Time for the creamiest, cheesiest SPINACH ARTICHOKE CHEESE DIP out there!
Carol and I were chatting a few months back about how much we’ve been enjoying the chance to just kick back and relax with family and friends. Whether we’re all together or in our respective cottages, there’s just something about lighting the fire and getting cozy under a blanket to watch the game, a new drama series or just chatting for a bit. It was during that discussion that Carol said, “You know, we really do need to post that SPINACH ARTICHOKE CHEESE DIP you made us last fall.
I was like, “You mean the one that’s really creamy and cheesy and gets all bubbly when it bakes? The one you can serve with crackers, slices of crusty bread and assorted veggies?”
“That’s the one, but didn’t you add green olives to it last minute? Don’t add olives Nik; kids don’t like ‘em!” In the end, I couldn’t help but include them – but I’m leaving that up to you. Ready to give this perfect snack food a try?
Here’s how to make our SPINACH ARTICHOKE CHEESE DIP, with or without olives, lol!
Although there are a number of ingredients used to make this super tasty homemade dip, not a single one is difficult to track down. That said, please do try to find and use the best quality of each. If an organic variety of frozen spinach is available, use it. If you can snag better quality cheeses, pick them up. The best ingredients always yield superior flavours.
We knew from the outset that this hot dip recipe needed to be extra cheesy. We selected four distinct cheeses that each contribute to the “wows” you’ll hear when folks dip in. The cream cheese acts as the main binding agent that keeps everything together after the dish has baked. The Swiss cheese gives it a welcome nuttiness while the mozzarella delivers those long, stretchy strings. The Parmesan adds a bit of saltiness but also finishes the top of the dip. Smile, because we said cheese for good reason.
The addition of the spinach, artichoke, garlic, shallot and olives (if you use them) will get your taste buds jumping. This classic mix of big flavours doesn’t disappoint; we actually give this recipe extra points for just how perfect the mix is. The flavour balance is really pleasing.
MIX IT UP
Mixing the prepared ingredients in a large bowl before transferring to a baking dish is easy enough, but please don’t rush it. If there’s ever been a direction to stir everything together until well combined, this time we really mean it. Just envision your first taste after adding a dollop of our SPINACH ARTICHOKE CHEESE DIP to a cracker or toast. You’re expecting all the flavours in the first bite and that will only happen if you stirred it up well.
We used a fancy copper skillet to bake off our hot dip but feel free to use anything from a small casserole dish, oven-safe bowl, medium-sized cast iron skillet or even a pie plate. Baking this off is super simple and the aromas that fill your kitchen are heavenly too!
We mentioned at the outset how easy this creamy, cheesy dip is to enjoy, especially if you send it out with nothing more than sliced baguette, assorted crackers and veggie sticks. That said, we just so happened to enjoy it last time with a few additional delicious dishes we hope you try.