Lemon Spinach Artichoke Dip Paired with HiFi Hops Reverb

By Rachel Burkons, @smokesipsavor

I’ve been cutting way back on alcohol recently, but there are some occasions where you sort of crave the ritual of drinking a beer, and the biggest football game of the year is definitely one of those times for me! Thankfully, one of my favorite beer brands also makes one of my favorite cannabis beverages: Hi-Fi Hops Reverb, which offers a light, hoppy flavor that really scratches my “beer itch,” and makes a great cannabis choice for a classic Big Game Sunday.

I have been a longtime devotee of the Lagunitas IPA beers, and find that the hoppy flavor in the Hi-Fi Hops delivers on that signature Lagunitas flavor while also melding beautifully with the cannabis infusion from ABX. Hops and cannabis are cousins, after all, so it makes sense to lean into those flavors, and I’m glad to see the brand doing so.

I recently partnered with Hi-Fi Hops to explore a pairing that would be perfect for any cannabis-infused football watch party – even if it’s just you and your quarantine-pod! I was inspired by one of my personal favorite ways to drink Hi-Fi Hops Reverb: with a simple squeeze of lemon! Adding just a kiss of citrus lifts the hoppy flavors beautifully, and I really wanted to carry those citrus notes over to the dish to create the perfect pairing.

I decided to amp up a classic spinach artichoke dip with the zest of one lemon, giving this dish a lovely, light feel and flavor that compliments the spinach and artichoke beautifully – and, of course, all balanced out with lots and lots of cheese. This recipe is so easy to make and super delicious, and because it’s portioned into individual ramekins, it’s socially distanced sharable!

Give it a shot and let me know if you think it’s a touchdown!

Lemon Spinach Artichoke Dip

  • 1 lb. spinach
  • 12 oz. marinated artichoke hearts
  • 1 8 oz. block cream cheese, softened
  • 4 cloves roasted garlic
  • ¾ cup Asiago cheese
  • ¾ cup white cheddar cheese
  • ¾ cup sour cream
  • ¼ cup milk
  • Zest of one lemon

Preheat the oven to 400 degrees. Use a food processor or finely chop spinach by hand. Sauté chopped spinach in a teaspoon of olive oil over medium heat until liquid comes out of the spinach. Take off heat and allow it to cool. Wrap spinach solids into a towel and squeeze until all of the water comes out. You will squeeze and squeeze and squeeze again – there is a lot of liquid in there, and you want to make sure to get it all out, so give it one last squeeze when you think you’re done. Using a clean, dry towel, repeat the squeezing with the whole artichoke hearts, this time more gently; try not to crush them. Squeeze a few times and set aside.

Mix together softened cream cheese, sour cream, milk, and spinach. Chop artichoke hearts and smash the roasted garlic; add both to the mixture. Season with salt and pepper. Grate Asiago and white cheddar and add to the mixture. Add zest of one lemon; mix to combine. Divide into small ramekins and bake in the center rack for 10-12 minutes, then broil on high 3-4 minutes. I like it crunchy on top and creamy on the bottom, but if you don’t like it crunchy, you can bake for another 5-7 minutes instead of broiling. Serve with crostini and veggies. Pair with ABX Hi-Fi Hops Reverb with a slice of lemon.

Rachel Burkons

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