Roasted Artichoke Dip with Spinach

From The Best Make-Ahead Recipe

Why this recipe works:

Right off the bat, we knew we’d need to find a replacement for the tinny-tasting canned artichokes that most roasted artichoke dip recipes use. We liked frozen artichokes, which were passable if boiled, but far better if roasted with a little olive oil, salt, and pepper. Most artichoke dip… read more

Right off the bat, we knew we’d need to find a replacement for the tinny-tasting canned artichokes that most roasted artichoke dip recipes use. We liked frozen artichokes, which were passable if boiled, but far better if roasted with a little olive oil, salt, and pepper. Most artichoke dip recipes specify a 1-1 ratio of mayo to cheese; however, we found this made for a dip with a grainy texture. More mayonnaise remedied that, but the resulting batch lacked the creaminess we wanted. Adding sour cream made the dip’s flavor too tart, but a small amount of cream cheese produced a dip every bit as creamy as we wanted.

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Serves 10 to 12

It’s important that the cream cheese be at room temperature, otherwise it will not mix well. Also, this dip is best served warm, so make sure it comes out of the oven just as your guests are starting to arrive. Removing the excess moisture from the spinach is crucial here; we found it best to wrap the thawed spinach in paper towels and squeeze out as much liquid as possible. Serve with crackers or small toasted baguette slices.

Ingredients

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