Spinach And Artichoke Dip Platter Recipe
served with Byronz home fried chips
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Ingredients
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Spinach & Artichoke Dip
Topping
Byronz Home Fried Chips (for serving)
Method
Spinach & Artichoke Dip
- 1
Prepare spinach
Thaw the frozen spinach completely (if frozen). Squeeze out as much liquid as possible using a clean kitchen towel or several layers of paper towels until spinach measures about 2 packed cups. Set aside.
- 2
Prep artichokes
Drain the canned artichoke hearts thoroughly and chop coarsely into bite-sized pieces (about 1 cup). Pat dry if needed to remove excess moisture.
- 3
Mix base
In a large mixing bowl, combine the 8 oz room-temperature cream cheese, 1 cup sour cream, and 1 cup mayonnaise. Use a rubber spatula or an electric hand mixer on low to beat until smooth and creamy, about 1–2 minutes.
- 4
Add flavorings and cheeses
Stir in 1 tbsp minced garlic, 1 tsp lemon juice, 1 tbsp extra-virgin olive oil, 1/2 tsp black pepper, 1 tsp kosher salt, and 1/4 tsp red pepper flakes (if using) until evenly distributed. Fold in the 1 cup shredded mozzarella and 1/2 cup grated Parmesan.
- 5
Combine spinach and artichoke
Fold the well-drained spinach and chopped artichoke hearts into the cheese mixture until fully incorporated and evenly distributed.
- 6
Bake
Preheat the oven to 375°F (190°C). Transfer the dip mixture into a shallow ovenproof baking dish (about 9-inch pie dish or 8x8-inch pan). Smooth the top and sprinkle the additional 1/2 cup shredded mozzarella and 2 tbsp grated Parmesan evenly over the surface. Bake in the center of the oven until bubbly and the top is golden, about 20–25 minutes. For an extra-browned top, broil on high for 1–2 minutes while watching closely.
- 7
Finish
Remove from oven and let rest 5 minutes. Sprinkle with 1 tbsp chopped fresh parsley. Taste and adjust seasoning with a pinch more salt or pepper if needed.
- 8
Serve
Spoon the hot dip onto a serving platter or serve the baking dish itself as the center of the platter. Arrange chips around the dip for guests to help themselves.
Byronz Home Fried Chips (for serving)
- 9
- 10
Heat oil
In a deep heavy-bottomed skillet or a deep-fryer, heat 2 cups neutral oil to 350°F (175°C). If you don't have a thermometer, test by dropping one potato slice — it should sizzle steadily and float.
- 11
Fry chips
Fry the potato slices in batches so they have room to move and don't lower the oil temperature too much. Fry each batch about 2–3 minutes, stirring occasionally, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain. Immediately season with 1 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika (if using) while still hot so seasoning adheres.
- 12
Keep warm
If making multiple batches, keep finished chips in a single layer on a baking sheet in a low oven (200°F / 95°C) to stay warm and crisp while you finish frying.
- 13
Arrange
Once the dip is ready and rested, arrange the warm chips around the baked dip on a large platter for serving.