{"id":37872,"date":"2020-12-17T14:48:49","date_gmt":"2020-12-17T20:48:49","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=37872"},"modified":"2024-08-29T14:55:39","modified_gmt":"2024-08-29T19:55:39","slug":"creamy-spinach-artichoke-dip-recipe","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/creamy-spinach-artichoke-dip-recipe\/","title":{"rendered":"Creamy Spinach Artichoke Dip"},"content":{"rendered":"\n

\"creamy<\/p>\n

This hot spinach artichoke dip is pure comfort food.<\/strong> Sign me up.<\/em> This dip recipe comes together in under 20 minutes with basic ingredients: spinach, artichoke, cream cheese, sour cream, plus green onions and poblano pepper or bell pepper.<\/p>\n

We’ll cook the green onions until they’re a little golden and frazzled around the edges, which is an easy way to yield tons of flavor. I’m obsessed with using lightly spicy, tender poblanos in this recipe (a great twist on standard spinach artichoke dip) but you can use a red bell pepper for a mild dip (also delicious!).<\/p>\n

\"creamy<\/p>\n

The end result is not the most beautiful dip in the world, but it’s definitely amongst the most tasty. It’s creamy and indulgent, yet tastes fresh and full of flavor. This dip is fully loaded with veggies and greens, so it’s actually more redeeming than you might think.<\/p>\n

I hope you’ll whip together this spinach artichoke dip on the holidays, or for movie nights, or just any time you get a hankering for it. I’m daydreaming about serving this dip at parties next year!<\/p>\n

\"how<\/p>\n

How to Make Spinach Artichoke Dip<\/h2>\n

This easy dip recipe comes together quickly on the stovetop. You’ll find the full recipe below, but here’s the gist:<\/p>\n

1) Thaw frozen spinach.<\/h3>\n

I recommend using frozen spinach, rather than fresh, because it’s less expensive, easier to work with and honestly, it even tastes better in the end. We’ll use half of a 16-ounce bag for this recipe, so you can just save the rest for a future dip. To thaw the spinach, just place it in a fine mesh sieve or colander and run cool water over it until all of the ice is gone. Then, squeeze all of the excess water out of the spinach (this is key!) and set it aside.<\/p>\n

2) Cook green onions and poblano (or bell pepper).<\/h3>\n

Next, we’ll sauté green onions and chopped pepper in olive oil with some salt and red pepper flakes (optional, for some heat). We’ll cook them longer than you think is necessary, until the green onions are golden and extra delicious.<\/p>\n

3) Add cream cheese, sour cream and chopped artichoke.<\/h3>\n

You can use canned artichoke in water or jarred marinated artichoke. Whether the artichokes are halved or quartered, just chop them into smaller pieces and drain them well before using.<\/p>\n

Simply stir the cream cheese, sour cream and artichoke into the skillet. Cook until the mixture is warmed through and steaming, which will only take a few minutes. Lastly, season with salt and pepper so the flavors really speak to you.<\/p>\n

4) Serve warm.<\/h3>\n

You’ll find dipping vehicles below. Enjoy!<\/p>\n

\"hot<\/p>\n

Spinach Artichoke Dip Serving Suggestions<\/h2>\n

This dip isn’t complete without one or more of the following:<\/em><\/p>\n