Best Spinach Artichoke Dip Recipe - Cooking Classy (2024)

FAQs

Can you use fresh spinach instead of frozen in spinach dip? ›

I've been making spinach dip for years, but using fresh baby spinach in place of frozen, chopped spinach makes all the difference! If you've got a few extra moments, I highly recommend using fresh.

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So why was the dip such a disaster? Horton admitted she used marinated artichokes instead of fresh (thus the vinegar taste) and a “dry mandarin orange” instead of fresh lemon juice. Lastly, she improvised her spices. “It turns out celery salt does not belong in artichoke dip,” Horton said.

How long does spinach artichoke dip last in the fridge? This dip will stay fresh in the fridge for up to 4 days. I recommend reheating the pan covered in the oven until warmed through, or you can microwave individual portions.

One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach.

After grocery shopping, when freshly made and unopened, store-bought spinach artichoke dip can last for about one to two weeks in the fridge. Once opened, try to consume the dip within three to four days.

When you open a can of artichokes, be sure to rinse them thoroughly so that all you're left with is the sweet, slightly tangy flavor and creamy texture of the vegetable.

How long is spinach artichoke dip good for in the fridge? This dip will stay good for up to four days covered in the fridge. You can reheat the dip in the oven at 375 degrees or reheat small portions in the microwave.

Lots of black spots, tired color or opened leaves indicate an older artichoke that will have a woody taste. An artichoke with one or two black spots, on the other hand, isn't always a bad risk, and don't worry if the artichoke is discolored on the stem end since you're going to cut that part off.

Being especially rich in fiber, artichokes can slow our digestion down, producing gases. This can make people who are prone to gas and flatulence feel worse.

Why is my artichoke heart black? ›

Artichokes have an enzyme in them that starts to blacken immediately when it's in contact with the air. When you're peeling artichokes and you're cutting them up, you want to minimize their contact with the air as much as possible because it will show up in the dish.

Parmesan - Helps thicken the dip and add more flavor. Cream cheese - the cream cheese adds richness and creaminess to the overall dip. Mozzarella cheese - we top the entire dip with a generous layer of mozzarella cheese and bake in the oven until crispy golden.

How long does spinach artichoke dip last? This dip can be kept warm or at room temperature for a few hours. If you have any leftovers, just wrap them up tightly and place them in the refrigerator. They should keep there for a week or so.

He said most things, like expired condiments, don't pose a big health risk, they might just taste bad. As for that spinach artichoke dip though he told Priano, “that's probably not a product I would keep any longer.” Dr.

A good rule of thumb is fresh spinach cooked down equals about a cup and a half, which is roughly the equivalent of a 10 oz frozen package.

Frozen spinach is mechanically chopped, boiled or blanched, and then flash frozen. A single ten ounce package of frozen spinach usually equals one cup of greens once it's thawed and drained. To get that same cup with fresh spinach, you'd have to cook down about a full pound.

I've seen different conversions, but it is my understanding that a 10-ounce package of frozen spinach is equivalent to 1 and 1/2 cups after draining, which is roughly what you can get from cooking down 1 pound of fresh spinach.

Even better, one cup of frozen spinach has more than four times the amount of nutrients, including iron, vitamin C and calcium, compared to a cup of fresh spinach.