Once the dog days of summer arrive here in the midwest, I make an attempt to avoid making anything requiring a long cooking time in a hot oven. However, even in the heat and humidity, I still have cravings for 'hot' foods. There is something rather comforting, more satisfying about a hot dish. Whether it's the appetizer, the meal or the dessert, I am happy if one of those things are on the warm side. If it's something with a relatively short cooking time and moderate baking temperature, then I really don't mind turning on the oven. Being able to enjoy a 'hot' appetizer, one hearty enough to be a small meal, having a baking time around thirty minutes, and requiring an oven temperature of only 400 degrees (F) on a hot day is a guilty pleasure. And this delicious Spinach Artichoke Dip hits all the right notes.
.jpg)
It's been seven years since I shared the one and only Hot Spinach and Artichoke Dip recipe on the blog. But this newest one has less ingredients, is incredibly flavorful, slightly addictive, lighter, and just might be what a great spinach artichoke dip was meant to be. It's definitely worth making on a hot day!
Shredded Monterey Jack and Parmesan cheeses, cream cheese, mayonnaise, sour cream, chopped spinach, chopped artichoke hearts, Kosher salt, and black pepper along with the zest and some of the juice of a Meyer lemon are all you need to create this divinely delicious dip. While artichoke hearts marinated in olive oil (but drained) might add more flavor than artichoke hearts packed in water (and drained), you can use either. You can grate your own cheese or buy packaged shredded cheese, although there will be a discernible difference in flavor between the two. If there is one thing you really shouldn't substitute, it's the Meyer Lemon. Why? Well, it's because Meyer lemons are less acidic, sweeter, and brighter in flavor compared to the everyday tart lemon variety.
.jpg)
The entire recipe comes together in one bowl and requires only a whisk and spatula. For the best texture, begin by whisking the cream cheese, mayonnaise, and sour cream together until smooth and creamy. Then mix in all of the remaining ingredients until well blended.
Transfer the mixture to a buttered casserole dish, sprinkle with a little more cheese and bake for approximately 30-35 minutes in a preheated 400 degree (F) oven. While the Spinach Artichoke Dip is baking make your crostini on the grill. Or instead of serving the dip with some crostini, serve with tortilla chips, grilled naan, crackers, or even a sliced baguette.
Because this creamy, flavorful, impressive Spinach Artichoke Dip doesn't require any seasonal ingredients, you can make it year round. With plenty of summer entertaining opportunities still remaining, you might not want to wait until cooler temperatures arrive to make it. It would be the perfect appetizer to serve if you are having friends over for an Olympic Watch party! It's guaranteed to be a gold winner!
Recipe
Spinach Artichoke Dip
Serves 8-10
Ingredients
10 ounce (287g) package of chopped frozen spinach, thawed and squeezed of any liquid
15 ounce (340g) jar of marinated artichoke hearts, drained and coarsely chopped
8 ounce (225g) package of cream cheese, room temperature
1/2 cup (56g) Monterey Jack cheese, shredded
1/2 cup (56g) Parmesan cheese, grated or shredded
1/4 cup (70g) mayonnaise
1/4 cup (70g) sour cream
Zest from a medium sized Meyer Lemon
1 Tablespoon Meyer Lemon juice, freshly squeezed
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
Butter, for preparing the pan
Small handful of the grated cheeses for topping the dish before baking
Crostini, Grilled Naan, Tostitos, crackers or a sliced baguette for serving.
Directions
1. Preheat the oven to 400 degrees (F).
2. Butter a 9" round or 10" oval baking dish. Set aside. Note: Use a cast iron pan if possible.
3. In a large bowl, whisk together the cream cheese, mayonnaise and sour cream until smooth and creamy.
4. Add in the remaining ingredients. Use a spatula to blend.
5. Transfer the mixture to the prepared baking dish. Top with a small handful of some additionally grated or shredded Monterey Jack and Parmesan cheeses.
6. Place dish on a baking sheet and insert into the oven. Bake for 30-35 minutes or until lightly browned on top and heated through.
7. Remove from the oven and serve immediately. Note: The dip is still really good as it cools.
Notes: (1) Store any leftovers covered in the refrigerator. Reheat in the microwave. (2) Because there is less mayonnaise in this recipe as compared to the one shared years ago, it is lighter in taste. (3) You can make the Spinach Artichoke Dip early in the day. Cover and refrigerate. Remove from the refrigerator at least 15 minutes before placing in the preheated oven.
