This is an awesome Creamed Spinach Artichoke Shallot Dip. Serve with crackers, chips or sliced fresh bread. A great appetizer for any party! This dip is amazing — so cheesy and fragrant. If you don’t like artichokes, don’t worry — you’ll never know they’re in there!
Since there is spinach and artichokes involved, you can sort of count it as nutritious, at least partially. I guarantee this cheesy goodness will disappear very quickly. You may even want to go ahead and make a double batch to keep up with the demand.
Creamed Spinach Artichoke Shallot Dip! It’s deliciously rich, perfectly creamy and cheesy, brimming with spinach and artichokes and it’s always a crowd favorite. Spinach artichoke dip is my favorite kind of savory dip. It has so much flavor, I love the flavor pairing of veggies, and who can resist all that cheese? This is the ultimate party dip! I’m yet to meet someone who doesn’t love it. If you start eating this before dinner it may just quickly become your dinner because you can’t stop eating it!
I’m not sure about the specific history of creamed spinach artichoke shallot dip, but dips made with spinach and artichokes have been popular in the United States since at least the 1950s. One of the earliest known recipes for a spinach dip is a recipe for Spinach Cheese Dip that appeared in the Chicago Daily News Cookbook in 1952. This recipe called for chopped spinach, grated cheese, and mayonnaise to be combined and served as a dip with crackers or chips. It’s possible that creamed spinach artichoke shallot dip is a variation on this basic recipe that includes additional ingredients such as artichokes and shallots.
Not what you are looking for? Try these other amazing Appetizer recipes:
- Slow Cooker Mahogany Chicken Wings
- Marinated Portobello Mushrooms
- Cheesy Cauliflower Tots
- Mini Buffalo Chicken Balls
Creamed Spinach Artichoke Shallot Dip
This is an awesome Creamed Spinach Artichoke Shallot Dip. Serve with chips or sliced fresh bread. A great appetizer for any party!
- Prep Time: :25
- Cook Time: :15
- Total Time: :40
- Yield: 6 1x
- Category: Appetizer
- Method: Stove Top
Ingredients
- 1 1/2 tbsp. olive oil
- 1 tbsp. unsalted butter
- 2 clove garlic
- 2 shallots
- 1 1/2 tbsp. all-purpose flour
- 1 1/2 c. 2-percent milk
- 4 oz. Neufchâtel or low-fat cream cheese
- 1 1/4 tsp. salt
- 1/4 tsp. white pepper
- 1 lb. baby spinach
- 1 can artichoke hearts
Instructions
- In a medium saucepan over medium heat, heat olive oil and butter. Sauté garlic and shallots until translucent, 4 to 5 minutes. Add flour and cook, stirring constantly, for 2 minutes more. Add milk, increase heat to medium-high, and whisk until mixture just begins to boil, about 6 minutes. Continue to cook, still whisking, until mixture thickens, 1 to 2 minutes more. Remove pan from heat and add Neufchâtel, 3/4 teaspoon salt, and white pepper, stirring until cheese melts. Set aside.
- In a large skillet over medium-high heat, combine spinach, remaining salt, and 1/4 cup water and cook, stirring occasionally, until spinach is completely wilted, 4 to 5 minutes. Drain spinach and, once cool enough to handle, squeeze out liquid. Transfer spinach to a cutting board and roughly chop.
- Return milk mixture to stovetop over medium heat. Add spinach and artichokes. Cook, stirring occasionally, until mixture begins to simmer. Add more salt and pepper, if desired, and serve hot.
Nutrition
- Serving Size: 6