Hot Spinach and Artichoke Dip
This classic dip is often greasy and bland. We set out to make it creamy and flavorful.
Why This Recipe Works
Spinach and artichoke dip is a chain restaurant classic—too bad so many versions end up greasy and bland. We set out to make our recipe creamy, cheesy, and studded with chunks of artichokes and earthy spinach. A little bit of flour stabilized our Hot Spinach and Artichoke Dip recipe so the Parmesan cheese in our recipe didn’t separate and make things greasy. Tasters dismissed the “tinny" taste that canned artichokes lent our recipe, but frozen ones showed promise. We further developed their flavor by browning them in butter, garlic, and onion. To prevent a watery spinach and artichoke dip, we made sure to squeeze as much liquid as possible from the spinach and artichoke hearts.