This dip is a hit at Houston's restaurant and it will be an even bigger hit at your next party!
1 jar (6.25 ounce size) marinated artichoke hearts, well drained
1/2 teaspoon minced garlic
1/3 cup freshly-grated Romano cheese
1/4 cup freshly-grated Parmesan cheese
1 package (10 ounce size) frozen chopped spinach, thawed, and well drained
1/3 cup heavy cream or half-and-half
1/2 cup sour cream
1 cup shredded Mozzarella cheese
Preheat the oven to 350 degrees F. Grease a shallow baking dish.
Combine the artichoke hearts, garlic, Romano cheese, and Parmesan cheese in a food processor and process for 1 minute or until mostly smooth.
Combine the spinach, heavy cream, sour cream, and Mozzarella in a bowl. Add the artichoke mixture and stir well to combine.
Transfer the artichoke-spinach mixture to the greased baking dish. Place the dip in the oven and bake at 350 degrees F for 25 minutes or until it is bubbly and heated through.
Remove the artichoke spinach dip from the oven and serve hot/warm with tortilla chips, additional sour cream, and salsa on the side.
For a richer flavor, you can saute the minced garlic in a little olive oil before adding it to the mixture.
Mixing the cheeses thoroughly with the other ingredients allows for even distribution of flavors.
To achieve a golden top on the dip, you can broil it for the last 2-3 minutes of baking, watching closely to prevent burning.
If the dip is too thick, you can adjust the consistency by adding a little more heavy cream or sour cream.
Letting the dip rest for a few minutes after removing it from the oven allows it to set slightly for easier serving.
Try adding other ingredients such as sauteed mushrooms, caramelized onions, or cooked bacon.
To make sure the spinach is evenly mixed without any clumps, chop it finely after draining.
What type of artichoke hearts should I use?
Use marinated artichoke hearts for added flavor, but if you prefer a milder taste, plain canned artichoke hearts can be used as well.
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used. You will need about 1 pound of fresh spinach, cooked and thoroughly drained, as a substitute for the 10-ounce package of frozen spinach.
Is there a substitute for heavy cream?
If you prefer a lighter version, you can substitute the heavy cream with whole milk or a mix of milk and a tablespoon of butter to mimic the richness of heavy cream.
Can I make this dip without a food processor?
Yes, you can finely chop the artichoke hearts and mix the ingredients thoroughly by hand, though the texture may be chunkier.
How do I make sure the spinach is well drained?
After thawing the frozen spinach, squeeze out as much water as possible using a clean kitchen towel or paper towels. This prevents the dip from becoming watery.
Can this dip be made ahead of time?
Yes, you can prepare the dip ahead of time, cover it, and refrigerate. When ready to serve, bake as directed, adding a few extra minutes to the baking time if it's cold from the refrigerator.
What are the best cheeses to use?
Using freshly-grated Romano and Parmesan cheese will provide the best flavor and texture. Pre-shredded cheeses often contain anti-caking agents that can affect the smoothness of the dip.
Can the dip be frozen before baking?
It's possible to freeze the assembled, unbaked dip. Wrap it well and freeze. Thaw in the refrigerator overnight before baking, possibly with added baking time to make sure it's heated through.
How can I add a spicy kick to the dip?
Add diced jalapenos, crushed red pepper flakes, or a dash of hot sauce to the mixture before baking for a spicier version.
What can I serve with this dip besides tortilla chips?
This dip pairs well with a variety of dippers such as sliced baguette, pita wedges, crackers, carrot sticks, celery sticks, or cucumber slices.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
