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.
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
Serving: 1ServingCalories: 400kcal
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