Spinach Artichoke Dip
Spinach Artichoke Dip is a classic appetizer that’s creamy, savory, and absolutely delicious. This vegetarian version retains all the creamy goodness and is perfect for those who enjoy dairy. Serve it with crusty bread, crackers, or fresh vegetables for a delightful snack or party treat.
Table of Contents
- About Spinach Artichoke Dip
- Why You’ll Love This Spinach Artichoke Dip
- What Is In Our Spinach Artichoke Dip?
- Key Ingredients
- How To Make Spinach Artichoke Dip
- How to Make Parmesan Herbs Crostini
- Have It Your Way!
- Nutritional Facts about Spinach Artichoke Dip
- Other Recipes You’ll Love
- Spinach Artichoke Dip Recipe
About Spinach Artichoke Dip
Spinach Artichoke Dip is a quintessential American appetizer that has become a staple at gatherings and restaurants across the country. While its exact origins are unclear, it gained popularity in the 1950s and 1960s as convenience foods and party snacks became more prevalent. The dip is known for its creamy texture and flavorful combination of spinach and artichokes, often enriched with a blend of cheeses.
The cultural significance of Spinach Artichoke Dip lies in its role as a communal dish, often shared among friends and family during social events. It embodies the essence of comfort food, bringing warmth and satisfaction to any occasion. The recipe’s adaptability has allowed it to evolve with trends, making it a versatile favorite in American cuisine.
Spinach Artichoke Dip became popular in the United States during the 1950s and 1960s. Its creamy texture and flavorful blend of ingredients made it a favorite at parties and gatherings.
This dip is a staple at American parties and potlucks. Its appeal lies in its rich, creamy texture and the savory flavors of spinach and artichokes.
Traditionally made with cream cheese, mayonnaise, and sour cream, this dip has evolved to accommodate various dietary preferences. The vegetarian version retains the same creamy goodness while using high-quality dairy ingredients.
Why You’ll Love This Spinach Artichoke Dip
- Creamy Texture: Achieved with cream cheese and sour cream.
- Flavorful: The perfect blend of spinach, artichokes, and garlic.
- Healthy: Packed with nutrients from spinach and artichokes.
- Easy to Make: Simple ingredients and quick preparation.
- Versatile: Great with bread, crackers, or fresh veggies.
What Is In Our Spinach Artichoke Dip?
This vegetarian dip features a delightful combination of ingredients:
- Cream Cheese: Provides a creamy base for the dip.
- Sour Cream: Adds richness and depth.
- Spinach: Fresh or frozen spinach adds a nutritious green element.
- Artichokes: Canned or jarred artichokes provide a savory flavor.
- Garlic: Enhances the savory profile of the dip.
- Parmesan Cheese: Adds a cheesy flavor and a touch of saltiness.
- Extra Sharp White Cheddar Cheese: Brightens the flavors and adds a touch of acidity.
Key Ingredients
- Cream Cheese: A dairy product that mimics the texture and taste of traditional cream cheese.
- Sour Cream: Provides a tangy and creamy component.
- Spinach: Use fresh spinach or thawed frozen spinach, both work well.
- Artichokes: Marinated artichoke hearts add a tangy and savory flavor.
- Parmesan Cheese: Provides a cheesy taste and a salty kick.
- Garlic: Fresh garlic cloves for a robust flavor.
How To Make Spinach Artichoke Dip
- Preheat the Oven to 450 Degree F (232 C)
- Over medium-low heat, In a medium or large skillet melt the butter and add flour to create a rue, cook until lightly brown. Add the Garlic, Granulated Garlic, and Cayenne Pepper and stir to combine. Add the Artichoke hearts and sauté to coat with rue mixture. Add the Heavy cream, and allow it to thicken. Add the Sharp Cheddar and Cream Cheeses, and thoroughly combine. Add the Spinach and only lightly combine.
- Transfer the sauce mixture to a baking dish, and layer it on top with grated Parmesan and Pecorino. Cover with foil.
- Once the over reaches 450 F, place the baking dish into the over, and bake for 15 minutes. After15 minutes, remove the foil and broil for 4-5 minutes until the top layer is golden brown.
- Remove the baking dish and let it cool for 20 minutes or more before serving.
How to Make Parmesan Herbs Crostini
- Slice the Baguette at a slight bias, and create bread pieces
- Line the bread pieces on a baking sheet
- Combine Oil, Granulated Garlic, and Herbs
- Coat the bread pieces with the Oil mixture
- Broil the Crostini for 2-3 minutes per side or desired doneness.
Have It Your Way!
- Add More Veggies: Include sautéed mushrooms, bell peppers, or onions for extra flavor and nutrition.
- Spice It Up: Add red pepper flakes or hot sauce for a spicy kick.
- Herbal Twist: Mix in fresh herbs like parsley, basil, or dill for an additional layer of flavor.
- Different Cheese: Try using mozzarella or gouda for a different cheesy experience.
- Different Dippers: Serve with pita chips, tortilla chips, or sliced baguette.
Nutritional Facts about Spinach Artichoke Dip
- High in Protein: Thanks to cream cheese and Parmesan cheese.
- Rich in Fiber: Spinach and artichokes contribute to digestive health.
- Vitamins and Minerals: Packed with vitamins A and C, iron, and calcium.
- Low in Cholesterol: A heart-healthy alternative to traditional dip recipes.
Other Recipes You’ll Love
- Roasted Tomatoes and Burrata with Crostini
- Cowboy Caviar (Four Bean Salad)
- Impossible Vegan Chili
- Thai Basil Braised Tofu
- Spicy Chili Garlic Tofu
Spinach Artichoke Dip Recipe
Spinach Artichoke Dip
Ingredients
Spinach Artichoke Dip:
- 2 Cups Fresh Spinach or frozen roughly chopped
- 14 oz Artichoke Hearts 1 Can roughly chopped
- 1 Tbsp. Butter
- 1 Tbsp. All Purpose Flour
- 1 Garlic Clove minced
- 1 Tsp. Granulated Garlic
- ½ Tsp Cayenne Pepper
- ¾ Cup Heavy Cream or Half & Half
- 4 Oz White Cheddar Cheese small cubes
- 1-2 Tbsp. Cream Cheese
- ½ Cup Grated Parmesan Cheese
- ½ Cup Grated Pecorino Romano
- Salt to taste
- Black Pepper to taste
Crostini Ingredients:
- French Baguette cut into rounds
- Olive Oil
- Granulated Garlic
- Italian Herb Seasoning
Equipment
Instructions
Spinach and Artichoke Dip
- Preheat the Oven to 450 Degree F (232 C)
- Over medium-low heat, In a medium or large skillet melt the butter and add flour to create a rue, cook until lightly brown. Add the Garlic, Granulated Garlic, and Cayenne Pepper and stir to combine. Add the Artichoke hearts and sauté to coat with rue mixture. Add the Heavy cream, and allow it to thicken. Add the Sharp Cheddar and Cream Cheeses, and thoroughly combine. Add the Spinach and only lightly combine.
- Transfer the sauce mixture to a baking dish, and layer it on top with grated Parmesan and Pecorino. Cover with foil.
- Once the over reaches 450 F, place the baking dish into the over, and bake for 15 minutes. After15 minutes, remove the foil and broil for 4-5 minutes until the top layer is golden brown.
- Remove the baking dish and let it cool for 20 minutes or more before serving.
Crostini
- Slice the Baguette at a slight bias, and create bread pieces
- Line the bread pieces on a baking sheet
- Combine Oil, Granulated Garlic, and Herbs
- Coat the bread pieces with the Oil mixture
- Broil the Crostini for 2-3 minutes per side or desired doneness.
Notes
- Spinach: Fresh or frozen spinach both work well; just be sure to drain frozen spinach thoroughly.
- Artichokes: Use marinated artichokes for an extra burst of flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
- Consistency: Adjust the thickness by adding more or less sour cream based on your preference.
- Mixing: Ensure cream cheese is softened to blend easily with other ingredients.
Video
Nutrition
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