Imen Dridi Alton Brown’s Spinach And Artichoke Dip is a luscious mélange of artichoke hearts, spinach, and a mixture of cheeses and is a tasty treat that is ready in 30 minutes!
Try More Alton Brown Recipes:
🧡 Why You’ll Love This Spinach & Artichoke Dip Recipe:
- Bold Flavors: Garlic, red pepper flakes, and parmesan and feta cheese flavor dip.
- Perfectly Balanced: Its tanginess and savoriness are balanced with white wine and fresh lemon juice.
- Crispy Top Layer: Broiling the dip gives it a beautiful, frothy crust that has a nice crunch.
❓ What Is Alton Brown’s Spinach And Artichoke Dip Recipe?
Alton Brown’s Spinach And Artichoke Dip is a delectable blend of chopped artichoke hearts, spinach, and a flavorful mix of cheeses and seasonings, broiled to perfection for a creamy, bubbly dip with a crispy top layer.
🧀 Alton Brown Spinach And Artichoke Dip Ingredients
- 12-ounce bag of frozen artichoke hearts, thawed
- 10-ounce box of frozen spinach, thawed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, divided
- 3 cloves garlic, grated on rasp (microplane), divided
- 1/2 teaspoon red pepper flakes
- 14 cup white wine (pinot grigio or sauvignon blanc)
- 8 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1 1/2 cups freshly grated parmesan cheese
- 3/4 cup crumbled feta cheese
🥣 How To Make Alton Brown Spinach And Artichoke Dip
- Place a rack in the top oven rack and heat the broiler to high.
- Roughly slice the artichoke hearts after placing them in a clean kitchen towel or many layers of paper towels and pressing to extract as much juice as possible. Toss in the spinach and repeat.
- Bring a 10-inch cast-iron skillet to a high temperature and cook for two minutes. After the artichokes have been chopped, add the olive oil and then sprinkle in the 1/2 teaspoon of salt.
- Press down with a big spoon or spatula to incorporate, then let it sit for 3 minutes without touching it. Once more, press down, stir, and continue cooking for a further 3 minutes, or until very browned.
- Put half of the garlic into a medium bowl with the cream cheese, sour cream, mayonnaise, and lemon juice, and mix well. Toss in half of the feta and half of the parmesan, then put aside.
- Toss in the artichoke mixture with the red pepper flakes and the remaining garlic, and cook, stirring frequently, for 1 minute.
- Toss in the spinach and the rest of the salt; simmer, stirring occasionally, for 1 minute to loosen any clumps. Coat the pan with the wine and continue cooking until it is nearly dry.
- Turn off the heat and whisk in the cream cheese until combined. Use a spatula to smooth the surface, and then sprinkle the remaining feta and parmesan on top.
- Broil the dip for 3 minutes, or until it turns golden and bubbly on top. Serve warm with crackers or pita chips.
💭 Recipe Tips
- Extracting Moisture: Ensure a crispy texture by pressing artichoke hearts and spinach in a towel to remove excess moisture before cooking.
- Perfect Browning: Achieve a rich, browned flavor by pressing down on the artichoke mixture in the skillet and allowing it to brown without stirring for intervals.
- Layered Cheesy Goodness: Gradually incorporate cheeses into the cream mixture for a well-blended and satisfyingly cheesy dip.
- Wine Infusion: Infuse depth by deglazing the pan with white wine, allowing it to nearly dry before adding the creamy mixture.
🧆 What Goes Well With Spinach And Artichoke Dip?
Perfect accompaniments to spinach artichoke dip include pita chips, meatballs, bacon-wrapped asparagus, baked potato chips, rosemary toast, and crispy chicken wings.
🎚 How To Store Leftovers Spinach And Artichoke Dip?
- In The Fridge: Keep leftover spinach and artichoke dip in a sealed container for 4 to 5 days.
- In The Freezer: Freeze leftover spinach and artichoke dip in a freezer container for 2 to 3 months. Thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Spinach And Artichoke Dip?
- Stove: Reheat spinach artichoke dip slowly for 5 minutes, stirring occasionally until warmed through.
- Microwave: Warm spinach artichoke dip in short 30-second intervals, stirring between, until the desired temperature is reached.
FAQs
What to do if my spinach and artichoke dip is too thick?
To thin a thick spinach-artichoke dip, incorporate whole milk or half-and-half gradually, stirring until achieving the creamy consistency.
What is the best chip for spinach and artichoke dip?
Pita chips complement spinach and artichoke dip perfectly, offering a sturdy and flavorful base for scooping up the creamy goodness.
Why is my spinach and artichoke dip bland?
To enhance flavor, season the spinach and artichoke dip in intervals during cooking, ensuring the blend of spices permeates for a tastier result.
How do you make spinach and artichoke dip less salty?
To lessen saltiness, adjust spinach and artichoke dip by reducing the salt in the recipe by ¼ tsp for a balanced flavor.
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Alton Brown Spinach And Artichoke Dip Nutrition Facts
Amount Per Serving
- Calories 425
- Total Fat 36g
- Saturated Fat 16g
- Trans Fat 0g
- Cholesterol 80mg
- Sodium 889mg
- Potassium 523.3mg
- Total Carbohydrates 18g
- Dietary Fiber 6.8g
- Sugars 3.7g
- Protein 11g
Alton Brown Spinach And Artichoke Dip
Description
Alton Brown’s Spinach And Artichoke Dip is a luscious mélange of artichoke hearts, spinach, and a mixture of cheeses and is a tasty treat that is ready in 30 minutes!
Ingredients
Instructions
- Place a rack in the top oven rack and heat the broiler to high.
- Roughly slice the artichoke hearts after placing them in a clean kitchen towel or many layers of paper towels and pressing to extract as much juice as possible. Toss in the spinach and repeat.
- Bring a 10-inch cast-iron skillet to a high temperature and cook for two minutes. After the artichokes have been chopped, add the olive oil and then sprinkle in the 1/2 teaspoon of salt.
- Press down with a big spoon or spatula to incorporate, then let it sit for 3 minutes without touching it. Once more, press down, stir, and continue cooking for a further 3 minutes, or until very browned.
- Put half of the garlic into a medium bowl with the cream cheese, sour cream, mayonnaise, and lemon juice, and mix well. Toss in half of the feta and half of the parmesan, then put aside.
- Toss in the artichoke mixture with the red pepper flakes and the remaining garlic, and cook, stirring frequently, for 1 minute.
- Toss in the spinach and the rest of the salt; simmer, stirring occasionally, for 1 minute to loosen any clumps. Coat the pan with the wine and continue cooking until it is nearly dry.
- Turn off the heat and whisk in the cream cheese until combined. Use a spatula to smooth the surface, and then sprinkle the remaining feta and parmesan on top.
- Broil the dip for 3 minutes, or until it turns golden and bubbly on top. Serve warm with crackers or pita chips.
Notes
- Extracting Moisture: Ensure a crispy texture by pressing artichoke hearts and spinach in a towel to remove excess moisture before cooking.
Perfect Browning: Achieve a rich, browned flavor by pressing down on the artichoke mixture in the skillet and allowing it to brown without stirring for intervals.
Layered Cheesy Goodness: Gradually incorporate cheeses into the cream mixture for a well-blended and satisfyingly cheesy dip.
Wine Infusion: Infuse depth by deglazing the pan with white wine, allowing it to nearly dry before adding the creamy mixture.
Alton Brown Spinach And Artichoke Dip
