This spinach and artichoke dip is a classic. Once you try it, you’ll see why. Perfect for game-day snacking.
Game day snacking is coming up. I’m sure many of you are already planning what you’re going to munch on during the event. At least one dip is usually on the docket and you can’t get any more classic than this spinach artichoke dip.
There’s a reason some things are perennial favorites. After you taste this you’re sure to see the reason. It’s warm, cheesy and full of great flavor. Unlike many dips, this one comes with texture due to the artichokes. I have to confess that when I make this, I make a bit more and call it dinner. It’s very addictive!
I make no secret that I love garlic. While many recipes for spinach artichoke dip do not contain it, I made a point to put it in my version.
The best way I know to disperse the flavor is to use a garlic press. Not only does it crush the clove and release the oils so necessary for flavor, but it more or less mashes it. That makes it mix in all the better. If you don’t have a press, crush the clove with the side of a knife and mince it very fine.
Feel free to use more than I do if you want a really intense garlic flavor. Likewise, use less if you don’t want the flavor too bold.
I always substitute Romano cheese for the Parmesan usually called for in most recipes. I find that it produces a much more flavorful dip. It’s my go-to grated Italian-style cheese. If you like Parmesan better, then by all means use it! Like I always say if it’s in your fridge or cupboard, use what you have. Never buy something “special” for a recipe.
Again, most of the recipes for spinach artichoke dip are baked. This is not.
Because this is not baked, it remains creamy from stem to stern.
To keep this hot throughout the game or a party, it can be put in a small slow cooker that is set on low.
- ¼ cup onion, finely chopped
- 2 tbs unsalted butter
- ½ tsp paprika
- 10 oz thawed frozen chopped spinach
- 1 large clove garlic, finely minced or put through a press
- 14 oz can artichoke hearts, drained and coarsely chopped
- 1 cup heavy cream
- 8 oz cream cheese, cubed
- 1 tsp kosher salt
- ½ tsp pepper
- ¼ cup grated Romano -OR- Parmesan cheese
- 1 cup shredded mozzarella
- 1 tbs fresh lemon juice
- Squeeze as much liquid as you can out of the chopped spinach. Set aside.
- Melt butter in a large saucepan over medium-high heat. Add the onion and cook until onion just begins to get soft; about 3-5 minutes.
- Add the paprika and garlic. Cook until fragrant; about i minute. Reduce heat to medium-low.
- Add the spinach, artichokes, cream, cream cheese, salt and pepper. Cook until cream cheese melts, stirring frequently and mixture is slightly reduced.
- Fold in the cheeses and stir until mozzarella is melted. Remove from heat and stir in the lemon juice.