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Spinach-Artichoke Dip (Chicago Style

Spinach-Artichoke Dip (Chicago Style recipe image
This Chicago-style spinach and artichoke dip is the ultimate party snack, offering a luxurious blend of creamy sour cream, sharp Parmesan, and mild Monterey Jack. The texture is rich and smooth, with tender bites of artichoke hearts and wilted spinach providing a delightful contrast. It&# 226;ÂÂs warm, comforting, and irresistibly cheesy, making it perfect for game days, casual gatherings, or a cozy night in. Simply bake until bubbly and golden, then serve with sturdy tortilla chips or crusty bread for dipping.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1259.8
Description
This Chicago-style spinach and artichoke dip is the ultimate party snack, offering a luxurious blend of creamy sour cream, sharp Parmesan, and mild Monterey Jack. The texture is rich and smooth, with tender bites of artichoke hearts and wilted spinach providing a delightful contrast. It&# 226;€™s warm, comforting, and irresistibly cheesy, making it perfect for game days, casual gatherings, or a cozy night in. Simply bake until bubbly and golden, then serve with sturdy tortilla chips or crusty bread for dipping.
Ingredients
  • 16 ounce Light Sour Cream
  • 3 ounce Parmesan cheese
  • 14 ounce Can Artichoke Hearts --
  • 10 ounce Chopped Spinach (frozen, thawed and drained)
  • 6 ounce Monterey Jack cheese, shredded
Directions
  1. 1
    Preheat oven to 400ðF (200ðC).
  2. 2
    Drain and rinse the canned artichoke hearts, then chop them coarsely.
  3. 3
    Thaw the frozen chopped spinach and squeeze out all excess liquid using a clean kitchen towel or cheesecloth.
  4. 4
    In a mixing bowl, combine the light sour cream and 2 ounces of the Parmesan cheese.
  5. 5
    Stir in the chopped artichokes and drained spinach until well combined.
  6. 6
    Transfer the mixture to a 2-quart casserole dish.
  7. 7
    Top with the shredded Monterey Jack cheese and the remaining 1 ounce of Parmesan cheese.
  8. 8
    Bake for 15 minutes, then switch the oven to broil for 3-5 minutes until the cheese is golden brown and bubbly.
  9. 9
    Serve warm with tortilla chips or bread.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1259.8kcal
% Daily Value *
Total Fat 98.5g152%
Saturated Fat 61.5g308%
Cholesterol 278.0mg93%
Sodium 1533.2mg64%
Total Carbohydrate 57.2g20%
Dietary Fiber 18.9g76%
Sugars 20.1g
Protein 47.4g95%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe yields a large batch, roughly four times the size of a typical restaurant serving. Feel free to halve the ingredients for smaller gatherings.

For a richer flavor, you can substitute half-and-half or heavy cream for some of the sour cream.

Ensure the spinach is thoroughly drained to prevent the dip from becoming watery.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.

Keywords: spinach, artichoke, dip, chicago style, cheese, parmesan, monterey jack, sour cream, appetizer, party food, vegetarian, baked, broiled, comfort food, snack, game day
Read it online: https://www.chefs-mate.com/recipe/spinach-artichoke-dip-chicago-style/