I love spinach artichoke dip. Call me Ms. 1994, okay? But I can't help it. It's so darn good.Every time I make spinach artichoke dip, it's different.But this one is definitely the best. No, really. It is.It's a great biteto make in the last few days of the holidayseasonwhen everyone's already stuffed andgotten their fill of big meals. But it's equally as good for a Super Bowl snack. Plus, it's aspinach recipeso it counts as a healthy snack. Right? Right.
What is spinach artichoke dip made of?
It's got all the good stuff: fresh spinach, artichoke hearts,garlic, and four different types of cheesein this cheese dip! I use cream cheese, feta, pepper jack, and parmesan so it's good and melty but has some sharpness and bite. There's also butter and flour to thicken it, along with a little salt, pepper, and cayenne for a small kick ofheat.
Can you make spinach artichoke ahead of time?
Yes! Just like otherparty dips, you can assemble it in the casserole dishthe night before you need it, pop it in the fridge, then bake it right before it's time to serve. It's best eaten right out of the oven when it's hot and melty.
What is the best cracker for spinach artichoke dip?
I like it best with warm wedges of pita bread, but it's also delicious with tortilla chips, pita chips,Fritos, orany sort ofsturdy cracker. Or get a head start on your New Year's resolution and serve it with sliced veggies.
How long is spinach artichoke dip good for in the fridge?
This dip will stay good for up to four days covered in the fridge. You can reheat the dip in the oven at375 degrees or reheat small portions in the microwave.
How long can spinach artichoke dip sit out?
Spinach artichoke dip shouldn't sit out more than two hours according to the USDA. If it's above 90 degrees, it shouldn't be left out more than hour.
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- Yields:
- 16 serving(s)
- Prep Time:
- 5 mins
- Cook Time:
- 25 mins
- Total Time:
- 30 mins
Ingredients
- 6 tbsp.
butter, divided, plus more for greasing
- 4
cloves garlic, chopped
- 1
bag spinach
Salt and pepper, to taste
- 2
cans artichoke hearts, rinsed and drained
- 3 tbsp.
flour
- 1 1/2 c.
whole milk, plusmore if needed
- 1
(8-oz.) packagecream cheese, softened
- 1/2 c.
crumbled feta
- 1/2 c.
grated parmesan
- 3/4 c.
grated pepper jack cheese, plus more for topping
- 1/4 tsp.
cayenne
Pita wedges, tortilla chips, or crackers, to serve
Directions
- Step1In a skillet, melt 3 tablespoons of the butterover medium heat. Add the garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
- Step2Addthe artichokes to the skilletand cook over medium-high heat for several minutes, until the liquid is cooked off and theartichokes start to get a little color. Remove the artichokes to a plate.
- Step3In the same skillet, melt the remaining3 tablespoons of butter and whisk in the flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in the milk. Stir and cook until slightly thickened; splash in more milk if needed.
- Step4Add the cream cheese, feta, parmesan, pepper jack, and cayenne, and stir until the cheeses are melted and the sauce is smooth. Chop the artichokes and spinach and add them to the sauce. Stir to combine.
- Step5Pour into a buttered baking dish. Top with extra grated pepper jack and bake at 375°Funtil the cheese is melted and bubbly,about15 minutes.
- Step6Serve with pita wedges, chips, or crackers!
I didn’t take a Cast of Characters photo because I really didn’t know I was going to make this until I started making it. But here’s what you need:
Canned artichokes
Baby spinach
Butter
Garlic
Flour
Milk
Salt & pepper
Cream cheese
Crumbled feta
Grated parmesan
Grated pepper jack
Cayenne
Pita wedges, tortilla chips, or crackers
Drain the artichokes, then rinse them under cool water and set them aside for approximately 254 seconds.
Slice up three or four cloves of garlic…
Then mince it…
Then throw the garlic into the skillet with the butter. Cook it around for a couple of minutes over medium-low heat, just to get the oil really infused with the heavenly garlic flavor.
You know, I never thought of this. Garlic is heavenly in more ways than one. It smells and tastes delicious, of course. But also…vampires don’t like it.
I’m glad we had this talk.
Crank up the heat to medium-high and t throw a bag of spinach into the skillet with the butter and garlic.
Sprinkle in a little salt and pepper…
Then cook it for a couple of minutes until it shrinks and wilts.
Pull the spinach out of the skillet and put it into a small strainer, applying a little pressure to squeeze out as much of the yumminess as possible.
Now the skillet is filled with a spinachy, buttery, garlicy liquid.
Next, throw in the artichoke hearts!
Cook the hearts around for several minutes, until most of the liquid cooks off and the artichokes develop a little color on the outside.
Then transfer the artichokes to a plate. Try not to eat them. This will be difficult.
Okay!
We’ve got the spinach.
We’ve got the artichokes.
Now we’re-a-gonna make the dip.
Melt three tablespoons of butter in a pot or skillet, then sprinkle in an equal amount of flour.
Whisk this together to make a paste and cook it for a minute or two over medium-low heat.
Pour in 1 1/2 cups (give or take) of whole milk.
Stir it around and cook it for two or three minutes, or until the sauce is slightly thickened. Splash in more milk if it gets too thick!
And now. Avert your eyes.
Actually, don’t. If you avert your eyes you won’t how to make the best spinach artichoke dip ever.
Throw in a ding dang package of softened cream cheese and stir it around until it’s all melted and combined.
Then grab some feta! It’s sharp and miraculous.
Crumble it up and throw it in, too.
You’ll want to eat this with a spoon. This is normal.
But wait.
There’s more.
Throw in Parmesan! Because…why not?
Cayenne would be nice.
So would grated Pepper Jack! Then you’ll get spice from two different places.
Throw it in and stir it all around until it’s totally melted. At this point, give the sauce a taste and add more of whatever you think it needs!
Chop up the artichokes and throw them into the sauce…
Then chop up the spinach…
And throw it in. Then stir it all around, give it a taste, and make sure it has your blessing.
Pour the luscious mixture into a buttered casserole dish (or you could do small gratin dishes if you’d like to spread it around a bit.
Top the casserole with a little more grated Pepper Jack.
Forgive me.
Then throw it in a 375 degree oven and let the cheese get melted and slightly bubbly.
I didn’t let the top get too brown, but you can let it go farther if you like that golden brown cheese thing.
To serve ’em up, slice up some flatbread or pita bread into wedges.
Then throw the wedges on a baking sheet and warm ’em up for a few minutes if you want. Or you could just leave them as is!
(You can also do crackers, tortilla chips…)
(A spoon…)
(Ahem.)
I have a question for you: Could my hand be any less photogenic?
I have another question for you.
Could this dip be any more delicious?
I have an answer for ya: No. No, it couldn’t.
Enjoy this, guys! It’s heaven on a flatbread wedge.
