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Creamy Pumpkin Shaped Spinach Artichoke Dip

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A festive, creamy spinach artichoke dip with a seasonal twist of pumpkin puree, perfect for autumn gatherings and parties.

Ingredients

Scale
  • 2 tablespoons unsalted butter, softened
  • 8 oz cream cheese, room temperature
  • 1 cup pure pumpkin puree
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 14 oz artichoke hearts, canned or jarred, drained and chopped
  • 3–4 cloves garlic, minced
  • 1 small onion, finely diced
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • Optional: Red pepper flakes for heat

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium skillet over medium heat, melt butter. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. In a large mixing bowl, combine softened cream cheese and pumpkin puree. Blend with a hand mixer until smooth and creamy.
  4. Add the sautéed onion and garlic mixture to the bowl. Add squeezed spinach, chopped artichoke hearts, Parmesan cheese, Italian seasoning, salt, and pepper. Mix thoroughly.
  5. Transfer the mixture to a 9-inch pie dish or small casserole dish. Spread evenly and shape edges slightly higher in the middle if desired.
  6. Sprinkle shredded mozzarella cheese evenly over the top.
  7. Bake for 20-25 minutes until cheese is melted, bubbly, and slightly golden.
  8. Remove from oven and let cool for 5 minutes before serving.

Notes

Ensure spinach is thoroughly squeezed dry to prevent a watery dip. Use full-fat brick-style cream cheese for best texture. If using canned pumpkin, drain excess liquid. For a lighter option, substitute half the cream cheese with Greek yogurt.

Nutrition

Keywords: pumpkin dip, spinach artichoke dip, party appetizer, fall recipes, holiday appetizer, creamy dip, vegetarian appetizer

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