Spinach and Artichoke Dip from Seasons 52 features a creamy blend of fresh spinach, tender artichoke hearts, and melted cheeses, served warm with crisp tortilla chips for a flavorful and satisfying appetizer.
Equipments
- Mixing bowl
- Spoon or spatula
- Chef’s knife
- Cutting board
- Cheese grater
- Oven-safe baking dish or small casserole dish
- Measuring cups
- Measuring spoons
- Oven or broiler
- Serving bowl or platter
- Tongs or serving spoon
- Baking sheet (for chips, optional)
Ingredients
- 8 oz (225g) fresh spinach
- 1 (14 oz/400g) can artichoke hearts, drained and chopped
- 4 oz (115g) cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Tortilla chips (for serving)
Fresh spinach should be thoroughly washed and excess water removed to prevent the dip from becoming watery. Draining and chopping canned artichoke hearts evenly ensures a consistent texture throughout the dip. Using softened cream cheese at room temperature helps achieve a smooth and creamy mixture when combined with sour cream and mayonnaise. Freshly grated Parmesan and shredded mozzarella contribute to the dip's rich flavor and gooey texture as it bakes. Your Spinach and Artichoke Dip from Seasons 52 copycat menu will deliver a perfect balance of creamy, cheesy, and savory elements that pair excellently with crispy tortilla chips.
Instructions
- Preheat oven to 375°F (190°C).
- Wash and chop fresh spinach.
- Chop drained artichoke hearts.
- Mince garlic cloves.
- Grate mozzarella and Parmesan cheese.
- In a mixing bowl, combine cream cheese, sour cream, and mayonnaise; mix until smooth.
- Add spinach, artichoke hearts, mozzarella, Parmesan, and minced garlic to the bowl.
- Add crushed red pepper flakes, salt, and black pepper.
- Mix all ingredients until well combined.
- Transfer mixture to an oven-safe baking dish.
- Smooth top with a spoon or spatula.
- Bake for 20–25 minutes, or until hot and bubbling.
- (Optional) Place under broiler for 1–2 minutes for a golden top.
- Remove from oven and let cool slightly.
- Transfer dip to serving bowl or platter.
- Arrange tortilla chips on a platter or baking sheet.
- Serve warm dip with tortilla chips using tongs or a serving spoon.
Substitution
Spinach and Artichoke Dip from Seasons 52 copycat menu offers a creamy, cheesy appetizer rich with tender artichokes and fresh spinach. If fresh spinach is unavailable, you can substitute with frozen spinach--just make sure to thaw and drain it thoroughly to avoid excess moisture. Cream cheese can be swapped with Neufchatel cheese for a lower-fat option without compromising creaminess. When choosing artichoke hearts, marinated varieties add extra flavor but may alter the dip's saltiness; adjust seasoning accordingly. Your choice of serving chips can vary; pita chips or toasted baguette slices work well if tortilla chips aren't on hand.
Tips
Make sure your cream cheese is softened to room temperature before mixing to ensure a smooth dip without lumps. When chopping spinach and artichokes, remove excess moisture to prevent a watery dip by patting them dry with a paper towel. Use an oven-safe baking dish of appropriate size to allow even heating and bubbling of the dip during baking. You can customize the heat level by adjusting the crushed red pepper flakes to suit your taste preferences.
Nutritions
Spinach and Artichoke Dip provides a nutrient-rich blend of fresh spinach and artichoke hearts, both excellent sources of dietary fiber, vitamins A and C, and antioxidants. The cheeses--mozzarella and Parmesan--add protein and calcium, contributing to bone health and muscle function. Cream cheese, sour cream, and mayonnaise increase the calorie and fat content, which enhances creaminess but should be consumed in moderation. You can enjoy this dip as a tasty appetizer while benefiting from its combination of vitamins, minerals, and protein.
Storage
Store leftover Spinach and Artichoke Dip in an airtight container and refrigerate within two hours of baking to maintain freshness and prevent bacterial growth. For optimal texture, consume the dip within 3 to 4 days, reheating it in the oven at 350degF (175degC) until warm and bubbly before serving. Avoid freezing as the texture of the cream cheese and sour cream may become grainy upon thawing.
Variation or Alternatives
You can substitute fresh spinach with frozen spinach that has been thoroughly drained to reduce prep time without compromising the creamy texture. Try swapping mayonnaise for Greek yogurt to add a tangy flavor while reducing fat content. For a smoky twist, incorporate diced roasted red peppers or a dash of smoked paprika into the dip mixture. Consider using pita chips or sliced baguette as an alternative to tortilla chips to vary the serving experience.
Allergies
Spinach and Artichoke Dip contains dairy products such as cream cheese, sour cream, mozzarella, and Parmesan, which can trigger allergic reactions in individuals with lactose intolerance or dairy allergies. Artichokes may cause sensitivities in people allergic to certain plants in the Asteraceae family. If you have food allergies, be cautious when consuming this dip and verify ingredient safety beforehand.
Why this recipe?
The Spinach and Artichoke Dip from Seasons 52 restaurant is beloved for its creamy texture, rich blend of cheeses, and perfectly balanced combination of spinach and artichokes. This dish offers a comforting yet sophisticated flavor profile that appeals to a wide range of palates. Trying to make a copycat version allows you to recreate that unique, indulgent experience at home using fresh ingredients and customize the flavors to your preference. Your homemade dip can become a crowd-pleasing appetizer that captures the essence of Seasons 52's acclaimed menu.