The Best Spinach Artichoke Dip Recipe
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Ingredients: |
Ingredients: 1 1/2 cups whipping cream, half-and-half or milk (see note)
2 tablespoons flour
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces cream cheese, light or regular, softened
16 ounces frozen, chopped spinach, defrosted and squeezed dry
2 (15-ounce) cans artichoke hearts, drained
1 teaspoon hot sauce (like Tapatio brand)
1 cup freshly grated Parmesan cheese
1 cup freshly grated mozzarella cheese
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Directions: |
Directions:Preheat the oven to 350 degrees. Lightly grease a 9X13-inch or similar sized baking dish.
In a large microwave-safe bowl, whisk together the cream, flour, garlic powder, salt and pepper. Microwave the mixture in 1-minute intervals, whisking fully after each minute, until the mixture is thickened, about 4-5 minutes.
Stir in the remaining ingredients until well combined. Spread the dip into the prepared pan. Bake for 25-30 minutes until bubbling and golden on top. Serve warm with bread or tortilla chips. |
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Personal
Notes: |
Personal
Notes: This dip is completely luxurious if you use whipping cream for the base. However, I usually lighten it up a bit and use milk and have had great results with 1% and whole milk. You’ll need to watch the thickening step a bit more and stir every 30-45 seconds but sure enough, after 5 or so minutes, it’s thick and perfect (not quite as creamy and decadent as the cream, but it sure saves a lot of calories).
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