Spinach Artichoke Dip recipe (2024)

FAQs

What's the ingredients for artichoke dip? ›

Serve this spinach artichoke dip hot with tortilla chips, crackers, pita bread, or vegetables. If you want to go the extra mile, try making homemade bagel chips or homemade crostini.

How long is spinach artichoke dip good for in the fridge? This dip will stay good for up to four days covered in the fridge. You can reheat the dip in the oven at 375 degrees or reheat small portions in the microwave.

INGREDIENTS: Cream Cheese (pasteurized cultured milk and cream, salt, stabilizers [guar gum, carob bean gum and xanthan gum]), Spinach, Mayonnaise (canola oil, water, whole egg, egg yolk, sugar, distilled vinegar, honey, salt, spices, lemon juice concentrate), Onion, Artichokes (artichokes, water, salt, citric acid), ...

artichokes (artichokes, water, salt, citric acid, ascorbic acid), cream cheese (pasteurized milk and cream, cheese culture, salt, stabilizers [carob bean and/or xanthan and/or guar gums]), spinach, sour cream (grade a cultured cream), mayonnaise (soybean oil, egg yolks, water, distilled vinegar, sugar, salt, mustard ...

Place artichokes on top of the steaming basket. Cover the pot. Bring to a boil and reduce heat to simmer. Cook for 25 to 35 minutes or longer, until the outer leaves can easily be pulled off.

You can serve Spinach Dip with crudité, pita chips, homemade tortilla chips (my personal favorite) or any type of crackers.

This easy lunch or dinner recipe is for everyone who ever wanted to eat a whole bowl of spinach and artichoke dip by themselves, because that's exactly what this tastes like. The thing can serve as a full meal, or a killer side dish, depending on how you portion it.

Spinach artichoke dip with pita chips

Spinach artichoke dip is thick and creamy, and must thus pair with a solid chip that can handle its consistency.

The best side dishes to serve with spinach dip are nachos, tostadas, chicken wings, crispy green beans, chicken nuggets, gluten-free bread, crab cakes, pita chips, veggie sticks, grilled shrimp, sourdough bread bowl, stuffed mushrooms, cheese and crackers, soft pretzels, and flatbread.

How do you tell if an artichoke is good or bad? ›

Fresh artichokes will squeak when you squeeze them for freshness. Ensure that the artichoke's stem is stiff and straight with a secure tip. Check that all the leaves are intact with dark green or purple leaves. Baby artichokes are olive green with tightly closed leaves.

How long does spinach artichoke dip last in the fridge? This dip will stay fresh in the fridge for up to 4 days. I recommend reheating the pan covered in the oven until warmed through, or you can microwave individual portions.

Spinach artichoke dip is typically loaded with excess calories and saturated fat. This recipe swaps ingredients high in saturated fat for healthier alternatives, making for a creamy, delicious and heart-healthy dip to enjoy any time with your favorite veggies.

A high fat meal can cause a massive amount of heartburn. Fat increases stomach acid production. Foods high in fat include: appetizers made with cream cheese, chips and dips (including spinach/artichoke dip), butter/margarine and sour cream, cream sauces, gravies, fatty meats such as sausage and well-marbled meats.

Stir together ingredients: In a large bowl, stir together the chopped spinach, mayonnaise, Parmesan cheese, shallot, garlic, salt, pepper, and cayenne until completely combined. Fold in yogurt: Gently fold in the Greek yogurt until thoroughly incorporated. Let the dip chill: Cover and refrigerate for at least 1 hour.

Ingredients. Ingredients: Artichoke Hearts, Soybean Oil, Water, White Vinegar, Salt,spices (mustard), Dried Garlic, Citric Acid.

Pita chips are made from baked or fried pita bread, and they go exceptionally well with artichoke dip. Even if you don't like artichoke, you're bound to love this fantastic dip. Made with artichoke hearts, mayo, sour cream, parmesan cheese, and onion, this dip tastes great warm or cold.

Two major active components of artichoke are the salts of chlorogenic acid and cynarin. The sweetening of substances by temporarily modifying the tongue, rather than by adding a substance sweet in itself, may provide an alternative to currently used nonnutritive sweeteners.

Artichokes are low in fat, high in fiber, and loaded with vitamins and minerals like vitamin C, folate, phosphorus, and magnesium. They are also rich in antioxidants.