them are pantry staples you likely have on hand.

  • Olive oil
  • Shallot
  • Garlic
  • Fresh spinach
  • Cream cheese
  • Cannellini beans
  • Canned artichoke hearts
  • Mozzarella cheese
  • Freshly grated Parmesan
  • Fresh rosemary

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card!

How to Make Baked Spinach Artichoke Dip

This spinach artichoke dip with cream cheese has a few extra steps, but it’s an incredibly simple recipe to make at the last minute. Here’s how I made this baked artichoke parmesan dip:

  1. Sauté the shallot, garlic, and spinach until the spinach is wilted and the shallot is tender.
  2. In a food processor, combine the cream cheese and the beans.
  3. Add the artichoke heart quarters, mozzarella, and parmesan. Pulse to combine and coarsely chop the artichokes.
  4. Transfer to an oven-safe dish, then stir in the spinach mixture, rosemary, and salt and pepper.
  5. Bake the cream cheese spinach dip until bubbly and warmed through.

Can I Use Frozen Spinach?

Yes, you can probably use frozen spinach, although I’ve only made this baked spinach artichoke dip with fresh spinach. I imagine you’d need to thaw and drain the frozen spinach before adding it to the dip, although I can’t say for certain.

Can I Prep This Artichoke Parmesan Dip in Advance?

Most likely, yes! You could probably mix everything together in the oven-safe dish, then cover and chill until ready to bake.

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Tips for Making Baked Spinach Artichoke Dip

Fresh rosemary is key in this fresh spinach artichoke dip. Dried rosemary is too powerful in flavor and is also the wrong texture for this dip.

Be sure to drain and thoroughly rinse the cannellini beans before blending them up with the cream cheese, otherwise your baked spinach artichoke dip might wind up a tad watery.

For the thickest, creamiest dip, you’ll want to use brick-style, full-fat cream cheese. If you use low-fat or whipped cream cheese, I’m not sure how well this cream cheese spinach dip would turn out.

More Easy Holiday Appetizers:

It is that time of year again – you might be hosting a holiday party or you might be attending one. Either way there is a good chance that you’ll need a recipe, or a few, to prepare. These small bites and dips are perfect for any holiday appetizer spread!

In this recipe for Greek Puff Pastry Appetizers with Kalamata Olives, puff pastry shells are baked and filled with a mixture of kalamata olives, red bell pepper, fresh oregano, feta, and spinach with a warm lemony olive oil vinaigrette for a scrumptious puff pastry appetizer perfect for any holiday party.

This simple White Bean Bruschetta is a quick make-ahead appetizer to help simplify holiday entertaining and potlucks.

Spiced Pear and Pomegranate Crostini are the perfect solution for simple entertaining. They look far more special than a plate of fruit and cheese, but they’re really a cinch to prepare and they don’t require any special serving utensils.

Asparagus Prosciutto Puff Pastry Pizzas might sound fancy but they are super simple to prepare and packed with the flavors of fresh asparagus, prosciutto, sun dried tomatoes, ricotta, and parmesan.

Shrimp Stuffed Portobello Mushrooms have a wonderful depth of flavor from all of the delicious ingredients: portobello mushrooms, shrimp, fresh basil and rosemary, extra virgin olive oil, parmesan cheese.

Roasted Cranberry Salsa Recipe is a tasty and colorful holiday recipe for gifting and serving at parties. In this recipe roasted fresh cranberries pair perfectly with the traditional elements of salsa – jalapeño, cilantro, onion, and lime.

This Endive, Pear, and Walnut Appetizer is perfect for this time of year with the delicious seasonal flavors of pear and cranberry.

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What’s your go-to appetizer around the holidays?

Rosemary White Bean Artichoke Spinach Dip

Rosemary White Bean Artichoke Spinach Dip

Yield: serves 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Rosemary White Bean Artichoke Spinach Dip is a remake of the classic recipe so many know and love. In this recipe creamy white cannellini beans and rosemary pair perfectly with artichokes, fresh spinach, and cheese.

Ingredients

  • 3 teaspoons olive oil, divided
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 5 ounces chopped fresh spinach
  • 1 block cream cheese
  • 1 - 14 ounce can cannellini beans, drained and rinse
  • 1 - 14 ounce can artichoke heart quarters
  • 4 ounces mozzarella cheese, grated
  • 3 ounces fresh parmesan, grated
  • 1/2 teaspoon finely minced fresh rosemarysalt and pepper, to taste
  • 1 bag Food Should Taste Good Multigrain Tortilla Chips

Instructions

  1. Heat 2 teaspoons of the olive oil (reserve the remaining teaspoon for later use) over medium heat in a medium sized sauté pan.
  2. Add the shallot, garlic, and spinach. Sauté until the shallot and garlic are fragrant and the spinach is wilted, about 3 minutes.
  3. Remove from heat and set aside.
  4. In a food processor, combine the cream cheese and the beans.
  5. Puree until completely smooth. Add the artichoke heart quarters, mozzarella, and parmesan. Pulse to combine and coarsely chop the artichokes.
  6. Transfer to and oven safe bowl.
  7. Stir in the spinach mixture, rosemary, and salt and pepper.
  8. Bake uncovered at 350 degrees F for 20 minutes, or until it is hot all the way through and bubbly.
  9. Remove from the oven, drizzle the top with the remaining teaspoon of olive oil and serve hot with Food Should Taste Good Multigrain Tortilla Chips.

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 206 Total Fat 9g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 4g Cholesterol 24mg Sodium 622mg Carbohydrates 20g Fiber 6g Sugar 1g Protein 12g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

This recipe for Rosemary White Bean Artichoke Spinach Dip is sponsored by Food Should Taste Good. All opinions are my own.

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