Cheesy Spinach Artichoke Dip with Penny Panko Crunch

If you're a fan of creamy, cheesy appetizers with a little crunch, then this recipe for Cheesy Spinach Artichoke Dip with Penny Panko Crunch is going to be your new favorite party pleaser! Imagine a warm, gooey blend of spinach, tangy artichokes, and melty cheeses, topped off with a perfectly crispy layer of Penny Panko breadcrumbs. This dip isn’t just any ordinary snack—it's an irresistible crowd-pleaser that combines the classic comfort of a spinach artichoke dip with the gourmet twist of a buttery, golden panko crunch. Whether you’re hosting game day or need a quick and delicious appetizer for a family gathering, this dish is a guaranteed hit. Let’s dive in and make this cheesy, crunchy masterpiece!

Ingredients

For the Dip:

• 2 tablespoons salted butter
• ½ medium yellow onion, finely chopped 
• 2 cloves garlic, minced 
• 12 ounces frozen spinach, thawed and squeezed dry 
• 1 (12 ounce) jar marinated artichoke hearts, drained and chopped (get that tangy goodness)
• 8 ounces cream cheese, room temperature (soft and spreadable is key)
• ¼ cup grated Parmesan cheese (but the more cheese, the merrier)
• 4 ounces shredded mozzarella cheese
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise (trust me on this one)
• Salt and pepper to taste (season to your heart's content)

For the Topping:

• 3 tablespoons Salted Butter (more butter? Yes, please!)
• ⅓ cup Penny Panko breadcrumbs (for that crunchy top layer!)

Instructions

1. Preheat the Oven: First things first—crank that oven up to 350°F.
2. Spinach Prep: Grab that thawed spinach and squeeze out as much water as you can. We want it nice and dry, so it doesn’t make our dip soggy. Set aside.
3. Sauté Time: In a medium Dutch oven or an oven-safe skillet, melt those 2 tablespoons of butter over medium heat. Toss in the chopped onion and cook it up until it's soft and translucent. Add the minced garlic and let it cook for just another minute. Your kitchen should smell amazing by now!
4. Add the spinach to the party and cook until any leftover water is gone, about 2-4 minutes. Then toss in the chopped artichokes and heat everything up for about 2 minutes.
5. Now, it’s time to add the cream cheese, Parmesan, and mozzarella. Stir it all together until the cheese is melty and everything is well combined. Then mix in the sour cream and mayonnaise. Don’t forget to season with salt and pepper—taste as you go!
6. Penny Panko Time: In a small skillet, melt those 3 tablespoons of butter over medium-high heat. Add the Penny Panko breadcrumbs and stir to coat them in the butter. Keep stirring until they’re golden brown and smelling incredible.
7. Time to assemble! Smooth the top of your cheesy dip in the Dutch oven or skillet. Now sprinkle those toasted Penny Panko breadcrumbs evenly over the top like a crunchy blanket.
8. Pop your dish in the oven and bake for about 15-20 minutes, or until it’s piping hot and bubbly around the edges.
9. Dig In! Once it’s out of the oven, let it cool for just a minute (if you can wait!). Serve it up warm with tortilla chips, crackers, toasted baguette slices, or whatever else you’re craving.

Enjoy your cheesy creation...and, as always, Stay Cheesin'!

Recipe adapted from My Baking Addiction.