There are so many ways to do these kinds of dips. Hot or cold, I have seen it made with cream cheese, mayonnaise and more.
The one I prefer is best served warm. After experimentation, I’ve found that the canned artichoke quarters work best (after rinsing off the brine) and that frozen spinach is not just easier, it makes more sense financially than using fresh or baby spinach.
I first saw a warm recipe I liked on Rachael Ray back in the day and I’ve tweaked it a bit.
Stovetop Spinach and Artichoke Dip:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 4 cloves garlic, chopped
- 1/2 onion, finely chopped
- 2 tablespoons chopped fresh thyme leaves (fresh needs to be used here)
- 1/2 small red bell pepper, chopped (sometimes I use orange also)
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 cup vegetable stock
- 1/2 cup half and half
- 2 cans quartered artichoke hearts in water, drained and coarsely chopped (or alternatively, if you can only find hearts in brine, rinse well)
- 2 boxes, chopped spinach, defrosted and squeezed as dry as you can get.
- 1 1/2 cups shredded Italian 4 cheese blend
- 1/4 cup shredded Parmesan cheese
- Salt and pepper to taste
Pre-heat a medium pan over moderate heat, add about 2 tablespoons extra-virgin olive oil. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour for 1 minute. Whisk in wine and reduce by half.
Whisk in stock and thicken sauce 1 minute. Stir in half and half. When sauce returns to a bubble, add artichokes, spinach. Cook one minute, then add your cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.
I love to serve this dip with crostini, fresh baguette slices, or even tortilla chips.