Spinach Artichoke Dip

Spinach artichoke dishes offer a wonderful combination of taste and nutrition, making them a staple in many kitchens. Whether you’re making a classic dip or an inventive main course, this versatile blend of ingredients brings a satisfying richness and a host of health benefits. So next time you’re planning a meal or a gathering, consider incorporating spinach and artichokes into your menu for a delicious and nutritious treat that’s sure to please.

Spinach Artichoke Dip

From https://cooking.nytimes.com/

 

Spinach Artichoke Dip

Michael Kraus for The New York Times
Total Time25 minutes
Rating
5(5,346)
Notes
Read 298 community notes

Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they’ve got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

 

Ingredients

Yield:2 to 3 cups
  • 2tablespoons olive oil
  • 1large garlic clove, finely chopped
  • 112-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
  • Pinch of red-pepper flakes (optional)
  • Kosher salt and black pepper
  • 1(14-ounce) can quartered artichoke hearts, drained and coarsely chopped
  • 8ounces cream cheese, cut into 1-inch pieces
  • 4ounces fresh mozzarella, torn or shredded
  • 4ounces sour cream or full-fat Greek yogurt
  • ¼cup Pecorino Romano or Parmesan, finely grated

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Ingredient Substitution Guide

Preparation

Make the recipe with us
  1. Step 1

    Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.

  2. Step 2

    Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.

  3. Step 3

    Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

 

Kanwal Nijjar Sodhi

Kanwal Sodhi am The Creator Editor of ReviewFitHealth.com.

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