Creamy Italian Spinach And Artichoke Dip

Creamy Italian Spinach And Artichoke Dip – This creamy Italian spinach and artichoke dip is really a classic, isn’t it?  I’ve made it with a Southwestern twist, as well as kicking it up using curry and Thai chilies.  You can mix in a 1/2 cup of crispy bacon, or pancetta, or, enjoy it just as it is.  It’s no wonder it shows up on so many restaurant appetizer menus and party platters.

You’re guaranteed to knock the ball out of the park every time you serve this fabulous cheesy dip. I rarely have a party, that I don’t serve this dip or some sort of variation of this dip.  It’s a home run kind of dish and my family loves it!

Ingredient you’ll need:
4 chopped green onions
olive oil
1 [8 oz] pkg frozen artichoke hearts, thawed and chopped
2 tsp minced garlic
1 [8 oz] cream cheese [or mascarpone cheese] 1 [10 oz] pkg frozen chopped spinach, thawed
1 [8 oz] creme fraiche or sour cream
1 cup half & half
1/2 cup shredded Parmesan cheese
1/2 cup  mayonnaise
1/2-1 tsp crushed red pepper flakes [to your taste] 1 tsp salt
1 1/2 tsp Italian seasoning
black pepper to taste
2 cups shredded mozzarella cheese

Directions:
Preheat the oven to 350°F.   Spray a 1 1/2 quart baking dish with cooking spray.  In a skillet on the stove top, saute 4 chopped green onions in a couple of drizzles of olive oil.  Add the chopped artichoke hearts to the pan and cook over medium heat until they begin to brown.  Season with salt and black pepper to taste.After the artichoke hearts and green onions have browned, add the minced garlic and saute for 1 minute.  Add the cream cheese to the pan. Cook over low heat just until the cream cheese has melted then remove from the heat.

Thaw the frozen spinach completely, and ring it in a dishtowel or paper towels to remove all excess moisture. Add the spinach to a mixing bowl, along with the creme fraiche or sour cream, half & half, shredded Parmesan cheese, red pepper flakes, salt and Italian seasoning.  Season with black pepper to taste.  Pour in the artichoke and cream cheese mixture and mix well.  Add 1 cup of shredded mozzarella cheese to the dip.  Stir thoroughly.

Pour the dip into the prepared baking dish and sprinkle the remaining mozzarella cheese on top.

Bake for 30-40 minutes until bubbly and golden.  Serve warm with pita chips, crackers, tortilla chips or veggies for dipping.  Yield: approximately 1 1/2 quarts

Cook’s note:
Creme Fraiche is much like sour cream so they can be used interchangeably in recipes.  It can be a little pricey, but, sometimes, I use it simply because I enjoy the flavor.  It’s not quite as tart as sour cream and has a buttery texture. Either will work.

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Creamy Italian Spinach And Artichoke Dip

Author Melissa Sperka

Ingredients

• 4 chopped green onions
• olive oil
• 1 [8 oz] pkg frozen artichoke hearts thawed and chopped
• 2 tsp minced garlic
• 1 [8 oz] cream cheese [or mascarpone cheese]
• 1 [10 oz] pkg frozen chopped spinach thawed
• 1 [8 oz] creme fraiche or sour cream
• 1 cup half & half
• 1/2 cup shredded Parmesan cheese
• 1/2 cup mayonnaise
• 1/2-1 tsp crushed red pepper flakes [to your taste]
• 1 tsp salt
• 1 1/2 tsp Italian seasoning
• black pepper to taste
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat the oven to 350°F. Spray a 1 1/2 quart baking dish with cooking spray.
2. In a skillet saute 4 chopped green onions in a couple of drizzles of olive oil.
3. Add the chopped artichoke hearts to the pan and cook over medium heat until they begin to brown. Season with salt and black pepper to taste.
4. After the artichoke hearts and green onions have browned, add the minced garlic and saute for 1 minute.
5. Add the cream cheese to the pan. Cook over low heat just until the cream cheese has melted then remove from the heat.
6. Thaw the frozen spinach completely, and ring it in a dishtowel or paper towels to remove all excess moisture.
7. Add the spinach to a mixing bowl, along with the creme fraiche or sour cream, half & half, shredded Parmesan cheese, red pepper flakes, salt and Italian seasoning. Season with black pepper to taste.
8. Pour in the artichoke and cream cheese mixture and mix well.
9. Add 1 cup of shredded mozzarella cheese to the dip. Stir thoroughly.
10. Pour the dip into the prepared baking dish and sprinkle the remaining mozzarella cheese on top.
11. Bake for 30-40 minutes until bubbly and golden.
12. Serve warm with pita chips, crackers, tortilla chips or veggies for dipping.

Recipe Notes

Creme Fraiche is much like sour cream so they can be used interchangeably in recipes. It can be a little pricey, but, sometimes, I use it simply because I enjoy the flavor. It's not quite as tart as sour cream and has a buttery texture. Either will work.