Artichoke Dip Recipe (2024)

FAQs

What is artichoke dip made of? ›

Mix cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper together in a medium bowl. Gently stir in artichoke hearts and spinach.

I've been making spinach dip for years, but using fresh baby spinach in place of frozen, chopped spinach makes all the difference! If you've got a few extra moments, I highly recommend using fresh.

Pita Chips. That's right. Pita Chips. We're going to spice things up by making a Spinach Artichoke dip too.

Do not increase the heat and cook for less time to try and rush the recipe. This will most likely result in a greasy dip.

So why was the dip such a disaster? Horton admitted she used marinated artichokes instead of fresh (thus the vinegar taste) and a “dry mandarin orange” instead of fresh lemon juice. Lastly, she improvised her spices.

How long is spinach artichoke dip good for in the fridge? This dip will stay good for up to four days covered in the fridge. You can reheat the dip in the oven at 375 degrees or reheat small portions in the microwave.

I enjoy using frozen spinach for this recipe because it's something I typically always have on hand. To prepare the spinach from frozen: Heat the spinach: In a microwave-safe bowl, microwave the block of frozen spinach until it's soft and no big icy chunks remain about 1 to 3 minutes.

We prefer frozen spinach over canned because it has better flavor and is lower in sodium. Plus, 1 cup of frozen spinach has more than four times the amount of nutrients—including fiber, folate, iron and calcium—compared to a cup of fresh spinach, so if you want to power up, do it with frozen spinach.

One of the perfect pairings. From melted butter to goat's cheese in different phases of maturity. It also teams up well with creamy sauces, Parmigiano Reggiano cheese, feta and pecorino cheese.

Make sure to thoroughly drain both the frozen chopped spinach and the canned artichoke hearts. Excess moisture can make the dip watery and affect its texture. So really take your time here, folks! You want to try and get as much of that water squeezed out as you can!

What flavors go well with artichokes? ›

The purple flowering artichoke has a floral, citrusy aroma that pairs well with other citrus-scented ingredients such as lemons, limes, bergamots and grapefruit. Fresh herbs like basil, cilantro and even chile peppers complement the artichoke's floral notes, as do meats like duck, bacon and fried gamba (shrimp).

Artichoke Plant Diseases

Powdery mildew leaves a white coating on foliage and is caused by fungi, which thrive in moist, warm weather. Botrytis blight is also a fungus but it prefers cool, moist environments and causes the plant to collapse.

Place the drained artichokes, cheese, lemon zest and juice, garlic, olive oil, salt and pepper in a food processor. Blend until combined and creamy. It won't be totally smooth, but you do want it combined and sauce-like. Taste and season the sauce with more salt and pepper as you find necessary.

artichoke, (Cynara cardunculus, variety scolymus), large thistlelike perennial plant of the aster family (Asteraceae) grown for its edible flower buds. The flesh at the base of the thick leathery bracts and the receptacle of the immature flower head, known as the heart, are a culinary delicacy.

Artichokes have a mild taste, similar to asparagus, but contain a compound called cynarin, which inhibits your tongue's ability to detect sweetness.