Spinach and artichoke dip is a go-to appetizer for many restaurants and home cooks, and, when made correctly, can be dangerously addicting. This is my favorite version; it is great to make in advance for a party.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 12 ounces frozen artichoke hearts, thawed and roughly chopped, well-drained
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- Kosher salt and freshly cracked black pepper
- 8 ounces Neufchâtel cheese or cream cheese
- 1/3 cup grated Parmesan
- 4 ounces (about 1/2 cup) crème fraîche
- 2 tablespoons mayonnaise
- 1 tablespoon unsalted butter, melted
- 1 cup shredded fontina cheese
- 1 tablespoon chopped fresh parsley
- Chopped fresh chives, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Add the oil, garlic and red pepper flakes to a small sauté pan and warm over medium-low heat until fragrant. Add the artichokes and cook for 4 minutes to release any excess moisture. Add the spinach and cook, stirring, an additional 2 minutes. Season with salt and pepper. Remove from the heat and set aside.
- In a large bowl, combine the Neufchâtel, Parmesan, crème fraiche, mayonnaise, melted butter, 1/2 cup of the fontina and salt and pepper to taste. Stir the artichoke mixture and parsley into the cheese mixture. Transfer to an 8- or 9-inch square casserole dish and top with the remaining 1/2 cup fontina. Bake until golden and bubbly, 35 to 40 minutes. Top with chives and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 275 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 53 mg |
| Sodium | 384 mg |
| Serving Size | 1 of 8 servings |
| Calories | 275 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 53 mg |
| Sodium | 384 mg |
Reviews
I made this for Thanksgiving and it was delicious. My family loved it.
Jeffrey used a can of artichoke, not frozen like the recipe mentions. I am watching it right now and reminded a couple of times to make sure.
Mayo was not used in the show. He used chives only for garnish. Great to make ahead and put in fridge or make ahead and freeze. Absolutely the best recipe
I made this for Christmas day and my family and I enjoyed it. I will make this recipe again.
I mDe this with a bit of a twist. Instead of artichokes , I used mushrooms (drained from jar) and like Geoffrey, i added some panko crumbs before baking. Very tasty.
Who doesn’t like creamed dip.
I
Who doesn’t like creamed dip.
I
The only place I’ve found frozen, artichoke hearts is at trader Joe’s. Canned (not marinated) is just not the same, but might be your only option.
Where can I find frozen artichoke hearts? I never find them and have been using jarred ones, but they have brine-y taste and not the same!
The dip was a BIG HIT . I took to a Christmas party for girlfriends . There was nothing left . They all loved it I WILL MAKE ALL THE TIME . Thanks Merry Christmas !
I made this today it was delicious. Il be making this again Sorry for the Anonymous I don’t know how to put my name in the review
Delicious!!! I followed the recipe GZ did on The Kitchen. No mayo!!! And I used canned artichokes. I would have used the pepperocinis but I forgot them. It was a hit and I will definitely make it again!