If there’s one thing you need to know me, it’s that creamy dips are my kryptonite. Team me, tortilla chips, and no will power. The latest creamy dip I’ve fallen victim to is Caesar Spinach and Artichoke Dip. This cheesy, hearty, absolutely irresistable recipe gives spinach and artichoke dip a caesar salad spin by replacing mayonnaise with bottled Caesar Salad Dressing. You know what we call that? An upgrade! Serve for any and no particular reason at all. Watching football, a holiday party, book club, or a random Tuesday night — you will inhale this easy, cheesy dip!
What’s Inside
Caesar Spinach and Artichoke Dip is simply homemade Spinach and Artichoke Dip made with Caesar dressing instead of mayonnaise as the binder. The recipe calls for just 5 ingredients (plus seasoned salt,) is make-ahead, and good piping hot, warm, or straight outta the fridge. Ask me how I know. Thick, cheesy, hearty, easy – you can do this. I take that back, you NEED to do this!
How to Make This Recipe
Start by adding 1/3 less fat cream cheese that’s been softened to room temperature, frozen chopped spinach that’s been thawed and squeezed dry in a kitchen towel, canned artichoke hearts that have been drained and roughly chopped, homemade seasoned salt, and Caesar dressing to a large mixing bowl.
Mix to combine then fold in shredded mozzarella cheese and scoop the dip into a 2 quart baking dish.
Top with more shredded cheese then cover and bake for 20 minutes at 400 degrees. Uncover and bake for 7-10 additional minutes, or until the cheese is golden brown and bubbly. Serve with gluten-free crostini (recipe below,) tortilla chips, crackers or crudite – then get to dipping! I hope you love this incredible dip mashup – enjoy!
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