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Epic Football Spinach Artichoke Bowl Recipe with Steak and Chimichurri for the Best Party Snack

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A bold and hearty spinach-artichoke dip elevated with juicy steak bites and fresh chimichurri sauce, perfect for game days and parties.

Ingredients

Scale
  • 10 oz frozen chopped spinach, thawed and drained
  • 14 oz canned artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • ½ cup sour cream (or Greek yogurt)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 lb flank or skirt steak, trimmed and cut into bite-sized pieces
  • 1 tbsp olive oil
  • Salt, pepper, and smoked paprika for steak seasoning
  • 1 cup fresh parsley, finely chopped
  • ¼ cup fresh cilantro, finely chopped (optional)
  • 3 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • ½ cup olive oil
  • 1 tsp crushed red pepper flakes
  • Salt and pepper to taste for chimichurri
  • Tortilla chips, pita chips, or crusty bread for serving
  • Optional: sliced jalapeños or extra parsley for garnish

Instructions

  1. Thaw frozen spinach completely and squeeze out as much water as possible using a clean kitchen towel or paper towels. Drain and roughly chop canned artichoke hearts.
  2. In a large bowl, combine softened cream cheese, sour cream, minced garlic, mozzarella, Parmesan, drained spinach, and chopped artichokes. Stir until evenly mixed. Season with salt and pepper.
  3. Heat olive oil in a skillet over medium-high heat. Season steak pieces with salt, pepper, and smoked paprika. Add steak to hot pan in a single layer and cook 2-3 minutes without moving to sear, then stir or flip and cook another 2-3 minutes for medium-rare. Adjust cooking time as desired. Remove from heat and set aside.
  4. In a small bowl, whisk together parsley, cilantro (if using), minced garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper. Adjust seasoning to taste.
  5. Transfer spinach-artichoke dip to a serving bowl. Spoon cooked steak evenly over the top, then drizzle with chimichurri sauce. Garnish with extra parsley or jalapeños if desired.
  6. Optional: Warm the assembled bowl in a preheated oven at 350°F for 10-12 minutes until bubbly and slightly golden. Avoid overbaking to keep steak juicy.
  7. Serve immediately with tortilla chips, pita chips, or crusty bread.

Notes

Press out moisture from spinach thoroughly to avoid watery dip. Cook steak in batches to avoid overcrowding the pan. Chimichurri can be made a day ahead to enhance flavors. Warm dip gently to prevent drying out. For a lighter dip, substitute sour cream with Greek yogurt. Variations include vegetarian options and different proteins.

Nutrition

Keywords: spinach artichoke dip, steak, chimichurri, game day snack, party bowl, football snack, appetizer

Find it online: https://tempotaste.com/epic-football-spinach-artichoke-bowl-recipe-with-steak-and-chimichurri-for-the-best-party-snack/