Spinach Artichoke Bowl (2024)

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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.

First, what is spinach artichoke dip?
Ingredients you’ll need for this spinach artichoke bowl
How to prepare this quick and easy spinach artichoke bowl recipe
Looking for other vegetbale-forward lunches and dinners?

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?

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