You know what makes an amazing dip? The ones that leave you scraping the bottom of the bowl. This classic is amped up with local craft brews and the perfect spin on a timeless recipe. You’re going to want to try this Spinach Artichoke Dip.
Looking for the perfect Homemade Spinach Artichoke Dip?
Dips make some of the best appetizers for any occasion, from Slow Cooker Lemon Artichoke Dip to Slow Cooker Cheeseburger Dip! For this hot Spinach Artichoke Dip recipe, we’re taking fresh baby spinach and artichoke hearts and transforming them into the perfect party appetizer. Piled high like nachos, this quick dip will become your new go-to appetizer. It’s just like our Spinach Artichoke Dip, but with a boozy twist!
What Is Spinach Artichoke Dip?
The local godfather of craft brews, Dogfish Head, has a brewpub in our little beach town of Rehoboth. If you are a fan of craft beer, you have heard of the infamous Dogfish Head brewery, but the local company has branched out into a few other off site restaurants worth checking out as well. Often, when we are down at the beach visiting friends, we find ourselves saddling up to a table and sharing a ‘Dogpile’ and some drinks.
The ‘Dogpile,’ a large helping of gooey cheese dip with artichokes and spinach over toasted pita, is such a fun way to serve a classic. Not in a bowl or jar, but more a nacho style. Which is exactly what we created at home. The DogFish version is creamier than our copycat Dogfish Head Spinach Artichoke Dip, but we can admit that we inhaled this just as quickly, making a meal of it without anything else needed.
Why you’ll love this recipe
This easy cheesy dip is the perfect combination of butter cheesiness, hoppy IPA, and a kick from the red pepper flakes. It’s sure to become a huge hit on game day or at your next party just like Mediterranean Pinwheels. Plus, this spinach dip recipe was inspired by the infamous Dogfish Head, so you know it’s going to be a crowd pleaser.
Ingredients
- Butter: Adds richness and a smooth texture to the dip. Use unsalted butter.
- Onion: Provides a savory and aromatic flavor to the dip. Yellow or white onions work well.
- Garlic Cloves: Adds a pungent and distinctive taste to enhance the overall savory profile of the dip. Fresh garlic is recommended for the best flavor.
- Cream Cheese: Contributes to the creaminess and thickness of the dip. Full-fat cream cheese is ideal for a richer taste.
- Mayo: Enhances the creaminess and adds a subtle tangy flavor. Use real mayonnaise for the best results.
- Sour Cream: Adds tanginess and a smoother consistency. Opt for full-fat sour cream for richness.
- Dogfish 60 Minute IPA: Infuses a unique hoppy flavor and depth. Any IPA with a similar profile can be used.
- Worcestershire Sauce: Introduces a savory and slightly tangy element. A good quality Worcestershire sauce works best.
- Dash of Lemon Juice: Provides a hint of brightness and balances the richness. Freshly squeezed lemon juice is recommended.
- Butterkase: Adds a buttery and mild flavor, contributing to the overall richness. Dice it for easier melting.
- Salt and Pepper
- Red Pepper Flakes: Optional for those who enjoy a hint of heat. Adjust as needed.
- Artichoke Hearts: Add a unique texture and a slightly tangy flavor. Use canned artichoke hearts, drained and rinsed.
- Fresh Spinach: Adds freshness, color, and a mild earthy flavor. Chop it finely.
- Pita: Serves as a crunchy and convenient vessel for the dip. Toast it up and make pita chips!
- Mozzarella Cheese: Provides a gooey, melted cheese topping. Use fresh mozzarella for a creamier texture.
- Chopped Tomato and Freshly Minced Parsley: Garnishes that add a burst of freshness and visual appeal to the finished dish. Use ripe tomatoes for flavor.
How to Make This Easy Spinach Artichoke Dip Recipe
Start by melting the butter in a large saucepan, and toss in the onions for a sauté until they’re soft – about 5 to 7 minutes. Now, stir in the garlic for 30 seconds.
Now, stir in the cream cheese, mayo, and sour cream until the cheese melts. Next, add the beer and Worcestershire sauce, and turn down the heat to medium-low. Keep stirring until it’s all velvety and smooth. Then, add a tiny dash of lemon juice.
Dice up the butterkase, toss it into the mix, and stir until it’s melted. Season with a pinch of salt and pepper, and if you’re feeling a bit adventurous, throw in a dash of red pepper flakes for that extra kick.
The star players, spinach and artichoke, get their turn – gently fold them into the creamy goodness. Meanwhile, let’s toast some pita in the oven – a preheated one or a conventional one will do. Slice it into irresistible triangles.
Next, lay the toasted pita triangles on an oven-safe platter, generously spoon the creamy dip over them, and sprinkle the top with gooey mozzarella. Now, pop it under the broiler just until it sets and becomes golden brown.
For the final touches, garnish with fresh diced tomato and parsley. Serve it up nacho-style, and get ready to indulge in a flavor fiesta. Enjoy!
Expert Recipe Tips
- Make sure you watch the dip closely as it broils. It browns very quickly!
- Play around with different types of cheese to ramp up the flavor. Some great options are Parmesan cheese, asiago, Monterey Jack, Colby Jack, or anything else you like!
How to Store Leftovers & Reheat
Store leftover dip in an airtight container in the fridge for 4-5 days. You can also freeze it for up to 3 months in an airtight container.
Before reheating from frozen, let the dip come to room temperature.
To reheat:
Pop a couple of spoonfuls in the microwave for 20-30 seconds. Serve with crackers, chips, or bread.
What to Serve With This Warm Dip
Serve this dip with pita chips, tortilla chips, crackers, or crusty bread!
Recipe FAQs
Absolutely! Just throw all the ingredients into the slow cooker and cook on LOW for 2-3 hours.
Yes! Pop the mixture into an oven-safe dish or aluminum foil pan and bake at 350F for 15-20 minutes.
Yes! Feel free to use light sour cream, light mayo, and low-fat mozzarella cheese! Keep in mind that the flavor may not be as rich.
Absolutely! Make it 1-2 days ahead of time. Let it come to room temperature before reheating. Reheat in the oven at 350F for 15-20 minutes!
More Appetizer Recipes
Whether you’re making this dip for a party or the weekend, you’ll love how easy it is. It’s like a taste of Delaware in your own kitchen! If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!
Dogfish Head Spinach Artichoke Beer Cheese Dip
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AmericanIngredients
- 2 tbs butter
- 1/4 onion
- 2 garlic cloves
- 4 oz cream cheese
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 Dogfish 60 Minute IPA
- 1 tbs Worcestershire sauce
- dash of lemon juice
- 3 oz butterkase
- salt and pepper
- red pepper flakes
- 1 can artichoke hearts - drained and rinsed
- 1 to 2 hefty cups fresh spinach - chopped
- 8 to 10 pita
- 2 oz mozarella
- Chopped tomato and freshly minced parsley
Instructions
- Melt the butter in a large sauce pan and saute the onions until soft, 5 to 7 minutes. Stir in the garlic and cook for 30 seconds.
- Stir in the cream cheese, mayo and sour cream. Stir until cheese has started to melt. Add the beer and Worcestershire sauce and lower heat to medium-low. Stir until melted and smooth. Add the dash of lemon juice.
- Dice the butterkase and add, mixing until melted. Season with salt and pepper and a dash of red pepper flakes if desired.
- Fold in the spinach and artichoke
- Meanwhile, toast the pita in a preheated oven or conventional oven. Slice into triangles.
- Arrange the toasted pita on an oven safe platter and spoon the dip over top. Sprinkle with mozzarella and place under the broiler just to set and brown a bit.
- Garnish with fresh diced tomato and parsley. Serve nacho style and enjoy.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Help out the next person and give it a star rating below!
Game day food is my favorite sport, and this looks like an MVP-worthy play in my book. I mean come on, beer and cheese is ALWAYS a winning combo. Totally trying this soon!