warm artichoke spinach dip

warm artichoke spinach dip

This warm artichoke spinach dip is the perfect appetizer for your holiday or New Year gathering. Marinated artichoke hearts mingle with easy frozen spinach and various cheeses for the perfect accompaniment to crusty bread or crackers. You can even add some pickled jalapeños for added heat and brininess. This is a new holiday classic in our home and I’ll be making it again and again.

This recipe was inspired by America’s Test Kitchen spinach and artichoke dip. I wanted to make my dip more convenient and a bit healthier so I use organic frozen spinach and far less mayonnaise and cheese in my version. By substituting whipped cream cheese for the softened cream cheese in the ATK recipe I’m able to create the same silky texture with half the mayonnaise and without the need for letting the cheese come to room temperature. This warm artichoke spinach dip is a quick, convenient appetizer your family will love!

warm artichoke spinach dip

Due to the salty nature of the cheeses used in this recipe, I recommend serving it with slices of baguette instead of crackers which lend their own salt to the equation. You can also make this dish in advance and heat it up before your festive gathering.

Other dips and starters from SepCooks:

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warm artichoke spinach dip

warm artichoke spinach dip


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  • Author: Sepideh Esmaili Campos

Ingredients

Scale
  • 8 ounces, organic chopped and frozen spinach
  • 1 tablespoon olive oil 
  • 3 garlic cloves, minced
  • 8 ounces whipped cream cheese 
  • 4 ounces gouda, grated on the large holes of a box grater
  • 1/2 cup mayonnaise 
  • 1 cup grated parmesan cheese 
  • 12 ounce jar marinated artichoke hearts, drained and chopped
  • 2 tablespoons whole grain dijon mustard 
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper 

Instructions

  1. Adjust an oven rock to the top 1/3 of the oven. Preheat the oven to 350 degrees Fahrenheit. 
  2. Place the frozen spinach in a microwave safe bowl, defrost in the microwave on high until fully defrosted, about 5 minutes. 
  3. While the spinach is defrosting, heat the oil in a small pan over medium heat. Add the garlic and heat on low until fragrant and softened, 30-60 seconds. Remove from the heat, set aside. 
  4. Remove the defrosted spinach from the microwave and place in the center of a clean kitchen towel. Wring the moisture out of the spinach inside the kitchen towel (remove as much moisture as you can). 
  5. Transfer the defrosted and wrung out spinach to a large mixing bowl and add the garlic and oil to the bowl. 
  6. Add the cream cheese, gouda, mayonnaise, parmesan, artichoke hearts, whole grain mustard, black pepper, and cayenne pepper to the bowl. 
  7. Mix well using a rubber spatula. 
  8. Transfer the dip to a 2 quart oven safe dish and smooth out the top.
  9. Place in the preheated oven and bake until the cheese is melted and bubbling on the surface, 20-30 minutes. 
  10. Serve with slices of toasted baguette, crackers, tortilla chips, or crudités.  

Notes

You can also add 2 ounces drained and chopped pickled jalapeños for added heat. 

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