Stovetop Spinach and Artichoke Dip Recipe, cheesy, hot, served in a bread bowl, ready to be the star of any party.We are not talking about any appetizer here, but about THE appetizer everybody loves.
I hear there’s a debate whether this dip should be enjoyed hot or cold. If you ask me, l think it tastes particularly nice hot, but that doesn’t mean that cold it’s not yummy.
Although, what are the chances for this spinach and artichoke dip to get cold? It surely gets demolished fairly quickly soon after it has been cooked. Hard to believe there can be any leftover.
Do you know what is the secret to a good spinach and artichoke dip? THE CREAM CHEESE, without a shadow of a doubt. Do go for the full-fat one, forget about the no fat nonsense.
The texture will be a lot creamier and the taste a lot better. If you are after a good food, then spare no good ingredient, and you’ll get the very best dip.
I must say, l’m no stranger to spinach, in Romania we have a pretty similar dish, although we don’t really eat it like an appetizer, but rather as a main dish.
I know some people don’t really fancy spinach, and l see why. It’s not that appealing if it’s cooked without other ingredients that can enhance its flavour. I think garlic and cheese are the perfect combination in any spinach dip.
I have not tried the fresh spinach with this recipe, only the frozen one. It’s a lot more convenient l guess. At least for me.I actually prefer buying frozen vegetables, l find that it’s the best way to reduce food waste.
If, like me, you get carried away when you go shopping, and buy more than you should, or simply don’t use them up, the frozen vegetables can be cooked whenever needed. No pressure to use them before they turn rather sad looking.
I fail to use artichokes in my day to day cooking. I must say the canned one can be a tad expensive too, at least if l am to compare it with other canned vegetables. The price is worth paying though, they do bring such a uniqye flavour to this dip. You get what you pay for, that’s for sure.
You can serve this yummy appetizer with anything that takes your fancy, from bread, croutons, tortilla chips, pitta bread, crackers, toast etc. Now, let’s dig in and enjoy! Oh, and don’t forget that it’s meant for sharing, not for eating it all by yourself 😂
If you’ve tried my STOVE TOP SIMPLE SPINACH AND ARTICHOKE DIP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Spinach and Artichoke Dip, a 15-minute recipe that is so flavourful, cheesy, and absolutely delicious to feed a crowd.
- 450 g frozen spinach, thawed
- 400 g canned artichoke hearts
- 250 g full-fat cream cheese
- 2/3 cup milk
- 1/2 cup shredded Cheddar cheese
- 1 onion
- 2 cloves of garlic
- 1 tbsp olive oil
- black pepper to taste
Chop the artichoke hearts and squeeze out any excess liquid.
Place the spinach into a colander, and squeeze as much liquid as possible.
Roughly chop the onion and garlic.
Heat up the olive oil in a large pan, add the onion and fry gently for about 5 minutes until transluscent.
Add the garlic, and fry for a further 30 seconds.
In go the spinach and artichoke hearts, then mix well and stir for about one minute.
Add the cream cheese and mix until fully incorporated, followed by the cheddar cheese, milk and black pepper.
Stir gently for about 5 minutes until it bubbles.
Serve in a bread bowl, either hot or cold.
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.