Hot Spinach, Artichoke, and Pale Ale Dip
Prep time: 
Cook time: 
Total time: 
  • 16 ounces thawed, chopped frozen spinach
  • 12 ounces thawed, chopped frozen artichoke hearts (or jarred)
  • 2 Tbs. butter
  • ½ cup minced onion
  • 2 Tbs. garlic, minced
  • ½ cup pale ale
  • 6 ounces cream cheese
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ½ cup parmesan, grated
  • ½ cup monterey jack or mozzarella, grated
  • 2 Tbs. lemon juice
  • 1 Tbs. worcestershire sauce (optional)
  • ½ tsp. red pepper flakes
  • ¼ tsp. salt
  1. Boil spinach and artichokes in 2½ cups water until tender. Transfer to a fine mesh strainer to drain, using the back of a spoon to press out any remaining liquid. Set aside.
  2. Melt butter in a saucepan over medium heat; add the onion and cook, stirring occasionally, until soft and beginning to brown, about 10 minutes. Add garlic and cook an additional minute until fragrant. Stir in the beer followed by the cream cheese, sour cream, and grated cheeses. Cook, stirring regularly, until the cheese is fully melted and incorporated. Add lemon juice, worcestershire sauce, red pepper flakes, and salt to taste. Stir in the spinach and artichokes, transfer to a bowl, and serve warm alongside a cold, hoppy beer.
  3. To create a browned crust, add additional cheese to the top of the dip and place under the broiler for 3 minutes right before serving. Be sure to use an oven proof serving dish.
Recipe by Beer Bitty at