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Flavorful Spinach-Artichoke Party Bowl with Easy Harissa Chickpeas

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A creamy, tangy spinach-artichoke dip with a spicy crunch from roasted harissa chickpeas, perfect for gatherings and snacks.

Ingredients

Scale
  • 6 cups fresh baby spinach, loosely packed
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup mayonnaise
  • 2 cloves fresh garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup shredded mozzarella cheese
  • Salt and black pepper, to taste
  • Crushed red pepper flakes (optional)
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 tablespoons harissa paste
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • Salt, to taste
  • 1 teaspoon fresh lemon juice

Instructions

  1. Rinse fresh baby spinach thoroughly and steam or sauté lightly until wilted (about 3-4 minutes). Drain and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  2. Preheat oven to 400°F (200°C). Toss rinsed chickpeas with olive oil, harissa paste, ground cumin, and a pinch of salt. Spread evenly on a lined baking sheet and roast for 25-30 minutes, shaking pan halfway through, until crisp and golden. Squeeze fresh lemon juice over chickpeas and set aside to cool.
  3. In a food processor, combine softened cream cheese, sour cream, mayonnaise, minced garlic, Parmesan, and mozzarella. Add drained spinach and chopped artichoke hearts. Pulse until smooth and creamy but still with some texture. Season with salt, pepper, and optional red pepper flakes. Adjust seasoning as needed.
  4. Transfer spinach-artichoke mixture into a shallow oven-safe dish or party bowl. Sprinkle extra mozzarella or Parmesan on top if desired. Bake at 375°F (190°C) for 20-25 minutes until bubbling and golden on top.
  5. Scatter roasted harissa chickpeas over the hot dip for a crunchy, spicy contrast. Serve immediately with pita chips, crusty bread, or fresh veggies.

Notes

Squeeze all excess water from spinach to avoid watery dip. Roast chickpeas until crisp but not burnt, shaking pan halfway through. Blend base to desired texture—pulse for a slightly rustic bite. Add a splash of milk or cream if dip is too thick before baking. Best served warm with fresh herbs and crunchy dippers. Can be made ahead; add chickpeas fresh before serving.

Nutrition

Keywords: spinach artichoke dip, harissa chickpeas, party bowl, appetizer, easy dip, roasted chickpeas, creamy dip, spicy snack

Find it online: https://atomicbite.com/flavorful-spinach-artichoke-party-bowl-with-easy-harissa-chickpeas-recipe-2/