Spinach Artichoke Dip

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Spinach Artichoke Dip

This classic dip combines the earthy flavors of spinach with the subtle tang of artichokes, all brought together in a rich, creamy base of cheese and sour cream. The result is a warm, comforting appetizer that’s perfect for sharing with friends and family.

Ingredients:

  • 2 (8 oz) blocks cream cheese, softened
  • 12 ounces sour cream
  • 3/4 bag (about 9 oz) frozen spinach, thawed and drained
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 1/2 cups grated Parmesan cheese, divided
  • 1 tablespoon minced garlic
  • Black pepper, to taste
  • 1 loaf French bread, sliced (for serving)

The cream cheese and sour cream form the smooth, creamy foundation of the dip. Softening the cream cheese beforehand makes it easier to mix with the other ingredients.

Frozen spinach is used for convenience and because it’s often more finely chopped than fresh, which helps it blend into the dip better. Thawing and draining it well prevents the dip from becoming watery. The artichokes add a mild, slightly briny flavor that complements the spinach nicely.

Parmesan is a hard, aged cheese with a sharp, salty flavor that adds depth and complexity. Reserving some to sprinkle on top before the final bake creates an appealingly browned, crispy lid. Garlic provides a pungent, aromatic note that permeates the whole dish, while black pepper adds a hint of spice to balance the richness.

Instructions:

  1. Preheat your oven to 350°F (175°C). This relatively low temperature allows the dip to heat through gently without burning or curdling.
  2. In a large mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth and well combined, with no lumps of cream cheese remaining. A hand or stand mixer is helpful for this, but a sturdy spoon or spatula will also work.
  3. Squeeze any excess moisture from the thawed spinach. This is a key step to avoid a watery dip. You can do this by pressing the spinach against a colander with a spoon, or by wrapping it in a clean kitchen towel or paper towels and wringing it out. Then add the spinach to the bowl with the cream cheese mixture.
  4. Add the chopped artichoke hearts, 1 cup of the grated Parmesan cheese, minced garlic, and black pepper to the bowl. The artichokes should be roughly chopped into bite-sized pieces. I recommend using canned artichokes packed in water, not marinated ones, as the marinade can overpower the other flavors. Measure out 1 cup of Parmesan, but reserve the remaining 1/2 cup for later. Mix all ingredients until evenly incorporated.
  5. Transfer the dip mixture to a 9-inch baking dish or cast iron skillet. Use a rubber spatula to scrape all the mixture out of the bowl and smooth it into an even layer in the baking dish.
  6. Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top of the dip. This gives every bite a little crust of toasted cheese on top. If you like, you can also add a sprinkle of shredded mozzarella for even more cheesy goodness.
  7. Bake the dip in the preheated oven for 25 minutes, or until heated through and bubbly at the edges. You’ll know it’s done when the dip is steaming, and the cheese on top is melted and beginning to brown.
  8. For an extra golden-brown top, switch the oven to broil mode and broil the dip for an additional 2-3 minutes after baking. This step is optional but gives the dip an appealing browned crust. Keep a close eye on it, though, as it can burn quickly under the broiler.
  9. Remove the dip from the oven and let it cool for 5-10 minutes before serving. This allows it to set up slightly and cool to a comfortable eating temperature. Diving in too soon risks burning your mouth on molten cheese!
  10. Serve the warm spinach artichoke dip with sliced bread, crackers, pita chips, or cut-up fresh vegetables for dipping. A sturdy dipper is best to scoop up the thick, creamy dip.
To review, the key points are:
  • Use softened cream cheese and drain the spinach well to avoid a watery dip
  • Reserve some Parmesan for sprinkling on top before baking
  • Bake at 350°F until heated through, then broil briefly if desired for a browned top
  • Let cool slightly before serving with sturdy dippers

I hope this detailed explanation helps you understand the process and reasoning behind each step in the recipe. Don’t hesitate to ask if you have any other questions! With a little practice, you’ll be making perfect spinach artichoke dip every time.

Approximate Cost:
Based on the prices you provided, the total cost is around $9, assuming you have garlic and pepper on hand. This recipe makes a generous batch, so it’s an affordable appetizer option for entertaining.

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