CLASSIC BAKED SPINACH ARTICHOKE DIP

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This Spinach Artichoke Dip is prepared in the broiler until ooey gooey heavenly. It’s not difficult to make and ideal for taking care of a group!

Spinach artichoke plunge is, as I would see it, top level plunge. I initially had this in the US, and really the experience was euphoric. Normally I’ve willingly volunteered to reproduce this exemplary plunge (and take it up a couple of indents, in the event that I do say so myself).

If you’re anything like me hopefully you’ll already of a few of these ingredients on hand. And yes, that’s 4 cheeses in total and no, you won’t regret a thing!!

Number 1 rule of spinach artichoke dip club – it’s gotta be baked. By baking the dip you get the obvious bonus of the cheese melting, but I find it also marries the flavours together better.

Ingredients:

  • 10oz / 300g Artichoke Hearts, roughly chopped (weight of DRAINED artichokes – see notes)
  • 9oz / 250g Frozen Spinach, thawed (weighed whilst frozen – see notes)
  • 9oz / 250g Cream Cheese, at room temp or slightly softened in microwave
  • 3/4 cup / 75g Mozzarella, shredded (preferably low moisture mozzarella)
  • 3/4 cup / 75g Cheddar, grated
  • 1/2 cup / 120g Sour Cream
  • 1/2 cup / 120g Mayonnaise
  • 1/2 cup / 40g freshly grated Parmesan
  • 1 large clove of Garlic, very finely diced/minced
  • 1/4 tsp EACH: Salt, Black Pepper (or to taste)
  • Crackers, Veg, Chips (to serve)
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Instructions:

  1. Squeeze moisture out of thawed spinach. I find this easiest by pushing with the back of a spoon in a sieve.
  2. Place in a large mixing bowl with cream cheese, cheddar, mozzarella, parmesan, sour cream, mayo, chopped artichoke hearts, garlic and salt & pepper. Use a spatula to combine, then test for seasoning and adjust accordingly.
  3. Scoop into a baking dish and flatten the top with your spatula. Place in the oven at 180C/350F for 20-25mins, or until very lightly golden on top and bubbly. Ensure it’s bubbly right through the centre, not just the edges.
  4. Serve with crackers, veg, chips (or anything you fancy). Careful, it’ll be piping hot!

Notes:

  • Spinach – Frozen spinach is best, it has a slightly more intense flavour than fresh spinach. Plus you skip the step of having to cook and chop the fresh spinach. You can thaw the spinach either in the fridge overnight, or at room temp. Or, you can thaw in the microwave. Make sure you squeeze as much moisture out as possible, or it’ll release into the dip as it bakes and mess with the texture.
  • Artichokes – I usually go for jarred artichoke hearts in oil, just because they’re marinated in a bit more flavour. But you can use artichoke hearts in brine or water. You can use roughly more or less than the quantity in the ingredients i.e if you’ve got a 14oz/400g can then use them all!
  • Do I have to bake this? – This dip is definitely best served hot, if only to melt the cheese. You can warm in the microwave to save time, but I don’t recommend serving cold/at room temp.
  • Make Ahead – You can make this in advance, then tightly cover in the fridge overnight. Bring to room temp then bake in the oven (this ensures it cooks evenly and right through the centre). Dip will last 2-3days in the fridge once baked.
  • Calories – Based on sharing between 8 people with no sides for dipping.