November 26, 2023
I love spinach artichoke dip!
I first fell in love with Trader Joe's Spinach Artichoke Dip. This Christmas I have decided to make some for snacking, or as an appetizer to eat this at the cabin. Ree Drummond's Spinach Artichoke Dip has all the good stuff: fresh spinach, artichoke hearts, garlic, and four different types of cheese in this cheese dip! I use cream cheese, feta, pepper jack, and parmesan so it's good and melty but has some sharpness and bite. There's also butter and flour to thicken it, along with a little salt, pepper, and cayenne for a small kick of heat. Even Lee Drummond admits to the fact that it can often come out differently. Thus, I am starting to experiment so that I can arrive at the perfect mix. I think it will the perfect snack to make in the last few days of the holiday season when everyone's already stuffed and gotten their fill of big meals.
This recipe is written by Ree Drummond and appears on her website: thepioneerwoman.com
YIELDS: 16 serving(s)
PREP TIME: 5 mins
COOK TIME: 25 mins
TOTAL TIME: 30 mins
AUTHOR: Ree Drummond at thepioneerwoman.com
About Ree Drummond
Welcome to The Pioneer Woman! If you’ve been here before, you may notice that things look a little different. I’m usually the one who’s resistant to change, but this is a change I am so excited about. I started this website completely on a whim, and it evolved into something I never could have imagined. Fifteen years later, I can’t believe I’m still here. This brings me to my big announcement! I have been working hard to reimagine this website. Along with a great team of editors, we'll bring you a whole bunch of new content, including recipes, shopping tips, design ideas, and more. Of course, I will be here continually telling stories of my cute husband, and sharing pictures of the dogs, the ranch, and all the things I’m cooking.
I can’t wait to see what’s to come. Welcome to my new frontier!
These are Ree Drummond's kids.
About The Pioneer Woman Magazine
Celebrate the joys of food and family life through the eyes of best-selling author and Food Network star Ree Drummond. In every issue of The Pioneer Woman, Ree will share easy, family-friendly recipes, fun decorating tips, great fashion finds, and lots of stories from life on the Drummond ranch.Â
INGREDIENTS:
6 tbsp. butter, divided, plus more for greasing
1 bag spinach
2 cans artichoke hearts, rinsed and drained
3 tbsp. flour
1 1/2 c. whole milk, plus more if needed
1/2 c. crumbled feta
1/2 c. grated parmesan
3/4 c. grated pepper jack cheese, plus more for topping
1/4 tsp. cayenne
Pita wedges, tortilla chips, or crackers, to serve
DIRECTIONS:
In a skillet, melt 3 tablespoons of the butter over medium heat. Add the garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
Add the artichokes to the skillet and cook over medium-high heat for several minutes, until the liquid is cooked off and the artichokes start to get a little color. Remove the artichokes to a plate.Â
In the same skillet, melt the remaining 3 tablespoons of butter and whisk in the flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in the milk. Stir and cook until slightly thickened; splash in more milk if needed.Â
Add the cream cheese, feta, parmesan, pepper jack, and cayenne, and stir until the cheeses are melted and the sauce is smooth. Chop the artichokes and spinach and add them to the sauce. Stir to combine.Â
Pour into a buttered baking dish. Top with extra grated pepper jack and bake at 375°F until the cheese is melted and bubbly, about 15 minutes.
Serve with pita wedges, chips, or crackers!
NOTES:
As always, for best results, I recommend grating your own parmesan cheese. It melts and tastes better. I always keep a wedge in my fridge!
I find the best way to soften up cream cheese is to microwave it. I usually give it about 30 seconds. You can also take it out of the fridge and let it sit on your counter for a couple of hours.
Be sure to squeeze the water thoroughly out of the thawed frozen spinach and to drain the canned artichokes thoroughly. No one wants a soggy dip!
Make Ahead Instructions: Prepare the recipe through step 4 (before baking) and store it in the refrigerator for 1-2 days until ready to bake.
Freezing Instructions: Prepare the recipe through step 4 (before baking). Place mixture in a freezer safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator and return to baking dish before baking.
NUTRITION:
Spinach Artichoke Dip - 1 cup
Total Fat 36g 46%
Saturated Fat 16g 80%
Polyunsaturated Fat 7.9g.
Monounsaturated Fat 8.9g.
Cholesterol 80mg 27%
Sodium 889mg 39%
Total Carbohydrates 18g 7%
Dietary Fiber 6.8g 24%