Spinach Artichoke Dip from fresh artichokes.
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- Опубликовано: 23 авг 2024
- On the list of all time greatest dips, Spinach Artichoke Dip falls somewhere near the top. But making GOOD spinach & artichoke dip can be tricky. You need nice melty cheese that's not greasy and you want to taste the spinach and artichokes, but you don't want a watery dip. I'll address all of those things in this most holy of dip recipes.
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🥖 Baguette Video: • MAKE FRENCH BAGUETTES ...
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CHALLENGER BREAD PAN: challengerbrea...
FOR THIS RECIPE, YOU'LL NEED:
FOR THE DIP
• 4 fresh artichokes, cleaned (or 1 can, drained)
• 1 lemon
• salt
• 2 tbsp olive oil
• 2 bags or 500g fresh spinach
•1g or tsp salt (for spinach)
• 225g or 1 c softened cream cheese
• 110g or 1/2c mayo
• 110g or 1/2c sour cream
• 65g shallot (about 1 large shallot, minced)
• 2 cloves garlic, minced
• 40g or 1/2c parmesan, grated
• 2g or 1/2 tsp salt
• 2g or 1 tsp pepper
• 3g or 1.5 tsp chile flake
• 10g or 2 1/8 tsp lemon juice
• 120g or 1c shredded cheese grated on large holes of box grater (i like any of the following combos: pepperjack and smoked gouda, mozzarella and aged gruyere, or pepperjack and white cheddar)
Clean artichokes removing all outer leaves and cutting off green around the step. Remove thistle from the center (see video for how to clean artichokes). Place each cleaned artichoke heart in lemon water to keep them from browning until you're ready to poach. To poach the artichokes, bring a small saucepan of water to a boil, salt liberally, and poach/boil for 6-8 minutes. a cake tester should poke through with very little resistance when cooked. Chop into small pieces.
Preheat 2 tbsp olive oil in large pot over high heat. Add fresh spinach and salt. Cook down until just wilted. Place cooked spinach between layers of paper towels or kitchen towels and squeeze out as much liquid as possible. Transfer spinach to a cutting board and run a knife through it 4-5 times.
Into the bowl of a food processor, add cream cheese, mayo, sour cream, shallot, garlic, grated parmesan, 2 g salt, 2g pepper, chile flake, lemon juice, and 1/2 of shredded cheese blend. Blend to combine for 15-20 seconds. Add well-drained chopped spinach and pulse to combine. Add artichokes and pulse to combine. Combine the rest of the way by hand using a rubber spatula.
To bake, preheat oven to 450 f (232 c) degrees f. Scoop dip into four 4-oz ramekins or into an metal 8"x8" or 9"x9" baking pan. Top with remaining half of shredded cheese and bake for 18.22 minutes.
PARTY RYES
• 25g rye flour
• 260g AP flour
• 210g water
• 8g salt
• 2g yeast
• 8g oil
• 8g molasses
• 15g cocoa
• 3g caraway
Check out my Baguette video here for a more detailed process: • MAKE FRENCH BAGUETTES ...
Combine all ingredients into the bowl of a stand mixer. Mix on medium-high to high speed for 6-7 minutes. Flip dough into an oiled container, covered and let rise for 30 minutes. After 30 minutes, do a strength-building fold. After the fold, let rise for 2 hours covered. Divide dough into 2 equal sized pieces. Pre-shape each piece into rounds. Shape each round into baguettes (as shown in the baguette video. Let rise in couche for 45-60 minutes. Bake covered at 465 f (240 c) for 10 minutes. Uncover and bake for another 8 minutes.
#spinachartichokedip #dopedip #cheesedip #spinachdip #artichokedip #superbowlfood
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I made this for a party last night. Huge hit! It disappeared so fast. Several people said it was the best version they had ever tasted. Thanks! Looking forward to trying the rest of your recipes!
I love making spinach artichoke dip. My little flourishes for it are adding in some roasted red pepper chunks and I bake it inside a sourdough bowl.
I truly loved how the recipe focused on using fresh ingredients and not canned food.
I made this and it was great! I have one recommendation: Chop the artichoke hearts yourself, and then fold or stir them in. They're too prescious to reduce to a mash in the processor! But overall a great recipe. And, I love how Brian stated that the "base" recipe can be anything really....so true!
If I said "My baggies are toasted" I'd be asked to leave the building. But when Bri says it... it just makes sense!
Stunning work as always brother! 🔥🤘
Haha thanks Al!
Love your videos dude….and have made many of your recipes - may not have come out like yours but close - all of them extremely tasty!
and it's all we've ever really dreamed of...
*long sigh gazing off into distance*
to dip with dignity.
This guy gets it. 👌
here to get the views up from your new dip vid
Thanks Nathan!
Somewhere, I picked up the technique of using a potato ricer to squeeze excess moisture from watery items like shredded potato, zucchini, or cucumber, and cooked spinach, among other things. The only drawback is having to wash up a rather awkward kitchen tool.
As always, great video!
If you can find them, cooked frozen artichoke hearts are way better than canned but they are still a distant second behind fresh. Both Trader Joe’s and Whole Foods carry them in CA.
Thanks. That’s interesting I haven’t used those. Honestly I haven’t ever seen them so I didn’t even think about it. Good info.
I love me a good dope dip👍
Dope dip is life
Thanks for the response.
I made this yesterday and everyone loved it, just too much for two adults and two kids.
It’s a lot! We ended up eating for dinner the day after like total slobs
@@BrianLagerstrom had it for lunch today and took the rest to my sisters for dinner, who also loved it and wants the recipe! Thanks again!
Came over from your Hot Dip video to give this video some love too! Thanks for the laborious version of spin dip!
This Looks so Good
I'm definitely gonna make this. Thanks!
Good luck!
I used to also hate this dip until I got a good one and I love it!
Fan-DAMN-tastic! Hey, Super Bowl 2021 is coming up and I always make an old Betty Crocker artichoke dip recipe. Move on over, Betty!
Dip season is here. I hope you dig this one. Thanks so much for watching.
Just shared this with one of the homies! Christmas Eve.. WE FEAST
Sorry bri no artichokes today buy will devour some creamy spinach dip on homemade bread during the superb owl.
Well worth the watch :)
I think the RUclips algorithms have it out for this video for some reason. Been binging through your stuff and didn't see this come up, only saw this after seeing the other dip vid.
You're the best thing on RUclips.
Haha thanks Fierce!
Delicious dip
Thanks!
Love your videos, my only request is you put a list of ingredients early on that I can take a screenshot to take to the store to make sure I have everything
Steve, check the description. Ingredients and recipe are listed.
And thank you for watching!
i’m making this and eating the entire thing tonight idc
100% support you in that decision. i did that 3 times because who's wasting batches of test spin artichoke dip? not me.
@@BrianLagerstrom 🤣🤣🤣 couldn’t be be!
After watching the recent chip dip clip, I was shocked to learn fond out I missed this one. I wondernl why the algorithm didn't push it as hard or if something was going on in the world that distracted everyone from this absolute hitter.
What do we do with the leaves..?
I used to hate it too! 😂
Now its on the shortlist.
Totally off topic as far as this recipe goes, but I'd love to see you do an episode on Quinoa. PLEEEEEZ!!! ;-)
Want to try this with fresh artichoke if they're ever for sale here
Do you just discard the petals or can they be used in/for something else?
What type of beer do you recommend to go with such a delicious snack. cheers
Hey Bri, how close is that bread say to what you can get at Outback Steakhouse? My kids love that bread and I would kill to figure out how to bake those suckers. Great Vid as always.
It’s close I haven’t had in 20 years but it’s close. Prob needs to be sweeter
I’ve recently discovered sodium citrate.. you did an amazing job on the authentic version... I’m thinking maybe a quick and dirty version.. canned artichokes + frozen spinach + sodium citrate... in America we are lazy :)
haha ain't nothin wrong with using canned chokes and frozen spinach (as long as it's well drained). thanks for watching!
@@BrianLagerstrom ....in modern American society, time is the major factor in the decisions we make regarding how we feed ourselves.
Oh, I got artichokes in the jar, I hope that's ok
Can I freeze a portion of the dip if I don’t need all of ir? 9before baking) Or should I just cut the recipe in half if I don’t have enough people to eat a full recipe?
11 people need to get a knock on their door from “I am VENGEANCE”
Ha it says dark pump on the bag.
Dark pumpin since 96
Ive always treated dip like this as an excuse to eat more bread
Speaking my language
Can this be frozen?
No, cheese won’t hold up
Just do the prep you do on the artichokes is a little more labor-intensive than it needs to be. If you just take the most outer leaves off and then do that cut where it cuts it way down that alone is enough to boil them in order to cook them it makes that middle portion of fibrous material very easy to remove and some of those outer leaves still yield some edible meats at least it’s a good snack if not could be used in the dip (at the place where they connect to the plant it’s meaty and edible). I usually boil them until I can lift the artichoke out of the water by one leaf and it comes free fairly easily. I usually cut up a couple of lemons and put it into the water. I also smear a lot of oil and fresh garlic paste, salt & pepper into the layers of the artichoke where it’s cut. Simmer in enough water to float, for about 30-45 mins, partially covered for 1/2 the time. Cool and enjoy the outer leaves with a dipping sauce of 1 each tablespoon of muted butter & mayo, a generous squeeze of lemon juice, pinch of garlic powder, 1/2 -1 tsp mild curry powder, a pinch of sugar and salt.
The fiborous middle will practically flit off the heart surface with a spoon edge.
how many peeps does this serve..? 👀
Do you work at a restaurant in StL?
not currently, but i used to work at niche, then union loafers in STL.
@@BrianLagerstrom love the channel. Thanks
Black pump? Wow. clearly the marketing department over at Pepperidge Farm have never seen porn.
Hahaha pure smut
Brian, huge fan of yours but your description on cleaning the artichoke was not nearly sufficient. You brushed past it way too quickly and left me with no idea what to do, what part I’m meant to eat, discard or save. I know this is likely common sense and second nature to you but I’m lost and now have all these ingredients and no artichokes bc I butchered them (I think, still not sure what I’m going for)
Subbed and liked this video, hopefully adding a comment will help ya. Super fun and with more people subbing, maybe a better mic.
Which audio was bad here, looking for your feedback?
@@BrianLagerstrom Nothing major with the audio, just a bit jawing to have the intro/extro music sound levels higher than your speaking/comments levels. That’s all.