I’ve had a lot of spinach artichoke dips in my day. In fact, I’d say I’m a Spinach Artichoke Connoisseur of sorts (it’s a legit title). This classic creamy dip is my go-to appetizer of choice at just about any restaurant. It’s always a bit of a gamble to order though; you never know what you’re going to get.
I’ve had spinach artichoke dip that’s killer and spinach artichoke dip that nearly killed me. Mostly, I’ve had dip that’s average. Generally speaking, it’s hard to make a bad spinach artichoke dip (notice I say “hard;” not “impossible”). I mean, it’s spinach and cheese in a creamy dip. It’s difficult for such a combo to become an epic fail.
But that’s not enough for me. Mediocre doesn’t cut it in my book; I want a spinach artichoke dip that’s supremely delicious, the kind of creamy perfection that would be served at a party in heaven. (Do they party in heaven?)
Enter this incredible Spinach-Aritchoke Dip.
Words cannot express my love for this dippable, cheesy masterpiece. As I mentioned, I’ve had a myriad of spinach artichoke dips, and I can honestly say that not a single one of them compares to this.
It is perfection, everything I ever wanted in this classic dip. The secret to its ideal texture is a roux for thickness and whipping cream for crazy creaminess. It’s not too thick; but it ain’t no spinach soup either. Two kinds of cheese, mozzarella and parmesan, make this dip RIDICOUSLY cheesy, ooey, and gooey, while fresh garlic and shallots make it extra flavorful. The crowning touch, however, is the addition of Rotel. Rotel is like canned tomatoes with some heat, similar to salsa minus the sauciness. Not many spinach-artichoke dips have this flavorful element, which makes them bland and lacking in comparison. The Rotel adds a whole new level of flavors, including a bit of kick, making this dip truly sublime.
So, if you’ve been search for spinach-artichoke perfection, then search no longer. This is it. It’s surprisingly easy to make, comes together in minutes, and it is truly the best spinach artichoke dip out there, hands down. Whether you’re looking for a killer appetizer for New Year’s Eve or a delicious snack for any day of the year, this is a must-make. Grab some chips and get ready to get dipping!
A Few Tips Before You Get Cooking:
- Please, for the love of all things delicious, use fresh shredded parm, NOT that stuff in the green plastic container that doesn’t taste half as good. That’s not real parmesan cheese. I’m not sure it’s even cheese.
- The broiling at the end is optional. It gives the dip that beautiful golden brown top like at the restaurants.
- You can use different kinds of cheese if you wish. Try an asiago instead of parmesan or monterey jack instead of mozzarella. Get creative!
- Use fresh garlic. The difference in flavor is incredible.
Recipe adapted from The Food Network
- 3 tablespoons butter
- 1 shallot, finely chopped
- 1 clove garlic, chopped
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
- 1 (8-ounce) jar artichoke hearts, drained and chopped
- 1 (10-ounce) can diced tomatoes with green chiles (recommended: Rotel)
- 2 – 2 1/2 cups shredded cheese, a mix of mozzarella and parmesan
- salt, to taste
- Tortilla chips and cut vegetables, for serving
- Preheat oven to broil.
- Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.
- Add the flour and cook while stirring until it becomes a light blonde color.
- Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.
- Stir in the artichoke hearts, tomatoes, salt, and about 3/4 of the cheese and cook until the cheese is melted. Test taste and add more cheese if necessary. Remove to a casserole dish. Top with remaining cheese.
- Broil for 5 minutes or until golden on top and bubbly. Spoon into serving bowl and serve with tortilla chips, crackers, or bread.
Looking for more New Year’s Eve eats? Smart Cookie has got you covered with Party Bread, Eggnog Custard Pie, and more!