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Now reading Spicy, Garlicky Spinach-Artichoke Dip

Spicy, Garlicky Spinach-Artichoke Dip

Spinach-Artichoke taken to the next level.

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I’ve lightly adapted this recipe from living national treasure Ree Drummond, the Pioneer Woman. Her version is great, but I found myself wanting a bit more garlic, spice, and sharpness from the cheese. I’ve made this dip every year for the last five Super Bowls or so—I try to keep it a once-a-year thing because I love it but it is basically made of arterial plaque.

Ingredients

Makes about 4 cups
  • 6 T butter
  • 2 T vegetable oil
  • 10 cloves garlic, minced
  • 8 oz spinach
  • 2 12 oz cans artichoke hearts, drained and patted dry
  • 3 T flour
  • 1-1/2 C whole milk
  • 1 8 oz package cream cheese
  • 1/2 C crumbled feta
  • 1/2 C grated parmesan
  • 1 1/2 C grated sharp cheddar cheese
  • 1/2 t cayenne pepper
  • 1 T red pepper flakes
  • 1 t paprika
  • + pita wedges or tortilla chips

Preparation

  1. Melt 3 tablespoons of the butter in a large dutch oven over medium heat. Add the garlic and cook for a couple of minutes. Once the garlic has taken on some color, turn up the heat and add the spinach. Stir the spinach until it wilts, taking care not to burn the garlic. Remove the spinach and garlic from the dutch oven, strain, and set aside.

  2. Wipe out the dutch oven with a paper towel, then add the vegetable oil and raise the heat to medium-high. Add the artichokes and cook for several minutes, until they’re starting to dry out and brown. Remove and combine with the spinach, then roughly chop up the spinach-artichoke mixture.

  3. In the same dutch oven, make a roux: melt the remaining 3 tablespoons of butter then whisk in the flour so it forms a paste. Once the paste is an even consistency, add the milk and cook gently until it starts to foam.

  4. Add one cup of the cheddar, the cream cheese, and all of the feta and parmesan and stir into a smooth, melted sauce. Stir in the cayenne pepper, red pepper flakes, and paprika, then add the artichokes and spinach.

  5. Using a serving spoon, transfer the mixture in an ovenproof serving dish. Top with the rest of the cheddar and bake at 375°F for 10 minutes, then broil the top until the cheese is bubbling and browned. This dip is amazing when it’s hot and melted but kind of gross when cold and congealed, so consider staggering this last step using a few smaller dishes if you’re consuming over the course of a drawn-out activity like a football game.