I think it’s safe to say we have all tried at least a dozen versions of classic spinach and artichoke dip. Right? Some we like, some we hate. Some are creamy and cheesy and delicious, and some taste like the bottled glue we used (and ate) off a wooden ruler in kindergarten. Well, after MANY recipes and experiments, I think I finally came up with the best version.
Of course, however, I didn’t follow a recipe nor did I write anything down. So this is off the top of my head. You all should know by now I’m not a fan of measuring… ANYTHING. I strongly promote the whole “taste and fix as you go” theory. If you think something needs more of something… THEN ADD IT. Follow your taste buds not some piece of paper somebody else created.
I used to make a cheese sauce and then I just added the spinach and artichoke, but I didn’t like the way the dip settled after about five minutes. It was kinda like a bowl of fettuccine alfredo that had been sitting out on the counter… just gross. You know that look. So here is what I came up with:
16 oz. Frozen Spinach, thawed & drained
2 cans, Artichoke Hearts, chopped
1C Ricotta Cheese
1C Sour Cream
1 – 8 oz. bag shredded Mozzarella Cheese
1/2 C Light Cream
Salt & Pepper
In a saucepan over medium heat, sauté the spinach and artichokes for about one minute. They don’t really need to be cooked, but we have to start somewhere, right? So toss those in a pan. No need to add any oil or butter. You can add salt and pepper to taste but the artichokes may be salty to watch it. Once the veggies (are they both veggies?) have warmed through, add the ricotta cheese. Stir. It’ll be thick. Then add the sour cream which will immediately loosen it up. Stir. After a minute or so, add the mozzarella cheese. Now it’s thick again… but it’s getting cheesy! Once the mozzarella has melted a little, add the cream.
If you think you need to add more cream, go ahead. I honestly don’t remember the exact measurements but I know these were the only ingredients I had and used. And I loved the fact that I didn’t use any gross mayonnaise. Don’t get me wrong, I love mayo, just not in a dip.
I served this dip two ways: One with crackers and pita chips (not shown) and the other in mini phyllo cups that are available in any grocery store and are an absolute game-changer when it comes to serving dips, or really anything soft. I’m obsessed with these little mini cups and I always have at least two boxes in my pantry. (I just sounded really cool… I don’t think I have a pantry, it’s more like a little hall closet I stuff food into.)
In any event, I highly recommend using the phyllo cups. Otherwise, you can toast some fresh pita bread, or if you’re lazy just buy pita chips in the potato chip isle.
Enjoy! And if you do make this dip, please tweet or Facebook photos with any suggestions or changes you made to the recipe.