Artichoke Dip Recipe (2024)

FAQs

How long can artichoke dip stay in the refrigerator? ›

How long is spinach artichoke dip good for in the fridge? This dip will stay good for up to four days covered in the fridge. You can reheat the dip in the oven at 375 degrees or reheat small portions in the microwave.

You'll want to get the cream cheese mixture well-blended first so the veggies stay intact. Squeeze out as much moisture as you can before you add the spinach so the dip doesn't get runny. If you want to make spinach artichoke dip in advance, mix all the ingredients together — but don't bake it.

Two major active components of artichoke are the salts of chlorogenic acid and cynarin. The sweetening of substances by temporarily modifying the tongue, rather than by adding a substance sweet in itself, may provide an alternative to currently used nonnutritive sweeteners.

Fresh artichokes will squeak when you squeeze them for freshness. Ensure that the artichoke's stem is stiff and straight with a secure tip. Check that all the leaves are intact with dark green or purple leaves. Baby artichokes are olive green with tightly closed leaves.

And although you can use your microwave or stir the mixture up on the stove to heat it, popping a dish of the dip in your oven is the best route for achieving bubbling hot and irresistibly gooey results.

Artichokes are a nutritious, low carb food that may provide numerous health benefits. That said, evidence is mostly limited to studies using concentrated artichoke extract. Regular consumption of artichoke extract may aid cholesterol levels, blood pressure, liver health, IBS, indigestion, and blood sugar levels.

Artichokes contain cynarin. This compound is bitter and has the unique characteristic of making the foods you eat after the artichoke taste sweet.

If you do choose to buy canned artichokes, rinse them before use to reduce the sodium content. And, of course, anyone can make their own jarred artichoke hearts at home. Though time consuming, it is worth the effort. Just remember to sterilize the jars before canning!

Pita Chips with Spinach Artichoke Dip

Even if you don't like artichoke, you're bound to love this fantastic dip. Made with artichoke hearts, mayo, sour cream, parmesan cheese, and onion, this dip tastes great warm or cold.

I've been making spinach dip for years, but using fresh baby spinach in place of frozen, chopped spinach makes all the difference! If you've got a few extra moments, I highly recommend using fresh.

What should I pair artichokes with? ›

The purple flowering artichoke has a floral, citrusy aroma that pairs well with other citrus-scented ingredients such as lemons, limes, bergamots and grapefruit. Fresh herbs like basil, cilantro and even chile peppers complement the artichoke's floral notes, as do meats like duck, bacon and fried gamba (shrimp).

Place the drained artichokes, cheese, lemon zest and juice, garlic, olive oil, salt and pepper in a food processor. Blend until combined and creamy. It won't be totally smooth, but you do want it combined and sauce-like. Taste and season the sauce with more salt and pepper as you find necessary.

Place artichoke hearts in a food processor and process until smooth. Process cream cheese, Parmesan cheese, mayonnaise, garlic, and dill with artichoke hearts until the mixture is smooth and well blended. Transfer to a 9-inch pie pan. Bake in the preheated oven until bubbly and lightly brown, 10 to 15 minutes.