Monday, February 3

Warm Spinach Artichoke Dip

This hot, creamy spinach and artichoke dip will be the star of your next party

Baked Spinach Artichoke Dip

Everyone loves a good creamy dip at parties and warm spinach artichoke dip is at the top of my list. It's not something I eat often, but it was the perfect thing to serve at our Super Bowl party. It's definitely not a highbrow food (I did a more gourmet crab dip last year), but it strikes a cord as one of those guilty pleasures that pairs perfectly with a few beers and an afternoon on the couch with friends. This recipe, slightly adapted from The Pioneer Woman, is a slightly-fancier version of the classic and contains five different cheeses and fresh baby spinach. And - hallelujah! - it contains absolutely zero mayo... because the only thing grosser than mayo is warm mayo (somehow I still love this avocado aioli, though). Instead, the creaminess comes from a big block of melted cream cheese and whole milk. Hey, I never claimed this dip was low-fat.

More Indulgent Dip Recipes:
- Queso Fundido Dip
- Baked Buffalo Wings & Blue Cheese Dip
- Mozzarella & Italian Sausage Queso

Warm Spinach Artichoke Dip:
  • Melt 3 tbsp. butter in a large skillet and add in 6 minced garlic cloves.
  • Cook the garlic for 1-2 minutes over medium heat, or until fragrant but not yet brown.
  • Add in 8 oz. baby spinach and cook for another 2-3 minutes, or until the spinach wilts.
  • Scrape the spinach onto a plate and let cool slightly before chopping.
  • Meanwhile, add 8 oz. chopped, defrosted artichoke hearts to the skillet.
  • Cook artichokes for 3-4 minutes, or until starting to take on a little color, then add to the chopped spinach and set aside.
  • Return the skillet to the heat and wipe clean with a paper towel.
  • Melt another 3 tbsp. butter with 3 tbsp. all-purpose flour and whisk until smooth.
  • Add in 1-1 1/2 c. whole milk and whisk until smooth. Add in a pinch of salt and pepper.
  • Stir in 8 oz. cream cheese, 1/2 c. grated parmesan, 1/2 c. crumbled feta, 1/2 c. grated Monterey Jack cheese, and 1/2 c. pepper jack cheese.
  • Stir the cheese mixture until all the cheese has melted and the mixture is smooth, then stir in the spinach and artichokes.
  • Pour the dip into a buttered baking dish and sprinkle with more grated jack cheese.*
  • Bake in a 400F oven for 20 minutes, or until bubbling and starting to brown on top.
  • Serve with toasted pita wedges, tortilla chips, crudites, etc.

Serves eight-ten
*The dip can be assembled at this stage and kept in the fridge for a day until baked.