Yard House’s spinach dip is well-loved for being creamy and delicious. As someone who loves food and cooking at home, I wanted to make this favorite appetizer in my kitchen. The dish was tasty and everyone liked it. It tasted just like the one from Yard House. Here is a long story about how I made the famous spinach dip.
Ingredients
First, I got all the things I needed to use. For this dish, you will need these ingredients:
- 1 cup frozen spinach, thawed and drained
- 1 cup artichoke hearts, chopped
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup cream cheese, softened
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
- Tortilla chips or bread for serving
Instructions to Make Yard House Spinach Dip
- Thaw and Drain Spinach: The first step is to ensure that the spinach is thoroughly thawed and drained. Excess moisture can make the dip watery, so I squeezed the spinach into a clean kitchen towel until no more liquid came out.
- Chop Artichoke Hearts: Next, I chopped the artichoke hearts into small pieces. You can use canned artichoke hearts for convenience, but make sure they are well-drained.
- Combine Ingredients: In a large mixing bowl, I combined the drained spinach, chopped artichoke hearts, mozzarella cheese, Parmesan cheese, sour cream, mayonnaise, and softened cream cheese. I then added the minced garlic, salt, black pepper, and red pepper flakes for a hint of spice.
- Mix Thoroughly: Using a spatula, I mixed all the ingredients until they were well combined. It’s important to ensure that the cream cheese is fully incorporated to achieve a smooth, creamy texture.
- Transfer to Baking Dish: Once the mixture was ready, I transferred it to an oven-safe baking dish. I spread it evenly to ensure it would bake uniformly.
Baking
I turned on my oven at375°F (190°C). I put the baking dish in the middle of the oven after it got hot enough. The dip should cook in the oven for 20-25 minutes until it is hot and bubbly with melted cheese that’s slightly golden on top.
Serving
After baking, I allowed the dip to cool for a short time before serving. This makes it thicken a little bit, so it’s easier to scoop with chips or bread. To serve, I put together a plate with different things to dip, like tortilla chips, sliced bread, and vegetable sticks such as carrots and celery.
Food Testing
I put a crunchy chip in the warm, cheesy spinach dip, and that’s when I learned the truth. The flavors were perfect. The mix of creamy cheeses, tangy artichokes, and tasty spinach was just as delicious as I remembered from Yard House. The small amount of spiciness from the red pepper flakes made the dip taste even better.
My family and friends liked it a lot too. They enjoyed the smooth, creamy feel and the well-rounded taste. It was a great snack for our get-together, and it was gone fast because everyone wanted the recipe.
Final Words
I felt good when I made Yard House’s spinach dip at home. I could make my favorite restaurant meal at home and share it with my family and friends. The recipe is easy to follow and doesn’t need any special skills or rare ingredients. This spinach dip will impress if you’re throwing a party or want a tasty snack. Give it a try, I’m sure you’ll like it and want to have it as an appetizer just like I do.
Yard House Spinach Dip Recipe
Ingredients
- 1 cup frozen spinach thawed and drained
- 1 cup artichoke hearts chopped
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup cream cheese softened
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional for a bit of heat
- Tortilla chips or bread for serving
Instructions
- Thaw and Drain Spinach: The first step is to ensure that the spinach is thoroughly thawed and drained. Excess moisture can make the dip watery, so I squeezed the spinach into a clean kitchen towel until no more liquid came out.
- Chop Artichoke Hearts: Next, I chopped the artichoke hearts into small pieces. You can use canned artichoke hearts for convenience, but make sure they are well-drained.
- Combine Ingredients: In a large mixing bowl, I combined the drained spinach, chopped artichoke hearts, mozzarella cheese, Parmesan cheese, sour cream, mayonnaise, and softened cream cheese. I then added the minced garlic, salt, black pepper, and red pepper flakes for a hint of spice.
- Mix Thoroughly: Using a spatula, I mixed all the ingredients until they were well combined. It’s important to ensure that the cream cheese is fully incorporated to achieve a smooth, creamy texture.
- Transfer to Baking Dish: Once the mixture was ready, I transferred it to an oven-safe baking dish. I spread it evenly to ensure it would bake uniformly.
