Spinach Artichoke Dip is an easy go-to appetizer that makes everyone happy. It’s not light, but it is delicious! The vegetables – the spinach and the artichokes, are folded into a creamy, oniony, herbal, cozy mélange, then baked until bubbly and aromatic. This dip pairs naturally with robust corn tortilla chips, which add a salty crunch and an earthiness to each bite. I think you’ll like it. Everyone does!
We’re serving Spinach Artichoke Dip at our Super Bowl party this year. I’m not sure whether there will be four, five, or six of us, but in any case, this recipe makes more than enough dip for our gathering. We’ll probably have left-overs, and if we do, I may make a batch of pasta. Fresh linguine noodles cloaked in a comforting sauce made from this this dip, loosened with a bit of the pasta water – a simple supper that we’ll savor, twirling the noodles and sopping up the very last bit.
It’s also really good slathered on a warm slice of sourdough bread. Actually, people have been know to eat this Spinach and Artichoke Dip with a spoon, and nothing else. Even for breakfast (ahem). Who could blame them?
Spinach Artichoke Dip
Equipment
- 1 – 1½ quart baking dish
Ingredients
- 1 clove garlic
- 4 scallions (white and green parts)
- 20 ounces spinach (fresh or frozen)
- 14 ounces artichokes
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayo
- 1 t dried dill
- pepper to taste
- 2/3 cup grated Parmesan
- 1/2 cup shredded mozzarella
- fresh dill for garnish (optional)
Instructions
- Preheat oven and prep the baking dish, mince the garlic and scallions – Preheat the oven to 400℉. Spray or butter your baking dish. Mince or grate the garlic. Finely chop the scallions. Add the garlic and scallions to your mixing bowl.
- Cook the spinach and chop the artichokes – Cook the spinach in a small amount of water (to thaw if using frozen, or to wilt if using fresh), then drain and squeeze out as much of the moisture as possible. Finely chop. Drain and finely chop the artichokes.
- Mix the dairy, mayo, garlic, cheeses, and scallions; fold in the veg – add the softened cream cheese, sour cream, mayo, dill, and pepper to the mixing bowl with the garlic and scallions. Cream together and stir until very smooth. Stir in the cheeses, then fold in the spinach and artichokes.
- Bake – Pour the mixture into your prepared baking dish and bake until the mixture is melted and bubbling a bit around the edges, about 20 minutes.
- Serve – Garnish and serve immediately, with tortilla chips for dipping.
RECIPE NOTE: Although I grow spinach in the spring and early summer, Spinach Artichoke Dip is really a cold weather kind of thing. Eating it is like pulling on a cashmere sweater. You could use fresh spinach, but frozen spinach is just fine.