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Hot Spinach Artichoke Dip is perfect for sharing. And because this recipe has no mayonnaise, it’s perfect to share with your friends that have a mayonnaise aversion. Fresh spinach replaces frozen and creamy ricotta cheese replaces the mayo. Fresh lemon with a subtle hint of garlic and shallots perk up this traditional party favorite. Serve with toasted bread, pita chips or crackers. Now, about your friends that don’t like cheese…
Ingredients for Spinach Artichoke Dip:
8 ounces artichoke hearts
10 ounces fresh spinach
1 shallot
2 tsp lemon juice
2-3 tsp minced garlic
6 ounces cream cheese
6 ounces ricotta cheese
6 ounces sour cream
3/4 cup shredded Parmesan cheese, divided
hot sauce, cayenne, red pepper flakes to taste
salt & pepper to taste
NOTES: One 14 ounce can of artichoke hearts, drained and excess water removed, produces approximately 8 ounces and 8 hearts. Frozen, thawed artichokes may also be used. Try Pecorino Romano or other cheeses you like. For parties, I always ease back on the garlic. This recipe makes 5-6 cups Spinach Artichoke Dip. Consider dividing into individual ramekins for a unique and fun dinner party starter. Keep warm at a party by serving in a crock-pot. May also be made in advance and baked before serving or it can even be served cold.
DIRECTIONS:
Preheat oven to 350(F). Finely mince garlic and shallots. Add a drizzle of olive oil to pan and saute garlic and shallot over very low heat, just until fragrant.
Roughly chop spinach and add to pan. After a few moments the spinach will soften enough to combine with the the shallot and garlic. Squeeze 1 teaspoon fresh lemon over spinach and stir again.
Roughly chop artichoke hearts and add to pan.
Stir. Squeeze remaining 1 teaspoon fresh lemon juice over mixture and continue heating over very low heat.
In a separate bowl, combine cream cheese, sour cream and ricotta cheese. Add mixture to pan and incorporate. Allow to heat through. Add 1/4 cup shredded Parmesan to mixture and combine. Check for seasoning and add salt (about 1 teaspoon sea salt), black pepper and a dash of your favorite hot sauce, cayenne pepper or red pepper flakes. Add more lemon or other seasonings if desired.
Spoon mixture into shallow baking dish or individual ramekins and top with remaining Parmesan cheese. Bake in preheated oven for 5-10 minutes and finish under a 500(F) broiler 2-3 minutes to crisp cheese on top. Serve piping hot with toasted bread, pita chips or crackers. Enjoy!
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Oh my Betty this looks yummy! I love spinach dip, never tried it with sour cream but have to after seeing this :)
Thanks, Kathy! Let me know if you give it a try :)
Nice photos! As for friends who don’t like cheese, I had a friend who didn’t like cheese and I ended up marrying him. Over the years he’s learned to like most every cheese except cheddar (and goat, but neither of us like that so it doesn’t count).
Do suppose you could use marinated artichoke hearts in a pinch, maybe with less lemon juice as they already have some some acidity?
Hi Foodjunkie! Most definitely! Let me know how it goes :)
I really love the Spinach Artichoke Dip Recipe
Thanks, Jp!