Ina Garten Warm Spinach & Artichoke Dip

Ina Garten warm spinach & artichoke dip is an easy baked appetizer made with caramelized onions, chopped artichoke hearts and frozen spinach, ready in 1 hour 10 minutes. It's an easy make-ahead party dip for game day, spring gatherings or holiday get-togethers, and it's served warm with toasted baguette.

Cook the onions the full 30 minutes until they turn deeply browned and jammy, because they carry most of the flavor in this dip. Rush them and you get a flat, one-note dip with sharp, raw onion in every bite.

Ina Garten remembers the spinach and artichoke dips of the 1970s and found most modern versions disappointing, so she rebuilt hers with caramelized onion and chopped artichoke hearts. The result is crusty around the edges and creamy in the middle, which is what a good baked dip should be.

Source: Modern Comfort Food (2020)

Ina Garten Warm Spinach and Artichoke Dip

0.0 from 0 votes

Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

320

kcal

Cream cheese, sour cream and mayonnaise melt together around sweet caramelized onions, artichokes and spinach. Baked until the Parmesan crust browns, it stays creamy in the center and crisp at the edges.

Ingredients

• 2 large yellow onions
  

• 4 tablespoons (1/2 stick) unsalted butter
  

• 1/4 cup good olive oil
  

• 1/4 teaspoon ground cayenne pepper
  

• Kosher salt and freshly ground black pepper
  

• 1 tablespoon minced garlic (3 cloves)
  

• 4 ounces cream cheese, at room temperature
  

• 1/2 cup sour cream
  

• 1/2 cup good mayonnaise, such as Hellmann's
  

• 1 (9-ounce) package frozen artichoke hearts, defrosted
  

• 1 (10-ounce) package frozen chopped spinach, defrosted
  

• 1 1/4 cups freshly grated Italian Parmesan cheese, divided
  

• 1 baguette, sliced diagonally 1/2 inch thick, toasted, for serving
  

Directions

• Preheat the oven: Preheat the oven to 400 degrees. That way it's fully hot by the time the dip is assembled.
• Slice the onions: Cut 2 large yellow onions in half through the stem, then slice them into thin half-rounds, about 1/₈ inch thick. You should end up with about 3 cups of onions.
• Caramelize the onions: Heat 4 tablespoons butter and 1/4 cup olive oil in a 12-inch sauté pan over medium heat. Add the onions, 1/4 teaspoon cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper, then sauté for 10 minutes. Reduce the heat to medium-low and cook for 20 minutes, stirring now and then, until browned and caramelized.
• Add the garlic: Stir in 1 tablespoon minced garlic and cook for 1 minute. Then take the pan off the heat.
• Beat the creamy base: While the onions cook, beat 4 ounces room-temperature cream cheese, 1/2 cup sour cream and 1/2 cup mayonnaise in a mixer fitted with the paddle attachment until smooth. The base should look silky with no lumps.
• Add the vegetables: Lightly squeeze the liquid out of the defrosted artichoke hearts, chop them roughly and add them to the bowl. Then squeeze the defrosted spinach, add it, and stir in the onion mixture.
• Season and fill the dish: Stir in 3/4 cup Parmesan, 1 teaspoon salt and 1/2 teaspoon black pepper. Transfer everything to an 11 x 8 x 1 1/2-inch oval baking dish and sprinkle the remaining 1/2 cup Parmesan on top.
• Bake the dip: Bake for 20 to 25 minutes. It's ready when the edges are browned and bubbly.
• Serve warm: Serve the dip warm with sliced, toasted baguette for scooping. Slice the baguette diagonally 1/2 inch thick so the pieces hold up.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Lodge 10.25-inch cast iron skillet, John Boos maple cutting board, 18 x 12, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this spinach and artichoke dip ahead of time?

Really, you can put the whole dish together a day early, cover it and keep it in the fridge. Bake it right before serving so the top browns and bubbles.

Why do I need to squeeze the spinach and artichokes?

Frozen vegetables hold a lot of water, and that water would thin out the creamy base. A light squeeze keeps the dip thick and scoopable.

What can I serve with this dip besides baguette?

Pita chips, sturdy crackers and raw vegetables like celery or endive all work well. Pick something firm, because the dip is thick and heavy.

Can I use fresh spinach instead of frozen?

You can, but wilt it first and squeeze out as much liquid as you can, because raw spinach releases water in the oven. Frozen is easier here and gives more consistent results.

What's the most common mistake with this dip?

Pulling the onions off the heat too early is the big one, since pale onions taste sharp instead of sweet. Give them the full 30 minutes so they turn deep golden brown.