Spin Art Dip Recipe
House made spinach & artichoke dip, served with house chips
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Ingredients
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Spin Art Dip (spinach & artichoke filling)
House Chips
Method
Spin Art Dip (spinach & artichoke filling)
- 1
Thaw and drain spinach
Place frozen chopped spinach in a fine-mesh sieve or clean kitchen towel. Thaw in microwave for 2–3 minutes or at room temperature. Press and squeeze firmly to remove as much liquid as possible (about 1/4 cup). This prevents a watery dip.
- 2
Prepare artichokes
Drain marinated artichoke hearts well and roughly chop into 1/4–1/2" pieces. Reserve a teaspoon of the marinade to add flavor if desired, but discard excess liquid.
- 3
- 4
Combine base ingredients
In a mixing bowl, beat the cream cheese until smooth. Add sour cream, mayonnaise, lemon juice, grated Parmesan, shredded mozzarella (reserve 1/4 cup for topping), kosher salt, black pepper, and red pepper flakes. Mix until well combined and creamy.
- 5
Fold in vegetables
Stir the drained spinach and chopped artichokes into the cheese mixture until evenly distributed.
- 6
Bake the dip
Preheat oven to 375°F (190°C). Transfer mixture to a small oven-safe baking dish (about 1 to 1.5 quart). Sprinkle reserved 1/4 cup shredded mozzarella over the top. Bake for 18–22 minutes, until edges are bubbling and top is golden. If a browner crust is desired, broil on high for 1–2 minutes, watching closely.
- 7
Finish and serve
Remove from oven and let rest 5 minutes. Spoon into a serving bowl if desired and drizzle a tiny bit of olive oil on top and a pinch of extra Parmesan. Serve warm with house chips.
House Chips
- 8
- 9
Heat oil
In a heavy-bottomed pot or deep fryer, add enough vegetable oil to give a 2–3" depth. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping one potato slice; it should sizzle immediately and rise to the surface.
- 10
Fry in batches
Working in small batches to avoid overcrowding, fry potato slices 2–4 minutes, stirring gently, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain. Adjust heat as needed to maintain 325–350°F for even cooking.
- 11
Season chips
While still hot, sprinkle chips with fine sea salt and optional seasoning (paprika or garlic powder). Toss gently to coat.
- 12
Serve
Let chips cool slightly to crisp fully, then arrange on a serving board or basket. Serve alongside the warm Spin Art Dip.