Looking for a holiday appetizer that looks like a showstopper, but is incredibly easy to make? Spinach, Red Pepper, and Artichoke dip is a hot, creamy veggie dip that everyone will love!
If you’re like me, you like to have a table of small bites while the family is exchanging gifts. Everything has to be holiday-themed and also utterly delicious.
This Spinach, Red Pepper, and Artichoke dip is a festive way to show off Christmas colors in your appetizers! The red and green colors are explosive, especially when served with gluten-free holiday chips that have been dyed red and green.
A classic with the volume turned up, this dip displays all of the best flavors of spinach and artichoke dip with added sweetness from red bell peppers. If you’re going to make a dip recipe for the holidays, make sure it’s this one!
Steps for the Perfect Dip
One of my absolute favorite dishes to make is dip recipes. Dips are so versatile; they can be vegan, creamy, meaty, cheesy, fresh, or crunchy. It is a communal dish that everyone gathers around and enjoys their company,
The first rule of thumb is to make sure your cream cheese is at room temperature. Fat is very hard when cold, which makes it harder to mix with the other ingredients. Leave your cream cheese out for at least 4 hours before making your dip.
For the spinach, be sure you wring out all of the excess liquid. Whether it’s fresh or frozen, spinach carries a ton of moisture. If that moisture is not fully removed prior to mixing in the spinach, your dip will be watery.
Save some extra cheese for the top. It will get browned and toasty in the oven, leading to an even more flavorful dip.
Ingredients in Spinach, Red Pepper, and Artichoke Dip
This recipe calls for traditional spinach and artichoke dip ingredients, but with the addition of red bell pepper for a festive color palette!
You’ll need:
- 1 tsp olive oil
- ½ red bell pepper, small dice
- 12 oz. softened cream cheese
- 1 package frozen spinach, water drained
- 1 jar marinated artichokes, drained and chopped
- 2 cloves garlic, minced
- 1 pinch Italian seasoning
- 1 cup shredded mozzarella cheese
- 1 tsp salt
- ½ tsp black pepper
- Red and green tortilla chips, for serving
How to Make Spinach, Red Pepper, and Artichoke Dip
Preheat the oven to 350 degrees F.
To begin, add the olive oil and diced red peppers to a saucepan over medium-low heat. Cook for 5 minutes until the peppers are soft. Remove from the heat and set aside.
In a bowl, add the softened cream cheese, peppers, spinach, artichokes, garlic, Italian seasoning, mozzarella cheese, salt, and pepper.
Mix well to combine the ingredients. Pour the mixture into a large baking dish or two smaller baking dishes. I like to use two dishes so I can serve as many people as possible, placing one in the kitchen and one where the party is!
Bake in a preheated oven for 25-30 minutes until the top is bubbly and golden in spots.
Serve on a big platter with holiday chips and spoons for serving.
Spinach, Red Pepper, and Artichoke Dip
Ingredients
- 1 tsp olive oil
- 1/2 red bell pepper, small dice
- 12 oz. softened cream cheese
- 1 package frozen spinach, well drained
- 1 jar marinated artichokes, drained and chopped
- 2 cloves garlic, minced
- 1 pinch Italian seasoning
- 1 cup shredded mozzarella, plus more for topping (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- red and green tortilla chips, for serving
Instructions
- Preheat the oven to 350 degrees F.
- To begin, add the olive oil and diced red peppers to a saucepan over medium-low heat. Cook for 5 minutes until the peppers are soft. Remove from the heat and set aside.
- In a bowl, add the softened cream cheese, peppers, spinach, artichokes, garlic, Italian seasoning, mozzarella cheese, salt, and pepper.
- Mix well to combine the ingredients. Pour the mixture into a large baking dish or two smaller baking dishes.
- Bake in a preheated oven for 25-30 minutes until the top is bubbly and golden in spots.
- Serve on a big platter with holiday chips and spoons for serving.
