Artichoke and Smoked Spinach Dip

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Smokey Spinach Artichoke Dip ~ a warm and cheesy classic that is an absolute must if you have friends who come on a cold night. My smoked recipe takes this comforting family meal and gives it a delicious edge.

It's amazing how a little change, like using smoked cheese, can revive an old resource that, yes, everyone loves it, but has gotten a bit boring in recent years. This is actually one of the recipes I make most often, my whole family loves it and asks for it frequently, but for some reason it never made it to the blog, it's weird.

I changed my usual recipe a bit today and used a combination of smoked Gouda and smoked mozzarella cheese. There are many smoked varieties to choose from if you visit a supermarket or a cheese shop with a good selection, so feel free to experiment. In general, when I do it for family or friends, I do it with a good brand of grated cheese in bags, be it an Italian mix, a white cheddar or both.

Previously grated cheeses make this sauce incredibly quick to prepare, but limit your choice. If you want to think outside the box (or the bag in this case) like I have today, you will have to do your own shredding. I use the shredding disc on my Cuisinart food processor, but a good old grater will work fine. If you're having trouble grating a softer cheese, try freezing it for 30 minutes first.

I recommend cup-style fries for this sauce for obvious reasons… they allow you to extract as much of the sauce as humanly possible, it's always good when you compete with others for your favorite snack.

I've made this sauce so many times over the years that I don't use a recipe, I just make it with the naked eye. I use slightly different amounts of everything each time, but it always works out really well, so don't worry too much about the exact measurements. I tend to consume artichokes and spinach, which I think "lightens" the sauce a little and makes it very slightly Healthier 🙂 But if you want it more decadent, go heavier with sour cream, mayonnaise, and cheese.

Things to remember when making artichoke and spinach sauce ~

  • Use canned artichoke hearts or quarters, not marinated in jars. If you are using whole artichoke hearts, squeeze them lightly over the sink to release excess moisture.
  • Thaw or microwave your frozen spinach lightly, then press the excess liquid. I put it in a mesh strainer and pressed firmly with a large spoon. Excess liquid will make your bath watery.
  • Make sure at least half of your cheese tastes strong ~ don't use Monterey Jack or cream cheese or anything too soft. I like to use cheddar or parmesan cheese for at least some of my cheeses.
  • If you are immersed in a food processor like me, use the pulse function and try not to over-process. A little thick texture is a good thing.
  • The flavor enhancers come in handy, and I love using a bit or two of fresh lemon.
  • Garlic is a must, but raw garlic can be overwhelming, so I roast mine first. Cut off the tip end of a garlic head, then loosely wrap it in aluminum foil. Drizzle the exposed teeth with olive oil and roast in a 350 ° F oven for approximately 45-55 minutes until golden and fragrant. When it's cold enough to drive, squeeze the soft teeth out of your skins. It is divine and will make your bathroom divine. Use as many cloves as you dare, it is much softer than raw garlic.
  • Choose a baking sheet that has enough surface so that the sauce is not too deep. The sauce will cook faster, brown better, and be easier to serve and eat that way. A 9 × 13 baking dish works well, as does a larger oval gratin dish. In today's photos I used my Lodge 10 Inch Cast Iron Skillet which I think makes a very funny rustic presentation.

Artichoke and Smoked Spinach Dip

Smokey Spinach Artichoke Dip ~ a warm and cheesy classic that is an absolute must if you have friends who come on a cold night. My smoked recipe takes this comforting family meal and gives it a delicious edge.

Appetizer course, sauce

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American kitchen

Preparation time: 10 minutes

Cooking time: 50 minutes

Makes 20 servings

Calories 142.97kcal

  • 15 oz can of artichoke hearts or drained quarters
  • 12-ounce bag of fully thawed or lightly microwave frozen spinach
  • 4-5 roasted garlic cloves see instructions below
  • 8 ounces grated smoked mozzarella cheese
  • 8 ounces grated smoked Gouda cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 teaspoon of salt
  • 1/2 teaspoon freshly ground black pepper
  • 2-3 tablespoons of fresh lemon juice to taste
  • Preheat oven to 350F

  • Add the artichokes to the bowl of a food processor. Be sure to drain any excess fluid.

  • Place the spinach in a mesh strainer or strainer and press firmly with the back of a large spoon to remove excess moisture. Add it to the processor along with the garlic, cheese, mayonnaise, and sour cream. Press, scraping down the sides of the bowl if necessary, until everything is evenly processed to a slightly coarse texture.

  • Season the mixture to taste with salt, pepper and lemon juice. Spread on an oval baking sheet, such as a gratin dish, or a 10-inch cast iron skillet. Bake for about 45-50 minutes, until hot, bubbly, and begins to brown on top. Serve immediately with fries or a thinly sliced ​​baguette.

  • To roast garlic, take an entire bulb and cut off the tip, just to expose the cloves. Put it on a piece of aluminum foil, drizzle it generously with olive oil and gently wrap it in the aluminum foil, leaving the top open. Roast in a 350 ° F oven for about 45-50 minutes, or until smooth and golden. When it's cold enough to drive, squeeze the teeth out of your skins.

Calories: 142.97kcal

Make this smoked spinach artichoke your own ~

  • If you want to use fresh spinach that is just fine, just be sure to cook it, chop it, and remove any excess moisture first.

  • If you want a thicker texture, hand cut the artichokes and fold them after mixing everything else in the processor.

  • If you want to do this in a slow cooker / slow cooker, simmer for 3-4 hours until bubbly. Note that you won't get the browning you get from a good hot oven.

Thanks for fixing my artichoke and smoked spinach sauce!

smoked artichoke dip spinach

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