Delicious Non-Vegan African Foods

Spinach Artichoke Dip – Immaculate Bites

Spinach Artichoke Dip – Skip the store-bought and make your own warm, melty spinach artichoke dip that tastes a million times better. Always a fan favorite, this homemade dip is perfectly creamy, cheesy, and super satisfying. In my opinion, this is the ultimate party dip. 🎉

Every time I take this dip to a party, I take an empty plate home. single. time.that is guaranteed winner For get-togethers of all kinds, with the holiday season approaching and football season in full swing, I thought it was time to share it.

Spinach artichoke dip is great in flavor, but there’s more than one reason to love this recipe. This is a good one: veggies, tortilla chips, pita chips, bread, pretzels, crackers, literally any dip is delicious with this dip. 😲

Scoop of spinach artichoke dip and corn chips

Is Spinach Artichoke Dip Healthy?

That said, despite the hearty goodness of spinach and artichokes, this dip is so full of melted cheese that it’s not exactly healthy food. 🙊 Still, it A few tweaks to make it keto friendly, if it helps! Just use keto-approved mayonnaise and Worcestershire sauce and you’re good to go. 👍

recipe ingredients

What you need to make this recipe
  1. vegetable – In addition to spinach and artichoke hearts, this recipe also includes diced onions and minced garlic for an added flavor boost.
  2. headquartersWith mayonnaise, cream cheese and sour cream A creamy and tangy combination for the perfect dip base.
  3. cheese – No skimping on the cheese in this spinach artichoke dip recipe. Mozzarella and Parmesan cheese are good cheeses for this dip.
  4. spices – Spice up your dip with Creole seasoning, red pepper flakes, and Worcestershire sauce.

How to make spinach artichoke dip

Mix all ingredients and bake, super easy

Preparing the dip

  • fry onions – Heat a small saucepan with olive oil on the stovetop over medium-high heat, add the diced onion and sauté until soft, then add the garlic and sauté for an additional minute. set aside. (photo1)
  • addition headquarters – In a large bowl, add the cream cheese, sour cream, mayonnaise, half of the mozzarella, all of the Parmesan cheese, Worcestershire sauce, Creole seasoning, pepper flakes and black pepper and mix well. (Photo 2)
  • of vegetable – Then stir in the spinach and artichoke hearts. (Photo 3)
  • mix – Finally, add the sautéed onion mixture and mix well.

bake the dip

  • expand Pour mixture evenly into a 9-by-13-inch baking dish.
  • top with Mozzarella – Top with remaining mozzarella and bake in preheated oven for 15-20 minutes or until golden brown. (Photo 4)
  • serve Cool slightly with your favorite ladle.

recipe variations

  1. If you don’t mind, change the cheese. Any delicious, melty cheese can be used here, so feel free to get creative. Try Havarti, Fontina, Gruyere, Gouda or your favorite. 🙌
  2. Add protein for a heartier dip. Add cooked chicken, steak, shrimp, or crab to this dip. Almost any protein will compliment these flavors.

tips and tricks

  1. To get the texture of this dip right, drain the artichoke hearts well and squeeze out the frozen spinach before adding it to the dip. 💦
  2. Use room temperature cream cheese for easier mixing. If you forget, soak the cream cheese package (sealed in a foil wrapper) in hot tap water for about 15 minutes to soften.

advance instructions

You can make this spinach dip one day aheadSimply cover with foil or plastic wrap and refrigerate. Let it come to room temperature for about 30 minutes, then put it in the oven. Don’t forget to remove the foil!😉

How to eat and store

Allow this spinach and artichoke dip recipe to cool slightly before serving. Cover the leftover dip and store it in the refrigerator. 3-5 days. As with mayonnaise or sour cream-based recipes, we don’t recommend freezing spinach artichoke dip. This is because the fat will separate and when thawed it will have a strange texture.

To reheat this dip, simply cover it with foil and give it about 20 minutes in a warm oven set to 20 minutes. 175°F/80°C.

Enjoy the Spinach Artichoke Dip

Frequently Asked Questions

Can I make spinach and artichoke dip with fresh spinach?

of course! Instead of 10 ounces of frozen spinach, you can use 1 pound of fresh spinach. Just steam it first and shock it with ice water. Then squeeze out all the liquid and chop. Alternatively, you can add another flavor by simply chopping fresh spinach and cooking it in olive oil until it wilts completely.

Should the spinach dip be served hot or cold?

I instructed this dip to be served while it was still warm. However, you can technically serve this dip chilled.

What crackers go well with spinach artichoke dip?

Whatever kind, I like to use sturdy crackers that won’t break while dipping a ton of cream-covered spinach and artichoke hearts. homemade pita chips Two of my favorite options.

How does it go with spinach artichoke dip?

Personally, I like this bread dip.try some slurthering homemade soft pretzel Or make crostini with this dip homemade garlic breadI’m telling you, it’s the best! 😋

However, chips are also a great option. homemade pita chips Also tortilla chipsor baked banana chipstastes great with the artichoke spinach dip.

More appetizing dip recipes for you to try

  1. spinach dip
  2. buffalo sauce
  3. pimento cheese
  4. african pepper sauce
  5. refried beans
  6. remoulade sauce

Conclusion

So it’s a wrap! This recipe is not only insanely delicious, it’s also surprisingly easy to make. What’s your favorite party dip recipe? Share it below! 😉

see how to make

This blog post was originally published in October 2019 and has been updated with additional tips, new photos, and videos.

spinach and artichoke dip

Skip the store-bought and make your own warm, melty spinach artichoke dip. In my opinion, this is the ultimate party dip.

instructions

  • Preheat oven to 350°F/177°C.

  • Heat a small pan with olive oil over medium heat, add the onions and sauté until softened. Then add the garlic and fry for another minute. set aside.

  • cream cheese, sour cream, mayonnaise, half mozzarella cheese, parmesan cheese, Worcestershire sauce, creole seasoningpepper flakes and ground black pepper in a large bowl.
  • Stir in spinach, artichoke, and sautéed onion mixture until thoroughly blended. Spread the mixture into a 9-by-13-inch baking dish, top with the remaining mozzarella cheese, and bake in the preheated oven for 15 to 20 minutes or until bubbly and golden brown.

  • Serve slightly chilled with tortilla chips, crackers, or toasted baguette slices.

Tips and notes:

  1. To get the texture of this dip right, drain the artichoke hearts well and squeeze out the frozen spinach before adding it to the dip.
  2. Use room temperature cream cheese for easier mixing. If you forget, soak the cream cheese package (sealed in a foil wrapper) in hot tap water for about 15 minutes to soften.
  3. Please note that nutritional information is approximate and may vary significantly depending on the products used.

Nutrition Facts Table:

Serving: 100g| | calorie: 167kcal (8%)| | carbohydrate: 6g (2%)| | protein: 7g (14%)| | thick: 14g (twenty two%)| | saturated fat: 7g (44%)| | Polyunsaturated fat: 2g| | Monounsaturated fat: Fourg| | Trans fat: 0.004g| | cholesterol: 31mg (Ten%)| | sodium: 347mg (15%)| | potassium: 189mg (Five%)| | fiber: 1g (Four%)| | sugar: 2g (2%)| | Vitamin A: 4052IU (81%)| | Vitamin C: 3mg (Four%)| | calcium: 209mg (twenty one%)| | iron: 1mg (6%)

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