Spinach and artichoke dip is one of my newfound favorite pub/bar/restaurant snacks to order as an appetizer. I never really had a taste for the flavors together before, but as they say, your tastebuds change every so many years. I knew I wanted to make my own recipe for this dip, as usually when I follow recipes I’ve found online, the texture is usually too thick and creamy or too watery. I also was partially inspired by an appetizer I had gotten at an Irish pub in Myrtle Beach. Their spinach & artichoke dip had a hint of lemon which really added a nice pop. That’s how I came to create my own dip!
- 1 16-ounce can of quartered artichokes, drained and chopped
- 1 16-ounce bag of spinach
- 1 8-ounce package of cream cheese, softened and cubed
- 1 tbsp minced garlic
- 2 tbsp butter
- 2 tbsp lemon juice
- 2/3 cup light mayonnaise
- 1/2 cup mixed Italian shredded cheese
- 1/4 cup Parmesan
- Salt & pepper, to taste.
- Drain the artichokes and chop to get smaller, bite-sized chunks.
- In a medium saucepan over low heat, combine the artichokes, garlic, and butter and sauté.
- Add in the cream cheese, one cube at a time.
- Add the mayonnaise, shredded cheese, and lemon juice and mix thoroughly for about 5-10 minutes.
- Fold in spinach, one handful at a time and mix together with the Parmesan cheese, salt, and pepper. Keep stirring mixture until spinach is wilted, about 5 minutes.
- Remove from heat and serve immediately in a medium-sized bowl.
- Optional: You can also preheat the oven to 350 degrees, put the dip in a shallow baking dish and sprinkle a layer of cheese on top and bake until cheese forms a nice brown layer, about 10-15 minutes.
Recipe serves 8-10 people.
This dip is so lemony and good. It really packs a punch and gives the dip an added element, and I hope you’ll think so too!