Craving a dip that’s both creamy and packed with flavor? Join Chef Brad Miller as he shows you how to make the ultimate spinach dip! In this video, Chef Brad combines fresh spinach, creamy cheese, and savory seasonings to create a dip that’s perfect for any gathering. Whether you’re hosting a party, preparing for game day, or just looking for a snack, Chef Brad’s spinach dip will steal the show. Follow along for simple steps and pro tips on making this crowd-pleasing classic that’s as delicious as it is easy to prepare. Get ready to dip into something amazing with Chef Brad!
So, everybody loves spinach artich choke dip. I love spinach artich choke dip. It’s It goes back to, you know, my Midwest roots of anything with a dip. We just, you know, we dip a lot of stuff back there. So, I wanted to make my version of spinach artich choke dip. So, we’re going to make a four cheese spinach and artichoke dip. And yes, we’re going to make it a little complicated by using fresh artich chokes. You do not have to use fresh artichokes. You can 100% use canned. It’s going to taste very, very, very similar. But it is springtime. I have fresh artich chokes. So, I’m going to use artichokes. And here’s the cool thing. If you’ve never used fresh artichokes before and you’re super bored and you have a ton of time, use fresh artich chokes in your spinach artich choke dip. It will make it a lot better and it will be extra extra extra delicious. So, let’s get into [Music] it. Fresh artichokes. Who here knows how to clean a fresh artich choke? You don’t need to clean it for this recipe. They’re just going to go in the pot and they’re going to boil till they’re done cooked and then we’ll peel it that way. But for the sake of educational purposes, I’m going to show you how to make a artich choke without all the stuff on it that is inedible. So, this is my way of doing it. You can just use a really sharp knife, but it’s hard to get through all this artich choke stuff. First thing you want to do is take your artich choke. We’re going to go quick. Cut it down. I’m not taking much of the choke off yet. And be careful. These have little prickleys on it cuz it doesn’t want you to eat it. You’re going to take your knife and you’re going to kind of see this right here. This is all the good stuff. All this dark green and light green. You don’t want You want all this amaro. You want all that yellow and white. That’s what you want. That’s the good stuff. We’re going to run our knife around it. There’s a million ways to do this. Seriously, everybody has a different way. And some just peel it. Peel all the leaves off and you get to do it that way. This is how I do it to do it very quickly and to do a ton of them. You have to do it quick. So, whenever I’m making artichoke puree, soup, you name it, I need to do this quickly. So, bread knife, get it all off there. And then you’re left with this. You can leave this on here for garnish if you want. And it looks nice. You turn it. And I’m going to actually see how much artich choke flavor is in that. That’s not that much. So, guess what we’re going to do? We’re going to make our lives easier. If it’s not going to yield us any flavor, we’re going to get rid of it. Go back to shaving this off with your bread knife. The bread knife just cuts through so much better. So now we’re getting to the point of the artich choke where we’re going to start oxidizing. So you want to have some water. Really simple. Water, lemon juice, acidulated water. So first we’re going to cut off this hard part. So you kind of have to work pretty quickly cuz it’s already starting to oxidize. And then we’re just cleaning it up. It’s already starting to oxidize. You got to work quick. And then you get this beautiful middle completely taken out. You have all this just pure artich choke left that is going to go directly into our sigilated water and hold. And then normally you do like I don’t know 40 of those, 50 of those. For spinach artich choke dip you do three of those. That is also if you want to cook them and eat them. This is exactly how you want it. Keep in the water. So you can do like a barrel with this and just you know cook it in there. Baragle is really fancy. Look it up. You’ll see how to make it. So that is how to make the artichoke. So you can just throw in some boiling water, some salt, and some lemon juice and have a perfect artich choke. Nice and cooked, clean. Eat it with some mayo, some ioli. It’s delicious. For artichoke dip, we’re just going to go boiling water. Boiling water and salt. We’re going to take our whole artich chokes. I’m just going to cut the tip off cuz there wasn’t that much meat in there. And this whole process is going to be all about the meat. This is going directly in the water. This is going directly in the water. We’re going to throw that in there, too. Little lemon juice. See how they’re bobbing up there? They’re kind of bobbing out like this. We’re going to turn this up to a boil. We’re going to put a plate on here so they don’t bob. So, that’s submerged in the water. We have our bowl in there. Has a little water in it, too. The boiling water. So, that’s going to kind of keep it down, keep them submerged. Put a lid, and we’re going to crank it up to a boil. All right, let’s start making the base for artichoke dip. We’re going to put everything together with technique and we’re going to kind of stir it all up and get it ready. When the artich chokes are ready, we can just peel our artich chokes, cut them up, pop them in our mix, and it’s going to go in the oven. So, first thing you want to do is you want to get your hot pan. I do a little extravirgin olive oil cuz I like extravirgin olive oil in this. Going to go about a tablespoon of garlic. One whole shallot or about a tablespoon and a half of shallots. We’re just sweating out the garlic and shallots. We’re going to add in some boren cheese, which borson cheese is like kind of uh I would say just like a creamy. It’s got garlic and pepper and herbs in it. And it’s it’s just a really creamy cheese. It’s delicious cheese. Then we’re going to go cream cheese, parmesan cheese, sour cream, mayonnaise, spinach, of course, and then we’re going to top it mozzarella when we bake it so it has a nice little gooey ooey pull to it. I’m going to let this kind of cook out a little bit. Garlic and shallots are ready. So cream cheese is going in. [Music] Borson cheese just naturally going to melt. So this is frozen spinach that I defrosted in the fridge overnight and kind of rung out the water in it. So I’m doing frozen spinach in. So this is all melty and delicious and good. Looking beautiful. Getting those chunks of cream cheese mayonnaise. 2 oz of sour cream. That all goes in the pool. I had some fresh thyme, so I’m going to add it in there. just gives it a little more of that depth and herbaceiousness. I’m just literally pulling it off, bruising it, shredding it myself. But we’re going in with 2 and 12 oz of Parmesan. You can use fresh, grated, whatever you want. Season up a little bit of salt and lemon juice. That’s a lot of it right there. That’s going to give it a lot of flavor. But I’m just really cooking. I want more mozzarella. So, I’m throwing some more mozzarella in here. Normally, it’s for the top, but I wanted to throw a little in here. So, these artich chokes have been cooking for about 20 minutes. Cooking for about 20 minutes. Boiling boiling water. So, we’re going to remove this. I’m going to show you a really cool way to see how they’re done. So, take the artichoke, tip them like this, get all that water out. Because if you just do this, all that water is being trapped in the leaves. When you pull one of these leaves and it comes clean, like I’m not I’m barely putting any pressure on these. Like if you just take one and go like this and it just gently comes off like that. That is done. They’re just gently kind of I’m barely putting any pressure. I’m just kind of doing a little tug, tiny tug, and it’s coming off. That means these are done. Let that cool down for about 10 minutes so you can actually handle it. Really easy to clean these. Get yourself a garbage bowl. They should just pull away like this when they’re cooked completely through. It’ll just it’ll just pull away. We’re just getting peeled off till you get to that core. So, I’m just taking my spoon and I’m rubbing it on the outside. I’m just kind of letting the natural fibers inside fall off. I’m barely putting any pressure on this and they’re just kind of coming out. That is your cooked artichoke. And for this application, we’re just going to chop it and throw it right into our mix. Keep it kind of big. You want to see those big chunks of artichoke. I mean, you worked so hard and put so much effort into these artichokes. You want to you want to kind of keep keep them kind of chunky, man. Can’t beat fresh artichokes. So amazingly good. Seasoned with a generous amount of black pepper. You’ll notice how much I love black pepper. I don’t like to overpower things with black pepper, but I like black pepper. I think it’s delicious. So, there’s a lot of steps. There’s a lot of things to do. Let me give you a little hint. You can just combine all this, all these ingredients, canned artichokes, put them in this, bake it for 40 minutes, and you’d have the exact same dish. This is just going to have more depth of flavor because how I’m developing everything together. But you could also just throw all this together and bake it. It would be absolutely delicious. Putting our dip into our little baking [Music] dish. Kind of make it all even and beautiful like that. Going to add a parmesan to the top. Mozzarella. So, I’m just going to garnish a little bit of lemon. Putting these lemons on top is actually going to seep in and actually flavor this artichoke spinach dip. So, I left that leaf on there for my front yard just to make it look real cool and fun. Let’s say 8 minutes in the oven on broil. Look at that. That is pretty amazing. So, this is basically completely finished. I have the time literally and figuratively to put in here. So, I’m going to like just garnish with a little thyme. going to add that extra pop of just depth and herbaceiousness, but also it looks really cool. Little more fresh cracked black pepper. You have to serve this with tortilla chips is just amazing with this four cheese spinach artichoke dip. All right, let’s crack this surface and get into this beautiful four cheese spinach artichoke dip. Look at that. Wow. Making it the four cheese and doing the garlic and the shallots and the bors and the cream cheese, the parmesan, the mozzarella. It’s all made this cohesive like unbelievably umami spinach artich choke dip. And you can really taste those fresh artich chokes plus the lemon juice that kind of pulls through when you broil it from the top. It has just so much more depth of flavor than any like normal spinach artich choke dip you’re ever going to do. The borsen gives it like that garlicky kind of flavor. The the cream cheese kind of tones everything down. That parmesan gives it that salt, you know, to that aged palm flavor. Lemon brings the brightness. Sour cream brings that tartness. And those fresh artich chokes just bring another level of flavor. And just everything just works so well together to make just like one of the best four cheese spinach artich choke dips you’re ever going to have in your entire life. This is where it’s at. You have to try to make this at home. And I’m putting everything behind this. that this is so good that once you make this, you’re going to say, “Wow, I can’t believe I went back to anything else.” And it’s going to be worth the time. I promise you it’s worth the time. Try it. Let me know what you think. I got to keep eating this bad boy. This is insane. This is good. Hey guys, Brad Miller here. Thanks so much for watching my recipe videos. Make sure to like and subscribe. It really helps out the channel and uh it keeps me making these really fun videos for you guys cuz that’s honestly what I love to do. I love making really fun uh recipe videos for all you guys. So, like, subscribe, and hey, comment below and let me know what you guys want to make, what you guys what you guys think. Uh just keep rocking and rolling with it.