This upscale version of spinach-artichoke dip is made with goat cheese instead of the more commonly used cream cheese in other recipes.
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
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.
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.
Yes, you can use fresh spinach (about 1 pound). Cook it until wilted, then drain and chop it before adding to the dip.
Yes, removing as much water as possible prevents the dip from becoming watery.
You can use Greek yogurt as a substitute for a tangier flavor.
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.
Yes, you can prepare the dip in advance and refrigerate it. Broil it just before serving.
The dip is ready when it's heated through and the top is lightly golden brown.
Yes, you can add ingredients like garlic, onions, or red pepper flakes for added flavor.
Serve with pita chips, sliced baguette, or fresh vegetables like carrots and celery.
Yes, you can bake it at 375 degrees F for about 20-25 minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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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.