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Spinach Artichoke Dip

Spinach Artichoke Dip

This is my new version of the hot spinach artichoke dip, most recipes call for lots of mayonnaise, sour cream, cream cheese and sometimes flour to thicken it,

I love this dip but I find most versions a little too rich without being that rich in the flavour department, so I slowly started changing the recipe I have been making for years, one ingredient at a time. I think the key ingredient is the goat cheese; it gives such a light, tangy flavour to the finished dish.

  • 2 tbsp extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1-2 garlic cloves, minced
  • 2 10 oz. packages chopped frozen spinach, thawed
  • 1 can artichoke hearts, drained and finely chopped
  • 6 oz. fresh goat cheese
  • ½ cup sour cream (full fat)
  • ¼ cup grated parmesan cheese
  • Sea salt and freshly ground black pepper
  • Freshly ground nutmeg
  • ½ cup shredded Swiss cheese

Heat the olive oil in a large pan, add the onion and sauté for about five minutes, until the onion has wilted but do not let it take on a colour, add the garlic. Squeeze the spinach to remove as much water as possible and add to the onion and garlic, cook for a few minutes, finally add the artichokes and cook for a minute or so and let it cool a little before adding the rest of the ingredients.

Crumble the goat cheese and add to the spinach while still a little warm, this makes blending it easier, add sour cream, mayonnaise and parmesan cheese, season with salt, pepper and nutmeg and transfer it to a baking dish, sprinkle with the Swiss cheese.

At this point the dip can be refrigerated for up to 2 days or baked immediately in an oven preheated to 425F until the dip looks bubbly and golden.

Spinach Artichoke Dip

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7 comments to Spinach Artichoke Dip

  • Harika bir tarif olmuş. Sevdiğim herşey bir arada. Çarşamba akşamı hemen deneyeceğim. Ellerine sağlık arkadaşım.

  • I agree, Megi – a lot of times these types of dips look better than they tast, but yours sounds wonderful & I love Goat Cheese, so I’d like to try it.

  • Megi, I love your version. I have to admit that I love a hot cheesy dip…but don’t make it often(hardly ever) because of all the fat. Artichoke dip I think I’ve made only once…didn’t really care for all the mayo in it(even when I did cut it in half). I’ve often settled for thickening it a bit w/flour so that I could exchange the mayo for milk. I love adding goat cheese in exchange for some of the other regular cheese…definitely makes it creamy and delicious. The addition of sour cream is great, and the dip looks fantastic!

  • I definitely like your lighter version and never thought to add goat cheese. Your picture makes it even more irresistable!

  • LindenTea

    Thank you for the comments, it means a lot. :)

  • Megi’ciğim, inanılmaz güzel bir tarif olmuş ellerin dert görmesin. Hele ki peynir sever bir insan olarak tam benlik olmuş. Ben bu tarifi dipsos olarak değil de ana yemek olarak bile yerim :)

  • LindenTea

    Tesekkurler Bengu’cugum, ben de ana yemek olarak yiyebilirim. :)

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