Spinach Artichoke Dip Delight (Print Version)
Creamy spinach and artichoke dip sure to please any crowd.
# Ingredients:
→ Vegetables
01 -
400 g artichoke hearts in brine, drained
02 -
250 g frozen chopped spinach, thawed
→ Dairy
03 -
250 g Philadelphia cream cheese
04 -
1 cup grated cheese, such as Cheddar, Colby, or Monterey Jack
05 -
½ cup grated parmesan cheese
06 -
½ cup sour cream or full-fat yoghurt
→ Condiments
07 -
1/3 cup mayonnaise
→ Seasonings
08 -
1 tsp garlic powder or 2 minced garlic cloves
09 -
Salt and pepper, to taste
# Steps:
01 -
Roughly chop the drained artichoke hearts.
02 -
Squeeze excess liquid out of the thawed spinach using paper towels, a dishtowel, or a colander with a wooden spoon.
03 -
Place the cream cheese in a large heatproof bowl and microwave for two 30-second intervals, or until softened. Mix until smooth.
04 -
Add all remaining ingredients to the bowl and mix until just combined. Avoid overmixing to preserve the texture of the artichokes and spinach.
05 -
Warm the mixture in the microwave to your preferred temperature. Adjust salt and pepper to taste.
06 -
Serve the dip warm or at room temperature with crackers, vegetable sticks, or chips.
# Notes:
01 -
For added tang and less mess, use artichoke hearts in brine rather than oil. For a more indulgent dip, artichokes marinated in olive oil are an optional choice.
02 -
Using branded frozen spinach helps retain its texture and reduces loss during liquid removal.
03 -
This recipe can be refrigerated for up to 4 days or frozen for longer storage. Thaw and reheat thoroughly before serving. If using fresh garlic, consume within 3 days.