I’ve been craving this dip for a while. And in this world, when you want something — you get it. So I got it, and the gettin’ was so good.
What’s great about this recipe is that you can fully customize it. I like my dip cheesy, but if you don’t — then don’t add the cheese lol. It’s that simple. You can also add other stuff to it, really make it your own. I intended on adding chopped crispy bacon to this batch, but I got lazy and didn’t feel like frying any bacon up. Shame on me, but hey…it happens. I will be adding crab to this recipe next time, and squeezing it with lime — that combination is so damn good!! I can’t remember where I had it first, but it was truly the best spinach and artichoke dip I’ve ever had.
This recipe makes a lot of spinach dip, so it’s perfect for a party or gathering of at least six hungry people. It reheats in the microwave just fine, too. Make sure you buy canned artichokes that are in a brine, rather than the “marinated” kind. The lemon juice really brightens up the dish and adds a nice mellow acidic balance to the spice and creaminess of the dish.
My two main cheeses for this dish are whole milk mozzarella, and monterey jack. I prefer using the kind that you have to shred at home, because the stuff in the bag isn’t as good and it’s got a weird powdery film on it to prevent caking. It’s always better to grate/shred your cheese at home if you can. Yeah I know, I know…it’s an extra step — but it’s so worth it. I threw in a tiny bit of parmigiano-reggiano cheese just because I had some on hand. You don’t have to use that cheese at all, though.
The baking time for this dip depends on the dish you’re baking it in. My baking dish was pretty deep, so it took mine a good 45 minutes on 350 to get nice and bubbly. If your dish is more narrow, it won’t take as long. So my advice is to start checking it’s progress after 20 minutes, and every few minutes after that.
drain your spinach if you’re using frozen
I squeezed the water out of the spinach, but not the artichokes…I just let those drain on their own
give the artichokes a rough chop, then add in all of your ingredients…
mix it all in til it’s well combined…
throw in some cheese (or not)
and more cheese (or not)
put it in an oven-safe baking dish on 350 and let it get happy and bubbly
I like my spinach and artichoke dip with garlic toast…but you can eat it with whatever you’d like
after the dip is nice and heated thru, add a layer of mozzarella cheese on top and bake or broil until bubbly
serve it up!
This is some seriously yummy stuff. So creamy, cheesy and bursting with flavor…not to mention ridiculously easy to make. You literally mix everything and bake it.Print