Spinat artichoke dip always tastes good. It is creamy and filling and fits almost every DIP – raw vegetables, tortillos, crackers and much more. Unfortunately, I cannot always justify to eat dip dinner, so I have converted this classic starter into a simple, quick meal that you can adapt as much or as little as you want.
Your everyday spinach artichoke dip naturally includes spinach and artichoke hearts, but it is the creamy basis that makes me eat another bite again. And then one more. (No, really, only this last bit.) We owe this to the cream cheese, which is usually accompanied by melting mozzarella and nutty parmesan.
For this one-pan dinner adaptation, I added all the good stuff, plus one of my favorite heroes during the week to spice up the whole thing: ravioli bought in the store. It is cooked in just a few minutes and is one of the ingredients that can be kept in your fridge for a few weeks until you can use them.
Simply recipes / Alexandra Shystman
How I do my spinach artichoctalic ravioli
To prepare this dish, you first have to build up the taste. Start frying chopped garlic in melted butter until your kitchen is filled with the typical spice that everyone says that the cook has started. Add chopped marinated artichoke hearts for the typical taste, followed by a block of cream cheese. When stirring, the cream cheese melts – and all the worries of the day.
If you add the broth to the creamy artichoke mix, it may look like a lot of liquid at first glance, but as soon as you add the ravioli and spinach, the entire dish will receive the perfect bubbling consistency of a casserole. After the spinach has collapsed for a few minutes and the ravioli cooked, it is time to add more cheese. Then push it into the oven under the grill and do not let yourself be distracted with everything you do. Pull it out after a few minutes when the cheese melted and nicely golden brown but not burned. This crispy, cheesy crust could be my favorite part!
Regardless of whether you prepare this version of the famous dips for a family meal or as a crowd favorite on the match day, the result is the same: a filling, simple and fast dish with maximum taste and minimal effort.
Simply recipes / Alexandra Shystman
Ingredient tips
- I like to use cheese navioli in this recipe – the more cheese, the better, I am right? – You can also use any freshly packed ravioli. Exchange a ravioli filled with meat when you have meat lovers in your house or just want a bit of protein. For the best results, use the fresh variety from the cooling shelf in the supermarket.
- A combination of three types of cheeses gives this dish the ideal consistency and the ideal taste: cream cheese for creaminess, mozzarella with a low moisture content for melting taste and salty, nutty grated parmesan for additional cheese taste.
Grab a few packages of pasta
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1 tablespoon salted butter
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3 Carnate Garlicchopped
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1 (12-ounce) glass Marinated artichoke heartsdripped and chopped
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1 (8-Uszen) block Cream cheese
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2 Cup Vegetable or chicken broth
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1/4 teaspoon Kosher saltPlus more to taste
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1/4 teaspoon fresh ground black pepperPlus more to taste
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18 To 20 Ounce chilled cheese, spinach or ravioli filled with meat
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1 (5-Uszen) container Baby spinachroughly chopped
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1 cup shredded Mozzarella cheese with low moisture content
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1/4 cup freshly grated Parmesan cheese
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Red paprika coilsTo garnish, optional
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Fry the garlic:
Heat a large, deep, ovenproof pan over medium heat. Melt the butter and then fry the chopped garlic for 1 to 2 minutes until it smells.
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Prepare the sauce:
Add the chopped artichoke hearts and cook them for about 2 minutes until they are slightly soft. Add the cream cheese and chop with a wooden spoon and stir until it begins to melt. Stir in the broth, salt and pepper. Increase the heat to medium to high level and bring the sauce to a low boiling point.
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Cook ravioli:
Put the ravioli in the pan and lift it into the sauce with a spoon. Cook for about 4 minutes until the ravioli are soft.
In the meantime, present an oven frame about 15 cm from the grill element of your oven and heat the grill at the highest level.
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Add the spinach and cheese and grill:
Stir in the chopped spinach into the sauce until it has fully integrated and slightly collapsed. Sprinkle the Mozzarella and the Parmesan evenly over the ravioli.
Carefully push the pan into the oven and fry for 2 to 3 minutes with careful observation until the cheese melted and golden brown.
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Surcharge:
Let cool for 5 minutes before serving, taste with more salt and pepper and cover with red pepper flakes if necessary.
Remains can either be kept in the pan, covered with foil, or kept in an airtight container in the refrigerator for up to 5 days. To warm up, place the ravioli in the microwave or bake in a 350 ° F hot oven until they are warmed up.
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| Nutritional information (per serving) | |
|---|---|
| 461 | Calories |
| 31g | Fat |
| 29g | Carbohydrates |
| 18g | protein |
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| Nutritional information | |
|---|---|
| Portions: 4 to 6 | |
| Quantity per serving | |
| Calories | 461 |
| % Daily value* | |
| 31g | 40 % |
| Saturated fat 16g | 80 % |
| 84 mg | 28 % |
| 1308 mg | 57 % |
| 29g | 10 % |
| Fillers 4G | 15 % |
| Total sugar 3G | |
| 18g | |
| Vitamin C 10 mg | 49 % |
| Calcium 324 mg | 25 % |
| Iron 2 mg | 12 % |
| Potassium 400 mg | 9 % |
| *The %daily (DV) indicates how much a nutrient contributes to a daily diet in a food portion. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated based on an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first listed is calculated for the nutritional value. Side dishes and optional ingredients are not included.
