Spinach and Artichoke Dip (Italian Style) Recipe ๐ฎ๐น
Overview:
Indulge in the savory goodness of this Italian-inspired Spinach and Artichoke Dip! Perfect for gatherings or cozy nights in, this creamy dip is bursting with flavor and simple to make. With a blend of fresh ingredients and aromatic herbs, it’s a crowd-pleaser that will have everyone coming back for more.
- Cuisine: European, Italian
- Category: Spreads
- Keywords: Spicy, < 60 Mins, Small Appliance, Easy
Nutritional Information:
- Calories: 317 per serving
- Fat: 22.3g
- Saturated Fat: 11.8g
- Cholesterol: 60.5mg
- Sodium: 444.9mg
- Carbohydrates: 16.6g
- Fiber: 5.8g
- Sugar: 2.8g
- Protein: 16g
Servings:
- Yield: 1 large batch
- Servings: 12
Ingredients:
| Ingredients | Quantities |
|---|---|
| Unsalted butter | 1/4 cup |
| Olive oil | 1/4 cup |
| Red onion | 1 |
| Yellow onion | 1 |
| Italian parsley | 2 tbsp |
| Garlic | 6 cloves |
| Fresh basil | 1 sprig |
| Fresh oregano | 2 sprigs |
| Fresh parsley | 1/4 cup |
| Portabella mushrooms | 2 |
| Artichoke hearts | 8 |
| Frozen chopped spinach | 2 cups |
| Ricotta cheese | 1 cup |
| Parmigiano-Reggiano cheese | 2 cups |
| Heavy cream | 1 cup |
| Half-and-half | 4 cups |
Instructions:
-
Preparation:
- Begin by gathering all the ingredients and preparing them as needed.
- Chop the red and yellow onions finely.
- Mince the garlic cloves.
- Slice the portabella mushrooms.
- Roughly chop the Italian parsley, fresh basil, fresh oregano, and fresh parsley.
- Drain and chop the artichoke hearts if they’re not already prepped.
-
-
Cooking:
- In a large skillet or frying pan, heat the olive oil and unsalted butter over medium heat until melted and hot.
- Add the chopped red and yellow onions to the skillet along with the sliced portabella mushrooms, minced garlic, and the chopped herbs – Italian parsley, fresh basil, fresh oregano, and fresh parsley. Sautรฉ them together until they become fragrant, browned, and tender.
-
Incorporating Ingredients:
- Once the onions and mushrooms are nicely browned, add the chopped artichoke hearts to the skillet. Break them into smaller pieces as they cook.
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Adding Spinach:
- Next, add the frozen chopped spinach to the skillet. Continue to stir and cook until all the moisture from the spinach is absorbed, and the mixture appears dry.
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Creamy Base:
- Now, it’s time to introduce the creamy element to the dip. Add the ricotta cheese to the skillet, mixing it thoroughly with the vegetable mixture.
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Cheesy Goodness:
- Incorporate the Parmigiano-Reggiano cheese into the dip, stirring well to ensure it’s evenly distributed. The cheese will add a rich and savory flavor to the dish.
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Adjusting Consistency:
- Depending on your desired consistency, you can adjust the creaminess of the dip by adding heavy cream or more Parmigiano-Reggiano cheese. Mix well until you achieve the desired texture.
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Seasoning:
- Taste the dip and season it with salt according to your preference. Remember that the dip may require a decent amount of salt to bring out the flavors of the ingredients fully.
-
Serving:
- Once the dip is seasoned to perfection, it’s ready to be served! Transfer it to a serving dish and garnish with additional fresh herbs if desired.
- Serve the Spinach and Artichoke Dip warm alongside your favorite crackers or chips for dipping. Enjoy the delightful combination of flavors with friends and family!
Cooking Time Breakdown:
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Notes:
- This Spinach and Artichoke Dip can be prepared ahead of time and reheated before serving.
- Feel free to customize the recipe by adding extra spices or herbs to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
