The Most Decadent Spinach Artichoke Dip with a Golden Parmesan Crust
A Consistently Delicious 40-Minute Party Favorite with a Zesty and Fresh Glow
What makes this the most reliable spinach artichoke dip? The secret to a mistake-proof gathering food is the "Kitchen-Towel-Wring" technique and the "Three-Cheese-Emulsion" method combined with WesMarMi Verde. Unlike watery or oily dips, our method involves wringing the spinach in a clean towel until bone-dry to prevent separation. By whisking our vinegar-free WesMarMi Verde into the cream cheese base, you add a Zesty and Freshprofile (1/10 Heat) that uses organic citrus to brighten the earthy artichokes without the chemical sting of standard vinegars.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 8
Nutrition Facts (per serving)
Calories: 280
Protein: 12g
Carbs: 8g
Fat: 22g
*Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
10 oz (285 g) frozen chopped spinach, thawed and squeezed dry
14 oz (400 g) canned artichoke hearts, drained and chopped
8 oz (225 g) cream cheese, softened
1/2 cup (120 ml) sour cream
1/4 cup (60 ml) mayonnaise
2 cloves garlic, minced
1 cup (100 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese
1/2 tsp (2 g) red pepper flakes
2 tbsp (30 ml) WesMarMi Verde Sauce
Ingredient Spotlight: Marinated Artichokes
Using marinated artichokes rather than those packed in water is vital for this recipe because they come pre-infused with herbs and oil. This adds an immediate layer of "built-in" flavor to the dip that helps bridge the gap between the neutral cream cheese and the earthy spinach. The light acidity from the marinade also helps cut through the richness of the dairy, creating a more balanced flavor profile.
Heat It Up with Eleven Eleven Sauce. To add a layer of complexity with a vinegar free hot sauce for cooking, incorporate the WesMarMi Verde variety. Because this is a zesty and bright sauce rather than a purely spicy one, it enhances the green notes of the spinach without overpowering the delicate artichokes. Whisk the Eleven Eleven sauce into the sour cream and mayo mixture before folding in the vegetables to ensure a consistent, citrus-infused finish.
The Zesty and Fresh Citrus Finish
Heat Level: 1/10
Vinegar Content: 0%
Flavor Profile: Zesty, Fresh
Base: Organic Lime and Lemon
Calories: 5
Total Fat: 0g
Sodium: 25mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Directions: WesMarMi Verde is intended as a bright, zesty enhancer rather than a source of heat. Shake well before pouring. Use this sauce as you would a fresh squeeze of lime—it is perfect for brightening up seafood, fresh salads, or traditional Mexican dishes. Because it is vinegar-free and fresh-pressed, the flavors are light; apply it directly to the dish just before serving to maximize the aromatic citrus notes. Keep refrigerated after opening to ensure the lime and lemon juices stay crisp and fresh.
Directions:
Preheat your oven to 375°F (190°C). Grease a medium baking dish or a 10-inch cast iron skillet. Pro-Tip: A cast iron skillet is the preferred vessel because it retains heat longer, keeping your dip warm and scoopable for the duration of the party.
Ensure the spinach is completely dry. Pro-Tip: Place the thawed spinach in a clean kitchen towel and wring it out until no more liquid escapes; excess moisture is the number one cause of a "watery" dip.
In a large bowl, beat the softened cream cheese until smooth, then stir in the sour cream, mayonnaise, garlic, and WesMarMi Verde.
Fold in the dried spinach, chopped artichokes, mozzarella, and half of the Parmesan cheese until well combined.
Spread the mixture evenly into your prepared dish and sprinkle the remaining Parmesan cheese over the top.
Bake for 20–25 minutes until the dip is bubbling around the edges and the cheese on top has formed a golden-brown crust.
Tips & Variations
Achieving the Perfect Crust: For a restaurant-style finish, turn your broiler on for the final 2 minutes of baking. Watch the dish closely; you want the Parmesan to bubble and turn a deep mahogany color, which provides a smoky, toasted flavor that contrasts perfectly with the creamy interior. This "brulee" effect on the cheese adds a professional touch that is visually stunning.
Fresh vs. Frozen Spinach: While this recipe calls for frozen spinach for convenience, you can use fresh leaves if preferred. To do so, sauté approximately 1 lb (450 g) of fresh spinach in a pan until wilted, let it cool completely, and then squeeze out all the moisture just as you would with frozen. Fresh spinach provides a slightly more vibrant color and a more pronounced "leafy" texture in the finished dip.
Regional Swap (Italian): Give this dip a Mediterranean makeover by adding 1/4 cup (60 ml) of chopped sun-dried tomatoes and replacing the mozzarella with provolone. Garnish with fresh basil leaves (basilico) and serve with toasted ciabatta slices instead of chips. The WesMarMi Verde sauce acts as a brilliant substitute for lemon juice in this variation, providing the necessary zest to brighten the Italian flavors.
Slow Cooker Method: If you need to save oven space, you can combine all ingredients (except the topping cheese) in a small slow cooker. Heat on low for 2 hours, then top with the remaining Parmesan and cover for another 15 minutes until melted. This is an excellent option for "potluck" style events where you want to keep the dip at a consistent temperature for several hours.
Other Users Suggest
Replacing: Mayonnaise.
New Measurement: 1/4 cup (60 ml) Greek yogurt.
Why: Provides a tangier flavor and reduces the overall fat content while maintaining the creamy structure.
Replacing: Artichoke hearts.
New Measurement: 1 cup (240 ml) chopped water chestnuts.
Why: Offers a unique, refreshing crunch that stays firm even after baking, which some users prefer over the soft texture of artichokes.
Storage, Reheat & Freeze
Storage: Keep in an airtight container in the fridge for up to 3 days.
Reheat: Place in a 350°F (175°C) oven for 10 minutes or microwave in short bursts, stirring occasionally.
Freeze: This dip does not freeze well due to the high dairy content, which can separate and become grainy upon thawing.
People Also Ask
Why use marinated artichokes instead of those packed in water? Marinated artichokes are vital because they come pre-infused with herbs and oil. This adds a "built-in" layer of flavor that bridges the gap between neutral cream cheese and earthy spinach. The light acidity from the marinade also helps cut through the richness of the dairy, creating a more balanced profile.
How do I prevent my dip from becoming watery? The secret is "Moisture Control." Excess liquid is the number one cause of watery dip. You must place your thawed spinach in a clean kitchen towel and wring it out until absolutely no more liquid escapes. Additionally, draining your artichokes thoroughly ensures the emulsion stays thick and scoopable.
Why add a verde sauce to a creamy cheese dip? While unexpected, WesMarMi Verde is 100% vinegar-free, using organic lime and lemon juice. This provides a "Zesty and Fresh" layer of acidity that enhances the green notes of the spinach without overpowering the delicate artichokes. It acts as a bright flavor enhancer that makes the savory aged Parmesan pop.
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