We’ve ordered Spinach and Artichoke dip quite a few times when dining out. It’s not very often we indulge in such a rich and decadent dip, but H had a craving! Naturally, I was inspired to make it at home and happy that it came out so well.
I had everything on hand, but I made some changes:
- I rarely have (or buy) frozen spinach, so I steamed fresh spinach, left it to cool and squeezed out the juices. I never boil vegetables (or potatoes) – steaming is much better!
- I didn’t have regular cream cheese on hand, and I have to say, spreadable cream cheese works as a substitute
- I always have yogurt in my fridge so that’s what I used instead of the sour cream
- One more thing, I didn’t have frozen artichokes … I just used the leftovers I had from a jar of marinated artichokes. Be sure to rinse them well, and squeeze out any liquid
Those are quite a few changes, but I like to work with what I have!
The dip is creamy and chunky, slightly salty and very rich … a little goes a long way! You can serve it with raw veggies, tortilla chips or homemade pita chips – see below.
Hot Spinach and Artichoke Dip
Makes approximately 2-3 cups (I added more spinach)
Adapted from foodnetwork.com
- 1 cup thawed, chopped frozen spinach
- 1 ½ cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese (equal to ¾ cup)
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1/3 cup grated Parmesan
- ½ tsp red pepper flakes
- ¼ tsp salt (omit if using marinated artichokes)
- ¼ tsp garlic powder
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid
- Heat cream cheese in microwave for 1 minute or until hot and soft
- Stir in rest of ingredients and serve hot
- If it’s not hot enough, you can microwave for another minute or so
- Homemade pita chips: cut whole wheat or white pita bread (the kind that does not have a pocket) into triangles, brush lightly with olive oil, and heat in the oven at 400°F until crispy (watch carefully)
- The dip reheats very well