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- Dish type
- Starters with cheese
A creamy, cheesy warm party dip with spinach and artichokes, best served with pitta triangles, crackers or bread. For a version that is lower in fat and calories, try using light cream cheese and half fat creme fraiche.
495 people made this
- 4 tablespoons butter
- 285g frozen spinach, thawed
- 1 (390g) tin artichoke hearts, drained and chopped
- 400g cream cheese, softened
- 400g soured cream or creme fraiche
- 150g grated Parmesan cheese
- salt and freshly ground black pepper to taste
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
- Mix cream cheese and creme fraiche into the spinach mixture. Stir in Parmesan cheese, salt and pepper. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(528)
Reviews in English (413)
This was a wonderful recipe. It has been a hit at several parties, I modified it using some advice from other reviews...*saute fresh chopped garlic into butter (5-6 cloves)* use double the spinach and artichoke hearts* cut the creamcheese to 1.5 packages* cut the sourcream to only 1 container* use a mix of parmesean, asiago and romanoI also made pita chips to go along with it...just brush olive oil mixed with pepper and garilic salt onto cut up pita pieces (triangles) and bake at 350 until crisp.Tastes better than what you get at resturaunts.-16 Jun 2003
The missing ingredient: LEMON JUICE.I agree with another reviewer that when you have to change the recipe a whole lot, it's not a five star recipe. But with the changes I made, I would give this SIX stars!- I sauteed three garlic cloves and about two tablespoons of finely chopped onion with the butter- I used twice the artichokes and chopped them pretty small (like 1/4 inch to 1/2 inch pieces)- I used the full amount of cream cheese and sour cream-- half the amount looked disproportionate to all of those artichokes- I used kosher salt. mmm.- when I added the sour cream and cream cheese, I squeezed the juice of one small lemon into the mix.I figured the blandness indicated the need for a bright flavor. I really think that lemon juice was just the thing. Ours was tangy, creamy, and delicious.-04 Feb 2008
I've made this dip 5-6 times, my suggestions...crush 4 cloves of garlic and cook in the butter as it's melting, also, I use two cans of artichoke hearts, and I cut the cream cheese and sour cream in half, and finally, for a little more flavor, I add some ground pepper, a dash of cayenne pepper to taste, and a tablespoon of worcestershire....great tasting and easy...can even put a big batch in a crock pot on low....stays warm and delicous for hours.-30 Oct 2002
Lightened-Up Warm Artichoke & Spinach Dip
If you love a good artichoke spinach dip but you’re worried about added calories, do not despair! With our lightened-up artichoke and spinach dip, you can enjoy all the rich flavors you love without the extra calories! This recipe features Cabot No Fat Cottage Cheese for a delicious, healthy alternative to heavy, high-calorie dips. Whether you want to make a hearty dip for game day or girls’ night, everyone will want to dig into this dish. Once you’ve tried our recipe, be sure to leave us a review to share your thoughts and feedback. Your ideas can help fellow artichoke spinach dip-lovers bring out all the goodness that this recipe has to offer!
By using Cabot No Fat Cottage Cheese and two tablespoons of reduced fat mayonnaise, you can still enjoy all the creamy richness of the dip while cutting extra calories and fat. This hearty base combines with the cheesiness of our Cabot Lite50 Sharp Cheddar or Cabot Lite75 Sharp Cheddar for an unforgettable taste. Add in chopped onion, garlic, cayenne pepper, and Dijon mustard for complex spice flavors that provide a little extra oomph. The 6 cups of baby spinach and 14 ounce artichoke hearts provide the delicious greens that will encourage everyone to dig in. You better move quickly before the dip is all gone! Our artichoke and spinach dip can be served with whole-wheat pita chips or tortilla chips, and it also tastes great with fresh carrots and celery sticks.
All Cabot cheeses are produced on American family farms throughout New York and New England, and we are dedicated to crafting the highest quality dairy products for our customers. Our commitment to excellence makes all the difference as Cabot cheese has made meals special for generations. Once the crowd has cleaned through the artichoke spinach dip, be sure to rate the dish and share a review. We would love to know how you enjoyed the dish and to hear any ideas on how you can add your own special twist to the recipe!
2 teaspoons olive oil
1 medium onion, chopped (1 cup)
2 cloves garlic, minced
6 cups baby spinach (5-6 ounces), washed and dried
1 (14-ounce) can artichoke hearts, rinsed and squeezed dry
¾ cup Cabot No Fat Cottage Cheese or lowfat (1%) cottage cheese
2 tablespoons reduced fat mayonnaise
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon ground red pepper (cayenne)
4 ounces Cabot Lite50 Sharp Cheddar or Cabot Lite75 Sharp Cheddar, grated (about 1 cup)
Whole-Wheat Pita Crisps
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PREHEAT oven to 400°F. Coat 3 or 4-cup baking dish with cooking spray. (Or use four 12-ounce baking dishes.) (Dip will keep, covered, in refrigerator for up to 2 days until ready to bake.)
HEAT oil in large nonstick skillet over medium-high heat. Add onion cook, stirring often, for 2 to 3 minutes or until softened and starting to turn golden. Add spinach and garlic cook, stirring, for 1 to 2 minutes or until spinach has wilted.
PLACE artichokes, cottage cheese, mayonnaise, mustard, salt and ground red pepper in food processor process until smooth. Add spinach mixture and cheese pulse just until blended.
SCRAPE artichoke mixture into prepared baking dish(es). Bake 25 to 35 minutes or until heated though. Serve hot.
3 Cheese Warm Spinach & Artichoke Dip
This 3 Cheese Warm Spinach and Artichoke Dip is not your ordinary spinach dip! Featuring 3 cheese and crunchy artichokes, this Earl’s copycat recipe for Warm Spinach Dip, is game-changingly good. Served warm with golden crostinis or tortilla chips, this spinach dip will keep you coming back for more!
Not Your Ordinary Spinach Dip
Okay, there are few things that scream get-together food more than spinach dip. Alright maybe chips or bean dip, but who’s counting. Spinach dip is one of those things that doesn’t necessarily sound like it would be amazing from the get-go, but the moment your mouth comes into contact with it – its love at first taste, or at least it was for me. However, I find that most spinach dips taste quite similar and overtime have become slightly, well, boring! While this recipe has all the great classic components of spinach dip, such as mayo, sour cream, and of course spinach, it also has a few things to really give it some extra oomph! The addition of 3 cheeses gives this dip both a velvety texture and mouth-watering flavour, but I find they really enhance the spinach’s umami flavour! Furthermore, the artichokes give the dip a subtle brightness, along with a fantastic contrasting texture.
Earls Copy Cat Spinach Dip
The inspiration for this actually came from trying to copycat an Earl’s recipe. Being one of the best spinach dips I have ever tried, I went about trying to recreate it. After much trial and error, I believe this to be pretty close!
Great Make-Ahead Dip
As mentioned before, this is a great “party” or get-together dish. The recipe is huge and will be enough for a large gathering. It also is a great make-ahead dish, lasting in the fridge for around 2 days, and can be stored in the freezer for several months. But what’s even better are all the choices you have to heat it up – it can be put in the microwave for 2-3 minutes (be sure to stir throughout), or it can be heated on the stovetop, or in the oven (directions below), making it so versatile and easy to fit your needs.
A Few Tips:
• Use Frozen spinach if you want that bright green colour. I have used fresh before, and it tasted the exact same, however the colour was similar to your typical spinach dip – more like a white dip with specks of green. If you do use fresh, just ensure to wilt it in the microwave (»3 minutes) for a bit.
• Ensure the spinach, whether fresh or frozen, is dried really well. If the spinach has too much moisture your dip will be watery and lacklustre in flavour.
• If you prefer a chunkier dip, ensure that you pulse your dip only (rather than turning the food processor fully on), until the ingredients are just combined, then add the artichokes and pulse a few times. This will ensure that the spinach and the artichokes are larger in size, resulting in a chunkier dip. If you like a smooth dip, feel free to just turn the food processor on and essentially puree the dip until smooth.
• This is great with many different things, namely tortilla chips and crostini!
Warm, cheesy artichoke dip
At all but the most archly ironic parties, classic creamy dips seem to have gone the way of pigs in a blanket. Salsa and guacamole are inescapable, and even hummus is more likely to turn up with the cocktail du jour. When it comes to party food, immigrants rule.
But it doesn’t take a Minuteman to know what will always be most irresistible. The all-American dip, the dairy-based kind that clings to chips and crudites alike, is one of the most seductive innovations of that age of innocence, the 1950s. The contrasting combination of crunchy and silky textures, of saltiness against creaminess, is so perfect it’s hard not to double-dip.
Dips are just the guiltiest of pleasures, which has to be why salsa and hummus moved into their territory. In all the nutrition nuttiness over the last 20 years, Americans were clearly looking for alternatives to sour cream and mayonnaise and cream cheese, especially all three together. Unfortunately, fat-free perversions did more harm than good -- anyone craving the real deal could eat a whole tub of chemically altered dairy product and never get any satisfaction.
Now that fats have been partially rehabilitated, the classic dips look better than ever. You just have to forget those mid-century ideas about the rest of the ingredients and bring old favorites into a fresh era.
Start with that old party stalwart, artichoke cheese dip. Its origins are murky, but it generally comprises artichoke hearts, mayonnaise and Parmesan, baked together into edible proof that the only thing better than plain mayonnaise is mayonnaise bubbling with cheese. In most recipes the artichokes are canned (and taste of tin) or marinated (and taste of vinegar and whatever dried spices the producer bought in bulk).
You get cleaner, much more robust flavor by starting at the beginning and steaming whole artichokes and dicing the hearts. The cooking is easy, and the leftover leaves can either be used to dunk into the dip or eaten as a snack all by themselves. Real Parmigiano-Reggiano also elevates this dip into another dimension from Kraft in the green can, and a freshly roasted poblano chile adds a hot and smoky undertone.
(For a superb variation, try diced Vidalia onion, mayonnaise and grated cheddar, blended in the same proportions and baked the same amount of time. It’s not classy, but it is good.)
Another great dip reimagines the old Knorr spinach dip, made from a box of dehydrated vegetable soup mix blended with mayonnaise, sour cream, frozen spinach and canned water chestnuts. The combination of salty, crunchy and creamy is addictive I once had a chef friend whose last meal with me before she moved to Europe was pizza, chocolate chip cookies and an entire batch of this dip.
But it is even better when you start with fresh spinach, which has not just a clearer flavor but better texture, without the wateriness that the Knorr recipe relies on to reconstitute the soup flakes. Smoky bacon and toasted pecans contribute the crunch you normally get from water chestnuts (and far more taste). Pickled jalapenos provide the heat a salsa generation needs.
Yet another dip, green goddess, evokes another era so powerfully it seems brand-new. An adaptation of a salad dressing invented in the 1920s at the Palace Hotel in San Francisco, it is the most amazing blend of fresh herbs, herb-flavored vinegar, mayonnaise and a whole tin of anchovies -- and when it’s made fresh, it tastes like every one of those and much more. A little cream cheese thickens it enough so you can dunk anything without having it drip like dressing.
Potato or tortilla chips are natural dippers, as are any raw vegetable, particularly the usual crudite suspects: baby carrots, pepper strips, cucumber slices, broccoli or cauliflower florets. But also try it with produce never seen at a ‘50s party, such as endive spears, grape tomatoes, French breakfast radishes and sugar snap peas, raw or barely steamed.
The one dip that refuses to come into the 21st century is the one some historians say was the original: California onion dip. The original recipe was a pint of sour cream mixed with a packet of Lipton Onion Soup mix -- and in every dairy case in America there’s still some Big-Food twist on that for cooks too lazy to rip open a bag and get out a spoon. If you haven’t had it in a while, it tastes like sour cream with MSG, lightly flecked with something salty if not oniony. It will keep you dunking your Ruffles unthinkingly, but it is what it is: a vehicle for sour cream.
Because it tastes so little like onion, it is virtually impossible to replicate, despite what you might read online. Caramelized onions mixed with sour cream taste more sugary than oniony add miso to get that MSG kick and you lose the sour cream tanginess. Tamari won’t help, and neither will Worcestershire sauce. A bouillon cube would, but you might as well rip open a packet of soup mix and call it California.
Spinach Artichoke Dip Ingredients
The base of this dip is a combination of cream cheese and mayonnaise. Many readers have substituted Greek yogurt for the mayo and love it. Here’s what you’ll find in this easy spinach artichoke dip:
- cream cheese
- frozen spinach
- Parmesan or Parmigiano Reggiano cheese
- marinated quartered artichoke hearts
- lemon juice
- fresh ground black pepper
- garlic – roasted
Heat oven to 350 degrees F. Butter or spray a small baking dish with non-stick cooking spray. (The pan should hold 4 to 5 cups. An 8-inch round pan, 8-inch x 4-inch loaf pan, 8-inch square pan or small oval baking dish will work).
Heat olive oil in a wide skillet with sides over medium heat then add minced garlic and cook about 1 minute until fragrant. Add the artichokes and cook 2 to 3 minutes until warmed through and beginning to brown around the edges. Add the spinach and season lightly with salt and pepper. Cook, tossing occasionally, until the spinach wilts down, about 2 minutes. Transfer garlic, artichokes, and spinach to a bowl and set aside.
Place the skillet back onto medium heat then add the butter. When the butter begins to bubble, add the flour. Cook, whisking constantly 2 to 3 minutes until butter smells fragrant and nutty — the color of the butter-flour mixture will be light brown. While whisking, slowly pour the milk into butter and flour mixture. Continue to cook, whisking constantly until the sauce bubbles and thickens.
Remove pan from the heat. Stir in the cream cheese, cayenne pepper, and oregano. When the cream cheese has melted into the sauce, add feta cheese and half (1/2 cup) of the mozzarella cheese. Stir until completely melted. Stir in the garlic, artichokes, and spinach from earlier.
Transfer the dip to baking dish and top with remaining mozzarella cheese (1/2 cup). Bake the dip until bubbly and the cheese begins to brown on top, 15 to 20 minutes. To make the cheese even more browed on top, turn oven to broil and broil 1 to 2 minutes. Serve warm.
Have you ever tried to dip a cracker into spinach artichoke dip, only to have said cracker break in two? Unmixed in cream cheese is to blame! When first mixing in the cream cheese, ensure that you mix thoroughly for the full 1-2 minutes to avoid these dead spots of dense cream cheese.
Yes! Add all ingredients to the slow cooker. Cook on high for 2 hours, or low for 3-4 hours. Make sure all ingredients are combined, and cheese is melted before serving.
If you love cheesy spinach artichoke dip, you might also like these other dip recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Warm spinach, artichoke and cheese dip recipe - Recipes
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