Creamy Spinach, Artichoke & Sun-Dried Tomato Delight
Indulge in this luxurious and satisfying dip that marries the rich flavors of creamy cheese with the earthy tones of spinach and artichokes, perfectly complemented by the sweet tang of sun-dried tomatoes. Ideal for gatherings, this dip not only delights the taste buds but also adds a colorful touch to your appetizer spread. The best part? You can prepare it in advance—just refrigerate or freeze until you're ready to bake! Serve it warm with crispy baked tortilla chips or fresh veggies for a crowd-pleasing experience that will leave everyone asking for the recipe.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
cream cheese
2 (8-ounce packages)
mayonnaise
1/2 (cup)
shallots
2 (finely chopped)
garlic
1 (tablespoon, minced)
artichoke hearts
1 (6.5-ounce jar, roughly chopped)
frozen spinach
1 (10-ounce package, thawed and drained)
asiago cheese
3/4 (cup, grated)
sun-dried tomatoes
1 (cup, chopped (dry or oil-packed))
Instructions
1
Preheat your oven to 350°F (175°C).
2
Lightly grease a 2-quart baking dish with cooking spray to prevent sticking.
3
In a large mixing bowl, combine the cream cheese and mayonnaise until smooth and creamy.
4
Add in the finely chopped shallots and minced garlic. Stir until well incorporated.
5
Gently fold in the roughly chopped artichoke hearts, thawed and drained frozen spinach, chopped sun-dried tomatoes, and grated asiago cheese. Mix until evenly combined.
6
At this point, you have the option to prepare the dip in advance: wrap the baking dish tightly with plastic wrap and refrigerate overnight, or cover it with two layers of aluminum foil and freeze for up to 2 months. If freezing, thaw the dip at room temperature before baking.
7
Once ready to bake, remove the dip from the fridge or freezer. If frozen, let it thaw completely first.
8
Bake uncovered for 25-30 minutes, or until the top layer is golden brown and bubbly.
9
Serve warm with sliced fresh vegetables or baked tortilla chips for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Spinach, Artichoke & Sun-Dried Tomato Delight?
It is a luxurious appetizer dip that combines cream cheese, mayonnaise, spinach, artichokes, and sun-dried tomatoes for a rich and savory flavor.
What oven temperature is required for this recipe?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How should I prepare the baking dish?
Lightly grease a 2-quart baking dish with cooking spray to prevent the dip from sticking.
How much cream cheese is needed?
You will need two 8-ounce packages of cream cheese.
What is the base of the dip mixture?
The base is created by combining the cream cheese and mayonnaise until the texture is smooth and creamy.
How much mayonnaise should I use?
The recipe calls for 1/2 cup of mayonnaise.
What aromatics are used in this dip?
The recipe uses two finely chopped shallots and one tablespoon of minced garlic.
How many shallots are required?
You need two shallots, which should be finely chopped.
How much garlic is included in the recipe?
The recipe requires one tablespoon of minced garlic.
What type of artichoke hearts are best for this recipe?
Use one 6.5-ounce jar of artichoke hearts, roughly chopped.
Can I use fresh spinach instead of frozen?
The recipe specifies a 10-ounce package of frozen spinach that has been thawed and drained, but fresh can be used if cooked and drained thoroughly first.
How do I prepare the frozen spinach for the dip?
Thaw the frozen spinach completely and drain all excess liquid before adding it to the mixture.
What kind of cheese is added to the mixture?
The recipe uses 3/4 cup of grated asiago cheese.
What type of sun-dried tomatoes should I use?
You can use 1 cup of chopped sun-dried tomatoes, either the dry variety or those packed in oil.
Can I make this dip in advance?
Yes, you can prepare the mixture in the dish, wrap it tightly, and refrigerate it overnight before baking.
Is this dip freezer-friendly?
Yes, the dip can be frozen for up to 2 months if covered with two layers of aluminum foil.
How do I bake the dip if it has been frozen?
Allow the dip to thaw completely at room temperature before placing it in the oven.
How long does the dip need to bake?
Bake the dip uncovered for 25 to 30 minutes.
How do I know when the dip is finished cooking?
The dip is ready when the top layer becomes golden brown and bubbly.
What are the best items to serve with this dip?
It is best served warm with fresh sliced vegetables or crispy baked tortilla chips.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly appetizer.
What size baking dish is recommended?
A 2-quart baking dish is the ideal size for this recipe.
Should the dip be covered while baking?
No, bake the dip uncovered to ensure the top gets golden brown.
How many main ingredients are in this recipe?
There are 8 primary ingredients: cream cheese, mayonnaise, shallots, garlic, artichokes, spinach, asiago cheese, and sun-dried tomatoes.
Can I substitute the asiago cheese?
While asiago is recommended, you could substitute it with similar cheeses like parmesan or romano.
How should I store leftover dip?
Store any leftovers in an airtight container in the refrigerator.
Does the recipe require salt?
The recipe does not list extra salt, as the cheese and sun-dried tomatoes typically provide enough seasoning.
What makes this dip a good holiday recipe?
Its rich flavors and the ability to make it ahead of time make it a stress-free and crowd-pleasing holiday appetizer.
Can I use a food processor to mix the base?
Yes, a food processor can help get the cream cheese and mayonnaise perfectly smooth before folding in the chunky ingredients.
Is this dip served hot or cold?
This dip is designed to be served warm and bubbly straight from the oven.