Day #7 of Holiday Appetizers: Spinach Artichoke Dip

If there is one ubiquitous appetizer, it's got to be spinach artichoke dip. It's at every party and everyone seems to love it. It's cheesy, creamy, oozy and gooey but with chunks of cooked spinach and artichoke that make you feel a little less guilty. Whatever; it's holiday season, indulge a little (or a lot)! A little cream and cheese won't hurt you! 

Hot Spinach Artichoke Dip with Fresh Baguette

A word of advice about making the dip: When I decided to make it from scratch, I thought it would be one of the easier appetizer recipes to follow. Turns out draining the liquid from the cooked spinach was a real task. I tried a few different ways and found the best method was to let the spinach cool and then squeeze out the liquid with my hands. Once you get past that, you're golden! Add in the cream and cheeses and bake it in the oven until it's golden brown bubbling. Slice a fresh baguette and serve!


Spinach Artichoke Dip

Recipe adapted from Food and Wine Magazine

• 2 teaspoons olive oil, plus more for baking dish
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 pounds spinach, cleaned, trimmed, and coarsely chopped
• 2 cans artichokes, drained and chopped
• 1/2 cup milk
• 6 ounces reduced-fat bar cream cheese
• 3 dashes Worcestershire sauce
• 3 dashes hot sauce, such as Tabasco
• 3/4 cup shredded mozzarella
• Coarse salt and ground pepper
• Baguette slices, breadsticks, or crackers, for serving

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

Saute onion and garlic until translucent

Add spinach in batches, waiting for one to wilt before adding the next

Stir wilted spinach with onion and garlic. Transfer spinach from pot to a colander to drain. Press and squeeze to until water is removed.

In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Place spinach back into pot. Add cream cheese, Worcestershire sauce, hot sauce and Mozzarella and stir to combine

Transfer to a serving dish, surround with baguette slices and serve!