Recipes

Spinach Artichoke Dip

Base serves 2 with leftovers — slide to scale the ingredients.

Ingredients:

  • 5 oz fresh spinach
  • 8 oz full-fat sour cream, room temperature
  • 8 oz full-fat cream cheese, room temperature
  • 1 (15 oz) can artichoke hearts, drained and roughly chopped
  • 3 cloves garlic, minced
  • 12 oz shredded mozzarella cheese, divided
  • 5 oz shredded Parmesan cheese
  • Kosher salt
  • Fresh cracked pepper
  • Fresh chopped parsley (for garnish)

Serve with:

  • Sliced French baguette or crostini
  • Crackers
  • Veggie sticks

Instructions:

  1. Heat oven to 350°F.
  2. Add fresh spinach to a large bowl. On top of the spinach add sour cream, cream cheese, artichoke hearts, garlic, half the mozzarella (6 oz), Parmesan, and a few hearty pinches of salt along with a pinch of pepper. Mix until well combined.
  3. Transfer to a 9x9 baking dish or medium-sized cast iron skillet. Spread in an even layer and top with remaining mozzarella (6 oz).
  4. Bake for 25-30 minutes.
  5. Broil for 1-2 minutes or until the mozzarella on top starts to get dark golden brown.
  6. Garnish with fresh chopped parsley and serve with crunchy crostini bread or sliced baguette. Enjoy!

Notes:

  • Use fresh spinach - Fresh spinach has the right amount of moisture and will wilt perfectly into the dip. Frozen spinach tends to be very watery and the flavor is quite dull.
  • Use fresh garlic - Fresh minced garlic is best! If you're in a pinch, 1/2 tsp garlic powder will work, but fresh is always better.
  • Room temperature ingredients - Room temp cream cheese and sour cream make this dip much easier to mix and help it bake more evenly. Let ingredients sit out on the counter for 30-60 minutes before mixing.
  • Mixing tip - Add the fresh spinach to the bowl first, then add all other ingredients on top. This helps control the unwieldy spinach leaves.
  • Make ahead - Can be assembled ahead and refrigerated before baking.
  • Storage - Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheating - Reheat in the oven at 350°F until warmed through, or microwave in short intervals.

Nutrition (per serving, 1/10th of the dip):

  • Calories: 248
  • Fat: 16.2g
  • Carbohydrates: 7.5g
  • Protein: 19.4g
  • Fiber: 2.3g

Source: Midwest Foodie Blog