Download the TODAY app for the latest in news

Spinach, Artichoke and Fresh Herb Dip
Alamy
print recipe
Rating:
(3 rated)
Servings:
4-6

I have to say that my mother actually never made dip when I was growing up and I have been making up for lost time ever since. I love steamed and roasted artichokes, served plain, with some lemon, and this dip is a quickly enriched version of that great flavor mixed with lots of fresh herbs and tangy cream cheese.

Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 (9-ounce) package frozen artichokes, defrosted, coarsely chopped
    • 1 (10-ounce) package frozen chopped spinach, defrosted
    • Kosher salt
    • 1/2 teaspoon crushed red pepper flakes
    • 1 tablespoon unsalted butter
    • 2 medium cloves garlic, grated
    • 3/4 cup (8 ounces) cream cheese
    • 1/2 cup whole-milk sour cream
    • 1/2 cup finely grated Parmesan cheese
    • 1 bunch chives, minced
    • 1 bunch flat-leaf parsley, minced

Preparation

Heat a medium saucepan over medium heat and add the olive oil. Add the artichokes and cook until some of the liquid evaporates, 2-3 minutes. Add the spinach. Season with salt and stir in the red pepper flakes. Cook for an additional 1-2 minutes to remove any excess liquid. Transfer to a strainer to drain off any liquid and set aside.

In a medium saucepan, melt the butter and add the garlic. Cook over low heat until the garlic softens, 2-3 minutes. Whisk in the cream cheese, sour cream and Parmesan cheese. Stir in the spinach and artichokes, chives and parsley. Taste for seasoning. Transfer to a serving bowl.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Make Alex Guarnaschelli's chicken skewers with pesto

Play Video - 4:19