Creamy Spinach Artichoke Dip

Creamy spinach artichoke dip- a go-to appetizer for parties and when you have guests over.

Spinach artichoke dip used to be one of my favorite appetizers to make in the US when I had guests over. I have made both baked and not baked versions of this dip and while I love the baked version, its this no cook- microwave version of spinach artichoke dip that I end up making because of the convenience of it. Plus, its super quick. I am not exaggerating when I say from start to finish this dish takes 10 minutes to make. And chopping/clean up is minimal. Don’t you love such recipes?

While artichokes can be expensive in India, I honestly don’t know a good enough substitute for them in this dip because the artichokes are the real stars in this dip, (besides the creaminess from the cream cheese). I would just say take the plunge and buy those canned artichokes and make it when you have guests over. They will love you for it! Mine did 🙂

I had asked on my instagram and facebook pages what kind of recipes are you most looking forward to on the blog, and most of you asked for baked dishes, desserts and appetizers. I am trying to keep that in mind while posting recipes, though I might sometimes sway from it. Today, of course I am going with the majority of you and sharing this creamy spinach artichoke dip appetizer with you.

With the weekend here, what better excuse but to make it today itself! Serve it with homemade or store bought crackers or pita chips.

The recipe is adapted from Alton Brown’s recipe here. If you get to try it, please tag me on instagram, facebook and twitter or leave a comment here.

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Creamy Spinach Artichoke Dip

 

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Ingredients

• 180 grams cream cheess (abt 1 cup)
• ¼ cup sour cream
• 2 tbsp mayo
• ⅓ cup grated parmesan
• 1 tsp red pepper flakes
• 1 tsp garlic powder
• ½ tsp italian seasoning
• ½ tsp oregano
• 1 cup blanched spinach, chopped
• 1 cup artichoke hearts, coarsely chopped
• Pinch salt
• Pepper, to taste

Instructions

1. To blanch the spinach, bring a pot of water to a rolling boil. Once boiling, add the spinach and boil for about 40 seconds, until they are bright green. Remove from the pot and let the leaves run through cold water, to stop the cooking process. Squeeze the spinach with your hands to remove all excess water. Coarsely chop the leaves for the recipe.
2. In a heatproof bowl, heat the cream cheese in the microwave for 45-60 seconds, till warm and soft. Add all the other ingredients and mix. Season to taste.
3. Transfer to serving bowl, garnish with freshly grated parmesan cheese. Serve with pita chips or crackers.

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