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Adventures in the Kitchen and on the Road

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0utre's Spinach Artichoke Dip

As always, I'm grateful for all the help you guys offer. This time around, this request for easy recipes for spinach artichoke dip yielded 0utre's guidelines for this dish. Bonus points for avoiding any ingredients that I'm still scared of (sour cream, mayonnaise). Tasted rich and satisfying and I've made it twice now, including once for dinner with friends.

small close-up of 0utre's spinach artichoke dip

0utre's Spinach Artichoke Dip
Modified from 0utre's guidelines

1 small onion, minced
1.5-2 teaspoons butter
4 garlic cloves, minced
1/2 box of frozen spinach, thawed and drained (whole box is 10oz)
1 cup heavy cream
1/4 cup grated parmesan cheese
1 can artichoke hearts, coarsely chopped

  1. Sautee minced onion in some butter with chopped garlic until it's soft/translucent.

  2. Toss in chopped artichoke hearts. Saute them for however long you like. Try to leave it on long enough for some color.

  3. Add spinach. Wilt down if fresh. Mix well. Drain off any excess liquid.

  4. Add heavy cream. Let it bubble, stir it.

  5. Add 1/4 cup of parmesan cheese. (could give another 1/4 cup but this seemed enough)

  6. Can now serve it or put it in an ovenproof dish, sprinkle more parmesan on top and put under broiler a minute to get a crispy top.

larger photo of 0utre's spinach artichoke dip

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Interesting. May I ask what cream you prefer to use?

I just used the least expensive heavy cream I could find. I don't have any brand loyalty in this category since I rarely use cream. I hope you enjoy it!

I wonder if the canned artichoke hearts contain vinegar, which would contribute the tang that heavy cream doesn't.

Anyway, this sounds very yummy. I love spinach artichoke dip. I should actually make it.

I found this recipe on the NYTimes website, haven't tried it yet but it is mayo free. I'll have to try this version too...yum!

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