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Spinach Artichoke Dip (or just Artichoke!)


  • Author: Meagan

Description

Borrowed from Real Simple, this is tastiest with salty chips or  sturdy dipping vegetables and we’ve found that it’s equally tasty hot or cold.  I’ve since updated what’s below so that it can be treated as an outline – spinach and artichoke, or only artichoke, and truly whatever else you have handy from the list…will work brilliantly.  I also borrowed ideas from Bon Appétit and Genius Kitchen – you can’t wreck this dip, I promise!  If you’re looking for something a little hardier (with more spice and direction) – try Spicy Bacon, Spinach and Artichoke Dip!


Scale

Ingredients

Spinach Artichoke Dip (or just Artichoke!)

1 package (10 oz/300 g) frozen chopped spinach, thawed and squeezed of water – if you don’t feel like the spinach then I recommend doubling the chopped artichokes)

1 can (14 oz/398 mL) artichoke hearts, drained and chopped

1 package (250 g) cream cheese, softened

1/2 c. sour cream (or mayo, or a bit of both)

1 can (127 mL) chopped green chilies (optional, but tasty)

1/2 c. chopped green onion (optional, but tasty – regular diced onion also adds great flavor!)

1 T. minced garlic (or less, or more – I’ve also swapped in a healthy teaspoon of garlic powder)

1 c. freshly grated Parmesan (or grated old cheddar)

1 t. salt and 1/2 t. freshly ground black pepper (I’ve also forgotten both and not noticed!)


Instructions

Lay the squeezed spinach out between some paper towels and rest something heavy on top of it all – I find this the best way to get ‘dry’ spinach, and your dip will thank you.  Preheat the oven to 400, and lightly spray your casserole dish of choice.

In a medium bowl, combine all of the ingredients – a spatula seems to work best, or you can whip the cream cheese on it’s own, add in whatever else you’re using and have your electric mixer do the work – and then scrape it all into your casserole.  Bake until heated through – about 20 minutes, though this will take longer if you’ve made it ahead and are baking it straight from being in the fridge.  Serve warm with chips, crackers or vegetables, though I think it would also be a lovely addition to any sandwich – and…as mentioned above, we’ve also enjoyed this cold.  Lastly – this freezes well…so if you’re going to the trouble of making it, make a lot and freeze yourself a treat for another day!


  • Category: Appetizers, Spinach, Artichoke
Meagan

Meagan

From Meagan's Kitchen

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