CHEF RV's SPINACH ARTICHOKE DIP

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel is lower in fat, while ricotta is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is a cost-effective alternative.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is often cheaper.

Slice the baguette or French bread.

Drizzle the sliced bread with olive oil and sprinkle with salt.

Toast the bread in the oven for 5 to 10 minutes until the outside is crispy and the inside is chewy; for a crispier result, toast for 10 to 15 minutes.

Sauté chopped onions and garlic in butter until translucent.

Use a food processor to quickly chop the spinach and artichokes, adding a little oil and some basil if desired.

Season the mixture with a little salt and blend until it's not too smooth, leaving some texture.

Add cream cheese to the mixture and a splash of heavy cream to make it creamy.

Season with chili flakes and a splash of red cane vinegar for acidity; lemon juice can also be used.

Add a pinch of nutmeg to enhance the flavor.

Combine the spinach and artichoke mixture with the cream cheese mixture; if it becomes too thick, add more cream.

Simmer the mixture for around 1 to 2 minutes.

Taste and adjust seasoning if necessary, adding salt if needed.

Add freshly grated parmesan cheese (about 2 to 3 tablespoons) and turn off the flame.

Transfer the dip to a serving bowl and garnish with more parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens