Spinach Artichoke Dip
User Reviews
5
Spinach Artichoke Dip
Description
Spinach Artichoke Dip begins with roasting a whole garlic head to soften and sweeten it. Fresh baby spinach is wilted briefly and drained to remove excess moisture, then combined with sautéed shallots to build flavor. Cream cheese, Parmesan, mozzarella, sour cream, and seasonings including red pepper flakes, Worcestershire sauce, and hot sauce round out the rich, smooth base. Chopped artichoke hearts add texture and tang.
This dip is baked until the cheese melts and browns lightly on top, creating a creamy and slightly tangy flavor profile that balances roasted garlic's mellow taste and mild heat from pepper flakes and hot sauce. The texture is smooth yet chunky from spinach and artichokes.
Serve the dip warm with crunchy tortilla chips or slices of bread for dipping. It works well as a party appetizer or snack.
The recipe can use thawed frozen spinach and artichoke hearts if fresh are unavailable. It also can be made ahead, refrigerated for up to two days before baking and topped with fresh mozzarella for a melted crust when baked.
Ingredients
Roasted Garlic:
- 1 garlic top sliced off, head
- 1 teaspoon olive oil
- salt Kosher salt, freshly ground black pepper
- black pepper Kosher salt, freshly ground black pepper
Dip:
- 6 ounces spinach fresh baby
- 1 tablespoon olive oil
- 1 shallot (peeled and minced)
- kosher salt
- 8 ounces cream cheese (softened)
- 1/2 cup Parmesan Cheese 2 ounces, grated, Reggiano
- 1 1/4 cups mozzarella cheese divided, shredded low-moisture
- 3 tablespoons sour cream (or creme fraiche)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 (8-ounce) artichoke hearts drained and roughly chopped, jar
- tortilla chips for serving, or slices of bread
Instructions
To Make the Roasted Garlic:
- Preheat the oven to 350F. Place the head of garlic in the center of a piece of foil, cut side up. Drizzle the top with olive oil and add a pinch of salt and freshly ground pepper. Wrap it up and transfer it to a baking dish. Place it in the oven to roast for 30 minutes, until lightly brown and softened. Unwrap and Allow to cool for 10 minutes before handling.
To Make the Dip:
- Preheat oven to 350 degrees F. In a medium skillet, set over medium heat, add the spinach. Allow it to wilt, about 2 to 3 minutes. Transfer to a bed of paper towels or a clean kitchen towel. Squeeze the water out of the spinach and then place it in a medium bowl.
- In that same skillet, set over medium heat, add in the olive oil and shallots. Add a pinch of salt and cook until softened, about 1 to 2 minutes. Transfer to the bowl with the spinach.
- And then add in a few roasted garlic cloves (you can be the best judge of how many you want to add! I added about 3 garlic cloves). Next, add the cream cheese, Parmesn-Reggiano, 3/4 cup mozzarella, sour cream, red pepper flakes, Worcestershire and hot sauce. Mix together vigorously with a spoon OR you can use an electric hand mixer. You want it thoroughly all mixed. Then fold in the artichokes.
- And transfer it to a baking dish. Top it with the remaining 1/4 cup of mozzarella and transfer to the oven to bake for 25 minutes. The cheese should be all melty and delicious looking. If you want it browned (like mine), turn on the broiler and DO NOT WALK AWAY. It’ll probably need 1-2 minutes to get browned.
- Serve with tortilla chips or slices of bread. See below in the NOTES section for options on ingredients and make-ahead directions.
Notes
- Frozen spinach and artichoke hearts can be used if thawed fully and excess water squeezed out to avoid a watery dip.
- Prepare the dip ahead of time by assembling it and storing covered in the refrigerator for up to 2 days before baking.
- Add the shredded mozzarella on top just before baking to achieve a bubbly golden finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 198mg | 8% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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