Annual Food & Drink Issue

Spinach Artichoke Dip Recipe

Dips That Delight

When a social gathering is afoot, dips never fail to rise to the occasion. This swipe- and scoop-friendly appetizer can be prepared and served in a variety of temperatures, consistencies, and flavor profiles. Needless to say, there’s a dip out there for every palate and every occasion. With this list of recipes curated from beloved local restaurants, you’re bound to be the headliner at the next tailgate or any other event where bringing a shareable dish is imperative.

Photography by Rich Smith

Food Works

“We take a lot of pride in making everything in-house, from our desserts to our salad dressings. It’s the same for our spinach artichoke dip, which is why it’s such a standout dish and has become our #1 selling appetizer.”
– Troy Sutton, Operating Partner

Makes 10-12 servings

Ingredients

2 lbs. cream cheese
½ cup mozzarella, shredded
½ cup Parmesan, shredded
2 cups frozen spinach, thawed
1¼ cups mayonnaise
2 tomatoes, diced
1½ cups artichoke hearts
¼ cup garlic, minced
1 tsp. chili powder
1 tsp. cumin
½ Tbsp. salt
½ Tbsp. black pepper
½ Tbsp. garlic powder
5 oz. heavy cream

Directions

Preheat oven to 400°. Mix cream cheese, mozzarella, and Parmesan in a stand mixer using the paddle attachment on low speed until softened. Squeeze all of the water out of the thawed spinach, and add it to the mixing bowl along with mayonnaise, tomatoes, artichokes, garlic, and spices. Continue to mix. Scrape down the bowl, add the heavy cream, and continue to mix until combined. To heat, spread the dip in an oven-safe dish and bake for 7-10 minutes. The top should start to darken, and the dip should be bubbling around the edges. Serve with warm pita.