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Spinach Artichoke Dip

January 29, 2012

When Emily was here for our most recent Smitten Kitchen day, we realized we’re also becoming a pair of Annie’s Eats lovers.  I think about half of our recipes came from her blog.  She’s as reliable and charming as Deb – I hope she writes a cookbook, too!

 

When we cook, we always make a dip – like peacamole or roasted red pepper and white bean dip.  We both love spinach and artichoke dip but had never made it, so it was not a difficult decision to make Annie’s spinach and artichoke dip.

 

A quick note on this recipe – I made it again, and I felt like the results were infinitely better when I (well, Emily and I) used frozen spinach from a bag than when I (singular) used frozen spinach from a box, which retains a lot more water and therefore (I think) loses more flavor and is stringier.

Spinach Artichoke Dip

Adapted slightly from Annie’s Eats

  • 8 oz cream cheese, softened completely (this makes a difference!)
  • 1/3 cup finely grated Parmesan cheese, and more to sprinkle on top
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 10-12 oz frozen spinach (the chopped kind)
  • 14 oz can of artichoke hearts (mine was actually 13.75 oz, but y’know)
  • 4-5 cloves roasted garlic (roasted using the method described here)
  • 1/4 tsp salt, rounded
  • 1/2 tsp red pepper flakes
  • tiny pinch of black pepper
Thaw and drain the spinach.  Thawing usually takes a couple of hours.  Draining is never enough, in my experience.  I always have to wrap the spinach in paper towels and squeeze, unwrap and repeat with new paper towels.

Preheat the oven to 400 degrees. Drain the artichoke hearts, cut off the ugly little tips, and chop the artichoke hearts roughly – you want the pieces to mostly be big enough that they’re identifiable in the dip but not so big that you will feel awkward eating them.  Combine the spinach, artichokes, roasted garlic, cream cheese, mayo, Parmesan, and seasonings in a large bowl and mix well.  I found that a spatula is a handy tool here.  Scrape the mixture into a shallow baking dish – I used the star-shaped  Longaberger dish that my mother-in-law gave us.  She found a great deal on a bunch of brand new Longaberger dishes at a garage sale or some other magical place where such things can be found.  Our kitchen is better for it.
Before the sprinkling of Parmesan . . . after my DDP . . .

Sprinkle extra Parmesan cheese evenly on top.  You want the dip to be well-covered but you don’t want it to be so thoroughly covered that the cheese won’t brown well.

Mmm . . . Parmesan

Using a paper towel, wipe any stray dip off the edges of the baking dish, because it will burn in the oven.

Bake for 35-40 minutes.  The dip should be lightly browned and smell so good it makes your stomach rumble.  Let cool for about five to ten minutes so you don’t burn yourself, but you should at least try the dip warm.  It’s phenomenal.

You can serve with chips, crackers, or bread.  I liked it best with Carr’s Table Water Crackers with Cracked Pepper (I’m not being paid for this recommendation, although I would love it if someone would offer to pay me to tell them what crackers to eat.  I have many opinions).

P.S. I would make some next week for the Super Bowl, but sadly I don’t care about the Super Bowl now that the Ravens aren’t in it (I married into Ravens fandom, as many of you know).

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4 Comments leave one →
  1. January 29, 2012 10:50 pm

    So glad you enjoyed this! Thank you so much for your kind words. To be compared to Deb – well, that’s high praise 🙂

    • Amanda permalink*
      January 30, 2012 9:22 am

      Thanks! It met my husband’s very high standards for dip. And you gave us the thrill of our week by commenting!

  2. Aunt Jo permalink
    January 30, 2012 8:07 pm

    I think I’ll make this to take to the SB party to cheer Eli on! I’ve used Tabasco or Crystal, but never red pepper flakes. I love a new twist!

  3. Emily permalink*
    January 30, 2012 8:20 pm

    This was so delicious. I would like more. Right now. Please.

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