Spinach Artichoke Dip

Always a crowd pleaser and a quick go-to when you need to contribute something to a potluck. I first tried this recipe as a last minute attempt to make something for a party and it was delicious and super easy. I wrote the recipe on a little crumpled piece of paper to hold near and dear to my heart. It came with me through several moves from house to house. However, all good things must come to an end, and in the most recent decluttering sweep, I decluttered too much and threw out the recipe! But, what a great chance to rework the recipe my way! Not only is it a little healthier (melted cheese and garlic is healthy, right?), but locally sourced and grown.

At the Little House on Pine, we make kefir cheese (which you can use instead of sour cream) from good quality whole milk, as well as grow garlic, spinach, and cheese!…well, not cheese, but if there were a cheese tree, I would plant at least a dozen. We used to grow artichokes, however, they do not do well in cold and harsh winters, which believe it or not, we get in Maryland.

If you have looked at other recipes for spinach artichoke dip, you may wonder why you need both sour cream and cream cheese. I did. Sour cream is essentially coagulated cream, formed through a fermenting process, which thickens it. Cream cheese uses rennet (or a similar agent) to coagulate the solids. Cream cheese is then also cooked and pressed to further coagulate it and remove the majority of the whey. Kefir cheese functions similarly in this recipe and is made through a similar fermentation coagulation process, like sour cream, and is pressed to remove some of the whey, like cream cheese.

Ingredients for spinach artichoke dip.

Shredded cheese, artichokes, spinach, Parmesan cheese, kefir cheese, yogurt, garlic cloves.

Chop the spinach coarsely

Chop the spinach coarsely.

Blend in the shredded cheese.

Blend in the shredded cheese.

Top with a fine layer of shredded cheese before baking.

Top with a fine layer of shredded cheese before baking.

Spinach artichoke dip, hot out of the oven.

Spinach artichoke dip, hot out of the oven.

Locally baked ciabatta topped with spinach artichoke dip.

Locally baked ciabatta topped with spinach artichoke dip.


Locally baked ciabatta topped with spinach artichoke dip.
Spinach Artichoke Dip
Print Recipe
Servings Prep Time
10 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 people 15 minutes
Cook Time
30 minutes
Locally baked ciabatta topped with spinach artichoke dip.
Spinach Artichoke Dip
Print Recipe
Servings Prep Time
10 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Drain and chop the artichoke hearts into bite-sized pieces. 
  2. Combine artichoke hearts with the kefir cheese, yogurt, chopped garlic, and parmesan in a large bowl. Mix in the spinach and sprinkle in about half of the shredded cheese. Stir together.
  3. Pour the mixture into a 9x13 baking dish (no need to grease the dish). Sprinkle the rest of the cheese on top. Bake at 375 degrees.
  4. After the first 10 minutes, pull the dip out, stir it, and then put it back in the over for another 10-15 minutes (or when the cheese is golden and melted). If you prefer a nice top layer of melted cheese, save the second half of shredded cheese until after you stir the dip.
  5. Serve with lightly toasted baguette or ciabatta slices.
Recipe Notes

Note: As the kefir cheese develops more of it's fermented flavor, that flavor can come through in the dip. So, if you have some old kefir cheese in the back of the fridge, this may not be the best recipe to use it up on. A fresher kefir cheese is a great alternative to cream cheese and the flavor doesn't translate as strongly.

Powered byWP Ultimate Recipe

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *