Cheesy Spinach and Artichoke Squares Recipe for Parties

Spinach Artichoke Squares put a fresh, low-carb twist on the classic spinach-artichoke dip, baked into an elegant appetizer or a savory brunch dish. They’re easy to prepare ahead, crowd-pleasing, and made from ingredients you likely already have on hand.

“This was an easy make-ahead recipe. … I will definitely make this again!”

Rather than serving spinach and artichokes as a hot dip with chips, these baked squares transform the same flavors into a portable, refined appetizer. They work well for parties, holiday brunches, or a simple family meal. Below are tips, variations, and a clear method to make them at home.

How to make Spinach Artichoke Squares:

• Gather ingredients:
  • Cooking spray or olive oil (for the pan)
  • Optional: seasoned dry breadcrumbs
  • Artichoke hearts (canned or frozen, well drained)
  • Frozen chopped spinach (thawed and squeezed dry)
  • Scallions (white and light green parts, chopped)
  • Garlic, minced
  • Shredded Swiss or Gruyere (or other white cheese like mozzarella or cheddar)
  • Mascarpone or softened cream cheese
  • Mayonnaise
  • Eggs
  • Half-and-half or milk
  • Salt and freshly ground black pepper

• Artichokes: Frozen artichoke hearts often offer better flavor than canned, though canned work well in a pinch. Avoid marinated artichokes here because their tang can overpower the custard balance. Be sure to drain and pat them dry to remove excess moisture.
• Spinach: Frozen chopped spinach is convenient and already cooked, so it’s easy to measure. Thaw and squeeze out as much liquid as possible—use a potato ricer or press firmly in a clean towel.
• Cheese: Swiss or Gruyere add a nutty richness, but feel free to use whatever white cheeses you have. Mix the cheese with the vegetables before adding the custard.
• Breadcrumbs: A light dusting of seasoned breadcrumbs on the pan bottom creates a subtle barrier to prevent sticking; omit them for a strict low-carb version.

• Assembly: Preheat the oven to 350°F (175°C). Lightly grease an 11 x 7-inch (or similar) baking dish and, if using, sprinkle breadcrumbs on the bottom and up the sides. Spread the chopped artichokes, squeezed spinach, scallions, garlic, and shredded cheese evenly in the dish.
• Custard: Whisk together the eggs, mayonnaise, mascarpone (or cream cheese), and half-and-half (or milk) with salt and pepper. Pour the mixture over the vegetable-cheese layer, smoothing gently so it distributes evenly.
• Bake: Bake 30–35 minutes until the filling is set and lightly browned on top. Let cool slightly on a wire rack, then cut into squares and arrange on a platter. Garnish if desired and serve warm or at room temperature.

This recipe is ideal for making ahead: assemble the dish up to one day in advance, refrigerate, and bake when you’re ready. The baked squares also freeze well—wrap tightly and freeze for 2–3 months, then thaw and reheat in a 350°F oven.

Variations: For a spicier version, stir in chopped fresh jalapeños or canned diced green chiles. You can also adapt the mixture into a crustless quiche by baking in a pie plate until set.

Enjoy!

More great party-perfect appetizer recipes:

• Deviled Crab-Stuffed Artichoke Bottoms
• Shrimp Cocktail Louis
• Lemon Parmesan Stuffed Artichoke Bottoms
• Cream Cheese Salsa Dip
• Crab, Mango and Avocado Salad with Chile-Lime Dressing in Endive
• Chicken, Spinach and Artichoke Puff Pastry Parcels
• Goat Cheese Stuffed Artichoke Bottoms
• Marinated Mozzarella Balls

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