Spinach artichoke dip – creamy spinach and artichoke dip Recipe
Spinach artichoke dip is a thick, cheesy dip with spinach and artichokes that’s a star of parties and game nights in the USA. It’s served hot with nachos, bread or vegetables for dipping. It tastes like a cross between a cheese sauce and a vegetable spread – creamy, slightly garlicky, with noticeable chunks of vegetables.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
6
Ingredients
- spinach - 250 g
- cream cheese spread - 200 g
- sour cream - 150 g
- mayonnaise - 60 g
- mozzarella cheese grated - 80 g
- Parmesan cheese grated - 40 g
- marinated artichokes drained and chopped - 150 g
- garlic finely chopped or pressed - 6 g
- salt - 3 g
- black pepper ground - 1 g
Main Ingredient:
spinach
Preparation
- Preheat the oven to 180°C (top and bottom heat). If using frozen spinach, thaw it and squeeze out excess water thoroughly in a sieve or clean cloth. If using fresh spinach, chop it and sauté briefly in a dry pan until wilted, then cool and squeeze out the moisture.
- Drain the artichokes and cut them into small pieces.
- Finely chop the garlic or press it through a garlic press.
- In a bowl, mix the cream cheese spread, sour cream and mayonnaise until smooth.
- Add the spinach, artichokes, garlic, grated mozzarella, Parmesan, salt and pepper. Mix thoroughly so the ingredients are evenly combined.
- Transfer the mixture to an ovenproof dish and smooth the top.
- Bake for 18–22 minutes, until the dip is hot, starts to bubble lightly around the edges and the cheese on top has melted and is lightly golden.
- Serve hot, straight from the dish, with nachos, pieces of baguette or vegetable sticks (carrot, celery stalks, cucumber).
Storage
In fridge:
2 days
Freezing:
No
Keep leftovers covered in the fridge for up to 2 days. Reheat gently in the oven or microwave until hot throughout, stirring once if needed for even heating.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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