I first made this for a party at a friend’s house, and while researching recipes I found a lot of variations. Eventually, I realized something every cook would do well to learn: You can’t go wrong with Alton Brown. This is his recipe. The only credit I can claim is having made it quite a few times since (even substituting canned spinach and artichoke hearts for frozen) to rave reviews. I’m even making it tonight for a movie night with my best friend. Somehow, I doubt my family can count on leftovers.
Alton Brown’s Spinach & Artichoke Dip
- 1 cup thawed, chopped frozen spinach
- 1 1/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Note: The more you make this, the less important the amounts are. You’ll get a feel for it. I like topping it with a little more parmesan. You can serve it with tortilla chips, crudités, or crusty bread, cut into cubes. If you’re opting for bread, try serving it in a bread bowl, which is how many restaurants serve it.