Roasted Garlic Spinach-Artichoke Dip
- Prep Time 0:25
- Cook Time 0:55
- Estimated Cost $11
- 9 Comments
This classic spinach-artichoke dip gets an upgrade from sweet, slowly roasted garlic.
Look, I'm not going to lie to you; I am not interested in football.
I cannot tell you how many times when, as a kid, my dad would call me into the living room where he was watching an instant replay of some "amazing" play in some supposedly "epic" game. He'd take a brief break from screaming at the television (because he, like many sportsfans, believes the players can hear him). He'd wave me over to the couch, point at the TV and we'd have the following conversation.
Dad: Watch this, Gab! This is beautiful.
Gabi: Um. I have a lot of homework to do.
Dad: Just for a minute.
(I watch a guy on TV catch a ball.)
Dad: Wasn't that INCREDIBLE!?
And that's how pretty much every conversation I have ever had about football goes. I don't begrudge football fans their fun--I just can't seem to get into it.
But this year, the Niners, of San Francisco, MY beautiful, amazing city, are going to the Superbowl. And, while I couldn't care less about the specifics of the actual game, I am stoked that SF is representing. As such, I figured I better do my part and make a kick-ass dip.
This classic spinach-artichoke dip gets an upgrade from sweet, slowly roasted garlic. Roasted garlic is great on its own--just try it spread over some grilled bread...yum--but when used in place of the usual minced cloves, it adds a subtle-but-definitely-there hint of deep, garlicky flavor. A whole head of garlic might seem like a lot, but when it's roasted, it mellows out quite a bit.
I like to serve this with tortilla chips. pita chips and sliced red bell peppers.
GO NINERS! (And spinach-artichoke dip!)
- 1 head garlic Pantry
- 2 tbsp extra virgin olive oil, divided Pantry
- 1 medium onion, diced finely $0.50
- 1 lb chopped frozen spinach (thawed) $2
- 11/2 cups thawed, chopped frozen artichoke hearts $2
- 6 ounces cream cheese (the bar kind not the whipped kind) $1.50
- 1/4 cup sour cream or Greek yogurt $1.50 for 10 oz.
- 1/4 cup mayonnaise Pantry
- 1/3 cup grated monterey jack cheese, plus more for the top $3.50 for 12 oz.
- dash nutmeg Optional
- 1/4 teaspoon salt Pantry
- freshly ground pepper to taste Pantry
- Chips, crackers, baguette slices or vegetables, for serving
- Preheat the oven to 350 degrees F.
- Use a knife to slice the bottom off of the head of garlic, so you have a flat bottom.
- Place the garlic head on a piece of foil large enough to wrap it up, and drizzle the garlic with 1 tbsp of the olive oil.
- Wrap the foil up tightly so the garlic is completely covered.
- Roast the garlic in the oven for about 30 minutes, or until very soft and sweet.
- While the garlic roasts, heat the remaining olive oil in a large frying pan over medium heat.
- Add the onion and cook just until translucent, about 3 minutes.
- Add the spinach and artichokes, and cook with the onion, about 5 minutes, until the mixture is soft and very fragrant. Turn off the heat and set aside.
- When the garlic has finished roasting, pull it out of the oven and let cool for 10 minutes, or until the foil is cool enough to handle.
- Genly unwrap the foil and squeeze the soft garlic cloves out of their paper and into a large mixing bowl.
- To the mixing bowl, add the cream cheese, sour cream or yogurt, mayonnaise, jack cheese, nutmeg, salt and pepper. Stir well.
- Gently fold in the spinach-artichoke-onion mixture.
- Scrape the dip into an 8" pie pan or 8" square pan and sprinkle with more cheese, and red chili flakes, if desired (for spiciness and color).
- Bake for 22-25 minutes, or until golden and bubbly.
- Serve hot.