Spinach artichoke dip is one of those foods that if I see on a menu anywhere, I have to order. I love the stuff. The good news is – it’s fairly easy to throw together at home with delicious results.
My old much-loved recipe that I used to make all the time called for a jar of store-bought alfredo sauce. Since I am trying my best to avoid prepackaged, processed foods these days (let’s not start on how the dip itself isn’t exactly health food), I decided I would try my hand at creating my own recipe mimicking that creamy sauce base. I’ve forgotten where exactly, but recently, I saw a technique on a spinach florentine recipe that thickened the cream sauce quickly in the microwave. Using that easy step, I threw everything else into the bowl, gave it a quick stir, and it was ready to be baked to golden bubbly perfection.
This dip is as good if not better than any I’ve had in a restaurant and far surpasses my old recipe. I love it when that happens!
One Year Ago: Naan
Two Years Ago: Rice Pudding
- 1 1/2 cups whipping cream
- 2 tablespoons flour
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces cream cheese, light or regular, softened
- 16 ounces frozen, chopped spinach, defrosted and squeezed dry
- 2 (15-ounce) cans artichoke hearts, drained
- 1 teaspoon hot sauce (like Tapatio brand)
- 1 cup freshly grated Parmesan cheese
- 1 cup freshly grated mozzarella cheese
- Preheat the oven to 350 degrees. Lightly grease a 9X13-inch or similar sized baking dish.
- In a large microwave-safe bowl, whisk together the cream, flour, garlic powder, salt and pepper. Microwave the mixture in 1-minute intervals, whisking fully after each minute, until the mixture is thickened, about 4-5 minutes.
- Stir in the remaining ingredients until well combined. Spread the dip into the prepared pan. Bake for 25-30 minutes until bubbling and golden on top. Serve warm with bread or tortilla chips.
Recipe Source: Mel’s Kitchen Cafe