Cheesy Spinach and Artichoke Dip
Rich and Creamy, super Cheesy Spinach and Artichoke Dip!
This is absolutely the best Cheesy Spinach Artichoke Dip!
This dip isn't just your average party fare. Oh no, it's a game-changer, a crowd-pleaser that's about to shake up your menu and elevate your cooking game to new heights. With its velvety cheesy texture, irresistible flavor of fresh spinach, and tasty artichoke hearts, this dip isn't content to merely play a supporting role, it's ready to take center stage and steal the spotlight.
While traditionally served as an appetizer with chips or bread, its potential extends far beyond the typical dip bowl.
Imagine jazzing up your favorite macaroni and cheese recipe with the irresistible creaminess of spinach artichoke dip. Picture each forkful revealing a harmonious blend of cheesy goodness and the subtle bite of spinach and artichokes, a symphony of flavors that leaves you craving more!
But why stop there? Let's push the boundaries of culinary innovation by using spinach artichoke dip as the foundation for your next pizza masterpiece. Spread a layer of this delectable dip over your pizza crust, flatbread, or toasted tortilla, then top it with your favorite ingredients, perhaps some sautéed vegetables, juicy chicken, or crispy bacon. Bake it in the oven, and watch as the flavors meld together, creating a pizza experience like no other.
Feeling adventurous? How about crafting a veggie lasagna with layers of lasagna noodles, roasted vegetables, and, of course, spinach artichoke dip? With each slice, you'll savor the creamy decadence of the dip, perfectly complementing the hearty flavors of the lasagna.
And let's not forget the simplest yet most satisfying option: mixing spinach artichoke dip into your favorite pasta or noodles. Whether it's penne, spaghetti, or even gnocchi, the addition of this flavorful dip takes your dish to the next level. Toss in some sautéed vegetables or grilled chicken for an extra dose of indulgence, then bake it in the oven until bubbly and golden brown.
In the world of culinary exploration, spinach artichoke dip reigns supreme as a versatile and delicious ingredient that knows no bounds. From macaroni and cheese to pizza, lasagna, and beyond, there's no limit to the creative possibilities that this beloved dip offers.
HELPFUL TIPS TO MAKE THIS RECIPE...
Straining Spinach and Artichoke
Why is straining the spinach and artichoke so important? The advantage of straining sautéed artichoke and spinach when making this dip lies in achieving the desired consistency.
By removing excess liquid, you prevent the dip from becoming too watery. This ensures that the dip maintains a creamy and thick texture, allowing it to cling to chips, bread, or other dippers without becoming runny or diluted.
Straining also concentrates the flavors of the ingredients, resulting in a more intense and satisfying taste experience. There are several ways to stain, I like to use a cheesecloth sack. It is supper easy to scoop my ingredients into and wash to reuse later.
To strain sautéed artichoke and spinach in cheesecloth, follow these steps:
- Prepare a cheesecloth sack or a large enough piece of cheesecloth to hold the sautéed artichoke and spinach mixture.
- Carefully transfer the sautéed artichoke and spinach mixture into cheesecloth. If using a large cloth, gather the edges of the cheesecloth together, forming a pouch around the mixture.
- Twist the top of the sack or cheesecloth to secure it while gently pressing down at the same time on the pouch to extract the liquid. Keep twisting and keep pressing until you are satisfied you have expressed most of the excess moisture.
Shredding Your Own Cheese
Why is it important to shred your own cheese? Shredding cheese offers several advantages in flavor and quality compared to pre-shredded cheese.
First of all, freshly shredded cheese maintains its natural moisture content, resulting in a creamier and more flavorful melt in your dip.
Second, pre-shredded cheese often contains anti-caking agents that can affect its texture and flavor. By shredding your own cheese, this is avoided.
Third, you have control over the size of the shreds, allowing you to customize the texture of your dish.
Lastly, and most importantly, freshly shredded cheese tends to have a more robust and intense flavor compared to pre-shredded cheese, which can lose some of its flavor over time due to exposure to air.
Overall, shredding your own cheese is a simple step that can elevate the taste and quality of your dip.
Kick Up The Heat!
Can I get an amen from all the spice lovers out there? 🌶️ Let's kick up the heat and celebrate the bold flavors that make our taste buds dance!
To add a spicy kick to your spinach and artichoke dip, you can incorporate various different ingredients to elevate the flavor profile. Here are some spicy considerations:
- Jalapeños: Chop fresh jalapeños and mix them into the dip for a mild to moderate level of heat. For an extra kick, leave the seeds and membranes intact.
- Red Pepper Flakes: Sprinkle red pepper flakes into the dip to add subtle heat and a hint of smokiness.
- Cayenne Pepper: A pinch of cayenne pepper can instantly boost the heat level of your dip.
- Hot Sauce: Stir in your favorite hot sauce, such as sriracha or Tabasco, to infuse the dip with bold, fiery flavor.
- Chipotle Peppers: Blend canned chipotle peppers in adobo sauce and fold the mixture into the dip for a smoky, spicy twist.
- Spicy Cheese: Incorporate spicy cheese varieties like pepper jack or habanero cheddar into the dip for both heat and extra cheesiness.
- Serrano Peppers: For a spicier alternative to jalapeños, dice serrano peppers and mix them into the dip. Be cautious, as serranos are typically hotter than jalapeños.
- Harissa: Stir in a spoonful of harissa paste, a North African chili paste, to add complex heat and depth of flavor to your dip.
- Ghost Pepper: For the brave souls seeking extreme heat, incorporate a small amount of ghost pepper sauce or diced ghost peppers into the dip. Proceed with caution, as ghost peppers are exceptionally spicy.🌶️🔥
When adding spicy ingredients, it's always best to start with a small amount and adjust to taste. Remember that heat levels can vary, so consider your guests' preferences when spicing up your spinach and artichoke dip. Enjoy the fiery goodness!
Dippers!
Think crunchy crackers, crispy tortilla chips, and a rainbow of fresh veggies all coming together to create the ultimate snacking experience.
And let's not forget about the unexpected delights of mini pretzel bites, tangy apple slices, fresh crisp veggies, and even toasted bread bites. So get ready to dip, dunk, and devour your way to snack heaven! Let's dig in!🍴
Visual Guide to Recipe...
Ingredients:
- Extra virgin olive oil
- Minced garlic
- Artichoke hearts
- Fresh baby spinach
- Cream cheese
- Alfredo Sauce (see my recipe)
- Parmesan cheese
- Asiago cheese
- Mozzarella cheese
- Salt and pepper
#1 Saute & Squeeze:
- Heat extra-virgin olive oil over medium heat, sauté minced garlic until fragrant.
- Add artichoke hearts and sauté for 1 minute.
- Add fresh baby spinach in several small bunches, allowing time for spinach to wilt in between before adding the next bunch.
- Allow to cool then scoop mixture into a cheesecloth and squeeze out all excess moisture.
#2 Cheese Sauce:
- Heat cream cheese slowly over low-medium heat.
- Add Alfredo sauce, Parmesan cheese, asiago cheese, half mozzarella cheese, and seasoning until melted and well incorporated.
- Add back in the squeezed spinach and artichoke mixture, stir to incorporate.
#3 Bake:
- Pour dip into a 9x9 baking dish, top with the remaining mozzarella cheese.
- Cook for 35-45 minutes at 350° or until golden brown and bubbly.
COMMON QUESTIONS ABOUT THIS RECIPE...
Can I substitue fresh spinach with frozen spinach in this recipe?
Absolutely! You can definitely substitute fresh spinach with frozen spinach in a recipe. Frozen spinach is a convenient option to have on hand, especially when fresh spinach is not readily available.
When using frozen spinach in place of fresh, be sure to thaw and strain it thoroughly before adding it to your dish. This will help prevent excess moisture from affecting the texture of your recipe.
How do I reheat spinach and artichoke dip without it becoming greasy?
Reheating spinach artichoke dip without it becoming greasy can be a bit tricky, but fear not - there are ways to keep it creamy and delicious. Place the dip in an oven-safe dish and reheat it at 350° for 20 minutes. This will help prevent the oils from separating and making the dip greasy.
Another trick is to add a splash of milk or cream to the dip before reheating. This will help maintain its creamy texture while preventing it from becoming too oily.
Can I make spinach artichoke dip in a slow cooker?
Absolutely, you can make spinach artichoke dip in a slow cooker! It's a convenient way to prepare this delicious appetizer without having to constantly watch over it. Saute and strain all excess liquid from spinach and artichoke hearts.
Combine all ingredients in a slow cooker dish and stir. Cover with the lid and cook on high for 2 hours, stirring occasionally to ensure the ingredients are blending evenly. If you want a golden crust on top, place your dip in an oven safe dish and broil in the oven on high for a minute or two.
What kind of artichokes can I use, fresh, canned or jarred?
Fresh, canned, or jarred, deciding which artichokes to use in your recipes can be a tough choice! Each type has its own unique flavor and texture that can make a difference in your dish.
Fresh artichokes are definitely a labor of love to prepare but offer a deliciously earthy and nutty flavor. If you have the time and patience to trim and cook them, fresh artichokes can elevate your dish to the next level.
On the other hand, canned or jarred artichokes are convenient options that still pack a punch in terms of taste. They are pre-cooked and ready to use, saving you precious time in the kitchen. Just make sure to give them a good rinse before incorporating them into your recipe to remove any excess salt or brine.
Fun fact: Did you know that artichokes are actually considered a thistle flower bud? They belong to the same family as sunflowers!
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Prep Time: 20 mins.
Cook Time: 40 mins.
Total Time: 1 hr.
Servings: 12
Keep Instructions: Store in the refrigerator for about 3-4 days in an airtight container to maintain freshness. You can freeze spinach artichoke dip for up to 2 months. Thaw it overnight in the refrigerator and reheat it in the oven until bubbly and golden brown.
Cheesy Spinach and Artichoke Dip
Ingredients
- 1 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 14 oz artichoke hearts in water, drained & chopped
- 16 oz fresh baby spinach
- 8 oz cream cheese
- 10 oz Alfredo sauce (see recipe)
- 1 cup Parmesan cheese, shredded
- ½ cup asiago cheese, shredded
- 1 cup mozzarella cheese, shredded, divided
- Salt and pepper to taste (optional)
Directions
- Prep: Preheat the oven to 350°. Shred all the Parmesan, Asiago, and mozzarella cheeses from blocks and set aside. Prepare a 9x9 baking dish with non-stick cooking spray.
- Sauté and Squeeze: In a large skillet heat extra-virgin olive oil over medium heat, add and sauté minced garlic until fragrant. Next, add artichoke hearts and sauté for 1 minute. Then add fresh baby spinach to the pan in several small bunches, allowing time for spinach to wilt before adding the next bunch. Once all the spinach has wilted, remove the pan from the heat and allow to cool just a bit. Then scoop contents into a cheesecloth sack and squeeze all excess moisture from the mixture.
- Cheese Sauce: In a large skillet heat cream cheese slowly over low-medium heat. Once melted, add Alfredo sauce, Parmesan cheese, asiago cheese, half mozzarella cheese, and seasoning slowly until melted and well incorporated. Be careful not to burn the cheese mixture by removing it from heat if getting too hot while stirring. Next, add back in the squeezed spinach and artichoke mixture and stir to incorporate.
- Bake: Pour cheesy spinach and artichoke dip into a 9x9 baking dish, top with the remaining half of mozzarella cheese, and cook for 35-45 minutes at 350° or until golden brown and bubbly.
Nutrition Facts
Amount per Serving 138g
Calories: 257
Protein: 11.75g
Total Fat: 21.31g
Total Carbohydrate: 6.55g
Sugar: 0g
Saturated Fat: 12.432g
Cholesterol: 63mg
Vitamin A: 4286IU
Vitamin C: 0mg
Calcium: 13.6mg
Iron: 2.44mg
Potassium: 239mg
Sodium: 840mg
