Yes, I already have three recipes for spinach-artichoke dip on my site—and my forever-favorite has already been decided, but it does take quite a bit of work compartiverly. This one is, by far, the easiest spinach-artichoke dip recipe I have. Also, did you see the title? If extra-cheesy didn’t sell you, I think you’re on the wrong website.
This recipe has equal weights of cheddar and cream cheese, so the title is no lie. Also, a dollop of Dijon, an uncommon ingredient in the spin-art dips I’ve eaten, is in this one, which helps bring a little tang and acidity to cut through all that cheese I just mentioned. I am not a fan of the texture of frozen spinach, so when I can, I sauté fresh spinach and squeeze out a little residual liquid if needed; I think the texture and taste are far superior. If you are really opposed to doing that, you can absolutely use frozen thawed spinach.
This recipe is really as simple as sautéing some fresh spinach and artichokes, grating some cheese, and stirring everything together before baking. If I need spinach-artichoke dip STAT (this craving hits once a week for me; how about you?), this is the one I’m making.
Side note: Have you ever had Dots pretzels? Please order yourself some and dip away.
[tasty-recipe id=”43809″]
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