Spinach artichoke dip is a classic party dish that never goes out of style. It’s the ideal appetizer for any occasion, and it’s guaranteed to satisfy visitors of all ages.
Although delicious, preparing spinach artichoke dip from scratch may be time consuming, so it is often simpler to prepare it ahead of time or double the recipe for a later occasion. However, after you’ve learned it, you’ll find yourself doing it fairly regularly.
If you want to save any leftovers or prepare your dip ahead of time, be sure to freeze your spinach artichoke dip so that it does not spoil and can be kept fresh until your next occasion.
If properly frozen, the dip will typically keep for a couple of months.
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How Do I Freeze My Spinach Artichoke Dip?
After you’ve finished making your dip, store it in an airtight container that won’t shatter in the freezer. Make sure the lid is securely fastened so that no air may get inside.
Then just freeze. When you’re ready to serve, make sure your artichoke dip has thawed. When frozen, spinach artichoke dip may last up to two months.
Another option for warming is to toss it in the crock pot and leave it there until it is no longer frozen and sticky. It will also stay warm for your visitors if you leave it in the crock pot.
If you don’t have an airtight container, place the dip in a resealable bag that is tightly closed. An aluminum pan will also work; just wrap it securely before putting it in the freezer.
Mayo or sour cream, which may be difficult to freeze, are often used in spinach artichoke dip. If you are certain that you will be putting your dip in the freezer, use an alternative for those items.
You may use cream cheese, milk, parmesan cheese, or even heavy cream. All of these components freeze better than mayo or sour cream.
Whatever you do, be sure your dip has completely cooled before freezing it.
Spinach Artichoke Dip Recipe
Spinach artichoke dip is great because it is gooey, and despite its deliciousness, it still includes a significant quantity of veggies. It’s the ideal approach to get your kids to eat their spinach!
To prepare this dip, you’ll need cream cheese, Greek yogurt, parmesan cheese, mozzarella cheese, artichoke hearts, frozen spinach, and a few sliced garlic cloves. Once you’ve gathered all of your materials, you’re ready to start!
at begin, preheat your oven at 350 degrees Fahrenheit. While it is heating, spray your baking dish with cooking oil to prevent your dip from sticking to it.
Pour your Greek yogurt and cream cheese into a mixing bowl. Make sure your cream cheese is melted so it can blend easily. Continue to mix in the remainder of your cheeses.
The canned variety of artichoke hearts is the most convenient alternative. Drain the can and cut the artichoke hearts before adding them to the rest of the ingredients. We’ll also be using frozen spinach for this, so remove it from the freezer and set it in the fridge the night before to defrost.
When your spinach has thawed, take it out of the package and squeeze out as much water as you can. You may do this by putting it in a strainer and pushing down with a spoon, or by wrapping it in paper towels or cheese cloth and squeezing the water out.
Either approach works as long as the water is removed from the spinach. Before you can add it to the rest of the ingredients, your spinach will need to be cut up a little smaller.
Make sure to cut up your garlic cloves while you’re at it. These may also be added to the bowl of ingredients. At this stage, your oven should be heated enough to place the mixture in a pre-greased baking pan.
Before placing it in the oven for approximately a half hour, spread it out as evenly as possible.
When the dip is completed cooking, set it aside to cool. Spinach artichoke dip goes well with crackers, bread pieces, veggies, and even pretzels and tortilla chips. It’s great either way you eat it.
Vegan Spinach Artichoke Dip
Despite the fact that it is vegetarian, spinach artichoke dip is not vegan, at least not in the conventional recipe. But, thankfully, we have a recipe that enables you to prepare this delectable snack with solely vegan ingredients.
Raw cashews, olive oil, garlic, shallots, almond milk, nutritional yeast, salt, pepper, spinach, artichoke hearts, and vegan parmesan cheese are required for this dish.
The cashews are the most time-consuming aspect of this dish, so you should start there. You have a few alternatives for this phase.
You may either leave them in room temperature water overnight or soak them in boiling hot water for one hour. Once you’ve completed one of these steps, drain and put aside your cashews.
After that, add your chopped garlic and shallots to a heated cast iron pan with olive oil. Cook them until they begin to brown, taking care not to burn the garlic. Preheat your oven to 375 degrees Fahrenheit at this time.
While the oven is cooking, combine your drained cashews, half of the sautéed garlic and shallots, milk, yeast, and salt and pepper in a blender. When you observe your mixture becoming creamy, it is ready to go.
Use the remaining half of your sautéed garlic and shallots to cook the spinach and artichokes, seasoning with salt and pepper as you go. After approximately five minutes, remove from the heat and transfer the mixture from the blender to the pan.
Stir it everything together and top with vegan parmesan cheese. You may easily add breadcrumbs and red pepper flakes to the dip if you want to add more texture or flavor.
Transfer the mixture from the pan to a baking dish and set in the oven for a few minutes. Make sure not to keep it in for too long or the dip may dry out.
You may either transfer the dip to a dish or construct your own bowl out of bread. This vegan spinach artichoke dip will only keep in the fridge for approximately five days, so keep that in mind when storing any leftovers.
You may reheat it either in the microwave or in the oven.
If you wind up overcooking the dip, you can simply add extra almond milk to keep it creamy and prevent it from drying up.
Nutritional Facts
Despite the fact that it includes a lot of vegetables, spinach artichoke dip may be high in calories and fat owing to the quantity of cheese in it. Spinach artichoke dip typically has around 1600 calories and 100 grams of fat. It also has 2500 mg of sodium in it.
The good news is that you can always swap out some of the fattier components or just prepare the vegan version as stated above. Another fantastic option is to use nonfat Greek yogurt.
Final Thoughts
The spinach artichoke dip will get you a lot of accolades at your next gathering. It’s wonderful and goes with almost everything, not to mention flexible and adaptable to a variety of various components.
The best part is that you can always freeze any leftovers. Simply store the leftover dip in a freezer-safe container, a resealable plastic bag, or an aluminum pan covered in foil.
When you’re ready to reheat it, be sure you defrost it in the fridge overnight first. The ideal way to serve it is in a bread bowl or, if you prefer, in a crock pot to keep it warm all night.
This dip is delicious with chips and vegetables, but it may also be used as a topping on burgers.
At the end of the day, spinach artichoke dip is the crème de la crème of dips!