Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Goat Cheese, Spinach, and Artichoke Dip
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- #87498
This upscale version of spinach-artichoke dip is made with goat cheese instead of the more commonly used cream cheese in other recipes.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
8 ounces frozen chopped spinach
1/4 cup water
1 can (4 ounce size) artichoke hearts, drained
1/2 cup grated Parmesan cheese
2 ounces goat cheese
2 tablespoons sour cream
2 tablespoons mayonnaise
salt and pepper
tortilla chips
directions
Preheat oven to broil.
Put frozen spinach in a medium pot with the water. Bring spinach and water to a simmer over medium heat. Cook for about 4 minutes until spinach is defrosted. Drain in a colander pushing down to rid the spinach of water.
Meanwhile finely chop artichokes and add to a medium bowl with parmesan cheese and goat cheese. Add the still warm drained spinach to the artichokes and cheese and stir to combine. Stir in the mayonnaise and sour cream then season to taste with salt and pepper.
Scrape dip into a small, oven proof bowl. Place in oven for 8-10 minutes until the top has turned lightly golden brown.
Serve with chips for dipping.
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recipe tips
Chop the artichokes finely. This will provide a better texture for the dip.
Mix the ingredients thoroughly so the goat cheese is evenly distributed.
Season the dip to taste, as the saltiness of the Parmesan and other ingredients can vary.
Use an oven-proof dish that's just the right size for the dip for even heating and browning.
Broil the dip close to the heating element for a quick and even browning.
Stir the dip halfway through cooking if the top is browning too quickly.
Let the dip cool for a few minutes before serving, as it will be very hot.
Serve the dip warm for the best texture and flavor.
common recipe questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach (about 1 pound). Cook it until wilted, then drain and chop it before adding to the dip.
Is it necessary to drain the spinach thoroughly?
Yes, removing as much water as possible prevents the dip from becoming watery.
Can I substitute the sour cream?
You can use Greek yogurt as a substitute for a tangier flavor.
What type of artichoke hearts should I use?
Canned or jarred artichoke hearts in water (not oil) work well. Make sure they are drained and patted dry. You can use whole, halved, or quartered since they are being chopped anyway.
Can I make this dip ahead of time?
Yes, you can prepare the dip in advance and refrigerate it. Broil it just before serving.
How do I know when the dip is ready?
The dip is ready when it's heated through and the top is lightly golden brown.
Can I add other ingredients?
Yes, you can add ingredients like garlic, onions, or red pepper flakes for added flavor.
What can I serve with this dip besides tortilla chips?
Serve with pita chips, sliced baguette, or fresh vegetables like carrots and celery.
Is it possible to bake this dip instead of broiling?
Yes, you can bake it at 375 degrees F for about 20-25 minutes.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
nutrition data
135 calories, 10 grams fat, 4 grams carbohydrates, 8 grams protein per serving. This recipe is low in carbs.
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reviews & comments
January 28, 2010
A nice change from your usual spinach artichoke dip. I like the texture that the goat cheese adds vs the usual cream cheese.