“Do you want me to make “Spinach & Artichoke Dip” this weekend?” That’s what I occasionally say to our 2 teens in the grocery store. Let me tell you-their faces light up like it’s Christmas and I get a big long, loud “YES!!!” They absolutely love it. I mean I think they could seriously live on this stuff. I like it because it takes seconds to make, and it is incredibly good for them. BEWARE: this is not that greasy, oily, melted cheese mess that you get at the local restaurant. This Spinach & Artichoke Dip is full of chunky artichokes, savory creamy spinach, and the cheese isn’t the only flavor you taste. I have been making this for over 20 years and I guarantee you are going to too
Here’s a few tips and then you can print this recipe out by hitting that little “print” button on the recipe.
-You will not be able to tell that it is made with low fat cream cheese. I promise.
-You can reduce the artichokes to 1 can, and increase the cream cheese to 2 blocks, but I prefer less cheese and more chunks of artichokes.
-You can use canned or marinated artichokes. Marinated are probably better tasting, but will make dip saltier.
-This will serve 4 hungry teens, 6-8 for an appetizer, and is perfect for all holidays and occasions.
To make, preheat oven to 400 degrees. Then mix up a batch of my spinach dip (recipe found above). Then prepare your pan with a little olive oil. Lastly, prepare your mushrooms by cleaning/drying them (yes I rinse my mushrooms) and removing the stems and save those for another dish later. Stuff each mushroom with as much dip as you can fit ha ha (all size mushrooms will work). Bake at 400 degrees for 20-25 minutes depending on how brown you want them. Yum!
Make sure you use artichoke hearts that are not in oil. If you do, you risk a greasier dip with mayonnaise and cheese.
First, you may be tempted to increase the oven temperature and bake for a shorter period, but you’ll regret this (I’ve learned this the hard way). Baking at 325F degrees for 30 minutes is the perfect amount of time for a creamy dip that is all melty (see picture below) and still has the right amount of golden layered top. Any other baking method will may result in a greasy bubbly mess.
Artichoke Dip is super popular and has so many variations, it’s crazy. This is one of the most popular dips at any gathering. It seems that everyone loves it and I’m no exception. I remember exactly where I was the first time I tasted this new Artichoke Dip. It was at the bridal shower of a dear friend and I remember the moment this cheesy-dreamy, aromatic dip appeared at the party. One taste and we were all hooked. I truly wanted to take the entire bowl and have it all to myself. But rather than do that, I made sure to get the recipe. I started making THE Best Artichoke Dip for every occasion possible… that was over twenty years ago and needless to say, artichoke dip became the “thing” I was known for. At least when it came to who’s bringing what? to the party.
And second, even though baguettes are the “pretty” option to serve with substantial dips these days, whenever I’ve served this dip with simple saltine crackers, the saltines disappear faster than any other accompaniment, including other types of crackers. For some reason, these two are a destined combination.
Over time, artichoke dip recipes began to change and evolve. From everything to adding crab meat to the dip to the now-standard Artichoke Spinach Dip. And like everyone else, I would change up my recipe with creative additions or twists. And though the variations out there are tasty, the classic has always been the one to get the biggest compliments for me, not to mention that it was the one that disappeared faster than anything else on the table.
This Artichoke Dip is made with few ingredients, but is really THE best artichoke dip ever. This original is the classic for good reason.
To make, preheat oven to 400 degrees. Then mix up a batch of my spinach dip (recipe found above). Then prepare your pan with a little olive oil. Lastly, prepare your mushrooms by cleaning/drying them (yes I rinse my mushrooms) and removing the stems and save those for another dish later. Stuff each mushroom with as much dip as you can fit ha ha (all size mushrooms will work). Bake at 400 degrees for 20-25 minutes depending on how brown you want them. Yum!
“Do you want me to make “Spinach & Artichoke Dip” this weekend?” That’s what I occasionally say to our 2 teens in the grocery store. Let me tell you-their faces light up like it’s Christmas and I get a big long, loud “YES!!!” They absolutely love it. I mean I think they could seriously live on this stuff. I like it because it takes seconds to make, and it is incredibly good for them. BEWARE: this is not that greasy, oily, melted cheese mess that you get at the local restaurant. This Spinach & Artichoke Dip is full of chunky artichokes, savory creamy spinach, and the cheese isn’t the only flavor you taste. I have been making this for over 20 years and I guarantee you are going to too
-This will serve 4 hungry teens, 6-8 for an appetizer, and is perfect for all holidays and occasions.
-You can reduce the artichokes to 1 can, and increase the cream cheese to 2 blocks, but I prefer less cheese and more chunks of artichokes.
-You will not be able to tell that it is made with low fat cream cheese. I promise.
Holiday artichoke dip goes terribly wrong on-air
FAQ
How do you make dip less oily?
Why is melted cheese greasy?
How do you remove oil from cheese sauce?
Why is my cheese sauce greasy?