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Creamy Baked Spinach Artichoke Dip Recipe with Soft Pretzel Bites

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A creamy, cheesy baked spinach artichoke dip paired with chewy, salty soft pretzel bites. Perfect for parties or a comforting snack, this recipe balances bold flavors and satisfying textures.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped artichoke hearts, drained
  • Fresh spinach, roughly chopped (about 1 cup) or frozen spinach, thawed and squeezed dry
  • 1 1/2 cups warm water (about 110°F)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 tablespoon sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup baking soda
  • Coarse sea salt for sprinkling
  • Unsalted butter, melted (for brushing pretzel bites)

Instructions

  1. Prepare the spinach: If using fresh spinach, roughly chop and sauté in a dry skillet over medium heat until wilted (2-3 minutes). Let cool and squeeze out excess liquid. If using frozen spinach, thaw completely and squeeze out water.
  2. Mix the dip base: In a large bowl, beat together cream cheese, mayonnaise, and sour cream until smooth. Add shredded mozzarella, grated Parmesan, minced garlic, salt, and pepper. Mix well.
  3. Fold in the drained spinach and chopped artichoke hearts gently but thoroughly.
  4. Transfer the mixture into a greased 8×8 inch baking dish and spread evenly.
  5. Bake the dip at 375°F for 25-30 minutes until bubbly and golden on top.
  6. While the dip bakes, prepare the pretzel dough: Combine warm water, yeast, and sugar in a bowl. Let sit for 5 minutes until foamy.
  7. In a large bowl, mix flour and salt. Add the yeast mixture and stir until a sticky dough forms.
  8. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
  9. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  10. Punch down the dough and divide into 1-inch pieces. Roll each into a small ball or tiny pretzel shape.
  11. Bring a large pot of water with baking soda to a boil. Boil pretzel bites in batches for 30 seconds, then remove with a slotted spoon and place on a baking sheet.
  12. Sprinkle pretzel bites with coarse sea salt and bake at 425°F for 12-15 minutes until golden brown.
  13. Brush warm pretzel bites with melted butter immediately after baking.
  14. Serve the warm baked spinach artichoke dip with the soft pretzel bites.

Notes

Squeeze out as much liquid as possible from spinach to avoid watery dip. Use fresh garlic for best flavor. Boil pretzel bites in baking soda water to achieve authentic chewy crust. Do not overcrowd baking sheet for even browning. Dip can be prepared ahead and reheated covered to prevent drying. For gluten-free pretzel bites, substitute almond flour but expect less chewiness. Dairy-free options available by substituting cream cheese, sour cream, and butter with plant-based alternatives.

Nutrition

Keywords: spinach artichoke dip, baked dip, soft pretzel bites, appetizer, party snack, creamy dip, cheesy dip

Find it online: https://junomeals.com/creamy-baked-spinach-artichoke-dip-recipe-with-soft-pretzel-bites-easy-and-delicious/