Cooking with Beer Recipes

Beer Bitty

Hot Spinach and Artichoke Dip with Pale Ale


The Super Bowl is on Sunday and I just put down $20 on my first ever Super Bowl Squares game. I’m definitely betting big this year!

To prepare, I’ve been combing through recipes to make for this year’s Super Bowl Party. Last year I brought Chinese BBQ Pork Buns which were a hit – how can you go wrong with baked rolls filled with fatty barbecued pork that can be held in one hand? They certainly made for a great drinking accompaniment.

This year, however, I’m going back to the basics. The tried and true. The crowd pleaser.

I’m making Spinach and Artichoke Dip. Because it’s delicious. And addicting. And goes so well with beer. I wouldn’t count on any leftovers…


The recipe that follows has a few more steps and ingredients than some other versions. And they are worth it. Promise. Caramelizing the onions and deglazing with beer creates a savory base that supports the decadence of the mayonnaise and melted cheeses. The cream cheese and sour cream are key to the smooth, creamy texture while the lemon juice and red pepper brighten it up and bring the spinach and artichokes to center stage. The secret ingredient, though? The Worcestershire sauce. While not immediately identifiable, it noticeably enhances and elevates the rest of the flavors and creates a well rounded spinach and artichoke dip that’s anything but forgettable.

Pair with a pale ale or hoppy lager, good company, and a game on tv.


Hot Spinach, Artichoke, and Pale Ale Dip
Prep time: 
Cook time: 
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  • 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.



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