Savor the delectable flavors of spinach artichoke dip, a classic party appetizer that tantalizes taste buds with its creamy, cheesy goodness. This beloved dish combines the vibrant flavors of fresh spinach and tender artichoke hearts, enveloped in a rich and flavorful cheese sauce. Served warm and bubbly, spinach artichoke dip becomes the life of any gathering, perfect for dipping with crispy crackers, toasted bread, or even crudités.
This article presents a collection of exceptional spinach artichoke dip recipes, each offering a unique twist on this timeless classic. From the traditional rendition, featuring a luscious blend of cream cheese, sour cream, and Parmesan cheese, to innovative variations that incorporate sun-dried tomatoes, roasted red peppers, or even crab meat, these recipes cater to every palate.
Whether you prefer a classic spinach artichoke dip or desire a more adventurous flavor profile, this article has something for everyone. Embrace the culinary journey and discover the perfect spinach artichoke dip recipe to delight your guests and leave them craving more.
SPINACH ARTICHOKE DIP
Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.
Provided by Alison Roman
Categories easy, quick, dips and spreads, appetizer
Time 25m
Yield 2 to 3 cups
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it's softened and fragrant, about 30 seconds.
- Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
- Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 33 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 16 grams, Sodium 586 milligrams, Sugar 3 grams
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
MICHAEL'S SPINACH ARTICHOKE DIP
This is our twist on the CPK recipe. It is a lot of work but well worth it. The original recipe called for 3/4 c Parmesan cheese, 12 ounces of the spinach, and 3/4 t tobasco. I increased the spinach and P.Cheese to make it thicker and more gooey. The tobasco because I couldn't taste it at 3/4...might need even more. I preferred it better the next day...cold, but that's my preference. The prep time was a bit long but then I was doing everything by hand. I forgot to measure how much it made but I think it was around five cups. Serve with blue and white corn tortilla chips.
Provided by marisk
Categories < 4 Hours
Time 1h20m
Yield 5 cups
Number Of Ingredients 16
Steps:
- In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.
- Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended.
- Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.
Nutrition Facts : Calories 730.1, Fat 61.4, SaturatedFat 32.2, Cholesterol 159.8, Sodium 888.3, Carbohydrate 27.4, Fiber 6.3, Sugar 5, Protein 22.9
Tips:
- Use fresh ingredients: Fresh spinach and artichoke hearts will give your dip the best flavor. If you can't find fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.
- Don't overcook the spinach: Spinach cooks quickly, so be careful not to overcook it. Overcooked spinach will be mushy and lose its flavor.
- Use a good quality cheese: The type of cheese you use will make a big difference in the flavor of your dip. Use a cheese that melts well, such as mozzarella, cheddar, or Parmesan.
- Don't be afraid to experiment: There are many different ways to make spinach artichoke dip. Feel free to add other ingredients to your dip, such as bacon, mushrooms, or sun-dried tomatoes.
- Serve warm: Spinach artichoke dip is best served warm. You can reheat it in the oven or microwave before serving.
Conclusion:
Spinach artichoke dip is a delicious and versatile appetizer that is perfect for any occasion. It's easy to make and can be tailored to your own taste. Whether you like it cheesy, creamy, or spicy, there's a spinach artichoke dip recipe out there for you. So next time you're looking for a crowd-pleasing appetizer, give spinach artichoke dip a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love