Oh, spinach artichoke dip – just saying those words makes my mouth water and my heart skip a beat. Imagine a bubbling cauldron of creamy goodness that hugs each chip like a cozy sweater; it’s the culinary equivalent of a hug from an old friend. I stumbled upon this recipe during a random scroll through Instagram, and let me tell you, it was like finding a hidden treasure in a sea of food photos.
Steps
- Preheat your oven to 350 degrees Fahrenheit and coat a small baking dish with non-stick spray.
- In a bowl, blend together the softened cream cheese, sour cream, mayonnaise, minced garlic, parmesan, mozzarella, and pepper.
- Add the drained and chopped artichokes along with the thawed and squeezed spinach to the mixture, stirring until combined.
- Evenly distribute the mixture into the prepared baking dish, smoothing the top.
- Bake in the preheated oven for approximately 20 minutes until the dip is warmed through and has a melty texture.
- Serve the dip hot, pairing it with tortilla chips, crackers, or slices of toasted baguette.
Ingredients
- 8 oz. cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic clove, minced (approximately 1 tsp)
- 2/3 cup (76g) finely shredded parmesan cheese
- 1/2 cup (56g) finely shredded mozzarella cheese
- Pepper, to taste
- 1 (14 oz) can quartered artichoke hearts, drained and chopped
- 6 oz. frozen spinach, thawed and excess liquid squeezed out
Nutritional Values
Calories: 1936 | Calories from Fat: 1440 | Fat: 160g | Saturated Fat: 72g | Cholesterol: 392mg | Sodium: 3520mg | Potassium: 2072mg | Carbohydrates: 48g | Fiber: 16g | Sugar: 8g | Protein: 64g | Vitamin A: 24920IU | Vitamin C: 31.2mg | Calcium: 1760mg | Iron: 7.2mg
FAQ
- Can I substitute frozen spinach with fresh spinach in the dip?
- Yes, you can replace frozen spinach with fresh spinach. Simply steam it, blanch in ice water, squeeze out excess liquid, and chop before adding it to the dip.
- Is it possible to make a lighter version of this dip?
- Certainly! For a lighter version, try using light cream cheese, light mayonnaise, and light sour cream.
- Can the Spinach Artichoke Dip be prepared in advance?
- Absolutely, you can prepare the dip a day ahead and store it in the refrigerator. Let it sit at room temperature for 30-60 minutes before baking when you’re ready to serve.
- How can I reheat any leftover Spinach Artichoke Dip?
- If you have leftovers, store them in the fridge. Reheat a few spoonfuls at a time in the microwave until warmed through.
- What should I serve with the Spinach Artichoke Dip?
- The dip pairs well with tortilla chips, hearty crackers, or toasted baguette slices. To make crostini, slice a baguette into 1/2-inch pieces, brush with olive oil, and bake in a 400-degree oven until golden brown.
Tips
- Use Fresh Spinach for a Fresher Taste: If you prefer using fresh spinach instead of frozen, simply steam it, blanch it in ice water, squeeze out excess moisture, and chop it before incorporating it into the dip.
- Make it Ahead for Convenience: Prepare the dip a day in advance and store it in the refrigerator. When you’re ready to serve, let it come to room temperature for about 30-60 minutes, then bake it. This is perfect for stress-free entertaining.
- Lighten It Up Without Compromising Flavor: For a lighter version of this dip, substitute with lighter versions of cream cheese, mayonnaise, and sour cream. It will still taste deliciously creamy and satisfying.
- Effortless Reheating: If you have leftovers, store them in the fridge and reheat small portions in the microwave until warmed through. This way, you can enjoy the dip as a tasty snack over several days.
Equipment
- Small Baking Dish (4-5 cup capacity)
- Mixing Bowl
- Non-Stick Cooking Spray
