Spinach Artichoke Dip, Elevated
Spinach Artichoke Dip is one of those looks fantastic, tastes even better dishes, right at the first bite. It’s creamy, warm, and indulgent. It’s a staple at our house from fall gatherings through football season.
The earthy, slightly bitter taste of fresh chopped spinach and tangy chewiness of artichoke hearts stand out deliciously against the creaminess of cream cheese, mozzarella, and parmesan. Garlic, pepper, and chili flakes bring the flavor. Bake it till decadently creamy and silky smooth!
While the dip is already a classic, this version takes it a step further. I have figured out several ways to enhance the flavors of this family favorite. Water chestnuts bring the crunch, nutmeg and white pepper bring warmth, while lemon juice and lemon zest cut through the cheesiness. For a richer dip, you can stir in lump of crab meat or some chopped shrimp.
What dippers to use? I love all forms of bread with this dip – soft French bread, dark pumpernickel bread, toasted sourdough baguette, naans, pita bread – it all goes. Crunchy tortilla or pita chips, crackers, or Triscuits also work very well. Fresh vegetables like carrots, celery, or bell peppers provide a lighter contrast.
Leftovers? Thin the dip with some cream or milk and use it as a creamy pasta sauce. Add a splash of white cooking wine to the dip and serve over grilled chicken or salmon. Saute some mushrooms in the creamy dip. Stuff sweet peppers with the dip then wrap them in bacon and bake for about 20 minutes. It also makes delicious sandwiches.
