Description
Alton Brown’s spinach and artichoke dip delivers creamy comfort with Mediterranean flair. Packed with tangy cheese and rich spinach, this appetizer offers a perfect blend of flavors that will make guests crave more at your next gathering.
Ingredients
Scale
Main Vegetables:
- 12 ounces (340 grams) frozen artichoke hearts, thawed
- 10 ounces (283 grams) frozen spinach, thawed
Dairy and Cheese:
- 8 ounces (226 grams) cream cheese, room temperature
- 1 ½ cups (150 grams) freshly grated parmesan cheese
- ¾ cup (113 grams) crumbled feta cheese
- ¼ cup (60 milliliters) sour cream
- ¼ cup (60 milliliters) mayonnaise
Seasonings and Additional Ingredients:
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- 3 cloves garlic, grated on rasp (microplane)
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ¼ cup (60 milliliters) white wine (pinot grigio or sauvignon blanc)
- 1 ½ teaspoons (7.5 milliliters) freshly squeezed lemon juice
Instructions
- Position the oven rack near the top and activate the broiler to high heat, ensuring optimal temperature for the final cooking stage.
- Thoroughly drain artichoke hearts and spinach by placing them in a clean kitchen towel or multiple layers of paper towels, pressing firmly to remove excess moisture and prevent wateriness in the dip.
- Heat a 10-inch cast-iron skillet over high heat for approximately 2 minutes, creating an ideal surface for sautéing ingredients.
- Add olive oil to the hot skillet, then introduce chopped artichoke hearts and sprinkle with 1/2 teaspoon salt, allowing them to develop a rich, caramelized exterior.
- Use a spatula to press down on the artichokes, encouraging even browning and preventing sticking to the pan surface.
- Continue cooking the artichokes for 6 minutes total, pressing and stirring periodically to achieve a deep golden color and enhanced flavor profile.
- In a separate medium bowl, combine minced garlic, cream cheese, sour cream, mayonnaise, and lemon juice, creating a smooth and creamy base for the dip.
- Incorporate half of the feta and parmesan cheeses into the cream mixture, reserving the remaining cheese for topping.
- Return to the skillet and add red pepper flakes and remaining garlic to the artichoke mixture, stirring to distribute flavors evenly.
- Introduce spinach and remaining salt to the skillet, cooking briefly to wilt the leaves and release any additional moisture.
- Deglaze the pan with wine, allowing it to reduce and concentrate the flavors until the liquid is almost completely evaporated.
- Remove the skillet from heat and gently fold in the prepared cream cheese mixture until thoroughly combined.
- Smooth the surface of the dip with a spatula and generously sprinkle the remaining feta and parmesan cheeses on top.
- Place the skillet under the broiler for 3 minutes, watching carefully until the top turns golden brown and develops a bubbling, appetizing crust.
- Serve the dip immediately while warm, accompanied by crisp crackers or toasted pita chips for an irresistible appetizer.
Notes
- Pat artichoke hearts and spinach thoroughly with paper towels to eliminate water that could make your dip soggy.
- Let cheese melt slowly into the warm cream mixture, creating smooth, luxurious texture without clumping.
- Deglaze skillet with crisp white wine, scraping up delicious browned bits for extra flavor complexity.
- Press mixture gently in hot skillet, allowing golden-brown crispy edges to develop without constant stirring.
- Blend cheeses gradually to ensure even distribution and prevent dense cheese pockets in the final dip.
- Use room temperature ingredients for seamless mixing and consistent creamy result.
- Select fresh, high-quality artichoke hearts for maximum flavor and tender texture.
- Choose a dry white wine like Sauvignon Blanc or Pinot Grigio to enhance overall taste profile.
- Cook on medium-low heat to prevent burning and maintain silky smooth consistency.
- Rest dip briefly after cooking to allow flavors to meld and settle beautifully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Broiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 249
- Sugar: 2 g
- Sodium: 545 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg