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Flavorful Spinach Artichoke Party Bowl Recipe with Soft-Boiled Eggs and Peanut Ginger Sauce

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A creamy and savory spinach-artichoke base topped with silky soft-boiled eggs and a zingy peanut-ginger sauce, perfect for parties or cozy dinners. This recipe combines nostalgic comfort with bold, fresh flavors in under 30 minutes.

Ingredients

Scale
  • 10 oz fresh baby spinach (or frozen, thawed and drained)
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 2 cloves garlic, minced
  • 1/2 cup cream cheese, softened
  • 1/4 cup sour cream or Greek yogurt
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • 4 large eggs, room temperature
  • 1/4 cup creamy peanut butter (natural, no sugar added)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon toasted sesame oil (optional)
  • Water to thin sauce as needed

Instructions

  1. Bring a pot of water to a gentle boil. Carefully lower 4 large eggs into the water using a slotted spoon. Boil for exactly 6 minutes for a soft, jammy yolk. Transfer eggs immediately to an ice bath to stop cooking. Peel gently and set aside.
  2. Heat a large skillet over medium heat. Add a splash of olive oil and sauté 2 cloves minced garlic until fragrant, about 30 seconds.
  3. Add the chopped artichoke hearts and cook for 2 minutes, stirring occasionally.
  4. Add the fresh baby spinach in batches, letting it wilt down before adding more. Cook until all spinach is wilted and excess moisture evaporates, about 4-5 minutes. Season lightly with salt and pepper.
  5. In a mixing bowl, combine 1/2 cup softened cream cheese, 1/4 cup sour cream or Greek yogurt, and 1/2 cup grated Parmesan. Stir until smooth.
  6. Add the cooked spinach and artichoke mixture to the creamy base, folding gently to maintain some texture. Taste and adjust seasoning with salt and pepper as needed.
  7. In a small bowl, whisk together 1/4 cup creamy peanut butter, 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 teaspoon freshly grated ginger, 1 teaspoon honey, and 1 teaspoon toasted sesame oil (if using). Add water a teaspoon at a time until the sauce reaches a pourable consistency.
  8. Transfer the spinach-artichoke mixture into a serving bowl, spreading evenly.
  9. Halve the soft-boiled eggs and arrange them on top.
  10. Drizzle generously with the peanut-ginger sauce, letting it pool around the eggs and greens. Garnish with toasted sesame seeds or chopped fresh cilantro if desired.
  11. Serve immediately for best flavor and texture.

Notes

Use room temperature eggs to avoid cracking and time the boil precisely for perfect soft-boiled eggs. Drain excess moisture from spinach to avoid watery base. Adjust peanut-ginger sauce thickness with water and balance flavors with honey or vinegar. Serve immediately for best texture. Sauce can be made ahead and stored separately.

Nutrition

Keywords: spinach artichoke dip, soft-boiled eggs, peanut ginger sauce, party bowl, easy recipe, gluten-free, dairy-free options, crowd-pleaser

Find it online: https://avabowls.com/flavorful-spinach-artichoke-party-bowl-recipe-with-soft-boiled-eggs-and-peanut-ginger-sauce/