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Easy and Delicious Spinach and Artichoke Dip

Perhaps until now, you have not paid attention to the artichoke. After all, it is so mysterious in appearance and is not found in most usual dishes. Today, we’ve taken this flower and made a delicious spinach and artichoke dip out of it, and I know you’ll love it.

What is an artichoke – a flower, a fruit, a vegetable?

Artichoke is a flower and a vegetable that blooms a beautiful purple or blue color. The leaves, called “bracts,” cover the center or “choke.” It is located on top of the fleshy core – the “heart” of the artichoke.

The “heart” is completely edible (and very tasty!). The fluffy choke is too fibrous, but in young artichokes, it is eaten as well. All but the inner leaf is tough, so you’ll have to put in a little effort to get to the tasty center.

Cooking the perfect artichoke is not difficult at all. There are many ways to do it, and each of them is worthy of attention. Whether it’s steamed, grilled, or oven-cooked artichoke, let’s make Spinach artichoke dip from scratch.

For this spinach and artichoke recipe, choose heavy fresh artichokes and juicy spinach.

What Do You Need to Make Spinach and Artichoke Dip

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Here is the list of ingredients required for this spinach and artichoke dip recipe.

  • 3 large artichokes
  • spinach bunch
  • 1 lemon
  • 1 cup cream
  • 1/2 cup sour cream
  • 1 tbsp. mayonnaise
  • 2 tbsp. cream cheese
  • 2 oz. classic-flavored cheese
  • 1/3 onion
  • 1-2 cloves of garlic
  • 2 tbsp. parmesan
  • 1 tbsp. capers
  • salt and pepper to taste
  • 1 tbsp. olive oil

How to Make Spinach and Artichoke Dip

Instructions on how to prepare this spinach and artichoke dip recipe.

  1. 1. Separate 1 inch from the edge of the artichoke and cut off the top. You don’t have to cut off the stem or peel the skin. Cut off the tough parts of the leaves – the thorns. Rinse the buds and place them in the bowl of a steamer. Drizzle with lemon juice. Steam for 20-25 minutes.
  2. 2. While the artichokes are cooking, fry the chopped onion and garlic in olive oil. Add the spinach and cook for 1 minute.
  3. 3. Grate the cheese. Combine cream, cream cheese, sour cream, and mayonnaise in a bowl—season with salt and pepper.
  4. 4. Cool the artichokes. Cut in half. Remove the fuzz and tough parts. Dice the core and legs. 
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  1. 5. Place spinach mixture and artichokes in a bowl. Stir to combine.
  2. 6. Transfer the base of the dip to the ceramic dish. Sprinkle capers and Parmesan over the dip. Bake in a 392°F oven until golden. Serve with lemon and fresh spinach.
  3. The dip can be served hot or cold and has a nice creamy, nutty flavor. Enjoy!
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How to Serve Spinach and Artichoke Dip

You can serve this wonderful spinach and artichoke dip at parties, family gatherings or just whip up a bowl to enjoy yourself or with your family on movie night.

You can also enjoy this alone! I mean, why not?

This wonderful artichoke and spinach dip can also be served as a side dish to some of the recipes below:

How to Store Artichoke and Spinach Dip

This will safely store in the refrigerator for up to one week. I rarely store any leftovers of any kind in the fridge for longer than a week. It must be an Iva thing, but I feel leftovers just lose their fresh taste and texture after being in the fridge for too long.

You can also freeze this dip for up to 2 months.

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Easy and Delicious Spinach and Artichoke Dip

A simple and tasty dip to serve at parties or to enjoy with family at dinner as a great appetizer.
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Course: Appetizer, Side Dish, Snack
Cuisine: American, Mediterranean
Calories: 1953kcal
Author: Iva Ursano

Ingredients

  • 3 large artichokes
  • spinach bunch
  • 1 lemon
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 tbsp. mayonnaise
  • 2 tbsp. cream cheese
  • 2 oz. mozzarella or cheddar cheese
  • 1/3 onion
  • 1-2 cloves of garlic
  • 2 tbsp. parmesan
  • 1 tbsp. capers
  • salt pepper to taste
  • 1 tbsp. olive oil

Instructions

  • Separate 1 inch from the edge of the artichoke and cut off the top. You don’t have to cut off the stem, just peel the skin. Cut off the tough parts of the leaves – the thorns. Rinse the buds and place in the bowl of a steamer. Drizzle with lemon juice. Steam for 20-25 minutes.
  • While the artichokes are cooking, fry the chopped onion and garlic in olive oil. Add the spinach and cook for 1 minute.
  • Grate the cheese. Combine cream, cream cheese, sour cream and mayonnaise in a bowl. Season with salt and pepper.
  • Cool the artichokes. Cut in half. Remove the fuzz and tough parts. Dice the core and legs.
  • Place spinach mixture and artichokes in a bowl. Stir to combine.
  • Transfer the base of the dip to the ceramic dish. Sprinkle capers and Parmesan over the dip. Bake in a 392°F oven until golden. Serve with lemon and fresh spinach.
  • The dip can be served hot or cold and has a nice creamy, nutty flavor. Enjoy!

Notes

Note that each artichoke has 17 grams of carbs. While this may seem high, please keep in mind that artichokes are keto-friendly, but enjoying them in moderation is required.

Nutrition

Serving: 4servings | Calories: 1953kcal | Carbohydrates: 43g | Protein: 50g | Fat: 172g | Saturated Fat: 92g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 49g | Trans Fat: 0.03g | Cholesterol: 450mg | Sodium: 1906mg | Potassium: 2124mg | Fiber: 25g | Sugar: 21g | Vitamin A: 5516IU | Vitamin C: 109mg | Calcium: 1271mg | Iron: 7mg
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Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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