Oh so yummy appetizer
- Carbohydrate 3.57261111111111 g
- Cholesterol 40.2888888888889 mg
- Fat 18.0129222222222 g
- Fiber 0.643666679064433 g
- Protein 8.86107777777778 g
- Saturated Fat 8.37175444444444 g
- Serving Size 1 1 Serving (68g)
- Sodium 367.597777777778 mg
- Sugar 2.92894443204668 g
- Trans Fat 1.56860777777778 g
- Calories 209 calories
Step-by-step
- Preheat oven to 375°F.
- Mix together Parmesan cheese, spinach, and artichoke hearts.
- Combine remaining ingredients and mix with spinach mixture.
- Bake for 20-30 minutes.
- Serve with crackers or toasted bread.
Frozen spinach requires aggressive mechanical pressing to remove internal moisture, otherwise the water releases during baking and breaks the emulsion of the dairy fats. Squeeze the thawed greens inside a clean kitchen towel until no more liquid drips freely. This straightforward extraction step preserves the thickness of the cheese base and prevents a watery pool from forming at the edges of the baking dish.
Transforming Leftovers
When stored in an airtight container in the refrigerator for up to three days, baked spinach artichoke dip solidifies completely due to the high concentration of saturated fats from the cream cheese and parmesan. Rather than reheating the entire portion in the oven at 375 degrees Fahrenheit, repurpose this chilled base into warm culinary applications. Thin the cold mixture with two tablespoons of whole milk to loosen the proteins, then fold it into hot cooked pasta for an immediate cream sauce. Alternatively, spread the chilled dip thickly between two slices of sourdough bread and pan-fry the sandwich in butter over medium-low heat until the center reaches 165 degrees Fahrenheit and the exterior turns golden brown.
- Watery texture results from inadequate spinach drainage before mixing.
- Excessive browning indicates the oven temperature exceeds 375 degrees Fahrenheit.
- Separated oil suggests the dairy bases were overheated or combined while boiling hot.
