Appetizers

Spinach Dip

13.00
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Spinach, cheddar, cream cheese, and mozzarella served with tortilla chips.

Where this dish comes from

Spinach artichoke dip became a restaurant staple in the 1990s and has remained one because it is, under the right conditions, genuinely excellent. The conditions: the spinach must be completely dry before mixing, the cream cheese fully softened, and the dip baked to order in individual portions rather than held in a steam well where it becomes gummy. At The Draft Room the dip is pre-portioned into cast iron skillets and refrigerated until ordered. It goes directly from the walk-in to a 400F oven, arriving at the table still bubbling with the cheese on top golden and slightly charred. Tortilla chips and crostini.

Make it at Home

Spinach Dip, the way we make it

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For the Spinach Artichoke Dip

Ingredients
  • 8 oz frozen chopped spinach, thawed and squeezed completely dry
  • 1 can artichoke hearts, drained and roughly chopped
  • 12 oz full-fat cream cheese, softened
  • 1/2 cup sour cream, 1/3 cup mayonnaise
  • 1 cup shredded mozzarella
  • 1/4 cup grated parmesan
  • 4 garlic cloves, minced
Instructions
  1. 1

    Squeeze the spinach until no moisture remains -- this is the most important step.

  2. 2

    Combine all ingredients. Fold together until fully mixed.

  3. 3

    Portion into a cast iron skillet or baking crock. Refrigerate until ordered.

  4. 4

    Bake at 400F for 12-15 minutes until golden and bubbling. Serve in the skillet.

The Draft Room · Senoia, GA
The Draft Room6855 Highway 16, Senoia, GA, 30276, Senoia, GA
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