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Spinach-Artichoke Party Bowl Recipe with Easy Harissa Chickpeas for Entertaining

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A creamy spinach and artichoke dip paired with smoky, spicy roasted harissa chickpeas, perfect for entertaining and quick to prepare.

Ingredients

Scale
  • 10 oz fresh baby spinach, washed and roughly chopped (can substitute frozen, thawed and drained)
  • 1 can (14 oz) quartered artichoke hearts, drained
  • 8 oz cream cheese, softened
  • ½ cup sour cream
  • ½ cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1½ tablespoons harissa paste (or smoked paprika and cayenne as substitute)
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Optional garnishes: chopped fresh parsley, red pepper flakes, drizzle of olive oil

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Drain and rinse chickpeas, pat dry. Toss with 1 tablespoon olive oil, harissa paste, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes, shaking pan halfway through until crispy.
  3. While chickpeas roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add chopped spinach and cook, stirring, until wilted and most moisture evaporates, about 4-5 minutes. Remove from heat and let cool slightly.
  5. In a mixing bowl or food processor, combine cream cheese, sour cream, Parmesan, lemon juice, salt, and pepper. Blend or stir until smooth and creamy.
  6. Chop artichoke hearts roughly and fold into the cream cheese mixture along with the sautéed spinach and garlic. Mix until combined but still slightly chunky.
  7. Transfer the spinach-artichoke mixture to a serving bowl. Top generously with roasted harissa chickpeas.
  8. Garnish with chopped parsley or red pepper flakes if desired. Serve warm or at room temperature with pita chips, baguette slices, or fresh veggies.

Notes

Dry chickpeas thoroughly before roasting to ensure crispiness. Use fresh lemon juice for brightness. For a smoother dip, blend longer in a food processor. Roasting chickpeas enhances flavor and texture but can be skipped for a quicker version. Store leftovers in an airtight container in the fridge up to 3 days; add chickpeas fresh before serving.

Nutrition

Keywords: spinach artichoke dip, harissa chickpeas, party bowl, appetizer, easy entertaining, vegetarian, roasted chickpeas

Find it online: https://blairrecipes.com/spinach-artichoke-party-bowl-recipe-with-easy-harissa-chickpeas-for-entertaining/