Best Spinach Artichoke Dip

Cream Cheese: The secret to this creamy, cheese dip? A whole block of cream cheese. Full-fat is always welcome, but low-fat works too.

Sour Cream & Mayonnaise: After testing many different iterations of spinach artichoke dip, I feel strongly that the best ones always use a combination of mayo and sour cream. But, if you really can’t stand the thought of it, you can add another ½ cup sour cream instead of the mayo.

The Cheeses: Parmesan, white cheddar, and Gruyère combine to not only add a complex, rich flavor, but the shredded white cheddar also tops the entire dip. I highly recommend freshly shredding cheese for the ultimate melty dip.

Artichoke Hearts: Use a can of artichoke hearts for that ideal tangy flavor. Make sure to drain and chop your artichokes before incorporating to get rid of any of excess liquid, and to give a better texture to your dip.

Spinach: I prefer to use defrosted and chopped frozen spinach, but you can use fresh spinach if you have it on hand. For the best results, you’ll want to sauté it a bit before adding it to the dip mixture. Start by warming 2 teaspoons of olive oil in a large skillet and add about 10 ounces of fresh spinach. Cook, stirring, until the spinach is wilted and softened. Make sure to drain and squeeze it well to get rid of any excess moisture before adding it to your dip. Spinach: I prefer to use defrosted and chopped frozen spinach, but you can use fresh spinach if you have it on hand. For the best results, you’ll want to sauté it a bit before adding it to the dip mixture. Start by warming 2 teaspoons of olive oil in a large skillet and add about 10 ounces of fresh spinach. Cook, stirring, until the spinach is wilted and softened. Make sure to drain and squeeze it well to get rid of any excess moisture before adding it to your dip.

Directions at delish.com

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