Spinach Artichoke Parmesan Dip
Spinach Artichoke Parmesan Dip is one of our favorite springtime appetizers. I start this dish by braising convenient frozen artichoke hearts. Then, I cook some fresh baby spinach. Finally, I mix the veggies with cheeses and microwave it or bake it. We like this dip for several reasons. First of all, I like that this dip can be prepared in advance and reheated before serving. Secondly, I like that this dip can be baked in the microwave. And, lastly, we all love the creamy and cheesy flavors in this dip.
The Equipment I Used
- A Food Processor- I use this to chop up all my veggies. You could use just use a knife.
- A Baking Dish- I used a one quart ceramic baking dish to bake my dip in.
The Ingredients Needed for Spinach Artichoke and Parmesan Dip
- Artichokes- Use frozen artichoke hearts. They do not need to be defrosted.
- Oil- Be sure to use extra virgin olive oil. I like the California Olive Ranch brand.
- Garlic- I buy the peeled cloves and store them in my freezer.
- Thyme- Fresh thyme adds great flavor to the artichokes.
- Lemon Juice- Use freshly squeezed lemon.
- Bay Leaf- Bay leaves add lots of flavor to this dish.
- Creme Fraiche- You can find this with the gourmet cheeses.
- Cream Cheese- Use very soft cream cheese.
- Parmesan Cheese- Use a good quality imported Italian Parmesan cheese.
How I Made my Dip
- First, I braised my artichokes.
- Next, I cooked the spinach. Your spinach should be dry when you’re done cooking it.
- Then, I processed the spinach and artichokes together in my food processor.
- Next, I stirred in the cheeses.
- Finally, I baked the dip in the oven until it was hot. I served mine with lots of veggies. But, it would also be great with toasted bread.
If you like artichokes, you need to try this creamy Spinach Artichoke and Parmesan Dip.
Spinach Artichoke and Parmesan Dip
A creamy, cheesy spinach artichoke dip.
Equipment
- Food processor
Ingredients
For the Braised Artichokes:
- 10 ounces frozen artichoke hearts
- ¼ cup extra virgin olive oil
- 4 cloves sliced garlic
- 3 sprigs thyme
- 1 tbsp. lemon juice
- 1 bay leaf
- ¼ tsp. kosher salt and black pepper
To Assemble the Dip:
- 1 tbsp. extra virgin olive oil
- 5 ounces fresh baby spinach
- 4 ounces creme fraiche
- 4 ounces cream cheese, softened
- 1 cup Parmesan cheese
Instructions
- Begin by roasting the artichokes and peppers: Preheat the oven to 350 degrees. Place the peppers on a baking sheet and bake for one hour. Put the frozen artichokes in a Dutch oven along with the oil, garlic, the thyme, lemon juice, bay leaf, and salt and pepper. Cover and bake for one hour.
- While the artichokes bake, prepare the rest of the ingredients: In a large skillet on medium heat, add the oil and the spinach and cook the spinach until it's wilted and dry. Drain it in a colander and press out any water.
- When they're done, remove just the artichokes from the pot and place them in the food processor along with the spinach. Process until they're chopped and blended. Empty them into a mixing bowl and stir in the creme fraiche, cream cheese, and a half cup of the Parmesan.
- Spoon everything into a one quart baking dish and top with the rest of the Parmesan. Bake at 350 degrees for 20 minutes, or microwave it for a few minutes.Serve hot with veggies or sliced bread.
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