Baked Artichoke Spinach Dip

Baked Artichoke Spinach Dip Recipe from USA - Delicious and Creamy

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 35 minutes | Servings: 6-8

Introduction

Baked Artichoke Spinach Dip is a creamy, savory, and utterly delicious appetizer that has become a staple at gatherings, parties, and family dinners. This dish combines the tangy flavor of artichokes with the earthy taste of spinach, all enveloped in a rich, cheesy sauce that's baked to perfection. It's a crowd-pleaser that's not only easy to make but also versatile, serving as a dip, spread, or even a side dish. Whether you're hosting a game night, a formal dinner, or just looking for a comforting snack, this recipe is sure to impress.

History

The origins of artichoke dip can be traced back to the United States in the 1950s, a time when canned and processed foods became popular. The original version was simpler, often just a mixture of chopped artichokes and mayonnaise. Over time, as the American palate evolved and became more adventurous, ingredients like spinach, cheese, and various seasonings were added to enhance the flavor and texture of the dip. Today, Baked Artichoke Spinach Dip is a beloved classic that embodies the spirit of American innovation in the kitchen.

Ingredients

0.5 cup of mayonnaise
0.5 cup of sour cream
0.5 cup of grated parmesan cheese
0.75 cup of shredded mozzarella cheese, divided
2 tsp of dijon mustard
0.5 tsp of white pepper
14 oz (397 g) can of artichoke hearts, drained and coarsely chopped
1 cup of coarsely chopped spinach leaves
0.5 cup of finely chopped red onion

How to prepare

In a large bowl, combine mayonnaise, sour cream, Parmesan, 0.5 cup of mozzarella, mustard, and pepper.
Stir in artichoke hearts, spinach, and onion. Transfer the mixture to a casserole dish and cover. Chill in the refrigerator for at least 3 hours.
Preheat the oven to 350°F (177°C) and bake for 30 minutes.
Sprinkle the remaining mozzarella on top and bake for an additional 5 minutes.

Variations

Add crabmeat or cooked, shredded chicken for a protein boost.
Use kale instead of spinach for a different flavor profile.
Incorporate sun-dried tomatoes or olives for added texture and taste.

Cooking Tips & Tricks

To ensure your Baked Artichoke Spinach Dip turns out perfectly every time, consider these tips:

- Drain the artichokes and spinach thoroughly to prevent the dip from becoming watery.

- Use freshly grated Parmesan for the best flavor and texture.

- For a lighter version, substitute Greek yogurt for mayonnaise and use low-fat cheese.

- Let the dip chill in the refrigerator for at least 3 hours to allow the flavors to meld together.

- For a crispy, golden top, broil the dip for the last 2-3 minutes of baking.

Serving Suggestions

Serve the dip warm with a variety of dippers such as sliced baguette, crackers, tortilla chips, or fresh vegetables like carrots, celery, and bell peppers.

Cooking Techniques

Baking is the primary cooking technique for this recipe, which allows the flavors to meld together and the cheese to melt and brown beautifully. Chilling the mixture before baking is crucial for developing the flavors.

Ingredient Substitutions

Greek yogurt for mayonnaise for a healthier version.

- Low-fat cheese to reduce fat content.

- Gluten-free breadcrumbs sprinkled on top for a crunchy crust.

Make Ahead Tips

Prepare the dip up to a day in advance and store it covered in the refrigerator. When ready to serve, bake as directed, adding a few extra minutes to the cooking time if it's coming straight from the fridge.

Presentation Ideas

Garnish the baked dip with chopped fresh parsley or chives for a pop of color and freshness. Serve in a decorative baking dish or hollowed-out bread bowl for a rustic presentation.

Pairing Recommendations

Pair this rich and creamy dip with a crisp, acidic white wine such as Sauvignon Blanc or a light, refreshing beer like a Pilsner to balance the flavors.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm throughout.

Nutrition Information

Calories per serving

A typical serving of Baked Artichoke Spinach Dip contains approximately 200-250 calories. The exact calorie count can vary based on the specific ingredients used and portion sizes.

Carbohydrates

A serving of Baked Artichoke Spinach Dip contains approximately 6-8 grams of carbohydrates. The primary sources of carbs in this dish are the artichokes and onions, which also provide dietary fiber.

Fats

This recipe is relatively high in fats, primarily from the mayonnaise, sour cream, and cheeses. A serving contains about 15-20 grams of fat, including saturated fat from the dairy ingredients. To reduce the fat content, consider using low-fat dairy products.

Proteins

Each serving of Baked Artichoke Spinach Dip provides about 5-7 grams of protein, mainly from the cheese and mayonnaise. While not a high-protein dish, it can contribute to your daily protein intake.

Vitamins and minerals

This dip is a good source of vitamins A and C, thanks to the spinach and red onion. It also contains calcium from the cheese and mayonnaise, which is essential for bone health.

Alergens

Common allergens in this recipe include dairy (mayonnaise, sour cream, cheese) and eggs (mayonnaise). Individuals with allergies to these ingredients should exercise caution.

Summary

Baked Artichoke Spinach Dip is a delicious but calorie-dense appetizer. It provides a moderate amount of carbohydrates and proteins, along with essential vitamins and minerals. However, it's also high in fats and contains common allergens.

Summary

Baked Artichoke Spinach Dip is a versatile and beloved dish that combines the tangy taste of artichokes with the earthiness of spinach, all enveloped in a creamy, cheesy sauce. Perfect for any occasion, this dip is not only delicious but also customizable to suit various dietary needs and preferences. With its rich history and simple preparation, it's a recipe that celebrates the joy of sharing good food with others.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was at a potluck dinner party hosted by my dear friend, Mrs. Jenkins. As soon as I took my first bite of her Baked Artichoke Spinach Dip, I knew I had to have the recipe. Mrs. Jenkins graciously shared it with me, and from that moment on, it became a staple at all of my gatherings.

But my journey with this recipe didn't end there. Over the years, I've made some tweaks and adjustments to make it my own. It's become a beloved dish among my friends and family, and I love nothing more than seeing the smiles on their faces as they dig into a warm, cheesy spoonful of my Baked Artichoke Spinach Dip.

The key to this recipe is the combination of flavors and textures. The creamy richness of the cream cheese and mayonnaise, paired with the tangy bite of the artichokes and the earthy freshness of the spinach, creates a perfect harmony of tastes. And let's not forget about the ooey-gooey goodness of the melted cheese on top – it's the icing on the cake.

To make my Baked Artichoke Spinach Dip, you'll need the following ingredients:

- 1 (10-ounce) package of frozen chopped spinach, thawed and drained

- 1 (14-ounce) can of artichoke hearts, drained and chopped

- 1 cup of grated Parmesan cheese

- 1 cup of shredded mozzarella cheese

- 1 cup of mayonnaise

- 1 (8-ounce) package of cream cheese, softened

- 2 cloves of garlic, minced

- Salt and pepper to taste

- A dash of hot sauce (optional)

To start, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, garlic, salt, pepper, and hot sauce. Mix everything together until well combined. Next, fold in the chopped spinach and artichoke hearts until evenly distributed throughout the mixture.

Transfer the mixture to a baking dish and smooth out the top with a spatula. Sprinkle some extra Parmesan cheese on top for an extra cheesy crust. Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and bubbly.

Once it's done, remove the dip from the oven and let it cool for a few minutes before serving. I like to serve mine with a side of toasted baguette slices or crispy tortilla chips for dipping.

I hope you enjoy this recipe as much as I do. It's become a cherished part of my culinary repertoire, and I love sharing it with others. There's something special about a dish that brings people together, and my Baked Artichoke Spinach Dip does just that.

So the next time you're looking for a crowd-pleasing appetizer that's sure to impress, give this recipe a try. I promise you won't be disappointed. Happy cooking!