Skip the processed ingredients with this yummy spinach artichoke dip. Don’t let the word ‘roux’ scare you from making this incredibly simple, homemade version of a classic. Consistent stirring and making sure the liquid is poured in slowly will guarantee success to even the newest of cooks. Serve for a fun weekend dinner or at your next get together for a healthy revamp on the old favorite!
Spinach Artichoke Dip
- 10m
- 10m
- 20m
Ingredients
- 12 oz frozen spinach
- 28 oz artichoke hearts
- 4 oz cream cheese
- 2 tbsp. extra virgin olive oil, or coconut oil
- 4 tsp. minced garlic
- 1/2 tsp. paprika
- 3/4 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 c heavy cream
- 1/4 c sour cream
- 1/4 c grated Parmesan cheese
- nutmeg, optional
Instructions
- In a colander in the sink, thaw and squeeze excess liquid from the spinach.
- You can also press spinach firmly with the back of a spoon while in the colander. For an even drier result, wrap the spinach in a lint-free towel and squeeze out the moisture.
- Drain and coarsely chop the artichoke hearts. Cut cream cheese into cubes.
- Heat oil in a large skillet over medium low. Add garlic and cook for 1 minute, until fragrant.
- Toss in artichoke hearts, cream cheese, paprika, salt, and pepper. Increase heat to medium and cook until warmed through and cream cheese is melted, about 5 minutes.
- Stir in heavy cream and cook, stirring frequently, until starting to thicken. This will take about 10 minutes.
- Fold in spinach, sour cream, parmesan cheese, and nutmeg, being sure to thoroughly combine.
- Cook until warmed through and thickened, 3-4 minutes.
- Place dip in serving bowl and serve warm.
Nutrition
- 573
- 15g
- 30g
- 13g
- 42g
- 23g
- 1g
- 110mg
- 6g
- 921mg
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