Is there anything better than Spinach & Artichoke Dip?
I’m drawing a complete blank. Seriously.
My friends and I used to be obsessed with the idea of trying all the SpinDips in Boston until we could narrow down our favorites.
Maybe one day I’ll share…
But, one of our favorites was from Flann O’Brien’s in the Mission Hill area of Boston.
May have also been because we were alwayssss hungover when we went…
Anyway…then it became a mission of mine to create my own perfect SpinDip that could satisfy all my cravings. Hungover and otherwise.
And as a SpinDip expert, I think I got the one.
It’s also Keto and Gluten Free AND a 30 Min or Less recipe! Oh and it’s also the easiest thing ever…
Preheat oven to 400° and cook the spinach:
Vic Trick: I HIGHLY recommend buying the spinach that you can steam in the microwave. It’s the easiest thing in the world and perfect for this recipe. If not, you’ll have to wilt it in a saute pan.
While the spinach is cooking, in a sauce pot, combine cream cheese, mayonnaise, mozzarella, parmesan, garlic, salt and pepper on low heat and cook until melted.
When the spinach is done, you need to completely drain the moisture from it. Some people recommend using a towel to wring it dry, but I just used my hand and squeezed it a few times and it did the trick…
KEEP IN MIND THE SPINACH IS VERY VERY HOT SO RUN IT UNDER COLD WATER FIRST!!!
Drain the liquid from the jar of artichokes and add that and the spinach into the cheese mixture. Cook it on low for another minute or two to get it all nice and coated.
Move it into an oven-safe dish and cover it with more cheese (obvs).
I’ll be honest, I don’t know what I was thinking this day…this is nowhere near enough cheese:
Bake it in the oven for about 10 minutes or until the cheese is melted. Since we heat the mixture before putting it into the dish, you don’t have to worry about leaving it in the oven for too long. But…
Vic Trick: If you make this in advance, you’ll want to COVER it with aluminum foil and bake it in the oven for 10 minutes, then remove the foil and cook for another 5.
Once it’s nice and hot and melty, serve it with some pita chips or a nice crudités or just use a spoon and shove it down your throat like I do! 🙂
Vic’s Trick To…Best Ever SpinArtDip
Ingredients
- 1 bag spinach (I get the kind you can microwave)
- 8 oz cream cheese
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1/2 cup shredded parmesan, plus more for topping
- 1/2 cup shredded mozzarella, plus more for topping
- Salt & Pepper to taste
- 12 oz jar artichoke hearts
Instructions
- Preheat oven to 400° and cook the spinach however needed – whether microwave or sauteed.
- In a sauce pot, combine cream cheese, mayonnaise, mozzarella, parmesan, garlic, salt and pepper on low heat and cook until melted.
- Drain the liquid from the spinach by wringing it in a dish towel or running it under cold water and wringing it out with your hands.
- Drain the liquid from the jar of artichokes and add that and the spinach into the cheese mixture. Cook it on low for another minute or two to get it all nice and coated.
- If ready to eat: Move it into an oven-safe dish, cover it with more cheese, and bake for 10 minutes until the cheese on top is melted.
- If saving for later: Move it into an oven-safe dish, cover it with more cheese. Then COVER WITH FOIL and bake for 10 minutes, then remove foil and bake for another 5 minutes or until cheese on top is melted.
- Serve it with some pita chips or a nice crudités or just use a spoon and shove it down your throat like I do! 🙂
Happy Eating!
That dip looks awesome! Would it work to use frozen chopped spinach?
Absolutely! Just thaw it out, drain, and you’re good to go!