Ingredients with Measurements:
- 1 cup frozen chopped spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
Special equipment needed:
- Mixing bowl
- Electric mixer or whisk
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth.
3. Add the spinach, artichoke hearts, Parmesan cheese, green onions, garlic, salt, black pepper, cayenne pepper, paprika, oregano, and thyme. Mix until well combined.
4. Transfer the mixture to a baking dish and smooth out the top.
5. Cover the baking dish with aluminum foil and bake for 20 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
7. Let the dip cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- Makes about 2 cups of dip
- Serves 6-8 people
Nutritional information:
- Calories: 230
- Fat: 21g
- Carbohydrates: 4g
- Protein: 7g
Substitutions for ingredients:
- Fresh spinach can be used instead of frozen spinach.
- Greek yogurt can be used instead of sour cream.
- Greek yogurt or sour cream can be used instead of mayonnaise.
- Other types of cheese, such as mozzarella or cheddar, can be used instead of Parmesan cheese.
- Fresh herbs, such as parsley or basil, can be used instead of dried herbs.
Variations:
- Add cooked chicken or shrimp to the dip for extra protein.
- Use different types of cheese, such as feta or goat cheese, for a different flavor.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Make sure to drain the spinach and artichoke hearts well to avoid excess moisture in the dip.
- Serve the dip with tortilla chips, pita bread, or vegetables for dipping.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the dip, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the dip in a hollowed-out bread bowl for a festive presentation.
- Garnish the dip with chopped fresh herbs or additional Parmesan cheese.
Garnishes:
- Chopped fresh herbs, such as parsley or basil
- Additional Parmesan cheese
Pairings:
- Tortilla chips
- Pita bread
- Vegetables, such as carrots, celery, or bell peppers
Suggested side dishes:
- Grilled chicken or shrimp
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the dip is too thick, add a splash of milk or cream to thin it out.
- If the dip is too thin, add more cheese or sour cream to thicken it up.
Food safety advice:
- Make sure to cook the dip to an internal temperature of 165°F to ensure food safety.
Food history:
- Spinach and artichoke dip has been a popular appetizer in the United States since the 1980s.
Flavor profiles:
- Creamy
- Savory
- Tangy
- Spicy
Serving suggestions:
- Serve the dip warm or at room temperature as an appetizer or party snack.
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