The latest cheese challenge in The Chopping Block's private Facebook group got me thinking about what’s the most cheesy, ooey, gooey dish that I like to make. Immediately, I knew: spinach artichoke dip! It’s a crowd pleaser for kids and adults alike – not that anyone is having crowds these days! It’s delicious hot or cold, though my personal opinion is that hot is best. I like to serve my spinach artichoke dip with pretzel bread, tortilla chips, and whatever vegetables I have for crudité. You can also serve the dip in a hollowed out bread bowl and use the bread you remove as another dipping option. I’ve used the dip in jalapeno poppers, grilled cheese sandwiches, and even tossed it with pasta for a quick and delicious meal. Get crazy!
A few things to note about the recipe - while you can use frozen spinach, I really prefer to use fresh. I find that unless you’re really careful to squeeze out all the water from the frozen spinach that you risk having a watery dip. Also, remember that 16oz of fresh spinach looks like a massive amount, but it wilts down to the perfect amount! Another dip tip, and tip in general, when it comes to cheese, you’re better off buying the block form as opposed to pre-shredded. Pre-shredded cheese often has anti-caking agents that dull the flavor, and make it more challenging to melt. I find that storing cheese as a block also helps in last longer in my fridge (if I don’t eat it). Of course, if you don’t have one of these cheeses, you can substitute, or increase the amount of another!
7 Cheese Spinach Artichoke Dip
Scroll down for a printable version of this recipe
2 Tablespoons Frantoia olive oil
16 oz fresh spinach
5 cloves of garlic, minced (I love using the Rosle garlic press for this!)
1/4 cup mayonnaise
1/4 cup sour cream
8oz cream cheese
1 cup sharp white cheddar, grated
1/4 cup fontina, grated
1/4 cup provolone, grated
1/4 cup mozzarella, grated
1/4 cup asiago, grated
14oz can of artichoke hearts, chopped
8oz can water chestnuts, chopped
Hot sauce, to taste (Old Bay Hot Sauce is my new favorite)
Salt and pepper, to taste
1/4 cup panko breadcrumbs
1 teaspoon garlic salt
1/4 cup Parmesan, grated
2 Tablespoons garlic grapeseed oil
1. Heat a skillet (cast iron works great because it can go in the oven and double as your serving dish) over medium heat.
2. Add the olive oil and spinach to the skillet.
3. Cook the spinach for 2-3 minutes until it’s wilted.
4. Add in the garlic and saute for 2-3 minutes until fragrant, and most of the liquid in the pan, from the spinach, has evaporated.
5. Add in the mayonnaise, sour cream, and cream cheese. Stir to combine – about 3 minutes.
6. Add in grated cheeses and stir until melted and mixed through, about 2 minutes.
7. Stir in the artichoke hearts and water chestnuts until combined.
8. Add hot sauce, salt and pepper to taste.
9. Pour dip into serving dish (or leave it in the cast iron) and sprinkle with panko, parmesan, garlic salt, and drizzle with garlic grapeseed oil.
10. Place dip in the oven and broil under the top is golden brown and bubbly. This should take about 5 minutes depending on your broiler.
Now that you’ve got a batch of dip to enjoy, you might as well get comfortable and join us on Zoom for a Cook Along or cooking demonstration class!
Here are some upcoming highlights:
- Did you want to learn how to mince garlic? Join our Virtual Knife Skills on Wednesday, September 2 or Wednesday, September 16!
- Looking for a family-friendly activity? Try our Virtual Family Night: Chicken Saltimbocca this Monday, August 24.
- If you need an adult beverage to pair with this dip, check out our virtual Bourbon 101 on Saturday, September 19 with Spirits Expert Christophe Bakunas, or join us in-person at Lincoln Square for How to Bluff Your Way Through Wine with Sommelier Mary Ross on Thursday, September 17.
And if you’re looking for Frantoia olive oil, garlic grapeseed oil, TCB Garlic Salt, a Rosle garlic press, or Rosle grater, we’ve got you covered! You can place an order by emailing Lincoln@thechoppingblock.com and do curbside pickup on Tuesday, Thursday or Saturday from 3p-5p. We can’t wait to “see” you!