Recipe Review

This Spinach-Artichoke Dip Has a Secret Ingredient (It Makes It Extra Craveable)

published Nov 14, 2021
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Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk, Headshot: Stephanie Todaro

Aarti Sequeira has done it ALL! She’s the winner of season 6 of Food Network Star, a repeat guest on many Food Network and Cooking Channel shows, and the star of her own show called Aarti’s Party. She even won Chopped All-Stars! On top of all that, she’s also a cookbook author and experienced journalist.

Needless to say, when I came across Aarti’s spinach-artichoke dip recipe, I had full confidence that it would be delicious. I was especially intrigued by its smoky flavor profile, as well as the addition of coriander seeds. Would this recipe live up to its impressive five-star rating? I tried it to find out.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Headshot: Stephanie Todaro

How to Make Aarti Sequeira’s Smoky Spinach-Artichoke Dip

You’ll start by heating the oven to 350°F. Squeeze the liquid from thawed frozen spinach, then chop thawed frozen artichokes into bite-size pieces. (I had a hard time finding frozen artichokes, so I used an equal amount of canned). Combine the spinach and artichokes with three types of cheese (Parmesan, smoked Gouda, and mozzarella), as well as minced garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream, and cream cheese. Mix until combined. 

Transfer the mixture to a baking dish (she doesn’t specify what size, but my 8×8-inch worked great), and top with more Parmesan cheese. Bake until bubbly, about 25 minutes.

Credit: Amelia Rampe

My Honest Review of Aarti’s Smoky Spinach Artichoke Dip

This dip was perfect. At first, three shredded cheeses plus cream cheese sounded like a lot, but none of them overpowered the other or the overall dish. The minced garlic gave the dip body and red pepper flakes added a little heat, but the thing that really won me over were the surprise bites of coriander. Those little bursts complemented the delicious dip perfectly, and kept me coming back for more.

Honestly, I can’t think of anything I would change about this recipe. It’s full of flavor without overpowering the vegetables, and everyone I served it to loved it. Let me know if you make it in the comments!

Rating: 10/10

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk