The BEST Spinach Artichoke Dip Recipe

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This baked spinach artichoke dip is a assured get together hit! It is deliciously creamy and tacky, however shhh! A secret veggie ingredient is hiding inside it.


Spinach Artichoke Dip


If you wish to impress visitors at your subsequent vacation get together, make this spinach artichoke dip! It’s creamy, tacky, and wealthy with briny artichoke taste. The truth is, it’s so good that each time we make it, Jack and I devour it standing on the kitchen counter. We are able to’t get sufficient!

However I’ll allow you to in on a secret: this spinach artichoke dip is fabricated from largely veggies. Positive, it’s loaded with the necessities – spinach and artichokes – however it additionally incorporates a stunning veggie ingredient: cauliflower! As a substitute of utilizing cream cheese, bitter cream, or mayonnaise to make this dip’s creamy base, I mix boiled cauliflower with Greek yogurt and somewhat olive oil. The ensuing puree is simply as easy and luscious as any typical creamy dip, however it’s a lot lighter!

From expertise (see above), I can inform you that this spinach artichoke dip is totally addictive. Fortunately, although, it’s stuffed with good-for-you substances, so make it for a gathering (or simply for you), and dive in!


Spinach artichoke dip recipe ingredients


Spinach Artichoke Dip Recipe Components

  • Artichoke hearts – You may’t make spinach artichoke dip with out them! They offer this dip its quintessential briny taste.
  • Recent spinach – Many spinach dip recipes name for frozen spinach, however I like to make use of recent substances each time I can. I blanch and roughly chop the recent spinach earlier than stirring it into the creamy dip.
  • Cauliflower and Greek yogurt – Collectively, boiled cauliflower and Greek yogurt create a easy, nutritious puree that’s simply as creamy as any mixture of cream cheese, bitter cream, or mayonnaise.
  • Garlic and scallions – Their oniony taste is the proper complement for the briny artichokes, and so they make this dip completely irresistible.
  • Dijon mustard – It amps up the tangy style of the yogurt and artichokes. Yum!
  • White cheddar cheese – I really like the sharp, nutty taste of the cheddar right here, however you can use one other good melting cheese too. Gruyere can be a terrific alternative, as would a mixture of grated Parmesan cheese and mozzarella cheese.


Spinach artichoke dip ingredients in a blender


Learn how to Make Spinach Artichoke Dip

First, boil the cauliflower and garlic. Carry a big pot of salted water to a boil, add the veggies, and prepare dinner till the cauliflower is tender, about Eight minutes.

Subsequent, blanch the spinach. Add it to the pot of boiling water for only a few seconds (it wilts rapidly!), and switch it to a bowl of ice water to cease the cooking course of. Then, scoop the spinach onto a kitchen towel and squeeze out any extra liquid. Don’t skip this step – nobody likes watery spinach artichoke dip! Roughly chop the drained spinach, and set it apart.


Creamy puree in a blender


Then, make the dip’s creamy base. Permit the cauliflower to chill nearly to room temperature earlier than mixing it with the cooked garlic, Greek yogurt, mustard, olive oil, and salt.


Spinach artichoke dip components in bowls




Creamy sauce, artichokes, scallions, and spinach in a bowl


After you’ve blended collectively the creamy puree, combine up the dip! Add the puree to a bowl with the scallions, chopped spinach, and artichokes, and stir the whole lot collectively.


Spinach artichoke dip recipe




Spinach artichoke dip in a bowl


Lastly, it’s time to bake! Unfold the spinach and artichoke combination in a calmly greased Eight-inch forged iron skillet. Sprinkle it with grated cheese and chopped scallions, and bake till the cheese is golden brown, scorching, and bubbly. Garnish it with chopped parsley, and serve with toasted baguette. Take pleasure in!


Baked spinach artichoke dip


Spinach Artichoke Dip Recipe Ideas

  • Squeeze as a lot water as you may out of the spinach, after which squeeze out some extra. Nice spinach artichoke dip is thick and creamy, not watery! Be certain to squeeze out as a lot water as you may from the spinach in order that it doesn’t launch moisture into the dip because it bakes.
  • Let the cauliflower cool earlier than mixing up the creamy sauce. As a result of the dip’s base incorporates yogurt, you don’t need to mix it collectively whereas the cauliflower remains to be scorching. When you do, the yogurt will separate. Permit the cooked cauliflower to chill for not less than 10 minutes earlier than pureeing it with the olive oil, yogurt, mustard, and salt.
  • Serve it straight out of the oven. This dip’s tacky topping will solidify because it cools, so be sure that to serve it whereas it’s nonetheless heat. Sizzling from the oven, the cheese is melty, gooey, and scrumptious on high of the creamy dip.
  • Prep it forward of time! This spinach artichoke dip is greatest served scorching out of the oven, however you may nonetheless prep it forward of time. Mix up the creamy base and blend it with the blanched spinach, chopped artichokes, and scallions as much as a day upfront. Then, whenever you’re able to serve, high it with the cheese, and bake!


Grated cheese on top of dip in a skillet


Extra Favourite Appetizer Recipes

When you love this spinach artichoke dip, attempt one in all these favourite appetizer recipes subsequent:


Spinach artichoke dip recipe




Spinach Artichoke Dip

 

Creator:

Recipe sort: Appetizer

  • three cups small cauliflower florets (¾-inch items)
  • 2 garlic cloves
  • 5 ounces recent spinach
  • 1 (14-ounce) can entire artichoke hearts, drained, patted dry, and chopped
  • ⅓ cup chopped scallions
  • ½ cup entire milk Greek yogurt
  • 1½ tablespoons extra-virgin olive oil, extra for brushing
  • Heaping ½ teaspoon Dijon mustard
  • Scant 1 teaspoon sea salt
  • ¾ cup white cheddar cheese
  • Pinches of pink pepper flakes
  • Toasted baguette, for serving
  • Chopped parsley for garnish, optionally available
  1. Preheat the oven to 450°F and brush an Eight-inch forged iron skillet calmly with olive oil.
  2. Carry a big pot of salted water to a boil. Add the cauliflower and garlic and boil till the cauliflower is fork tender, about Eight minutes. Use a slotted spoon to scoop the cauliflower and the garlic right into a blender, reserving the pot of cooking water.
  3. Set a bowl of ice water close by. Add the spinach to the boiling water and use a slotted spoon to instantly take away it (it’ll wilt in a short time) and switch to the ice water to chill fully. Drain and squeeze extra moisture from the spinach. Coarsely chop the spinach and add it to a big bowl with the artichokes and scallions.
  4. Test to make it possible for the cauliflower within the blender has (largely) cooled, then add the yogurt, olive oil, mustard, and salt to the blender and mix till creamy. Add this combination to the bowl with the spinach and artichokes and stir to mix.
  5. Unfold the spinach combination into the skillet and high with the cheese and pinches of pink pepper flakes. Bake 15 to 18 minutes, or till the cheese on high is browned and effervescent.
  6. Garnish with parsley, if desired, and serve with baguette slices.

For this recipe, I take advantage of Stonyfield Natural Grassfed Greek Yogurt, which is tremendous creamy. I take advantage of Sir Kensington’s Dijon mustard which has a mellow mustard taste that is not overpowering.

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