I love artichoke and spinach dip. But most recipes I have found contain at least 15 lbs. of cream cheese and 5 gallons of mayonnaise. Such ingredients will almost always guarantee a heavenly experience. I like to save some of my appetizer calories for dessert.
So when Stacey from Stacey Snacks posted this Artichoke Spinach Dip recipe in early November, I was instantly inspired to try it. Since I’m not a fan of frozen or canned spinach, I knew this was a perfect opportunity to expand on a good thing.
Five variations and a road test on Thanksgiving later, I have stumbled upon pure culinary bliss. The sharp white cheddar blends well with the spinach and artichoke to give the dip a hearty texture. The red pepper flakes adds a wonderful undertone of heat and the bread crumbs bring just the right amount of crunch to every bite.
- 1 Tbl. olive oil
- ½ cup yellow onion, small chopped
- 6 – 9 oz. fresh spinach, chopped
- 1 (14 oz.) can artichoke hearts, drained and chopped
- ½ tsp. Worcestershire sauce
- ½ tsp. red pepper flakes
- 2 tsp. Dijon mustard
- 3 Tbl. mayo
- 3 Tbl. grated Parmesan cheese
- 4 oz. sharp white cheddar, shredded
- pinch salt and pepper
- ½ cup seasoned bread crumbs, dry
- 1 Tbl. butter, melted
- Preheat the olive oil in a medium high-sided sauté pan over medium high heat. Add the onions and cook for 2 – 3 minutes, or until slightly translucent. Toss the spinach with the onions and sauté for an additional 1 – 2 minutes, or until completely wilted. Remove from the heat and set aside to cool.
- Preheat oven to 375 degrees. Toss the artichoke hearts, Worcestershire sauce, red pepper flakes, Dijon mustard, mayo, Parmesan cheese, white cheddar and cooled spinach mixture until well combined. Season with salt and pepper. Pour into an oven safe baking dish that has been lightly coated with cooking spray.
- Toss the bread crumbs and melted butter in a small mixing bowl until the butter is completely absorbed. Evenly distribute the bread crumbs on top of the dip mixture. Bake at 375 degrees for 20 – 25 minutes until the top is golden brown and bubbly. Makes about 2 ½ cups of dip.