Artichoke Recipes
Artichokes made easy — cheesy spinach and artichoke dip, air fryer artichoke hearts, creamy Tuscan chicken, stuffed artichokes — for weeknights and parties.
★ snack
snackCheesy spinach and artichoke dip
This was a recipe I made by accident. Well, sort of. I wanted a tasty spinach and artichoke dip I could take with me to a NYE party and my husband helped me make it. He just kind of dumped everything into a bowl and we went from there.
Torrey McLeayIngredients
- 1 cup Shredded Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1 can Can do artichoke hearts
- 3 cups Fresh spinach
- 1, 4 oz bar Cream cheese, softened
- Black pepper to taste
- 1 tbsp or 2 cloves Garlic, Minced
- 1 tbsp Flour
- 2 tbsp Butter
- 3/4 cup Milk
Instructions
- 1First, pre heat your oven to 350 degrees Fahrenheit.
- 2Next, melt 2 tbsp of butter in a pan or cast iron skillet. Remember butter has a low smoke point, so immediately put your garlic into the melted butter to cook.
- 3Stir the garlic and butter and slowly add in your flour. Stir.
- 4Once the butter, garlic, and flour are mixed- slowly pour in your milk and stir to thicken.
- 5Crack as much black pepper over the mixture as you’d like.
- 6Put in the cut up chunks of cream cheese and stir, slowly stirring in Parmesan cheese and mozzarella cheese individually, stirring until each cheese is well blended.
- 7Pour in your spinach, as much as you’d like. I did 3 cups. The spinach will wilt into tiny bites.
- 8Add your chopped artichokes.
- 9Bake at 350F for about 5-10 minutes until the top is golden.
- 10Enjoy with tortilla chips, or my favorite- fresh bread!
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Open in Pepper →Artichokes Earn Their Keep On Busy Nights
A can or jar of artichoke hearts sits quietly in the pantry until you need it, and then it turns dip into the first thing gone at a party or gives a plain chicken breast something to talk about.
Cooks on Pepper reach for this collection when company is coming and the oven is already busy, or when it's Tuesday and dinner needs to taste like more effort than it took.
Every recipe here leans on that jar or can: cheesy spinach and artichoke dip, Christin's Creamy Artichoke Dip, jumbo crab spinach artichoke dip, jalapeño artichoke dip, creamy Tuscan chicken with spinach and sun-dried tomatoes, spinach artichoke pasta with crawfish tail, lemon quinoa artichoke salad, air fryer artichoke hearts, stuffed artichokes, and artichoke dip stuffed bread.
Quick Tips
- 1
Drain and squeeze them
Canned artichoke hearts hold a lot of liquid, so press them in a colander or between paper towels for a full minute before chopping, or your dip will turn watery.
- 2
Thaw and wring the spinach
Squeeze thawed frozen chopped spinach hard over the sink until almost no water comes out, usually 2 or 3 good handfuls' worth.
- 3
Soften the cream cheese
Let an 8-ounce block sit out 30 minutes, or microwave it 20 seconds, so it stirs in smooth instead of leaving lumps.
- 4
Rest dip before serving
Pull baked dip out at 350°F once it bubbles at the edges and let it sit 5 to 10 minutes so it thickens and doesn't run off the chip.
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