Baked Artichoke Dip Recipe (2024)

FAQs

Why is my artichoke dip watery? ›

Why is my artichoke dip runny? If you're adding frozen spinach to this dip, it might turn out runny if you don't squeeze the excess liquid out of the frozen spinach before stirring it into the other ingredients.

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.

You can reheat Spinach Artichoke Dip in the oven at 350 degrees for approximately 25 minutes or until hot and bubbly. You can microwave smaller portions at 30 second intervals until heated through.

Microwave. Remove dip from packaging and place in microwave-safe container. Microwave on high for 30 seconds. Stir, then microwave for an additional 20 seconds or until dip is heated throughout.

Combine equal parts cornstarch and cold water. Stir together until smooth. Pour into your sauce and cook over medium heat, stirring continually, until the sauce reaches your desired consistency. Test the sauce with a spoon.

Fresh artichokes will squeak when you squeeze them for freshness. Ensure that the artichoke's stem is stiff and straight with a secure tip. Check that all the leaves are intact with dark green or purple leaves. Baby artichokes are olive green with tightly closed leaves.

You could put in ceramic or glass Pyrex and throw in the oven at 400 for a few and then broil at the end if you want it crispy in top. Helpful? Put in a bowl, cover with plastic wrap. Then about a minute in the microwave.

Squeeze out as much moisture as you can before you add the spinach so the dip doesn't get runny. If you want to make spinach artichoke dip in advance, mix all the ingredients together — but don't bake it. Store it in the fridge for a day or two, then bake it right before serving.

Yes! Spinach and Artichoke Dip reheats really well. You can completely make dip ahead, transfer to whatever dish you want to reheat it in (or leave it in the pot), let it cool to room temperature and refrigerate until ready to reheat and serve.

The baking time may vary depending on your oven and the specific recipe, but it typically takes around 20-25 minutes. Sure, the microwave might be a little faster, but there's no substitute for the combination of hot dip and browned crispy bits from the top that oven baking provides.

Do you rinse jarred artichokes? ›

If you do choose to buy canned artichokes, rinse them before use to reduce the sodium content.

Artichoke dip is typically served as a warm dip, alongside crackers, fresh veggies, pita wedges, chips or a bread bowl.

Dips can turn watery if food, such as chips or vegetables like carrots and celery, is being dipped directly into the container and then refrigerated and re-opened for later use.

Preparing artichokes is quite easy though I have found that many home cooks, even accomplished ones, often overcook them, so that both the delicious tips of the leaves and the hearts are mushy. They shouldn't be. There should be a bit of resistance when you take a bite - not a lot, but some.

Water frequently during the year by supplying 1 to 2 inches per week in several applications. Use drip irrigation if possible. Mulch heavily around the plants with an organic mulch like compost, grass clippings, or straw to conserve soil moisture and reduce weed growth.