Skip to content

Flavorful Fridays: Spinach and Artichoke Dip

February 18, 2011

I love Spinach dip. It is one of my favorite appetizers. It goes well with bread, crackers, chips, veggies. Seriously, it’s quite versatile, which makes it great for company. This recipe is always a huge hit, but note that it does take some time and effort, so if you’re pressed for time, consider making this another time.

Spinach and Artichoke Dip

Courtesy of Saveur Magazine


5 Tablespoons olive oil

2 Tablespoons unsalted butter

10 oz. baby spinach

1 lb. thawed frozen artichoke hearts

1 medium onion, chopped

3 garlic cloves, finely chopped

1 cup grated Parmesan

2/3 cup grated mozzarella

1/3 cup cream cheese

1/4 cup mayonnaise

1/4 cup sour cream

1/4 teaspoon grated lemon zest

1/4 teaspoon dried mustard powder

1/4 teaspoon Tabasco sauce

1/8 teaspoon grated nutmeg

Pinch salt and pepper


Heat oven to 375 degrees. Heat 1 Tablespoon oil and 1 Tablespoon butter in a skillet over medium-high heat. Add spinach; cook, stirring until wilted, about 3 minutes. Transfer spinach to a colander; let cool briefly. (Wipe out and reserve skillet.) Squeeze excess liquid from spinach and roughly chop; transfer to a bowl.

Return skillet to medium-high heat and heat 3 Tablespoons of the oil. Add artichoke hearts; cook, stirring until browned, about 12 minutes. Transfer to bowl of spinach.

Wipe out skillet; place over medium-high heat; add remaining 1 Tablespoon of the oil and remaining 1 Tablespoon of butter and heat. Add onions; cook until soft, about 8 minutes. Add garlic; cook for 2 more minutes.

Transfer onion mixture to a food processor along with 3/4 cup of the Parmesan, mozzarella, cream cheese, mayonnaise, sour cream, lemon zest, mustard powder, Tabasco, and nutmeg. Process until smooth.

Fold cheese mixture into spinach and artichokes, season with salt and pepper to taste, and transfer to a greased baking dish. Sprinkle with remaining 1/4 cup of Parmesan; bake until golden brown and bubbling, about 30 minutes. Serve with pita crackers and enjoy!

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: