Easy Spinach and Artichoke Dip
User Reviews
5
3 reviews
Excellent
Easy Spinach and Artichoke Dip
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Are you looking for a delicious snack that's always a hit? I've got just the thing: my homemade Spinach and Artichoke Dip. Trust me, it's simple and tasty and never fails to please a crowd. Whenever my family craves a quick and satisfying appetizer 🍃, or I have some extra spinach laying around in the refrigerator, this creamy Spinach Artichoke Dip is my go-to recipe.
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Ingredients
- 1 ounce spinach thawed, drained, and squeezed dry, frozen, chopped, package
- 1 (15 ounces) artichoke hearts drained, blotted dry with paper, and coarsely chopped, canned in water
- 8 ounces cream cheese softened, full-fat or Neufchatel cheese
- 1 medium onion , finely diced
- 4 garlic , finely minced
- ½ cup sour cream full-fat
- ¼ cup mayonnaise full-fat
- 1 cup Monterey jack cheese divided, shredded, or whole-milk mozzarella or pepper jack cheese
- ¾ cup Parmesan Cheese divided, freshly grated
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper ground, or red pepper flakes
- 1 teaspoon black pepper ground
- ¼ teaspoon kosher salt , to taste
- ¼ teaspoon granulated sugar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter unsalted
For Serving
- tortilla chips , as needed
Instructions
- Preheat the Oven: Position a rack in the upper third of the oven and preheat to 400 degrees F.
- Prepare the Baking Dish: Butter an 8.5-inch round dish.
- Cheese Mixture: Combine ¼ cup Parmesan cheese and ¼ cup Mozzarella cheese in a small bowl and set aside for later.
- Cook the Onion Mixture: In a large 12-inch sauté pan, heat the oil and butter over medium heat. Add the chopped onion, salt, paprika, sugar, ground black pepper, and cayenne pepper.Sauté the mixture for about 10 minutes until the onions start to soften and become translucent. Reduce the heat to medium-low and continue sautéing for an additional 5 to 10 minutes, or until the onions are browned and caramelized. Add the minced garlic and cook for another 1 to 2 minutes until it becomes fragrant. Remove the pan from heat and allow the mixture to cool.
- Combine with Cream Cheese Mixture: In a large bowl, mix cream cheese, sour cream, mayonnaise, ¾ cup of Monterey jack cheese, and ½ cup of Parmesan with the cooled onion mixture. Mix well and adjust seasoning if necessary.
- Add the Spinach and Artichokes: Lightly squeeze the liquid out of the spinach and add to the large bowl. Drain and blot dry the artichokes with a paper towel, chop them roughly, and add to the large bowl. Stir until well combined.
- Bake the Dip: Transfer the mixture to the prepared baking dish. Top with the reserved Parmesan and Mozzarella cheese mixture. Bake until the edges are browned and bubbly, about 20 to 25 minutes.
- Serve Warm: Serve the Spinach and Artichoke Dip warm with crackers, chips, or toasted bread.
- 📌Camila's Tip: To effectively dry spinach, place thawed spinach in a clean kitchen towel over a bowl or sink and twist firmly to extract all the moisture. For fresh spinach, sauté it in batches until wilted. To swiftly soften cream cheese, microwave it in 15-second increments until it becomes soft, but be careful not to overheat.
Equipments used:
Notes
- How to Store & Re-Heat
- To store your Spinach and Artichoke Dip, cool it to room temperature and place it in an airtight container. It can be refrigerated for up to 3 days. When you're ready to reheat it, warm it in the oven at 350 degrees F for about 10-15 minutes if refrigerated, or microwave in short intervals, stirring in between, until it's heated through.
- Make-Ahead & Freeze
- To make Spinach and Artichoke Dip ahead, assemble the dish, cover it, and refrigerate for up to a day. Bake it before serving. Freezing is not recommended as it can change the texture and affect the taste; it's best when fresh.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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