Hot Spinach Artichoke Dip
A bubbling, creamy spinach and artichoke dip with a browned cheese top, for chips and toasted bread.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Spinach artichoke dip is the warm, cheesy appetizer that disappears first at every party. Creamy and tangy, with soft pieces of artichoke heart and plenty of spinach, it comes out of the oven bubbling at the edges with a golden, browned layer of cheese on top.
The Thermomix® TM7™ grates the Parmesan, softens the garlic and green onion in butter, and mixes the creamy base until smooth. Then it folds in the spinach and artichokes on reverse, so they stay in bite-size pieces. A small cast iron skillet goes from the oven straight to the table.
Made in the Thermomix® TM7™
Hot Spinach Artichoke Dip
Makes: About 4 cups
- Prep15 min
- Cook30 min
- Total45 min
- Serves8
Ingredients
To serve
Instructions
- Heat the oven to 190°C (375°F) and butter a 20 to 23 cm (8 to 9 in) cast iron skillet or a small baking dish.
- Place the Parmesan in the dry mixing bowl and grate 10 sec/speed 10. Transfer to a small bowl.
- Place the garlic and green onion pieces in the mixing bowl and chop 3 sec/speed 7. Scrape down the sides, add the butter and sauté 2 min/120°C (250°F)/speed 1.
- Add the cream cheese, sour cream, mayonnaise, red pepper flakes, salt, pepper, half of the mozzarella and all but 2 tbsp of the Parmesan, and mix 20 sec/speed 4, until smooth.
- Add the spinach and artichoke hearts and mix 10 sec/reverse/speed 3, until the artichokes are in bite-size pieces.
- Spread the dip in the skillet and sprinkle the rest of the mozzarella and Parmesan on top.
- Bake 20 to 25 minutes, until bubbling at the edges. For a browned top, broil 2 to 3 minutes, watching closely. Scatter the green onion slices on top and serve hot with chips and toasted baguette.
Tips
- Squeeze the spinach in a clean kitchen towel until no more water comes out; wet spinach makes the dip runny.
- For the baguette toasts, slice a baguette, brush the slices with olive oil and bake them on a sheet next to the dip for 8 to 10 minutes.
- Make ahead: fill the skillet, cover and refrigerate up to 1 day, then bake it straight from the fridge, about 10 minutes longer. Leftovers keep 3 days in the fridge.
