I have been making a variation of this appetizer since the 80's. A crowd pleaser (especially for my family), Spinach Artichoke Dip continues to be a warm, satisfying, and tasty addition to a menu.
Even though my family dislikes when I change a recipe they enjoy, I often do it "on the sly" and many times they don't even notice. Shhhhhh, this will be our little secret! My goal has been to find a new recipe for this dish without mayonnaise. I found it, The Best Spinach Artichoke Dip Ever, a recipe from The Pioneer Woman! AND, it uses fresh spinach instead of frozen AND includes 4 kinds of cheeses. Need I say more?
Try this, you will love it! Enjoy!
Spinach Artichoke Dip
- 6 Tablespoons butter,, divided
- 4 cloves garlic,, minced (more if you are a real garlic lover)
- 12 ounce bag spinach
- salt and pepper,, to taste
- 2 14-ounce cans artichoke hearts,, rinsed and drained, quartered
- 3 Tablespoons flour
- 1 1/2 cups whole milk
- 8 ounces cream cheese,, softened
- 1/2 cup crumbled feta cheese
- 1/2 cup grated parmesan cheese
- 1 cup grated pepper jack cheese,, divided
- 1/4 teaspoon cayenne pepper
- Pita wedges, tortilla chips or crackers,, to serve with
- Melt 3 Tablespoons butter in a skillet over medium heat and add the garlic and cook for a couple of minutes until the garlic becomes fragrant.
- Turn heat to medium-high and add the spinach and stir for a couple of minutes until the spinach wilts.
- Remove the spinach from the skillet with a slotted spoon (slightly squeezing the spinach as you are removing it) leaving any juice in the pan and set the spinach aside in a bowl.
- Add the artichokes to the pan and cook over medium-high heat for several minutes. Cook until the liquid is gone and the artichokes begin to brighten up in color. Remove the artichokes, add to the bowl with the spinach and set aside.
- In the same skillet melt the remaining 3 Tablespoons of butter.
- Whisk in the flour and stir until it turns into a paste.
- While stirring continue to cook for a minute or two. Add the milk. Continue to whisk until slightly thickened.
- Add the cream cheese, feta cheese, parmesan cheese, 3/4 cup pepper jack cheese, and cayenne. Stir until cheeses are melted and sauce is smooth.
- Chop the artichokes and spinach and add to the sauce and stir.
- Pour into a buttered baking dish or dishes.
- Top with 1/4 cup grated pepper jack cheese.
- Bake at 375°F for 15 minutes or until cheese is melted and bubbly.
- Serve with your favorite cracker, tortilla chip, fresh bread, or pita bread.
Gr8 Tip:This recipe is enough to fill an 8 x 8 baking dish or 2 or 3 smaller baking dishes.
Gr8 Do-Ahead Tip:This dip can be made one day ahead, covered, and stored in the refrigerator. Take out of the refrigerator 15 minutes before baking. Bake until cheese is melted and bubbly and the top is slightly golden brown (about 15 minutes).
Recipe adapted from The Pioneer Woman.