3 Cheese Warm Spinach & Artichoke Dip
This 3 Cheese Warm Spinach and Artichoke Dip is not your ordinary spinach dip! Featuring 3 cheese and crunchy artichokes, this Earl’s copycat recipe for Warm Spinach Dip, is game-changingly good. Served warm with golden crostinis or tortilla chips, this spinach dip will keep you coming back for more!
Not Your Ordinary Spinach Dip
Okay, there are few things that scream get-together food more than spinach dip. Alright maybe chips or bean dip, but who’s counting. Spinach dip is one of those things that doesn’t necessarily sound like it would be amazing from the get-go, but the moment your mouth comes into contact with it – its love at first taste, or at least it was for me. However, I find that most spinach dips taste quite similar and overtime have become slightly, well, boring! While this recipe has all the great classic components of spinach dip, such as mayo, sour cream, and of course spinach, it also has a few things to really give it some extra oomph! The addition of 3 cheeses gives this dip both a velvety texture and mouth-watering flavour, but I find they really enhance the spinach’s umami flavour! Furthermore, the artichokes give the dip a subtle brightness, along with a fantastic contrasting texture.
Earls Copy Cat Spinach Dip
The inspiration for this actually came from trying to copycat an Earl’s recipe. Being one of the best spinach dips I have ever tried, I went about trying to recreate it. After much trial and error, I believe this to be pretty close!
Great Make-Ahead Dip
As mentioned before, this is a great “party” or get-together dish. The recipe is huge and will be enough for a large gathering. It also is a great make-ahead dish, lasting in the fridge for around 2 days, and can be stored in the freezer for several months. But what’s even better are all the choices you have to heat it up – it can be put in the microwave for 2-3 minutes (be sure to stir throughout), or it can be heated on the stovetop, or in the oven (directions below), making it so versatile and easy to fit your needs.
A Few Tips:
• Use Frozen spinach if you want that bright green colour. I have used fresh before, and it tasted the exact same, however the colour was similar to your typical spinach dip – more like a white dip with specks of green. If you do use fresh, just ensure to wilt it in the microwave (»3 minutes) for a bit.
• Ensure the spinach, whether fresh or frozen, is dried really well. If the spinach has too much moisture your dip will be watery and lacklustre in flavour.
• If you prefer a chunkier dip, ensure that you pulse your dip only (rather than turning the food processor fully on), until the ingredients are just combined, then add the artichokes and pulse a few times. This will ensure that the spinach and the artichokes are larger in size, resulting in a chunkier dip. If you like a smooth dip, feel free to just turn the food processor on and essentially puree the dip until smooth.
• This is great with many different things, namely tortilla chips and crostini!
Get the Recipe: 3 Cheese Warm Spinach and Artichoke Dip
Ingredients
- 1/4 cup Sweet Onion,, diced small
- 1 tbsp Vegetable Oil
- 2 Garlic Cloves,, minced or crushed
- 225 g (8 oz) Frozen Spinach,, thawed
- 1/2 cup Cream Cheese
- 2 cups Shredded Pizza Mozzarella
- 1/3 cup Sour Cream
- 1/3 cup Mayonaisse
- 1/3 cup Heavy Cream
- 1/2 tbsp Hot Sauce, (I used Franks)
- 1 tsp Worcestershire Sauce
- 1 tsp Freshly Squeezed Lemon Juice
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 cup Canned Artichokes in Water, drained, †
- About 1/2 cup Crumbled Feta Cheese
Instructions
- Preheat oven to 350°F. Meanwhile, in a frying pan over medium heat, add oil and onions, sauté until onions begin to become translucent (do not brown), then add garlic and cook for an additional 1 minute. Remove from heat and let cool.
- Put thawed spinach into paper towels or a clean dish towel and ring out the water. Continue until the spinach is dry and very little water remains.
- Add spinach, cream cheese, mozzarella, sour cream, mayonnaise, heavy cream, hot sauce, Worcestershire sauce, lemon juice, salt, pepper, cooled onions and garlic to a food processor. Pulse until everything is well combined and mixture is green in colour. Add artichokes and pulse until desired consistency is achieved. If you like your dip chunky, then only a few pulses are needed, if you like your dip smooth then you may want to just turn the food processor on to puree the mixture.
- Add mixture to a baking dish and place into oven. Bake for 15 minutes or until dip is hot. Remove and top with crumbled feta. Place back into oven for around 5 minutes, or until the dip is bubbling and the feta is warm. Serve with toasted baguettes or tortilla chips!
