Best Spinach Artichoke Dip Recipe - Cooking Classy (2024)

FAQs

What is the best chip for artichoke dip? ›

Pita chips are made from baked or fried pita bread, and they go exceptionally well with artichoke dip. Even if you don't like artichoke, you're bound to love this fantastic dip. Made with artichoke hearts, mayo, sour cream, parmesan cheese, and onion, this dip tastes great warm or cold.

So why was the dip such a disaster? Horton admitted she used marinated artichokes instead of fresh (thus the vinegar taste) and a “dry mandarin orange” instead of fresh lemon juice. Lastly, she improvised her spices. “It turns out celery salt does not belong in artichoke dip,” Horton said.

Remove dip from packaging and place in microwave-safe container. Microwave on high for 30 seconds. Stir, then microwave for an additional 20 seconds or until dip is heated throughout.

On the savory end of the spectrum, artichokes also share their distinctive stone fruit aroma with Blue d'Auvergne, Camembert, Gruyère and buffalo mozzarella cheeses.

A high fat meal can cause a massive amount of heartburn. Fat increases stomach acid production. Foods high in fat include: appetizers made with cream cheese, chips and dips (including spinach/artichoke dip), butter/margarine and sour cream, cream sauces, gravies, fatty meats such as sausage and well-marbled meats.

You can serve Spinach Dip with crudité, pita chips, homemade tortilla chips (my personal favorite) or any type of crackers.

How long is spinach artichoke dip good for in the fridge? This dip will stay good for up to four days covered in the fridge. You can reheat the dip in the oven at 375 degrees or reheat small portions in the microwave.

HOW LONG WILL HOMEMADE Artichoke SPINACH DIP LAST? Baked Spinach Artichoke Dip will last about 4-5 days in the refrigerator.

Being especially rich in fiber, artichokes can slow our digestion down, producing gases. This can make people who are prone to gas and flatulence feel worse.

What is the black stuff on my artichokes? ›

Lots of black spots, tired color or opened leaves indicate an older artichoke that will have a woody taste. An artichoke with one or two black spots, on the other hand, isn't always a bad risk, and don't worry if the artichoke is discolored on the stem end since you're going to cut that part off.

Mayonnaise (soybean oil, water, egg yolks, vinegar, salt), Water, Parmesan Cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), Artichoke (artichoke hearts, water, salt, citric acid, ascorbic acid), Sour Cream (pasteurized cultured cream [milk], enzymes), Crushed Garlic (garlic,citric acid), Dehydrated ...

Yes! Spinach and Artichoke Dip reheats really well. You can completely make dip ahead, transfer to whatever dish you want to reheat it in (or leave it in the pot), let it cool to room temperature and refrigerate until ready to reheat and serve.

Sour Cream (pasteurized cultured cream [milk], enzymes), Mayonnaise (soybean oil, water, egg yolks, vinegar, salt), Spinach, Waterchestnuts, Green Onion, Dehydrated Onion, Modified Cornstarch, Flavoring (yeast extract, salt), Carrot, Salt, Dehydrated Toasted Onion, Dehydrated Cabbage, Sugar, Granulated Garlic, ...

You can use pretty much any type of crackers for dips. From Ritz, TownHouse, to Triscuits and Wheat Thins, any type of cracker will do.

Stonewall Kitchen Sea Salt Down East Crackers

Sturdy enough for dips and soft cheeses, these crackers offer a mild flavor and a great crunch. They're anything but bland, and they're the ideal vehicle for any flavor-packed spread.

Whole wheat crackers are a healthier option that pairs well with hummus. They are crunchy, sturdy, and have a slightly nutty flavor that provides a subtle contrast to the hummus.