My good friend Jessica loves baked artichoke dip! And honestly – what’s there not to like; creamy, gooey, savory and garlicky! Yum!
In Sweden we don’t often serve hot dips while here in US many restaurants offer a variant of it. And it is not uncommon to get it on parties too. There are many recipes for artichoke dip so here is a recipe I got from a friend when I lived in North Carolina some 15+ years ago, that also includes spinach. I used to make this dip when I moved back home to Sweden and it was always a hit, as I said above, hot dips are not very common in Sweden so many never had it before.
This baked dip is a perfect appetizer when you have people over. Your can prepare it in advance, store in the fridge and then pop it in the oven. I have also served the dip as a side with bread when serving soup. The other week I served it with bread as a side dish to Swedish crayfish.
100 gram of cream cheese
100 mL grated Parmesan cheese
100 mL mayonnaise
200 gram of frozen, thawed and squeeze out the water of spinach
150 gram of artichoke hearts
2 garlic cloves
One little squeeze of fresh lemon juice
One pinch of cayenne pepper
One pinch of fresh ground pepper
- Make sure you really squeeze out the water of the spinach when it is thawed.
- Drain the artichoke hearts.
- Coarsely chop spinach, artichoke hearts and garlic.
- Mix everything together and add to an oven safe dish.
- Bake in oven 225C (425F) for about 30 minutes. It should start to bubble and get a little color on top.
- It gets super-hot therefore let it cool for about 10 minutes and serve with bread or unsalted crackers.
I tend to use the marinated artichoke hearts as they add some extra flavor to the dish. I drain them and discard all the juices they lay in, but any extra herbs that comes along just adds some extra flavor to the dip. The recipe is best if using full-fat cream cheese and mayonnaise as otherwise the extra liquid leeks out and the dip can get watery and will not hold together.
Remember Life is too short to not eat and drink well!