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
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Janet Jones
[email protected]I highly recommend this dip!
Ninjin Turu
[email protected]This dip is perfect for parties.
Cameron Watson
[email protected]I love that this dip can be made ahead of time.
Ike Africa
[email protected]This dip is so easy to make and it's always a hit at parties.
Kinfederege Kinfederege
[email protected]This dip is amazing!
Kenneth Nsubuga
[email protected]I love this dip! It's so creamy and cheesy.
Shohag Khan
[email protected]This dip is so easy to make and it's always a crowd-pleaser.
Darrin Drain
[email protected]This dip is amazing! I used to buy spinach artichoke dip from the store, but this homemade version is so much better.
Lwa Zulu
[email protected]I've made this dip several times now and it's always a hit. It's so creamy and cheesy. I love to serve it with tortilla chips or crackers.
Vandana Bishnu Bhagat103
[email protected]This dip is so easy to make and it's always a crowd-pleaser. I love that it can be made ahead of time, which makes it perfect for parties.
Adwoa Fresh
[email protected]I made this dip for a party last weekend and it was a hit! Everyone loved it. I used a gluten-free bread bowl and it turned out great. Thanks for sharing this recipe!
Rasa Dasha
[email protected]This dip is amazing! I used to buy spinach artichoke dip from the store, but this homemade version is so much better. It's creamy, cheesy, and full of flavor. I will definitely be making this again and again.
Eddie Coehlo
[email protected]I've made this dip several times now and it's always a crowd-pleaser. It's so easy to make and it's always delicious. I love that it can be made ahead of time, which makes it perfect for parties.
Sabbir ahmed Seyam
[email protected]This dip was a huge hit at my party! I made it the day before and it was even better the next day. I used fresh spinach and artichokes and it really made a difference. Thanks for sharing this recipe!