Spinach artichoke dip is a classic appetizer that nearly everyone loves. It’s easy to make, too. This version has a smoky flavor that adds another dimension to this snack time favorite.
For this recipe you’ll need: artichoke hearts in brine, raw baby spinach, cream cheese, smoked Provolone, Parmigiano Reggiano
This recipe was originally published in January 2011. Images and text have been updated.
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There are a lot of spinach and artichoke dip recipes on the Internet, in cookbooks, and on tiny scraps of paper tucked away in scores of cookbooks. Know how I know? It’s because this because I have tried approximately 2.4 million of them. I adore this stuff! The flavor, the texture, and the aroma are spectacular. It’s great on crackers, on sourdough, and in omelets and crepes. I like it on burgers and on spoons.
Do I sound like the guy in Green Eggs and Ham. I will eat it on a train, I will eat it in the rain, I will eat it here or there…
As long as it doesn’t have mayo in it. ICK! I just do not like what happens to the texture of the dip when mayo is added and it is baked. No. I. Do. Not.
This recipe has a ton of flavor. There is absolutely nothing mild or insipid about it. The texture is creamy, rich and gooey, while the flavor pops with spinach, artichoke, and a smoky flavor. You can use regular Provolone if you need to but smoked Gouda would be a better substitution so you can get that rich smokiness.
One thing that I learned kind of by mistake was that I like the dip better when I make it with the artichoke hearts that are marinated in oil. I don’t know what the olive oil does but the flavor is definitely more … something.
This makes a great appetizer scooped up on top of a toasted slice of sourdough baguette with maybe some crumbled bacon on top. Keep it snack casual with crackers and chips, or keep it on the healthy side with fresh, raw vegetables. I think you will like the versatility of this. And if you happen, just happen to have some left over? Spoon it in your omelet or roll it up in a crepe. Just sayin.
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Spinach and Artichoke Dip Recipe
- 2 cups chopped artichoke hearts
- 8 oz of Philadelphia cream cheese , softened
- 1 lb chopped , fresh organic baby spinach, raw
- 1 cup grated smoked Provolone
- 1/2 cup good Parmigiano Reggiano
- 1/2 cup grated smoked Provolone for topping
Preheat the oven to 400F
Mix the cream cheese, Parmigiano, and the 1 cup smoked Provolone in a bowl.
Stir in the artichoke hearts and spinach.
Spoon into a small baking dish and bake for 15 minutes.
Add the 1/2 cup grated smoked Provolone to the top and cook until bubbly and brown.
If you liked this spinach artichoke dip you might also like…
From left to right: homemade caramelized onion dip, spicy spinach dip in a sourdough boule, chicken enchilada dip