You cannot deny the awesome of what spinach-artichoke dip brings. It lives as a dip, a spread, a topping for toasted bagels, for making a hearty pasta and even used with cooked rice. You can make it soupy or chunky. Your garlic bread, tortilla chips and even chicken breast or thick-cut pork chops welcome this luscious dip. There's no fancy ingredients here. Just the basics go into this and I personally prefer this to be wicked chunky! You will need a digital scale as the ingredients, where applicable, are weighed. Cups do not adapt well for this. You can choose the consistency that you prefer to make it your own preference. Just make sure you are squeezing the fluid out of that spinach as best as you can. And, one of the most important things about this dip is that you will want to bring your dairy products up to room-temperature. This will make mixing and incorporating your ingredients so much better. This recipe is written for 6-8 people or if you are planning a few different meals with this. The recipe can easily be halved on your own. Set your oven to 375°F/191°C and get ready!
INGREDIENTS: 16oz/453g Artichoke hearts, quartered, drained well 16oz/453g Mozzarella/Gouda/Cheddar, finely shredded* 8oz/226g Spinach, thawed, ring out as must moisture as possible
8oz/226g Feta, drained, finely crumbled 8oz/226g Mayonnaise
8oz/226g Cream cheese 6oz/171g Onion, thinly sliced 2.5oz/71g Garlic, finely minced
2 TB Dill, dried
1 TB Thyme, fresh Kosher Salt - to taste Black Pepper - to taste
*do not use pre-shredded as it contains anti-caking agents.
Oven to 375°F/191°C
Into a large mixing bowl with your hand, or use your table-top stand, mix all of your ingredients together. It is up to you to determine if you want this minced down smooth or if you want this chunky - that is up to you.
It is important to taste test after adding the spices and make adjustments to your own liking. Fill your deep baking dish with the mixture and spread evenly. Cover with foil and set your timer for 30 minutes. Place your baking dish on the middle rack. Once time completes, remove the foil and put back into the oven for another 10-15 minutes or until this browns to your liking.
Serve with tortilla chips, fresh bread, garlic bread, toasted bagels, vegetable sticks or use some of the dip with a little cream and toss in fresh-cooked pasta.
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