Spinach Artichoke Dip: Which Cheeses Melt Together Best?

Spinach artichoke dip is a popular party dish that combines spinach, artichoke hearts, and a variety of cheeses, such as cream cheese, parmesan, mozzarella, and more. It is a hearty and creamy dip that can be served warm or cold with tortilla chips, crackers, bread, or vegetables. The key to a great spinach artichoke dip is to ensure that the spinach is well-drained and that the dip is seasoned to taste. This dip can be made in advance and stored in the refrigerator for up to two days before baking, making it a convenient choice for entertaining.

Mozzarella, Parmesan, and Gruyere

Mozzarella is a popular choice for dips due to its stretchy, melty texture when heated. It also has a mild, creamy flavour that pairs well with the other ingredients in the dip. Parmesan, on the other hand, adds a nutty savoury note to the dip and helps to thicken the mixture. It is a hard cheese that grates well and has a strong flavour, so a small amount goes a long way. Gruyere, a Swiss cheese with a slightly sweet and nutty flavour, brings a unique taste to the dip. It melts beautifully, adding to the creamy texture of the dip.

When making spinach artichoke dip with these three cheeses, it is important to ensure that the spinach is well-drained to prevent the dip from becoming watery. The dip can be assembled ahead of time and stored in the refrigerator, which is convenient for party planning or meal prep. To prepare the dip, simply mix the cheeses, spinach, artichokes, and other desired ingredients such as cream cheese, sour cream, and seasonings. Spread the mixture into a baking dish and bake until bubbly and golden.

This cheesy dip is best served warm with a variety of dippers such as tortilla chips, crackers, crostini, or fresh vegetables. It is sure to be a crowd-pleaser at any gathering!

Spinach preparation

Spinach artichoke dip is a delicious and creamy dish that can be served hot or cold. While preparing spinach for the dip, you can use fresh or frozen spinach. If using fresh spinach, you should steam it, blanch it in ice water, and then squeeze out the excess liquid before chopping it. On the other hand, if you opt for frozen spinach, make sure to thaw and drain it properly to remove any excess liquid. This step is crucial as it prevents the dip from becoming runny.

To prepare the spinach, start by cooking it according to the package instructions if using frozen spinach. If using fresh spinach, you can steam or sauté it until wilted. Once cooked, be sure to drain the spinach well to remove any excess liquid. You can use a fine-mesh sieve, a kitchen towel, or simply squeeze it with your hands. If using fresh spinach, you may need to chop it after draining, while frozen spinach can be thawed and drained before being added to the dip mixture.

After preparing the spinach, you can follow a standard recipe for spinach artichoke dip. Start by preheating your oven to 350 degrees Fahrenheit. In a mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, Parmesan cheese, mozzarella cheese, and pepper. Mix these ingredients well before adding the artichokes and spinach. You can also add other seasonings like garlic salt, dried basil, or red pepper flakes to taste.

Once everything is combined, spread the mixture into a small baking dish that has been sprayed with non-stick cooking spray. Bake the dip in the preheated oven for about 20 minutes, or until it is heated through and bubbly. Serve the dip hot with tortilla chips, crackers, pita bread, crostini, or vegetables.

Artichoke types

Artichokes are a type of thistle, related to the stinging thistle. They are likely descendants of wild plants found in the Mediterranean region. Artichoke plants can be massive, with a height of up to 6 feet, greenish-grey leaves, and oval or round buds with scale-like leaves surrounding the flower. The buds, if left on the plant, will develop into unique purple flowers.

There are two main types of artichoke: elongated and globe. The California green globe artichoke is the most common variety in the United States. However, there are many other types of artichokes with distinct characteristics. Here are some examples:

• Omaha: This variety is dense and rotund, with a width of up to six inches. It has sharply tapered red-and-green leaves and is less bitter than other artichokes.
• Mercury: The Mercury artichoke is petite, with a red-violet hue and a distinctive rounded top. It is usually about three and a half inches in diameter and is sweeter than most other artichokes.
• Siena: The Siena artichoke is oblong, about four inches in diameter, and weighs less than a pound. It has a small choke and wine-red leaves. This variety is slow to mature and is still grown in small quantities.
• Baby Anzio: This variety is light red and only about one inch in diameter when fully grown. It is a relative of the Romanesco artichoke from the Lazio region of Italy. Baby Anzio artichokes can be cooked and eaten whole.
• Chianti: The Chianti artichoke is classically shaped, with a width of about four inches, and has green leaves with a touch of maroon. It is also derived from the Italian Romanesco variety.
• Big Heart: Developed by a California grower, this artichoke is aptly named for its large, fleshy base. It is green and can range in size from 3 ½ to 5 ½ inches. It is excellent for stuffing.
• Green Globe: Sometimes simply called "Globe," this variety has a buttery-tasting heart and bottom, with ample meat at the base of the petals. It is typically three to five inches in diameter and was originally brought to California from Italy.
• King: The King artichoke has a blocky shape and vivid green spots at the tips of its leaves. It is usually about four inches in diameter and weighs over a pound during peak season.
• Fiesole: The Fiesole artichoke is small, only about two inches wide, but packs a delicious fruity flavor. It has a deep wine color that does not fade during cooking, and its stalk is tender and can be quickly steamed and eaten.

In addition to these, there are other artichoke varieties such as the Violetto, Gros Vert de Laon, Colorado Star, Purple of Romagna, and Emerald, each with its own unique characteristics.

It is important to note that the Chinese artichoke and Jerusalem artichoke are not true artichokes. The Chinese artichoke is the rhizome of the plant, while the Jerusalem artichoke is a variety of sunflower with edible roots.

Cream cheese and sour cream

You can use full-fat or low-fat cream cheese, depending on your preference. If you want to make the dip lighter, you can use light sour cream and light cream cheese. You can also substitute Greek yoghurt for the sour cream to make a healthier version of the dip.

To make the dip, mix the cream cheese, sour cream, and other ingredients such as mayonnaise, garlic, and cheese in a bowl. Then, stir in the artichokes and spinach. Spread the mixture into a baking dish and bake until heated through and melty.

You can make this dip ahead of time and store it in the refrigerator for up to two days before baking. You can also freeze it for up to two months.

Make-ahead and freezing

Spinach artichoke dip is a crowd-pleasing dish that can be made ahead of time and frozen for later use. Here are some detailed instructions on how to make, store, and reheat this delicious dip:

Making Spinach Artichoke Dip:

Start by preheating your oven to 350°F. In a mixing bowl, combine softened cream cheese, sour cream, mayonnaise, minced garlic, grated Parmesan cheese, shredded mozzarella cheese, and pepper. Drain and chop artichoke hearts and frozen spinach, squeezing out excess liquid. Add these to the mixing bowl and combine well. Spread the mixture into a greased baking dish and bake for about 20 minutes, or until heated through and bubbly.

Making it Ahead:

You can make spinach artichoke dip up to one or two days in advance. Simply follow the recipe as instructed, but stop before baking. Store the unbaked dip in the refrigerator until you're ready to serve it. When you're ready to bake, let the dip rest at room temperature for 30-60 minutes, then bake as usual.

Freezing Spinach Artichoke Dip:

While freezing is possible, it is not recommended due to the potential change in texture. However, if you choose to freeze your dip, prepare the recipe up to the baking stage and place the mixture in a freezer-safe container or bag. Freeze for up to two or three months. When ready to serve, thaw the dip overnight in the refrigerator, then return it to a baking dish and bake as usual.

Serving Suggestions:

Spinach artichoke dip is best served hot and can be enjoyed with tortilla chips, crackers, pita bread, crostini, crudités, or fresh baguette slices. For a lighter option, consider using low-fat cream cheese, mayonnaise, and sour cream.

Frequently asked questions