Jan 14

Jan 14 Spinach Artichoke Dip

Simple, homemade spinach artichoke dip for your next gathering.

Just the Recipe | About 2 Cups or 4 Servings

1 Tbs. Extra Virgin Olive Oil

1-2 Cloves Garlic

1 Can/Jar of Artichoke Hearts (not marinated, about 14 oz)

A few handfuls of Spinach, chopped (about 4oz)

4oz Cream Cheese, room temperature

2/3 Cup Mayonnaise

1/3 Cup Grated Parmesan Cheese

2/3 Cup Shredded Mozzarella

Salt & Pepper

Steps

Prepare the ingredients:
- Several hours before making, remove the cream cheese from the refrigerator and leave on the counter to come to room temperature.
- Peel and dice the garlic.
- Drain the artichoke hearts, then chop roughly.
- Chop the spinach.
Preheat the oven to 350° and prepare a 2 cup baking dish by spraying with cooking spray.
Make the dip:
- Heat 1 TBS of oil in a skillet. When hot, add the garlic and artichoke hearts. Sprinkle with some salt and ground black pepper.
- After a minute, add the spinach and stir well.
- Cover and turn the heat to low, allow the spinach to wilt. When wilted, remove from the heat and uncover to cool.
- Meanwhile, mix the cream cheese and mayonnaise together well. If the cream cheese is not fully softened, you may want to use a hand mixer or a fork to combine the two more easily.
- When combined, add the cooked veggies, parmesan cheese, and all but a handful of the mozzarella cheese (save some to top the dip). Add a pinch of salt and pepper, then stir well to combine.
Add to the prepared baking dish and top with the remaining mozzarella cheese.
Bake until the cheese has melted and the dip is heated through.

Serve with crackers, fresh sliced baguette, pita chips or soft pretzel bites.

You can absolutely use frozen spinach, simply defrost completely and squeeze the excess water out before mixing into the dip.
Variations. This recipe can easily be customized.
- Add some cooked, sliced mushrooms or diced chicken to make it heartier.
- Add some diced sundried tomatoes and basil for a more savory dip.
- Make dairy free by using a non-dairy cream cheese and skip the cheese. Or, try using goat cheese.
Parmesan and mozzarella cheese are a classic combo but feel free to try other options. Swiss and gruyere are nice in this dip as well.
The dip keeps well for a few days, reheat gently and serve as dip. Or consider smothering chicken or fish with the dip before roasting in the oven.
If you have a small slow cooker and are making this for a party, you can double or triple the recipe and add to a slow cooker. Cook on low until all the cheese has melted and the dip is bubbling, then turn to warm.
When baking in the oven you may want to put the dish on a sheet pan in case the dip bubbles over. This also makes it easier to remove awkwardly shaped dishes without burning yourself.