The Most Delicious Spinach Artichoke Dip You Will Ever Eat
This has been my go-to dip for years, and TBH I usually don't follow a recipe. I don't remember if I saw a recipe that used fresh spinach or if I just had extra fresh greens on hand and thought I'd give it a try. Either way, that's how I do it and I've never looked back! Plus, the idea of wringing out frozen spinach, getting a dish towel all green, and losing the good vitamins in that moisture never appealed to me.
Ingredients
- 1 onion ends removed and thin sliced
- 8 oz Marinated Artichoke Hearts only a couple Tbls of oil in pan
- 1 lb Spinach Power Greens also work great
- 1- 8 oz Cream Cheese block low-fat is fine, cubed
- 5 cloves peeled Garlic pressed (Amazon.com: OXO Good Grips Soft- Handled Garlic Press: Home & Kitchen This is the only garlic press I like!)
- 1 Tbls 21 Seasoning Blend
- 1 Tbls Kismet Brewer's Spent Grains Aminos Note 2
- 1 Tbls Kismet Celery Vinegar
- 4 oz Brie Cheese or other Melty Cheese Swiss, Havarti, Provolone, Mozzarella, etc. (Note 1)
- 2-3 oz shredded Sharp Cheese Aged-Cheddar, Aged-Gouda, Asiago, Parmesan, etc.
Instructions
- Prep an onion by cutting into thin-ish slices. Scoop out about 8oz of marinated artichokes with roughly 2 Tbls of the oil from the jar. Cook your onion and artichokes for at least 5 minutes over a med-high heat to get the onion starting to caramelize.
- Add as much spinach as can fit in the pan while still being able to stir. As it starts to wilt, add remaining spinach.
- When the spinach is almost fully wilted, add a block of cream cheese broken up into chunks, pressed garlic, 21 Seasoning blend, Kismet Celery Vinegar, and Upcycled Grain Aminos.
- Keep cooking on med-low a few more minutes until the cream cheese is fully melted. The pan shouldn't have a ton of excess moisture; it should be smooth and decadent.
- Pour mixture into a food processor or blender. Add your choice of melting cheese sharp cheese (reserving some of sharp cheese for topping). Blend in food processor until finely chopped.
- Pour into baking/serving dish, top with reserved cheese, and bake at 400 for about 15 mins till bubbling.
- Serve with pita chips, tortilla chips, crackers, or whatever suits your fancy!
- You can also prep this ahead a couple days in advance, refrigerate, and bake just before serving (It'll take a little longer to cook from cold.)
- Leftovers also make a great pasta sauce or sandwich spread. Add some shredded chicken, and you have a whole new meal from the leftovers!
Notes
Note 1 - I've done cubes of Brie for gooey melty goodness and highly recommend. Swiss, Munster, Provolone are other good melty cheeses. I love sharp, pungent cheeses; they add extra funk and complexity. I would use 2-3 varieties in total. It's a great way to clean out the cheese drawer in the fridge! However, try not to use pre-shredded cheese, the anti-caking agents don't melt as well. Save back a little for topping the dip while it bakes.
Note 2 - I like to add about 1 Tbls Kismet Brewer's Spent Grains Aminos for upping the Umami factor. Worcestershire sauce works too. I rarely add salt to my recipes as I like to get the necessary salt content from other ingredients that will elevate the dish. Add about half Tbls lemon juice and Kismet Celery Vinegar. Acid plays a crucial role in our perception of taste. Between lemon juice (citric acid) and vinegar (acetic acid), you create a more dynamic flavor profile to wow your tastebuds and impress your friends. I typically add some dried parsley, ground oregano, black pepper, etc.