Ina Garten’s Warm Spinach & Artichoke Dip is made with yellow onions, unsalted butter, olive oil, cream cheese, sour cream, mayonnaise, artichoke hearts, spinach, Parmesan cheese, and a baguette. This delicious dip recipe creates a hearty and savory appetizer that takes about 50 minutes to prepare and can serve up to 6 people.
This Warm Spinach & Artichoke Dip Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 2 large yellow onions
- 4 tbsp (60g) unsalted butter
- ¼ cup (60ml) good olive oil
- ¼ tsp ground cayenne pepper
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp minced garlic (3 cloves)
- 4 oz (115g) cream cheese, room temperature
- ½ cup (120ml) sour cream
- ½ cup (120ml) good mayonnaise (such as Hellmann’s)
- 1 (9 oz / 255g) package frozen artichoke hearts, defrosted
- 1 (10 oz / 285g) package frozen chopped spinach, defrosted
- 1¼ cups (120g) freshly grated Italian Parmesan cheese, divided
- 1 baguette, sliced diagonally ½ inch (1.25 cm) thick, toasted, for serving
How To Make Warm Spinach & Artichoke Dip?
- Preheat the oven: Preheat to 400°F (200°C).
- Slice and sauté onions: Cut the onions in half through the stem, then slice them into 1/8-inch (3mm) thick half-rounds (you will have about 3 cups/675g). In a large (12-inch) sauté pan, heat the butter and oil over medium heat. Add the onions, cayenne pepper, salt, and black pepper, and sauté for 10 minutes. Reduce the heat to medium-low and sauté for an additional 20 minutes, stirring occasionally, until the onions are browned and caramelized. Add the garlic and cook for one more minute.
- Prepare the dip base: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sour cream, and mayonnaise until smooth.
- Add artichokes and spinach: Lightly squeeze the liquid out of the artichoke hearts, roughly chop them, and add to the cream cheese mixture. Lightly squeeze the liquid out of the spinach and add as well.
- Combine everything: Stir the onion mixture into the cream cheese mixture. Add ¾ cup (90g) of the Parmesan, 1 tsp of salt, and ½ tsp of black pepper. Mix everything together until combined.
- Transfer to baking dish: Spoon the mixture into an 11 × 8 × 1½-inch (28 × 20 × 4 cm) oval baking dish and sprinkle the remaining ½ cup (30g) of Parmesan on top.
- Bake and serve: Bake for 20-25 minutes, until the edges are browned and bubbly. Serve warm with toasted baguette slices.
Recipe Tips:
- Caramelize Onions Well: Cook the onions slowly until they’re very brown and sweet. This makes the dip taste richer.
- Drain Spinach and Artichokes Thoroughly: Squeeze out all the liquid from the spinach and artichokes. This prevents the dip from becoming watery.
- Use Room Temperature Cream Cheese: Let the cream cheese come to room temperature before mixing. This helps it blend smoothly.
- Mix Ingredients Gently: Stir the mixture carefully so you don’t break up the artichokes and spinach too much. You want to keep some chunks.
- Bake Until Bubbly and Golden: Bake the dip until the edges are golden and bubbly. This means it’s fully cooked and has a nice crust.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Warm Spinach & Artichoke Dip cool to room temperature. Transfer it to an airtight container and refrigerate. It will keep well in the fridge for up to 3 days.
- Freeze: This dip can be frozen for up to 2 months. Allow it to cool completely, then place it in a freezer-safe container.
- Reheat: Preheat your oven to 350°F (175°C). Place the dip in an oven-safe dish and cover with foil. Bake for about 20-25 minutes, or until heated through and bubbly
Nutrition Facts
Serving Size: 1/6 of the recipe (about 1 cup)
- Calories: 290
- Total Fat: 23g
- Saturated Fat: 11g
- Cholesterol: 60mg
- Sodium: 680mg
- Potassium: 290mg
- Total Carbohydrate: 15g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 10g
Try More Ina Garten Recipe:
- Ina Garten Fig & Cheese Toasts
- Ina Garten Potato Galettes With Smoked Salmon
- Ina Garten Baked Fontina Cheese
Ina Garten Warm Spinach & Artichoke Dip
Description
Ina Garten’s Warm Spinach & Artichoke Dip is made with yellow onions, unsalted butter, olive oil, cream cheese, sour cream, mayonnaise, artichoke hearts, spinach, Parmesan cheese, and a baguette. This delicious dip recipe creates a hearty and savory appetizer that takes about 50 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: Preheat to 400°F (200°C).
- Slice and sauté onions: Cut the onions in half through the stem, then slice them into 1/8-inch (3mm) thick half-rounds (you will have about 3 cups/675g). In a large (12-inch) sauté pan, heat the butter and oil over medium heat. Add the onions, cayenne pepper, salt, and black pepper, and sauté for 10 minutes. Reduce the heat to medium-low and sauté for an additional 20 minutes, stirring occasionally, until the onions are browned and caramelized. Add the garlic and cook for one more minute.
- Prepare the dip base: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sour cream, and mayonnaise until smooth.
- Add artichokes and spinach: Lightly squeeze the liquid out of the artichoke hearts, roughly chop them, and add to the cream cheese mixture. Lightly squeeze the liquid out of the spinach and add as well.
- Combine everything: Stir the onion mixture into the cream cheese mixture. Add ¾ cup (90g) of the Parmesan, 1 tsp of salt, and ½ tsp of black pepper. Mix everything together until combined.
- Transfer to baking dish: Spoon the mixture into an 11 × 8 × 1½-inch (28 × 20 × 4 cm) oval baking dish and sprinkle the remaining ½ cup (30g) of Parmesan on top.
- Bake and serve: Bake for 20-25 minutes, until the edges are browned and bubbly. Serve warm with toasted baguette slices.
Notes
- Caramelize Onions Well: Cook the onions slowly until they’re very brown and sweet. This makes the dip taste richer.
- Drain Spinach and Artichokes Thoroughly: Squeeze out all the liquid from the spinach and artichokes. This prevents the dip from becoming watery.
- Use Room Temperature Cream Cheese: Let the cream cheese come to room temperature before mixing. This helps it blend smoothly.
- Mix Ingredients Gently: Stir the mixture carefully so you don’t break up the artichokes and spinach too much. You want to keep some chunks.
- Bake Until Bubbly and Golden: Bake the dip until the edges are golden and bubbly. This means it’s fully cooked and has a nice crust.
Ina Garten Warm Spinach & Artichoke Dip