While I've already found my favorite recipe for a bubbling hot and gooey spinach-artichoke dip, the search is on for the best room temperature spinach-artichoke dip. This dip could be it: my friends loved it and there was none left, so it's definitely a keeper!

The classic recipe combines marinated artichoke hearts with frozen spinach and cream cheese. White wine makes it a little gourmet, parmesan cheese enriches the flavor, and a healthy shake of Tabasco adds heat. To test this dip out for yourself get the recipe — it would be wonderful served at a Memorial Day barbecue! — after the jump.

Spinach Artichoke Dip

Spinach Artichoke Dip

Ingredients

  1. 1 tablespoon extra-virgin olive oil
  2. 1 small onion, finely chopped
  3. 3 garlic cloves, very finely chopped
  4. 16 ounces marinated artichokes, drained and coarsely chopped
  5. 1/4 cup dry white wine
  6. Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
  7. 12 ounces cream cheese, at room temperature
  8. 1/2 cup freshly grated Parmigiano-Reggiano cheese
  9. 1 teaspoon finely grated lemon zest
  10. Tabasco
  11. tortilla chips, crostini, or pita chips, for serving

Directions

  1. In a large skillet, heat the olive oil until shimmering. Add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes.
  2. Add the artichokes and cook, stirring occasionally, until lightly browned in spots, about 5 minutes.
  3. Add the white wine and cook until nearly evaporated. Add the spinach and cook, stirring, for 1 minute.
  4. Add the cream cheese, Parmigiano-Reggiano and lemon zest and season with Tabasco. Cook, stirring, until the dip is creamy, about 2 minutes. Transfer to a bowl and serve warm or at room temperature with the chips or crostini.

Serves 8.

Make Ahead: The dip can be refrigerated overnight. Serve the dip at room temperature.

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