Spinach Artichoke Dip
Artichokes not in season?! Just serve this delicious dip up in a bowl and skip the whole artichoke!
Spinach Artichoke Dip
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
american
Servings
6-8
This dip is great cold or at room temperature, so no need to take up valuable oven space during the holidays!
Cortney Smith
Ingredients
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1 (14 ounce) can water-packed artichoke hearts, rinsed, drained, and coarsely chopped
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4 ounces cream cheese
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1/4 cup parmesan cheese, grated
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1 tablespoon lemon juice
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1 garlic clove, minced
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1/8 teaspoon cayenne pepper
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2 green onions, sliced
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(10 ounce) package frozen chopped spinach, thawed and squeezed dry
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2 whole artichokes, optional
Directions
If using whole artichokes, cut off the stem of the artichokes, then take off the tips with scissors. Place 1 cup of water and a steamer basket into your pressure cooker. Pressure cook on high for 10 minutes. Quick release and let cool. (If using stovetop, steam for 20-30 minutes covered).
Place half the canned/jarred artichokes in a food processor; add cream cheese, parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth. Refrigerate until ready to use in a bowl, or if using whole artichoke proceed to step 3.
If desired, drizzle with butter and lemon juice. Scoop out the middle of the artichoke. Peel off the first 2-3 layers of leaves. Stuff dip into artichoke for center piece, then scoop 1 teaspoon dip onto remaining leaves and display around base of the center. If desired, drizzle with butter and lemon juice.