If you are looking for a classic appetizer, look no further than this delicious warm artichoke spinach dip recipe. The cheesy goodness is deeply flavored with garlic, shallots, and artichokes. The taste of artichokes is akin to asparagus with a mild earthy note and a soft texture. Using canned or frozen artichoke hearts makes this dish quickly come together. Both options are wonderful in this recipe. Simply drain and chop the hearts into bite-size pieces.
Frozen Spinach Versus Fresh Spinach
Frozen chopped spinach is an economical gem. It is a great substitute for this dish since it is cooked. The spinach is flash frozen the same day it is harvested which makes it choke-full of all the nutrients that are present in the fresh version. It offers the same flavor and texture as spinach found in the grocery store.
Since spinach wilts down so completely, the ratio of a 10-ounce package of frozen spinach is equivalent to 1 pound of fresh spinach which is equal to 1-1/2 cups of drained thawed spinach.
If you want to use fresh spinach in this artichoke spinach dip recipe, I suggest you saute the spinach with butter, shallot, and onions until it has wilted down and the liquid has evaporated. You may prefer the nutty taste that sauteing spinach gives to this dish.
How to Make a Bread Bowl for Artichoke Spinach Dip
Follow the step-by-step directions below to make a bread bowl for artichoke spinach dip. You can also use bread bowls to serve Easy Chili.
Artichoke Spinach Dip
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: starters
- Method: stovetop, baked
- Cuisine: American, Southern
Description
A delicious warm artichoke spinach dip recipe is a popular appetizer. Simple to create and oozing with cheesy goodness and flavor.
Ingredients
- 2 tablespoon butter
- 1 medium shallot, peeled and minced (about 1/4 cup)
- 1/2 white onion, finely diced, (about 1/2 cup)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoons flour
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1/2 cup sour cream
- 2 tablespoon mayonnaise
- 8 ounces cream cheese, softened and cut into small cubes
- 1/2 cup grated mozzarella
- 1/4 cup grated Parmesan
- 10 ounce chopped frozen spinach, thawed and squeezed dry (about 1–1/2 cups)
- 14 ounce can artichoke hearts, drained and cut into bite-size pieces (about 1–1/2 cups)
- 1/8 teaspoon white pepper
- 1/2 teaspoon red pepper flakes
- 1 round bread loaf
Instructions
- Preheat oven to 350°F.
- In a medium saucepan over medium high heat, melt the butter. Add the shallot and onion and saute for 3-5 minutes until translucent.
- Stir in the garlic a minute more. Slowly whisk in the cream, Worcestershire sauce, sour cream and mayonnaise, then stir until the sauce is thick.
- Turn the heat to medium-low, add the cream cheese cubes, grated mozzarella and grated Parmesan cheese and cook until the cheese has melted and is smooth.
- Make sure the spinach, defrosted and squeezed dry. Gently stir the spinach and artichoke pieces into the warm cheese mixture being careful not to break down the artichokes.
- Add the white pepper and red pepper flakes, taste and adjust the seasonings as desired.
To Cut the Bread Bowl
- Cut off an inch slice lid and set aside.
- With a sharp knife, place the knife about a generous 1/2”from the edge and cut down to 1/2” from the bottom.
- Continue cutting around the diameter of the bread bowl and remove the knife.
- Using the tips of your fingers, gently pry the cut bread center from the bread bowl and discard.
- Continue removing the bread bits, to create a bread shell.
- Let the bread bowl shell dry out for at least 30 minutes before adding liquid.
- Spoon the artichoke spinach dip into the bread bowl until it is full.
- Place the filled bread bowl in the preheated 350°F oven and bake for 15-20 minutes until the dip is hot and bubbly.
- Serve warm with the reserved bread pieces, thin slices of bread, tortilla chips, crackers and vegetable pieces.
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