If you're looking for a crowd-pleasing appetizer, look no further than spinach artichoke dip. I am presenting you a healthy spinach artichok dip creamy, cheesy dip that is a classic favorite that is perfect for parties and gatherings. In this article, we'll explore the history of spinach artichoke dip, how to make it, and some tips for serving and storing it.
Spinach artichoke dip first became popular in the 1990s and quickly became a favorite appetizer at restaurants and parties. The combination of spinach, artichokes, and cheese creates a deliciously creamy and flavorful dip that is perfect for dipping chips or bread into.
SPINACH ARTICHOKE DIP INGREDIENTS
To make spinach artichoke dip, you will need the following ingredients:
- Chopped spinach, fresh or frozen
- Chopped artichoke hearts, canned or frozen
- Cream cheese, softened
- Sour cream
- Mayonnaise
- Grated parmesan cheese
- Shredded mozzarella cheese
- Garlic, minced
- Salt and pepper
IS FROZEN OR FRESH SPINACH BETTER?
When it comes to spinach in this recipe, you can either use frozen or fresh. I prefer frozen as it’s faster and easier.
- For frozen spinach – make sure to thaw completely, and then squeeze all the liquid out.
- For fresh spinach – steam it first, blanch it in ice water, and then squeeze all the liquid out.
HOW TO MAKE VEGAN SPINACH ARTICHOKE DIP
Here's how to make spinach artichoke dip:
- Preheat your oven to 375°F.
- In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, and garlic.
- Stir in the chopped spinach and artichoke hearts.
- Season with salt and pepper to taste.
- Transfer the mixture to a baking dish and bake for 20-25 minutes or until bubbly and golden brown on top.
- Serve hot with tortilla chips, pita bread, or crackers.
Spinach artichoke dip is a classic party favorite that is easy to make and always a hit with guests. Whether you're hosting a party or just want a delicious snack, this creamy and cheesy dip is sure to please. Try making it at home using the recipe above and experiment with different dippers and flavor additions.
HOW TO SERVE THIS DIP
Here are some tips for serving spinach artichoke dip:
Keep the dip warm by serving it in a slow cooker or fondue pot. Add some extra flavor by mixing in some diced jalapenos or red pepper flakes.
For a healthier version, substitute Greek yogurt for the mayonnaise and sour cream. Use a variety of dippers such as sliced vegetables, breadsticks, or crostini.
MAKE AHEAD AND REHEAT LATER
Spinach Artichoke Dip is a great appetizer to make ahead of time. Here's how to do it:
Prepare the spinach artichoke dip according to the recipe instructions. Once the dip is ready, let it cool to room temperature. Transfer the dip to an airtight container and cover it with a lid. Store the container in the refrigerator for up to 2-3 days.
When you're ready to serve the dip, remove it from the refrigerator and let it come to room temperature before serving. You can microwave it for a few seconds or bake it in the oven at 350°F for 10-15 minutes until it's heated through.
To freeze the spinach artichoke dip, transfer it to an airtight container and store it in the freezer for up to 2 months. To thaw, remove the dip from the freezer and place it in the refrigerator overnight. When ready to serve, let it come to room temperature before reheating.
FAQS
Can I use frozen spinach and artichoke hearts in this recipe?
frozen spinach and artichoke hearts work well in this recipe. Just be sure to thaw and drain them before using them.
Can I make this dip ahead of time?
you can make this dip ahead of time and store it in the refrigerator until ready to bake.
Can I use a different type of cheese in this recipe?
you can experiment with different types of cheese such as cheddar or pepper jack.
Can I make this dip in a slow cooker?
you can make this dip in a slow cooker on low heat for 2-3 hours.
Can I freeze spinach artichoke dip?
While you can freeze
HEALTHY SPINACH ARTICHOKE DIP (VEGAN, DAIRY-FREE)
Ingredients
- 1 cup raw cashews, soaked overnight
- 1 cup mayonnaise
- ¼ cup water
- 16 ounces frozen spinach, thawed and drained
- 13.5 oz artichoke hearts, chopped and drained
- ⅓ cup onions, finely chopped
- 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400 degrees fahrenheit.
- Add the cashews, mayonnaise and water to a food processor. Blend for 1-2 minutes, or until creamy.
- Use a spatula to transfer the cashew mixture to a large mixing bowl. Add all remaining ingredients and stir together.
- Transfer the dip to an oven-proof dish and bake for 20 minutes. Serve with tortilla chips, cucumber slices or other vegetables.
LISA'S TIPS
- If you tolerate some dairy, adding 4 ounces of soft goat cheese makes it super creamy and keeps it healthy!
- Make sure to squeeze out all liquid from the spinach and artichoke hearts, as you don't want it watery.
- I love the mini casserole dish you see pictured and it fits the quantity of this dip perfectly!
- If you want to make this vegan, make sure to use a vegan mayonnaise option.
- Serving size is about ¼ cup.
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