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    • Spinach Artichoke Dip with India Pale Ale

    5 of 5 (1 Review)
    Two hands dip bread and chips into a bowl of baked artichoke dip that's made with India pale ale. Glasses of the same beer, plus hummus and vegetables, sit nearby.
    Two hands dip bread and chips into a bowl of baked artichoke dip that's made with India pale ale. Glasses of the same beer, plus hummus and vegetables, sit nearby.
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    Pair With
    India Pale Ale_icon
    India Pale Ale
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    Belgian-style white ale (witbier)_icon
    Belgian-style white ale (witbier)
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    • Difficulty 1
    • Prep Time 25 mins
    • Cook Time 25 mins
    • Serves 10 to 12
    • Difficulty 1
    • Prep Time 25 mins
    • Cook Time 25 mins
    • Serves 10 to 12
    This restaurant-style app is easy to whip up and hits hard with the nostalgia factor. Gooey and delicious, our modern take on OG spinach artichoke dip — kicked up with hoppy India pale ale — wins the award for best classic appetizer done right. Simply mix and bake, then scoop generous dollops onto your favourite crackers or chips for a seriously yummy snack.

    Ingredients

    • 1 250 g package cream cheese, at room temperature
    • 3/4 cup (180 mL) mayonnaise
    • 1/2 cup (125 mL) sour cream
    • 1/2 cup (125 mL) India pale ale
    • 2 cloves garlic, pressed
    • 3/4 cup (180 mL) shredded mozzarella cheese (about 60 g), divided
    • 1 500 g package frozen chopped spinach, thawed, drained and squeezed to remove excess liquid
    • 1 398 mL can artichoke hearts (see tips), drained and chopped
    • 1/2 tsp (2.5 mL) salt
    • Bread, crackers, tortilla chips or sliced veggies

    Directions

    1. 1. Preheat oven to 375°F.
    2. 2. In a large bowl, using a wooden spoon, stir together cream cheese, mayonnaise, sour cream, India pale ale and garlic until smooth.
    3. 3. Stir in 1/2 cup (125 mL) mozzarella, the spinach, artichoke hearts and salt until well combined. Scrape into a 2 L baking dish and sprinkle with remaining 1/4 cup (60 mL) mozzarella.
    4. 4. Bake in preheated oven until bubbly and just beginning to turn golden brown, 25 to 30 minutes. Serve immediately with bread, crackers, tortilla chips or sliced veggies.

    Tips

    • Make sure to use artichoke hearts that have been packed in water, not marinated, for this recipe.
    • This dip is fabulous served warm, but it still tastes delicious when it’s cold or at room temperature.
    • Got some left over? Reheat and spoon a dollop onto your favourite sizzling steak.
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    1. Sue Duncan says:

      This has now become my absolute favourite dip to eat!!

      (5/5)
      Reply

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