This spinach artichoke bowl was designed for anyone and everyone who once wished they could eat a whole bowl of spinach artichoke dip by themselves, because that’s what this feels like. And it. feels. good.
Of course, as a woman who is always on a mission to help you eat more vegetables (we love a salad here), this isn’t just a true bowl of spinach artichoke dip. This is a much more spinach-and-artichoke-packed version, which is what earns it the name “bowl” instead of “dip.” This personal-sized spinach and artichoke dip (*cough* *cough*) I mean, bowl, uses ricotta cheese and touch of parmesan instead of the normal cream cheese and cream counterparts, and a generous squeeze of lemon juice, touch of basil, and sautéed shallots help make the “dip” energy come to life.
The whole thing is relatively easy to assemble, taking only about 20 minutes from start to finish, and it’s the perfect thing to make when I’m craving a hearty, delicious, yet vegetable-filled lunch.
Table of contents
First, what is spinach artichoke dip?
Spinach artichoke dip is a classic American appetizer made with some combination of cream cheese, mayonnaise, garlic, parmesan, and, of course, spinach and artichokes. These ingredients are usually mixed together, toped with cheese, and baked in a casserole dish before being served with chips. While its origions are somewhat unclear, it rose to fame after the second world war and has become a staple menu item at restaurants like my beloved Olive Garden, so you know it’s good.
If you’re just learning about spinach artichoke dip, it may sound wild (in a bad way). But trust me, it’s wild (in a good way). This recipe is a deviation from the original, but it still holds all of its charm. And now you can eat as much as you want without feeling like you ate too much dip.
Ingredients you’ll need for this spinach artichoke bowl
While we’re bulking up this classic dip to make it heartier and more filling, we’re not holding back on flavor. Here’s what you’ll need to make it:
- ricotta cheese: the base of this dish, giving us rich creaminess, but also more protein and nutrients than the original dip’s cream cheese. It’s delicious, but leaves you feeling more like you are a real meal rather than a large amount of dip.
- freshly grated parmesan cheese: a key flavoring agent in any self-respecting spinach artichoke dip, this will be incorporated into the mixture, then added on top before serving.
- garlic: another essential component of this dip. We’ll add this to the pan with enough time to soften the sharpness of raw garlic, but still fully appreciate its flavor.
- lemon: with the richness of our ricotta base, we’ll need an acid to balance things out. Lemon give us a bit of fresh brightness we crave.
- fresh basil: like lemon, adding fresh herbs to this creamy base will provide brightness and freshness to the dish.
- red pepper flakes: these add a touch of spice that really elevates things. If you love spicy food, add more. If you don’t, feel free to decrease or omit this ingredient all together.
- shallots: our shallots are minced and added to the pan before anything else. That means their flavor will be softened and sweetened, providing the dip depth of flavor.
- canned artichoke hearts: easy to find in any super market, these are drained, rinsed, and halved, then browned slightly in the pan to give a bit more texture and flavor than you usually get in a spinach artichoke dip.
- fresh spinach: since spinach wilts so much, we’ll need a lot here—between 4 and 5 cups, to be exact.
How to prepare this quick and easy spinach artichoke bowl recipe
We love a healthier twist on a classic comfort food, but we love it even more when making it is fast, simple, and doesn’t fall short in the flavor and satisfaction departments. Here’s how you make this delicious thirty minute meal:
- In a large measuring cup, whisk together the ricotta, parmesan, grated garlic, lemon zest, lemon juice, basil, red pepper flakes and pepper. Add in the 6 tablespoons of water and whisk to form a sauce, set aside.
- Place a large sauté pan over medium heat and add in the olive oil. Let this heat up for 1-2 minutes before adding the minced shallots. Cook, stirring occasionally, for about 4-5 minutes.
- Add in the artichoke hearts and swirl to coat with the oil and shallots, then arrange them in a flat layer across the pan and let them cook, undisturbed, for 5-6 minutes or until the pieces touching the pan have gotten a bit of color. Stir and cook another minute or so.
- Add in the spinach and stir, letting it wilt into the artichoke mixture. Season with salt.
- Pour in the ricotta mixture and stir, everything should start to thicken quickly into a creamy, delicious pile of vegetables. This will happen quickly, taking about 1-2 minutes or so. If needed, add a splash of hot water to loosen everything up. Remove from the heat, taste and season with more salt if needed.
- To serve, pile the spinach and artichokes into a bowl and top with more parmesan and freshly ground black pepper. This is amazing with fresh toasty bread, rice, or on its own as a side.
Looking for other vegetbale-forward lunches and dinners?
And that’s everything for this spinach artichoke bowl!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Spinach Artichoke Bowl
Equipment
- 1 high sided sauté pan
Ingredients
- 2/3 cup ricotta cheese
- 3 tablespoons freshly grated parmesan cheese plus more for serving
- 3 garlic cloves grated
- 1 teaspoon lemon zest about 1/2 of a lemon
- 3 tablespoons fresh lemon juice 1 whole lemon
- 3 large fresh basil leaves
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper plus more to taste
- 6 tablespoons water
- 2 tbsp extra-virgin olive oil
- 2 medium shallots minced
- 2 cans artichoke hearts drained, rinsed, and halved
- 4-5 cups fresh spinach
- Kosher salt to taste
Instructions
- In a large measuring cup, whisk together the ricotta, parmesan, grated garlic, lemon zest, lemon juice, basil, red pepper flakes and pepper. Add in the 6 tablespoons of water and whisk to form a sauce, set aside.
- Place a large sauté pan over medium heat and add in the olive oil. Let this heat up for 1-2 minutes before adding the minced shallots. Cook, stirring occasionally, for about 4-5 minutes.
- Add in the artichoke hearts and swirl to coat with the oil and shallots, then arrange them in a flat layer across the pan and let them cook, undisturbed, for 5-6 minutes or until the pieces touching the pan have gotten a bit of color. Stir and cook another minute or so.
- Add in the spinach and stir, letting it wilt into the artichoke mixture. Season with salt.
- Pour in the ricotta mixture and stir, everything should start to thicken quickly into a creamy, delicious pile of vegetables. This will happen quickly, taking about 1-2 minutes or so. If needed, add a splash of hot water to loosen everything up. Remove from the heat, taste and season with more salt if needed.
- To serve, pile the spinach and artichokes into a bowl and top with more parmesan and freshly ground black pepper. This is amazing with fresh toasty bread, rice, or on its own as a side.
Kayla says
Saw this on Instagram tonight – had all the ingredients except basil – purchased basil, made this for dinner. amazing.
Justine says
I’m so glad you liked it!!
Anne Fickel says
Added this to my list of must tries! Copied the URL into my app for recipes and it posted as a breakfast title and the description was wrong but the recipe was right. Just an FYI
Justine says
Thank you for flagging!
Mackenzie says
Stupid good !!! Just made with cottage cheese instead of ricotta and I’m in love. Love the way your brain works!
Ute says
Hi Justine! I jaust made the dish for dinner just served with some baguette. My boyfriend and I absolutely loved it.
When I sautéed the shallots I added a good dollop of rice syrup. I also think that it goes really well with pasta ☺️ will try it next time.
All the best from Berlin (Germany),
Ute
AlliJ says
Made this tonight as a side dish for roast chicken for my heavily carnivorous fam. Doubled the recipe, and it was so good. Everyone loved it.
Tina says
Very much enjoyed this bright fresh recipe with family. Thank you! I have done the heavier more classic artichoke spinach dip with cream cheese and sour cream and tons of parm and we always enjoy that too. This is a great healthy vibrant alternative that I can enjoy anytime without any guilt and I am so here for it!
Sara says
This was great and so filling! I showed it to my sister in law as well because she does weight watchers and it is very low in points but tastes like a treat. Love this for a quick lunch!
riotgrrrl says
So delicious and easy. I can’t wait to make it again. Served it alongside some charcuterie for an extra snack-y dinner.
Justine says
Ohhh I love a snacky dinner – 10/10 idea.
Sheila says
So dang good! I added steamed broccoli – delish! Planning to add leftovers to a scramble for breakfast tomorrow.
Justine says
I love that idea! I’m so glad you enjoyed it.
Haley says
Ah-mazing! So genius as well, came together quickly and we added some grilled chicken fresh off the grill which really sold this to my household. I love how the ingredients fill you up without being too complicated. 10/10!
Justine says
I’m so happy you liked it! Thank you for taking the time to leave such a nice review!
Taylor says
This was a delicious recipe! I added pasta at the end, highly recommend. I didn’t do as many tablespoons of water, only 4, and with the pasta it was almost too much sauce so I’d recommend using less water for the sauce.
Yvonne says
Made some this week and it was so good I hid it from my husband so I could have it all to myself. XD
Sara says
Yummy! We added more basil, mixed in a can of white beans, and sprinkled some mozzarella on top threw it under the broiler and it was so good and substantial enough for a main course.
Justine says
Broiling the cheese on top sounds so good – I’m so happy you liked it!
Rhonda says
Question about spinach preferences: Regular or baby sized; whole or torn; stems on or off? I can’t wait to try this!
Justine says
This is a forgiving recipe so it’s really up to you! I used regular, stems off!
Ana says
This is so tasty and goes so well with buttered toast!
Justine says
So SO thrilled you liked it!
Evan says
justine, i just made this and i think i had a religious experience from that meal. i usually don’t love my own cooking but that recipe was so easy to follow, and it tasted absolutely amazing – the lemony garlicky ricotta sauce is incredible. definitely agree, it goes so well with a good crusty piece of bread. thank you!!
charrington says
this was easy and delicious. added to my recipe file.