Guide To Prepare Spinach And Artichoke Dip Simple

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This isn’t your average spinach and artichoke dip. We’re taking it up a notch with a blend of cheeses, fresh herbs, and a touch of secret ingredients to create a truly irresistible appetizer. Whether you’re hosting a game night, a potluck, or just craving a delicious dip, this recipe is sure to be a crowd-pleaser.

Ingredients:

Spinach Artichoke Dip (Restaurant-Style)
Spinach Artichoke Dip (Restaurant-Style)

1 (14.5-ounce) can artichoke hearts, drained and chopped

  • 10 ounces fresh spinach, chopped (or 2 (10-ounce) packages frozen spinach, thawed and squeezed dry)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup crumbled feta cheese
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup chopped fresh red onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried nutmeg
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste

  • Directions:

    1. Preheat oven to 375°F (190°C). Lightly grease a shallow baking dish or pie plate.

    2. In a large bowl, combine chopped artichoke hearts, spinach, Parmesan cheese, mozzarella cheese, feta cheese, mayonnaise, sour cream, red onion, garlic, thyme, nutmeg, and cayenne pepper (if using). Season with salt and pepper to taste.

    3. Stir everything together until well combined. Scrape the mixture into the prepared baking dish.

    4. Bake for 20-25 minutes, or until the dip is bubbly and golden brown on top.

    5. Remove from the oven and let cool slightly before serving.

    Optional: While the dip is hot, sprinkle with an additional 1/4 cup of grated Parmesan cheese for an extra cheesy crust.

    Nutrition Facts (per serving):

    Calories: 220

  • Fat: 14g
  • Saturated Fat: 7g
  • Cholesterol: 40mg
  • Sodium: 420mg
  • Carbohydrates: 12g
  • Fiber: 2g
  • Sugars: 2g
  • Protein: 10g

  • Please note: These nutrition facts are estimates only and may vary depending on the specific ingredients you use.

    Conclusion:

    This spinach and artichoke dip is not only delicious but also surprisingly easy to make. With simple ingredients and minimal prep time, you can whip up this crowd-pleasing appetizer in no time. So next time you need a party dip that’s guaranteed to disappear quickly, give this recipe a try!

    FAQs:

    1. Can I use frozen spinach instead of fresh?

    Absolutely! Just be sure to thaw the frozen spinach completely and squeeze out any excess moisture before adding it to the dip.

    2. What kind of cheese can I substitute for mozzarella?

    You can use any shredded cheese you like, such as cheddar, Monterey Jack, or Gruyere. Experiment to find your favorite flavor combination.

    3. How can I make this dip ahead of time?

    You can assemble the dip completely and store it in the refrigerator for up to 24 hours before baking. Simply bring it to room temperature before baking.

    4. Can I make this dip in a slow cooker?

    Yes, you can! Combine all the ingredients in your slow cooker and cook on low for 2-3 hours, or until heated through and bubbly.

    5. What can I serve with this dip?