Appetizer: Spinach and Artichoke Dip Recipe

 

Spinach and Artichoke Dip Recipe

When cooking for a group I always believe having a variety of courses, no matter how large or small is important. When timing the main course I always like to put together a little something to snack on while food is being prepared.

Something that everyone loves is a spinach and artichoke dip. This is a great dish that accommodates a variety of people including vegetarians. Many people think this is something you can only get at a restaurant but I have a recipe for spinach and artichoke dip that can be prepared in 5 minutes, baked for 15 and is delicious.

 

Spinach and Artichoke Dip:

1         cup of frozen spinach
1         14 oz. can of artichoke bottoms
1          block of Philadelphia cream cheese
1 1/4    cup grated parmesan cheese
1/4       cup heavy cream or whole milk
1 tsp.    minced garlic
1 tsp.    kosher salt
3/4 tsp. ground black pepper

Rinse frozen spinach in small colander until water flows clear. Drain, rinse and chop artichoke bottoms to 1/4 inch pieces.  In a large mixing bowl combine spinach, artichoke bottoms, cream cheese, 1 cup of parmesan cheese, cream/milk, garlic, salt and pepper. Mix ingredients until combined thoroughly. (I typically mix with my hands to get the cream cheese mixed completely through.) Place combined ingredients in an oven safe baking dish. Use a small enough dish that dip is at least 2 or 3 inches deep. With remaining parmesan cheese sprinkle the remainder on top of the dip. Bake for 15 minutes at 350 degrees or until dip starts to brown.

 

Artichoke Hearts vs. Artichoke Bottoms






Artichoke Hearts





My preference when preparing this appetizer is to use artichoke bottoms instead of the expected artichoke hearts. When artichoke hearts are canned it can be difficult to get the canning juices to rinse out of the leaves completely. When made with canned artichoke hearts I could always taste the canning juices in the dip and it did not taste great. Then I found artichoke bottoms that only have the meat of the artichoke heart and are canned with no artichoke leaves. This solved the issue....no more canning juices!! 





Artichoke Bottoms

 

What To Serve With

For my dippables I typically choose a variety of sliced peppers, carrots, celery, tortilla chips, pita bread or will cut a French baguette into individual pieces and serve.


If there is one thing I can say about this dip: no matter how many times I have doubled or tripled the recipe I have never had leftovers!! Usually we run of our dippables before we run out of dip and this has never stopped anyone....guests just grab a spoon and finish the rest!!