Creamy Spinach Artichoke Squares

Welcome to the ultimate guide for creating Spinach Artichoke Squares – a truly irresistible, low-carb rendition of the beloved spinach artichoke dip. Forget the chips and crackers; these elegant, baked squares offer a sophisticated and incredibly satisfying alternative that’s perfect for any gathering. Whether you’re planning a lively party, a festive holiday brunch, or simply seeking a delightful breakfast option, these squares are designed to impress and please every palate. They strike a perfect balance between creamy richness, savory flavors, and a hint of freshness, making them a versatile dish that guests will rave about.

While the classic spinach artichoke dip holds a special place in our hearts, serving it in this baked, square format elevates the experience. No more messy dipping; each square is a perfectly portioned bite of creamy, cheesy goodness, ideal for mingling. This makes them an exceptionally convenient and elegant hot appetizer. Moreover, their hearty nature and simple preparation make them an excellent addition to any holiday brunch spread, offering a savory counterpoint to sweeter dishes. Best of all, you might find many of the necessary ingredients already waiting in your pantry and refrigerator, simplifying your culinary endeavors.

The Enduring Appeal of Spinach Artichoke Squares

Spinach Artichoke Squares are more than just a recipe; they are a culinary statement. They take all the comforting, familiar flavors of the classic dip and transform them into a refined, easy-to-handle dish. This innovative approach addresses common challenges associated with traditional dips, such as double-dipping concerns or the need for an endless supply of dipping vessels. With these squares, each guest receives a personal, perfectly baked portion, ensuring a more hygienic and enjoyable experience for all.

Their versatility knows no bounds. Imagine them as the star appetizer at your next dinner party, providing a warm and inviting start to the meal. They shine equally bright at festive holiday gatherings, blending seamlessly with other seasonal treats. For brunch hosts, these squares offer a savory and substantial option that complements both sweet pastries and lighter fruit dishes. And for those seeking a quick, satisfying breakfast, a reheated square with a cup of coffee can be a game-changer.

Furthermore, the low-carb nature of this recipe makes it an appealing choice for those managing their carbohydrate intake without sacrificing flavor. By forgoing the carb-heavy crackers and chips often served with traditional dips, these squares offer a guilt-free indulgence that aligns with various dietary preferences. This makes them an inclusive option, ensuring everyone at your table, regardless of dietary restrictions, can partake in the deliciousness.

Crafting Delicious Spinach Artichoke Squares: A Detailed Guide

Creating these delightful Spinach Artichoke Squares is a straightforward process, but paying attention to a few key details will ensure your results are nothing short of spectacular. The magic lies in the quality and preparation of your ingredients.

Gathering Your Essential Ingredients:

To begin your culinary journey, assemble the following components. Each plays a vital role in achieving the perfect texture and flavor profile:

• Dry breadcrumbs (optional, for crispiness and texture; omit for low-carb)
• Cream cheese or Mascarpone cheese (softened, for creamy richness)
• Mayonnaise (adds moisture and tang)
• Fresh garlic (for aromatic depth)
• Half-and-half or whole milk (for a smooth custard base)
• Eggs (the binding agent that gives structure)
• Artichoke hearts (canned or frozen, thoroughly drained)
• Scallions (for a mild oniony zest)
• Frozen chopped spinach (thawed and excess water removed)
• Swiss or Gruyere cheese (for nutty, melt-in-your-mouth flavor)
• Salt and freshly ground black pepper (to taste)
• Cooking spray or olive oil (for preparing the baking dish)

Choosing and Preparing Artichokes:

The artichoke hearts are a cornerstone of this recipe. You have the flexibility to use either canned or frozen artichokes, and it’s always a good idea to keep both on hand for convenience. While frozen artichoke hearts often boast a superior, fresher flavor compared to their canned counterparts, they can sometimes be harder to locate in stores and are typically more expensive. If you opt for frozen, ensure they are fully thawed before use.

A crucial tip: steer clear of marinated artichokes for this recipe. Their inherent tanginess and oil content can overpower the delicate flavors of the other ingredients, making them better suited for an antipasto platter where their distinct flavor can shine. Regardless of whether you choose canned or frozen, the most critical step is to drain them exceptionally well. After draining, gently pat them dry with paper towels. This extra effort removes excess moisture, preventing your squares from becoming watery and ensuring a perfectly firm, flavorful result.

The Spinach Secret to Success:

While I generally advocate for fresh ingredients, frozen chopped spinach is an absolute lifesaver when it comes to convenience and consistency in recipes like this. Fresh spinach, despite its vibrant appeal, contains an astonishing amount of water and undergoes significant shrinkage when cooked. It’s all too easy to purchase what seems like a mountain of fresh spinach, only to watch it dwindle into a tiny portion once heat is applied.

Commercially frozen chopped spinach, on the other hand, is already cooked and typically comes in pre-measured quantities, making it much simpler to estimate the exact amount needed for your dish. However, just like artichokes, it’s vital to thoroughly thaw and remove all excess water from frozen spinach. This step is non-negotiable for achieving a firm, flavorful square rather than a soggy one.

Squeezing out the water from thawed frozen spinach can be quite a task, requiring a bit of strength. For this purpose, a potato ricer proves incredibly handy. Simply place small batches of the thawed spinach into the ricer’s well and press firmly to extract the liquid. If you don’t have a ricer, good old-fashioned elbow grease works perfectly: place the spinach in a clean kitchen towel or cheesecloth and twist tightly to squeeze out as much moisture as possible.

Assembling the Spinach Artichoke Squares:

1. Prepare Your Baking Dish: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Take an 11 x 7-inch baking dish, or a similar size like an 8 x 8-inch square dish, and lightly coat it with cooking spray or a thin layer of olive oil. If using breadcrumbs, evenly sprinkle 2-3 tablespoons over the bottom and sides of the prepared dish, ensuring a light coating. This creates a delightful crust and helps prevent sticking. Set the dish aside.
2. Chop the Artichokes: Take your thoroughly drained and dried artichoke hearts and coarsely chop them. This ensures they are evenly distributed throughout the squares.
3. Combine Main Ingredients: In a large mixing bowl, combine the chopped artichoke hearts, well-squeezed spinach, chopped scallions, minced garlic, and your chosen shredded cheese (Swiss or Gruyere are highly recommended for their robust flavor, but a blend of white cheeses like Mozzarella and Cheddar also works wonderfully).
4. Fill the Dish: Gently spoon the artichoke and spinach mixture evenly into your prepared baking dish. Be careful not to disturb the breadcrumb coating if you’ve used it.
5. Prepare the Custard: In a separate bowl, whisk together the eggs, mayonnaise, softened cream cheese (or mascarpone), half-and-half (or whole milk), salt, and freshly ground black pepper until smooth and well combined. This forms the rich, custardy base that binds all the ingredients together.

6. Pour and Bake: Pour the whisked custard mixture evenly over the spinach and artichoke mixture in the baking dish, ensuring it saturates all the ingredients.
7. Bake to Golden Perfection: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the squares are set, lightly golden brown on top, and a knife inserted into the center comes out clean.

Once baked, allow the squares to cool slightly on a wire rack. This helps them set further and makes them easier to cut cleanly. Then, slice them into small squares, arrange elegantly on a platter, and garnish as desired before serving warm. This dish is not only easy and delicious but also incredibly convenient, as it can be prepared ahead of time and baked just before serving, making entertaining a breeze.

Tips for Success & Delicious Variations

Achieving perfect Spinach Artichoke Squares every time is simple with a few extra tips. These suggestions will not only ensure a flawless outcome but also open the door to exciting flavor variations tailored to your preferences.

Make-Ahead Magic:

One of the greatest advantages of this recipe is its make-ahead potential. You can fully assemble the squares, including pouring the custard over the vegetable mixture, up to one day in advance. Simply cover the baking dish tightly with plastic wrap and refrigerate. When you’re ready to bake, let the dish stand at room temperature for about 30 minutes while your oven preheats. This slight warming helps ensure even baking and a perfectly set texture. Preparing ahead allows you to focus on your guests or other meal preparations, making entertaining stress-free.

Freezer-Friendly Option:

These squares are also incredibly freezer-friendly, making them ideal for meal prepping or having a quick appetizer on hand. After baking and allowing them to cool completely, wrap individual squares or the entire dish securely in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. To reheat, thaw the frozen squares in the refrigerator overnight. Then, warm them in a 350-degree Fahrenheit (175 degrees Celsius) oven until heated through, about 15-20 minutes for individual squares or longer for a full dish.

Spice It Up!

For those who love a bit of heat, consider adding chopped fresh jalapeño peppers or canned diced green chiles to the mixture. Start with one tablespoon and adjust to your preferred spice level. The subtle kick adds another layer of flavor that beautifully complements the creamy base. If you enjoy this spicy twist, you might also love a similar concept in a quiche format: Crustless Spinach Artichoke Quiche.

Customize Your Cheese Blend:

While Swiss or Gruyere cheese offers a distinctive nutty and creamy flavor, feel free to experiment with other white cheeses. Mozzarella provides a milder, stringy texture, while white Cheddar adds a sharper note. A combination of these can also create a unique flavor profile. Don’t hesitate to “clean out the cheese drawer” and use a blend of whatever white cheeses you have on hand!

Garnish and Serve:

A simple garnish can elevate the presentation. A sprinkle of fresh chopped parsley or chives adds a touch of color and fresh herb flavor. Serve these squares warm, either as a standalone appetizer, part of a brunch buffet, or even alongside a light salad for a complete meal. Their robust flavor makes them a fantastic partner to crisp greens.

Enjoy these incredibly versatile and delicious Spinach Artichoke Squares!

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Spinach Artichoke Squares

By

Carol | From A Chef’s Kitchen

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!

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Servings:

12 -16

Equipment

• Wusthof Chef Knife
• Cutting Board
• Glass Mixing Bowls
• 11 x 7 Baking Dish

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

1. Preheat oven to 350 degrees F (175 degrees C). Spray an 11 x 7-inch or similar-sized baking dish like an 8 x 8-inch with cooking spray or lightly coat with oil. Lightly coat the bottom and sides of the baking dish with the breadcrumbs (if using). Set aside.
2. Coarsely chop the artichoke hearts.
3. Combine the chopped artichoke hearts, well-drained spinach, scallions, garlic, and shredded cheese in a large bowl.
4. Spoon the mixture evenly into the prepared baking dish, taking care not to disturb the breadcrumbs if you used them.
5. In a separate bowl, whisk together the eggs, mayonnaise, mascarpone or cream cheese, half-and-half (or milk), salt, and black pepper until smooth. Pour this custard mixture over the spinach-artichoke mixture in the baking dish.
6. Bake for 30-35 minutes, or until the squares are set, lightly browned on top, and a knife inserted into the center comes out clean. Cool slightly on a wire rack before cutting into small squares. Arrange on a platter and garnish if desired before serving warm.

Notes

If you’re following a low-carb diet, simply omit the breadcrumbs.

SUBSTITUTIONS:

• I prefer to use Swiss or Gruyere cheese in this recipe for its depth of flavor, but any combination of white cheese will work beautifully, including Mozzarella and Cheddar.

MAKE AHEAD:

• This dish can be assembled up to 1 day ahead of time. Cover and refrigerate until needed.
• For best results, let it stand at room temperature for about 30 minutes while the oven preheats before baking.

FREEZER-FRIENDLY:

• These squares may be frozen after baking and cooling completely. Wrap securely in plastic wrap and then foil, and freeze for 2-3 months.
• Thaw in the refrigerator overnight. Reheat in a 350-degree F (175 degrees C) oven until warm through.

Nutrition

Serving:
1



Calories:
242
kcal



Carbohydrates:
3
g



Protein:
10
g



Fat:
21
g



Saturated Fat:
9
g



Polyunsaturated Fat:
5
g



Monounsaturated Fat:
5
g



Trans Fat:
1
g



Cholesterol:
103
mg



Sodium:
458
mg



Potassium:
69
mg



Fiber:
1
g



Sugar:
1
g



Vitamin A:
501
IU



Vitamin C:
1
mg



Calcium:
263
mg



Iron:
1
mg

Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.

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• 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