The great thing about dips is that they’re flexible. While it would be ideal to always have every necessary ingredient, we all have lazy days where going to the store seems like a lot of work. Spinach artichoke dip is one of my pantry staples, since the spinach and artichoke hearts come frozen, and I always have a couple creamy ingredients to round it out. Follow the recipe exactly, or use it as a guide and experiment with what you have lying around. Just don’t forget hot sauce.
Special Equipment: Small oven proof casserole or pan
1 package frozen chopped spinach
1 package frozen artichoke hearts, or 1 can artichoke hearts
½ cup cream cheese
¼ cup crème fraiche or sour cream
¼ cup mayo
Several dashes hot sauce
3 cloves fresh garlic, minced, or 1 tsp. garlic powder
2 tsp. lemon juice or vinegar
Salt, to taste
For topping: ¼ cup bread crumbs, 1 tbsp. butter
Preheat oven to 375°F and adjust rack to middle position.
Steam spinach and artichokes (if artichokes are frozen) in microwave. Combine both vegetables in a microwave safe bowl and add ¼ cup of water. Cover and heat on high until hot throughout, stirring gently every minute to check temperature and maintain even cooking. Drain excess water.
Add all ingredients to vegetables except butter and breadcrumbs, and stir to incorporate. Melt butter and mix with breadcrumbs.
Transfer spinach-artichoke mixture to ovenproof dish; use something on the smaller side so the dip has some depth to it. Cover the top of the dip with breadcrumbs and place in oven until very hot, 15-20 minutes. If the top starts to brown too much, turn heat down. If the top does not get brown enough, broil it for a minute or too at the end, being careful not to burn it. Serve with bread rounds, pita crisps, or tortilla chips.