Sandra Alton Brown Spinach Artichoke Dip is a creamy and robust appetizer popular for its rich cheese blend and garlic kick. Ideally, the frozen spinach must be squeezed completely dry using a clean tea towel to ensure the dip remains thick and scoopable rather than watery.
Alton Brown Spinach Artichoke Dip Ingredients
- 1 package (10 oz) frozen chopped spinach, thawed
- 1 can (14 oz) artichoke hearts, drained and coarsely chopped
- 6 oz cream cheese, softened to room temperature
- ¼ cup sour cream
- ¼ cup mayonnaise
- ⅓ cup grated Parmesan cheese
- ½ cup shredded Mozzarella cheese
- 2 cloves garlic, minced
- ½ tsp red pepper flakes (for a subtle heat)
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
How To Make Alton Brown Spinach Artichoke Dip
- Preheat the oven: Preheat your oven to 400°F (205°C). Grease a small baking dish (approx. 1-quart capacity) or a cast-iron skillet with cooking spray or butter.
- Squeeze the spinach: This is the most important step. Place the thawed spinach into a clean kitchen towel (tea towel) or several layers of cheesecloth. Gather the corners and twist tightly over the sink. Squeeze with all your strength until absolutely no more liquid drips out. You should be left with a dry, compact ball of spinach. Break this apart into loose shreds.
- Mix the dairy base: In a mixing bowl (or the bowl of a stand mixer), combine the softened cream cheese, sour cream, and mayonnaise. Beat or whisk vigorously until the mixture is smooth and uniform.
- Add the aromatics and cheese: Stir in the grated Parmesan cheese, shredded Mozzarella, minced garlic, red pepper flakes, salt, and black pepper. Mix well.
- Combine vegetables: Fold in the dry spinach shreds and the chopped artichoke hearts. Ensure the vegetables are evenly distributed throughout the creamy cheese mixture.
- Bake: Transfer the mixture to the prepared baking dish. Smooth the top with a spatula. Bake for 20–25 minutes, or until the dip is bubbling vigorously around the edges and the top is lightly golden brown.
- Serve: Remove from the oven and let it cool for 5 minutes (to prevent roof-of-mouth burns). Serve hot.
Recipe Tips
- The Squeeze: Alton Brown emphasizes that spinach contains a massive amount of water. If you don’t squeeze it bone-dry, that water will release in the oven, causing the cream cheese to separate and the dip to become a soupy mess.
- Artichoke prep: Don’t chop the artichokes too finely. You want distinct chunks of artichoke heart for texture. Also, squeeze them gently after draining to remove excess brine.
- Room temp ingredients: Ensure the cream cheese is soft before mixing. If it’s cold, it will leave white lumps in the dip that won’t melt seamlessly.
- Spice level: The red pepper flakes add a necessary “cut” through the rich fat. It won’t make the dip spicy, just flavorful. If you like heat, increase to 1 teaspoon.
What To Serve With Alton Brown Spinach Artichoke Dip
This heavy dip needs sturdy vessels for scooping.
- Tortilla Chips: The salty corn crunch is the classic pairing.
- Toasted Baguette: Slices of crusty bread hold the weight well.
- Pita Chips: A sturdy, crisp option.
- Crudités: Carrots and celery sticks for a lighter option.
How To Store Alton Brown Spinach Artichoke Dip
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the microwave in 30-second intervals, stirring in between, or place back in a 350°F oven until bubbly.
- Freeze: This dip freezes surprisingly well before or after baking. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking.
Alton Brown Spinach Artichoke Dip Nutrition Facts
- Calories: 180kcal
- Protein: 6g
- Carbohydrates: 6g
- Fat: 15g
- Saturates: 8g
- Sugar: 1g
- Salt: 0.6g
Nutrition information is estimated per serving (approx. ¼ cup).
FAQs
Can I use fresh spinach?
Yes. You will need about 1 lb of fresh spinach. Sauté it in a pan until wilted, let it cool completely, and then squeeze it dry just like the frozen version.
Can I make this in a slow cooker?
Yes. Combine all ingredients in a slow cooker. Cook on Low for 2 hours, stirring halfway through. It won’t get the browned crust, but it will be hot and creamy.
Is this gluten-free?
Yes, all the ingredients are naturally gluten-free. Serve with corn chips or veggies to keep the appetizer gluten-free.
Alton Brown Spinach Artichoke Dip Recipe
Description
A hot, baked dip featuring a savory blend of three cheeses, garlic, and red pepper flakes, packed with artichokes and spinach.
Ingredients
Instructions
- Squeeze thawed spinach in a towel until bone-dry.
- Beat cream cheese, sour cream, and mayonnaise until smooth.
- Stir in cheeses, garlic, and spices.
- Fold in spinach and chopped artichokes.
- Spread into a greased baking dish.
- Bake at 400°F for 20–25 minutes until bubbly.
- Cool slightly before serving.
Notes
- Using a clean kitchen towel to wring out the spinach is far more effective than using your hands or a sieve, as the fabric allows you to apply maximum pressure without losing the greens.
- Grating the Parmesan cheese yourself yields a much smoother melt and better flavor than using the pre-grated “shaker” cheese, which contains anti-caking agents.
- If you prefer a golden-brown crust, you can switch the oven to broil for the last 2 minutes of cooking, but watch it closely to prevent the dairy from burning.
Alton Brown Spinach Artichoke Dip Recipe
