AmericanSpinach artichoke dip
Spinach artichoke dip: bubbling, cheesy baked dip of spinach and artichoke hearts, the American game-day favourite
Hot spinach and artichoke dip became a fixture of American chain restaurants and sports bars in the 1990s, and it is now the dish people bring to Super Bowl parties, holiday open houses and family gatherings. Chopped spinach and artichoke hearts are folded into cream cheese, soured cream and a little mayonnaise, covered with mozzarella and Parmesan and baked until golden and bubbling. It contains milk and egg (mayonnaise). Parmesan is always made with animal rennet and mozzarella often is, so use a vegetarian hard cheese and a rennet-free mozzarella for a vegetarian dip. Serve with tortilla chips, toasted baguette or raw vegetables. The common mistake is not squeezing the spinach dry: the dip turns watery and separates in the oven. Doneness: it is ready when the edges bubble and the top is spotted golden brown. Chef's tip: warm the cream cheese to room temperature first so it blends smoothly without lumps.
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- Easy
- Serves
- 8
- Per serving
- 330 kcal
Ingredients
- 10 oz frozen chopped spinachthawed
- 14 oz artichoke hearts in brine1 tin, drained and chopped
- 8 oz full-fat cream cheeseat room temperature
- ½ cup soured cream
- 2 ⅛ oz mayonnaise
- 2 garlic clovesgrated
- 1 ¾ oz Parmesan or vegetarian hard cheesefinely grated
- ¼ tsp chilli flakes
- ¼ tsp salt
- ¼ tsp black pepper
- 9 oz tortilla chips or toasted baguette slicesto serve
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Method
0/7 doneStep 1: Heat the oven to 375°F (350°F fan).
Step 2: Put 10 oz frozen chopped spinach in a clean tea towel and squeeze hard over the sink until no more liquid comes out.
Step 3: Beat 8 oz full-fat cream cheese, ½ cup soured cream, 2 ⅛ oz mayonnaise and 2 garlic cloves in a bowl until smooth.
Step 4: Stir in the spinach, 14 oz artichoke hearts in brine, most of 1 ¾ oz Parmesan or vegetarian hard cheese, half of 3 ½ oz grated low-moisture mozzarella (rennet-free if needed), ¼ tsp chilli flakes, ¼ tsp salt and ¼ tsp black pepper.
Step 5: Spread in a 20 cm ovenproof dish and scatter over the remaining mozzarella and Parmesan.
Step 6: Bake for 20–25 minutes, until bubbling at the edges and golden on top.
25 minStep 7: Cool for 5 minutes and serve hot with 9 oz tortilla chips or toasted baguette slices.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 10 g
- Carbs
- 20 g
- Fat
- 24 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does spinach artichoke dip take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of full-fat cream cheese?
- Mascarpone, same amount.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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