Spinach and Artichoke Dip is always a huge hit! It’s also one of the easiest and fastest dips to make. I like to make mine so it is soft and creamy, so crackers don’t break when you scoop up dip, and with a little extra flavour than the usual recipes. Beautiful served warm or at room temperature.
I do like artichokes. Alot. But a good friend of mine is abnormally obsessed with them. I’ve never seen anyone get so excited when artichokes make it to the antipasto platter. She’s obsessed with them in the same weird way that another friend of mine says that Iceberg Lettuce is his all time favourite food. Iceberg lettuce!!! Out of everything! Over chocolate, cheese, fresh bread! I freaked out when I heard that.
Actually, he’s a top guy and my friend is married to him, so I better stop slagging him out!
Anyway. To my dear friend who is abnormally obsessed with artichokes – this Spinach and Artichoke Dip is dedicated to her.
This is quite possibly the simplest dip in my repertoire. At least, a dip that I consider to be “made from scratch”, albeit I make this with frozen spinach, pickled artichokes and cream cheese. Rather than growing and chopping fresh spinach, harvesting and brining my own artichokes, breeding my own cows and making my own cheese. 😉
You know what I mean. I do have one fabulous total cheat dip that I am obsessed with – French Onion Dip made using French Onion Soup mix. It’s so Aussie 80’s, but in my books, it never went out of fashion. It literally takes 1 minutes to mix up and it tastes so, so good. Better than any store bought French Onion Dip.
But I do consider that to be a cheat dip. And as much as I love it, I haven’t shared it here on RecipeTin Eats because I feel like it crosses the line. It is the only recipe I make using a store bought mix and I feel some weird shame about it, which is why I haven’t shared the recipe.
However, this Spinach and Artichoke Dip – well, my twisted logic tells me that this is considered to be “made from scratch”.
Is that reasonable?? Or unreasonable?!!!
We’ve made it to the end of the week! Not that I can complain – I’ve been doing the hard time by the pool in Fiji. The most strenuous thing I’ve done all week is hit the dance floor.
Just be grateful there are no photos of me dancing. I should stay in the kitchen!! – Nagi xx
PS Another terrific thing about this Spinach and Artichoke Dip is that it can be kept for days in the fridge. Days!
This dip is a hit with everyone! Particularly terrific served warm, but also fantastic at room temperature, this dip is soft so crackers won’t break when you scoop up dip! Quick to make using a microwave, though you can bake if you prefer (it doesn’t add anything to flavour, but you may want the brown top).
- 400 g / 14 oz artichoke hearts in brine , drained (Note 1)
- 250 g / 8 oz frozen chopped spinach , thawed (Note 2)
- 250 g / 8 oz Philadelphia cream cheese (Note 3)
- 1 tsp garlic powder (or 2 garlic cloves, minced)
- 1/3 cup mayonnaise (Note 4)
- ½ cup sour cream or yoghurt (full fat recommended)
- 1 cup grated cheese , any with flavour like Cheddar, Colby, Tasty Cheese (Australian) (Note 5)
- ½ cup grated parmesan cheese
- Salt and pepper to taste
Roughly chop the artichokes.
Squeeze excess liquid out of spinach. Either use paper towels or a clean dishtowel, or my method is to use a colander and press liquid out using a wooden spoon.
Place cream cheese in a large heatproof bowl. Microwave in 2 x 30 second bursts or until softened. Mix until smooth.
Add remaining ingredients. Mix until just combined (don’t overmix vigorously, otherwise you’ll smush the artichokes and spinach).
Warm in microwave to your taste. Adjust salt and pepper to taste.
Best served warm but terrific served at room temperature too! Serve with your favourite crackers, vegetable sticks and chips.
1. I like making this with artichoke hearts in brine because the mild tang cuts through the richness of the dip. It’s also far less messy to drain because it’s not oily! However, this is also terrific made with artichokes marinated in olive oil – and more indulgent. We don’t have frozen plain artichokes here in Australia but even if we did, I’d probably still use the jarred variety because there’s extra flavour.
2. I am loyal to Philadelphia, so I’ve never tried this with any other brand of cream cheese. As long as it tastes like Philadelphia cream cheese and it softs fine in the microwave, then it will work just fine.
3. Australia – I really urge you to get a branded frozen spinach, like Logan Farm or Birds Eye or Macro. Not a no frills / really cheap one. I used a value brand once and the spinach literally disintegrated when it defrosted. It was so fine, I lost a great deal of spinach squeezing the excess liquid out. It’s fine to use value brands when stirring spinach into something, but not when you need to remove excess water, like in this recipe.
4. Mayonnaise adds flavour and richness to the dip. You can use more sour cream or yoghurt, for a healthier version.
5. The addition of cheese adds extra flavour into this dip! Use a cheese with good strong flavours, like cheddar, Colby, Montery Jack, Tasty (this is a popular Aussie cheese). Mozzarella is also fine but it won’t add as much flavour.
6. STORAGE: This recipe can be kept for days. I’ve kept it for 4 days and couldn’t tell the difference in flavour, except I refreshed it with a bit of garlic. NOTE: if you make this with fresh garlic instead of powder, make sure you consume it within 3 days (minced raw garlic goes off in 3 days).
WATCH HOW TO MAKE IT
Spinach and Artichoke Dip recipe video!
LIFE OF DOZER
As much as I’ve enjoyed a week of R&R in Fiji, I am looking forward to seeing this furry face tomorrow. With or without cream on this nose. ❤️