Key Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Difficulty: Easy
Dietary: Vegetarian, Gluten-free (with appropriate dippers)
Equipment Needed
- Medium skillet or oven-safe dish
- Fine mesh strainer
- Mixing bowl
- Cheese grater
- Wooden spoon or spatula
Alternative: Use a slow cooker for hands-off cooking
Ingredients
Base
- 8 oz (225g) frozen spinach, thawed and drained
- 8 oz (225g) cream cheese, softened [sub: low-fat cream cheese]
- ½ cup (120g) sour cream [sub: Greek yogurt]
- ½ cup (120g) artichoke hearts, chopped
- 1½ cups (150g) parmesan cheese, freshly grated
Aromatics
- 1 cup green onions, chopped [sub: 1 medium shallot]
- 3 garlic cloves, minced
- 1 poblano pepper, diced [sub: red bell pepper]
Seasonings
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tbsp lemon juice (optional)
Method
1. Prep Spinach
- Thaw frozen spinach in strainer
- Press firmly to remove ALL excess water
2. Sauté Aromatics
- Heat skillet over medium heat
- Cook green onions and poblano until softened (3-4 minutes)
- Add garlic, cook until fragrant (30 seconds)
3. Combine & Heat
- Add cream cheese and sour cream
- Stir until completely melted
- Mix in spinach and artichokes
- Fold in parmesan cheese
4. Season & Finish
- Add salt, pepper, and red pepper flakes
- Stir until hot and bubbly
Crucial Tips
- 🔑 Remove ALL water from spinach to prevent watery dip
- 🔑 Use room temperature cream cheese
- 🔑 Never boil – keep heat medium-low
- 🔑 Grate cheese fresh for best melting
Storage & Tips
- Refrigerate up to 4 days
- Reheat gently in microwave or stovetop
- Double recipe easily for larger groups
- Avoid using pre-shredded cheese (contains anti-caking agents)
Quick Variations
- Spicy: Add diced jalapeños
- Cheesy: Mix in mozzarella
- Deluxe: Top with crispy bacon
- Light: Use all Greek yogurt instead of cream cheese
Serve with tortilla chips, pita bread, or fresh vegetables
