Stovetop Spinach and Artichoke Dip is a classic appetizer/party dip for a reason – it’s seriously delicious! If you’ve got 15 minutes to spare, grab your chips and let’s get cooking!
Confession time? I was one of those lame kids that wouldn’t eat Spinach. I didn’t care how strong it made Popeye, I wasn’t touching it with a twenty foot pole. Once I reached high school, spinach leaves were in salads every where — it was the cool thing to do. I always turned my nose up and went for the classic Caesar salad instead. Eventually I found that I actually enjoyed uncooked raw spinach leaves in a salad…but once it was cooked, there was no way I was eating it. Ever.
Fast forward to about 3 years after high school and I finally tried spinach again. I didn’t know it was spinach, because it was hidden behind some delicious buttery puff pastry in a Spanakopita. After that, I realized my true love of spinach. I now love it every way except steamed, but my favorite way is in Spinach & Artichoke Dip! It’s creamy and cheesy and you eat it with chips. Score!
While some people like to buy their Spinach & Artichoke dip already made, I find the flavors to be a whole lot better when made from scratch. And considering this version takes less than 15 minutes — I see no reason not to make your own! I also love that I get triple the amount of dip for the same price, compared to if I were to buy the preprepared version.
If you are into water chestnuts – you can always drain a can and stir them in at the end. However, I am a purist and you will never find them in my Spinach & Artichoke dip. ;-)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 large yellow onion, diced
- 1 (16 oz) bag frozen chopped spinach
- 1 (13.75 oz) can artichoke hearts
- 8 oz cream cheese
- 1/3 cup whole milk
- 5 oz parmesan cheese, grated
- kosher salt and fresh black pepper, to taste
- In a large skillet over medium heat, warm olive oil. Add garlic and cook for 30 seconds. Add onion, sautéing until translucent – about 7 minutes.
- Add spinach and artichoke hearts, cook until spinach is thawed. Add cream cheese and stir until cream cheese is melted and mixture is well combined.
- Quickly stir in milk and parmesan cheese and cook for 2 minutes. Season with salt and pepper – to taste. Serve immediately with tortilla chips (or pita chips!).
Recipe Note: You can cook this ahead of time and then reheat in the oven. However, I find it tastes the best fresh!
Amount Per Serving: Calories: 211Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 504mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 8g
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