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Hot Spinach and Artichoke Dip
Better than even the best chain-restaurant appetizer platter.
From Our Other Sites
Basic Pita Chips
A lower-fat, but still crispy chip for dips and spreads.
from: AmericasTestKitchen.com
Episode: Appetizers Season 5
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I am confounded by recipes that give volume amounts of grated cheese (or grated anything for that matter). Surely, the amount depends on how closely the ingredient is packed into the cup, which is also affected by the courseness of the grate.
To eliminate such uncertainties, how many ounces of grated parmesan cheese should be used in the Hot Spinach and Artichoke dip?
In recipes where they have listed both the volume and the weight, for hard cheeses like Parmesan and Romano they use: 1 cup grated cheese = 2 oz
For softer cheese, like mozzarella and cheddar, it’s: 1 cup shredded (or coarsely grated) cheese = 4 oz
Therefore, you would need 3 ounces of grated Parmesan for this recipe.
Thank you both as I always have this same question.
I used about 20 oz of diced zucchini instead of artichoke and a half of a jalapeno instead of hot sauce. The first time i made the i followed the recipe to the letter and it was great. I thought i would try something a little different and i like it better theis way. Try it and give some feedback. I would like to know what you think.
Two much fats
I think you should start making recipes more in gluten free and dairy free
I am a newby here…and love to have found a recipe that screams pre-Superbowl to me…my family will be thrilled I have found the “real deal” so to speak…Unfortunately, there is a glitch…I note there is flour in the recipe (wheat allergy present) which is completely normal when fabricating a “roux”…but could I use another starch to equally satisfactory effect?…Arrowroot…potato…or corn starch?…Thank you in advance for any advice?
..I am in love with the wealth of information in this quality blog…I plan on ordering the Perfection Pressure Cooker book in the very near future…as I have a wonderful one I have had here in France sitting in my pantry …and not in use, alas!! This would stimulate my creative (and time-saving) quests! I love the clarity and sheer brilliance of all the research you do for those who truly love the process of cooking and finding out about the science/facts behind it all!..
Such an unabashed, new fan…love the philosophy of the founder and the site in general…and particular loved the Noël in Vermont photography …Exquisite et un grand “MERCI”
I followed the recipe to the letter, as with all Test Kitchen recipes. It was perfect. Although some of our guests used various kinds of chips for dipping, I found thinly sliced, lightly toasted Italian bread worked best.
Hi donna.gasquet, so glad you stopped by. Thanks for your kind words! We did not test this in a roux, but we’ve generally had a good experience with gluten-free cup4cup flour in baking. More information here: http://cup4cup.com
Hi actor9, we are actually working on a gluten-free cookbook. Stay tuned.
Gluten free cookbook would be fantastic, but I agree, cup4cup GF flour may be expensive but it’s worth every penny if you want to stay away from cardboard-like pre-packaged GF things!!
I haven’t tried – but King Arthur Flour also makes a gluten free mix and has gotten good reviews.
Looks great! I want to add that I have great success using Jules Gluten free Flour (www.julesglutenfree.com) as a replacement for wheat flour.
Can’t wait for the GF cookbook!
Christine~
Will you pass on a request for high altitude instructions to be included in each recipe that they apply to? I’ve been buying Cook’s Illustrated since the very first magazine came out in ’93 and while I’ve called to get a list of generral instructions, specific instructions with each recipe would sure simplify things.
Hi dipimu, I will pass on the message. In the meantime, our guide for high-altitude baking: http://www.cookscountry.com/how-to-cook/High-Altitude-Baking/29128/