Fresh herbs like basil, parsley or thyme.VariationsĪdd any of the following to spinach dip to change it up: Cook 1lb of fresh, cool completely, and squeeze dry. While I love the convenience of frozen spinach, you can use fresh spinach in this recipe too. If you don’t have gruyere you can substitute it with gouda or swiss. Mozzarella is mild and adds great texture while gruyere and parmesan add a punch of flavor. Like any good baked dip, this one is loaded up with cheese. If you’re using canned artichokes, add a pinch of Italian Seasoning or some dried basil and an extra clove of garlic if you’d like. This adds lots of flavor to this spinach artichoke dip. Most often, canned artichokes are packed in water with a bit of salt while marinated artichokes are in olive oil with seasonings. Marinated artichokes have more flavor than artichokes in a can. You can substitute fresh spinach for the frozen if that’s what you have on hand (see note below). Thaw a package of frozen chopped spinach and squeeze it dry to use in this recipe. Beat with a hand mixer to make the dip extra creamy. This is a party favorite, everyone loves it!ĬREAM CHEESE is the base of this dip (along with a bit of mayonnaise and sour cream).Swap out the cheeses for what you have on hand (or what you love).This recipe can be made well ahead of time, reheats beautifully, and is packed with flavor.īetween this recipe and my famous Jalapeno Popper Dip, I’m pretty much guaranteed an invite to every party! Spinach Artichoke Dip is found on almost every restaurant menu for good reason. Top it all off with more cheese and bake until golden and bubbly! This spinach artichoke dip is extra creamy, super cheesy, and loaded with spinach and artichokes. This is one of those recipes that everyone loves and will request you bring to parties.
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