Try this Spinach Artichoke Dip recipe, or contribute your own.
- Carbohydrate 16.6492916714577 g
- Cholesterol 154.085416754774 mg
- Fat 112.704583357158 g
- Fiber 1.17599997997284 g
- Protein 34.6535083632266 g
- Saturated Fat 30.0488091816074 g
- Serving Size 1 1 recipe (334g)
- Sodium 2264.71291750423 mg
- Sugar 15.4732916914849 g
- Trans Fat 7.52717083460998 g
- Calories 1206 calories
Step-by-step
- Combine ¼ cup Grated Parmesan Cheese, ¾ cup Ranch Salad Dressing,1/2 cup Shredded Mozzarella Cheese, ¼ cup sour cream
- Chop artichoke and spinach. Now add it to the cheese, sour cream and ranch dressing mixture. Combine everything thoroughly.
- Spoon into 8 inch casserole dish with the mixture and top with remaining cheese.
- Bake on 350°F for 20-25 minutes.
Ranch salad dressing acts as the primary emulsion engine in this build, supplying both fat and stabilizing gums that keep the dairy from breaking under heat. Scaling this formula up or down requires careful math because the moisture released by the spinach and artichokes scales linearly while surface area does not. Doubling the batch means moving from an 8-inch casserole dish to a 9x13-inch pan to maintain a depth of roughly two inches. Thicker layers trap steam, turning the bottom watery instead of creamy. Baking at 350 degrees Fahrenheit for 20 to 25 minutes ensures the center reaches serving temperature before the cheese burns. Watch for the edges to bubble vigorously and the top mozzarella layer to turn light golden brown. Swapping canned or jarred artichoke hearts for fresh ones changes the chemistry significantly. Canned hearts are already softened through processing and carry added salt and acidity, whereas fresh artichokes require boiling or steaming until tender before chopping. Raw spinach releases far more water than frozen varieties. Squeezing fresh cooked greens in a clean kitchen towel until completely dry prevents excess liquid from diluting the ranch and sour cream base. Leftovers keep in an airtight container in the refrigerator for up to three days, though reheating must be done gently at 300 degrees Fahrenheit to prevent the separated fats from oiling off.
