Artichoke and Spinach Dip
Yields 8
Artichoke and Spinach Dip. Learn how to make out Artichoke and Spinach Dip Recipe for your next party or get together.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
  1. 2 tablespoons extra virgin olive oil
  2. 1 tablespoon garlic, finely chopped
  3. ½ cup red onion, chopped
  4. 2 cans (14 ounces each) artichoke hearts, well-drained and chopped
  5. 2 bunches (about 12 ounces each) fresh spinach, picked and leaves chopped
  6. ¼ teaspoon ground black pepper
  7. 1-½ teaspoons coarse salt
  8. 1-¼ cups half and half
  9. 2 packages (8 ounces each) cream cheese, softened
  10. ½ cup light sour cream
  11. 1-1/3 cups parmesan cheese, finely grated
  1. Pour olive oil in a saucepan and set over medium heat. When oil is hot enough, sauté garlic for 1 to 2 minutes or until fragrant but not browned. Stir in onions and continue sautéing for another 3 to 4 minutes, until onion pieces are transparent. Add chopped artichoke hearts and give it a few quick stirs.
  2. Squeeze or wring out excess moisture from spinach leaves and add to pan. Season with salt and pepper.
  3. Pour half and half into pan while stirring continuously to prevent it from curdling. Stir in softened cream cheese, sour cream and Parmesan cheese. Reduce heat to low once mixture is heating up and cream cheese starts to melt. Continue stirring to avoid dip from sticking onto the bottom of pan.
  4. Continue cooking over low heat until creamy and thickened, about 2 to 4 minutes more. Adjust salt and pepper, if needed.
  5. Remove pan from heat. Spoon dip into a bowl and serve with baked tortilla chips, slices of crusty bread or crackers.
  1. If using frozen spinach, thaw and rain well before using. Excess liquid would yield in a runny dip, despite the thickeners present in cream and cheese.
  2. For a vegan version, replace half and half with soy milk, and substitute cream cheese with finely grated soy cheese.
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