Easy Creamy Spinach-Artichoke Party Bowl with Spicy Harissa Chickpeas
A quick and easy creamy spinach-artichoke dip with a spicy twist from roasted harissa chickpeas, perfect for parties and cozy snacks.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 10 oz fresh baby spinach (or frozen, thawed and drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- ½ cup sour cream (or Greek yogurt as substitute)
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1½ tablespoons harissa paste
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika (optional)
- Pinch of salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, toss chickpeas with olive oil, harissa paste, smoked paprika, and a pinch of salt until evenly coated. Spread them out in a single layer on a baking sheet.
- Roast chickpeas in the oven for 20-25 minutes, shaking the pan halfway through, until golden and crisp on the edges but tender inside.
- While chickpeas roast, heat a large skillet over medium heat. Add a splash of olive oil and sauté minced garlic until fragrant (about 30 seconds). Add fresh spinach and cook until wilted, stirring frequently.
- In a large bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat until smooth. Stir in sautéed spinach, chopped artichoke hearts, mozzarella, Parmesan, salt, and pepper. Mix until well incorporated.
- Spoon the creamy spinach-artichoke mixture into an oven-safe serving bowl, smoothing the top with a spatula.
- Bake the dip in the oven at 375°F (190°C) for 15-20 minutes, until bubbly and golden on top.
- Remove dip from oven and top with the roasted harissa chickpeas. Serve immediately with pita chips, sliced baguette, or fresh veggies.
Notes
If cream cheese isn’t soft enough, microwave for 10 seconds before mixing to avoid lumps. Stir the dip halfway through baking for better flavor blending. Dry chickpeas well before roasting for crispiness. Adjust harissa paste to control spice level. For dairy-free version, substitute cream cheese, sour cream, and mayonnaise with plant-based alternatives.
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 5
- Protein: 8
Keywords: spinach artichoke dip, harissa chickpeas, creamy dip, party bowl, easy appetizer, spicy dip, vegetarian, gluten-free