← Back to recipes

spinach-artichoke-dip

You cannot deny the awesome spinach-artichoke dip brings. It lives as a dip, a spread, a topping for toasted bagels, for making hearty pasta and even used with cooked rice. You can make it soupy or chunky. Your garlic bread, tortilla chips, and even chicken breast or thick-cut pork chops welcome this luscious dip. There are no fancy ingredients here. Just the basics go into this and I prefer this to be wicked chunky! You will need a digital scale as the ingredients, where applicable, are weighed. Cups do not adapt well to this. You can choose the consistency that you prefer to make it your preference. Just make sure you are squeezing the fluid out of that spinach as best as you can. And, one of the most important things about this dip is that you will want to bring your dairy products up to room temperature. This will make mixing and incorporating your ingredients so much better. This recipe is written for 6-8 people or if you are planning a few different meals with this. The recipe can easily be halved on your own. Set your oven to 375°F/191°C and get ready! You can easily halve and quarter the recipe on your own for smaller batches.

Ingredients