DISH RESEARCH · Dip
spinach and artichoke dip
Also known as: Applebee's Spinach + Artichoke Dip
Kathryne Taylor’s selected spinach and artichoke dip cooks frozen spinach, canned artichoke, green onion and poblano with cream cheese and sour cream.
About spinach and artichoke dip
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Kathryne Taylor presents a stovetop spinach and artichoke dip. This selection uses her poblano option and includes the offered red pepper flakes.
Frozen spinach is thawed under cool running water and squeezed to drain. Canned artichoke is chopped and drained, and both parts of the green onions are chopped.
Green onions and poblano cook in extra-virgin olive oil with red pepper flakes and fine salt. The onion edges become lightly golden and the pepper tender.
The drained spinach, cream cheese, sour cream, drained artichoke and black pepper join the pan. The mixture is stirred until combined and lightly steaming.
The same salt and pepper can be adjusted to taste. The dip is served warm; tortilla chips are the selected accompaniment.
Ingredients in spinach and artichoke dip
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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Associations in the cited sources
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- Cooking traditions
- American