Best Spinach Artichoke Dip
My family absolutely loves spinach artichoke dip, and how could you not?!
It's warm, creamy and delicious! Of course, a dip with spinach and artichoke hearts sounds like you are getting some extra veggies in which is a bonus! It’s so good with flatbread, crackers and vegetables! This dip is versatile enough that you could use it to stuff mushrooms or a chicken breast. You could even include it as a spread on a sandwich and that would be amazing too.
I’ve been experimenting with different types of dairy to see what I can tolerate and at the top of my list of recipes is this spinach artichoke dip. For those of you that can tolerate dairy, I’m going to include my original spinach artichoke dip recipe. I know this sounds incredibly bragadocious, but it will be the best spinach artichoke dip you’ve ever had. I stand by that!😊
For those of you with dairy sensitivity, I’m including the recipe that I developed so I can enjoy this dip. Hopefully you will be able to enjoy it too. Pecorino romano is cheese made from sheep’s milk and a good substitute for the parmesan cheese.
Pro Tip: I like to put the dip in small containers and freeze them for later. I usually cook one but freeze the others so when we want a treat or we have visitors, I can pop one in the oven and 30 minutes later we’ve got a delightful dip ready to go.
If you freeze the dip, cover it with press ‘n seal and with aluminum foil so it doesn’t get freezer burn.
Best Spinach Artichoke Dip Ever (Original)
8 oz cream cheese, softened
1 cup sour cream
¼ cup mayonnaise (I use this brand)
½ clove garlic, minced
2/3 cup shredded parmesan cheese
½ cup shredded monterey jack cheese
1 14 oz can artichoke hearts (drained)
6 oz frozen spinach, thawed, squeezed to drain excess liquid
1 tsp salt
½ tsp freshly ground pepper
Topping:
1/3 cup shredded 3-cheese blend (Asiago, Parmesan and Romano) (reserve for topping)
Paprika and red pepper flakes for color and a little heat
Directions:
Mix everything together except for the topping ingredients. You can mix it by hand or with a hand mixer. I usually use a hand mixer because it makes quick work out of it. Spread the 3-cheese blend on top. Sprinkle on some paprika for color and red pepper flakes for a little heat.
Cook at 350 degrees for 30 minutes or until bubbling and golden brown. Enjoy!
Note: If frozen, put in oven cold and uncovered, then turn oven on to 350 degrees. Once oven is preheated, cook 30-45 minutes.
Pro Tip: I usually use frozen spinach, but I’ve used fresh spinach and collard greens. If you use fresh, wilt them down in a skillet, let them cool and then squeeze the liquid out just as you would with frozen spinach.
Best Spinach Artichoke Dip Ever (for the Dairy-Sensitive)
8 oz Miyoko’s cream cheese, softened
1 cup Redwood Hill goat milk yogurt
¼ cup mayonnaise (I use this brand)
½ clove garlic, minced
2/3 cup shredded pecorino romano cheese
½ cup shredded Laclare goat milk cheddar
1 14 oz can artichoke hearts (drained)
6 oz frozen spinach, thawed, squeezed to drain excess liquid
1 tsp salt
½ tsp freshly ground pepper
Topping:
1/3 cup shredded pecorino romano (reserve for topping)
Paprika and red pepper flakes for color and a little heat
Directions:
Mix everything together except for the topping ingredients. You can mix it by hand or with a hand mixer. I usually use a hand mixer because it makes quick work out of it. Spread the pecorino romano cheese on top. Sprinkle on some paprika for color and red pepper flakes for a little heat.
Cook at 350 degrees for 30 minutes or until bubbling and golden brown. Enjoy!
Note: If frozen, put in oven cold and uncovered, then turn oven on to 350 degrees. Once oven is preheated, cook 30-45 minutes.