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Spooky Spinach and Artichoke Dip: Easy Halloween Party Recipe

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A creamy, cheesy spinach and artichoke dip with a spooky Halloween twist—decorated with mozzarella spiderwebs and olive spiders. Perfect for parties, this crowd-pleasing appetizer is secretly veggie-packed and comes together quickly for a festive, savory treat.

Ingredients

Scale
  • 10 oz frozen chopped spinach, thawed and well-drained
  • 14 oz canned artichoke hearts, drained and roughly chopped
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup shredded Monterey Jack cheese (optional, or use more mozzarella)
  • 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • Crushed red pepper flakes (optional, to taste)
  • Sliced black olives (for spooky decoration)
  • Extra mozzarella cheese (for spiderweb topping)
  • Red bell pepper strips or pimento (optional, for decoration)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or 9-inch pie dish.
  2. Thaw spinach completely and squeeze out as much liquid as possible using a clean towel or paper towels.
  3. Drain and roughly chop artichoke hearts. For a smoother texture, pulse with spinach in a food processor 5-6 times.
  4. In a large bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat until smooth and fluffy, about 2 minutes.
  5. Stir in Parmesan, half the mozzarella, Monterey Jack (if using), garlic, salt, pepper, and red pepper flakes. Blend until just combined. Taste and adjust seasoning.
  6. Fold in the chopped (or blended) spinach and artichoke hearts with a spatula until evenly mixed.
  7. Spread mixture evenly in the prepared baking dish. Smooth the top.
  8. Sprinkle remaining mozzarella over the surface. Arrange thin strips of mozzarella in a spiderweb pattern. Place sliced black olives in clusters for spiders (whole olive for body, strips for legs). Add red bell pepper strips or pimento for extra spooky effect, if desired.
  9. Bake uncovered for 25-30 minutes, until hot, bubbly, and golden on top.
  10. Let cool 5-10 minutes before serving. Serve warm with tortilla chips, crackers, or sliced baguette.

Notes

For best results, squeeze spinach very dry to avoid watery dip. Use freshly grated cheese for optimal melt. Can be made ahead and refrigerated before baking. For extra spooky flair, add edible eyes or roasted red pepper swirls. Naturally gluten-free—just watch your dippers. To keep warm at parties, transfer to a slow cooker on low.

Nutrition

Keywords: spinach artichoke dip, Halloween dip, spooky appetizer, party dip, cheesy dip, vegetarian appetizer, Halloween recipe, spinach dip, artichoke dip, Halloween party food

Find it online: https://chrisfeasts.com/spooky-spinach-and-artichoke-dip-easy-halloween-party-recipe/