Warm Spinach & Artichoke Recipe
Make Warm Spinach & Artichoke Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spinach & Artichoke Base
Topping & Finish
Method
Spinach & Artichoke Base
- 1
Prepare spinach
Heat a large heavy skillet over medium heat and add 1 tablespoon olive oil. Add the fresh baby spinach in batches, stirring until wilted. This will take 2–3 minutes per batch. Transfer wilted spinach to a colander and press gently with the back of a spoon to remove excess moisture; finely chop and set aside. Total cooked drained volume should be about 2 cups.
- 2
Prepare artichokes
Drain the canned artichoke hearts well and pat dry. Quarter them if not already cut and set aside.
- 3
- 4
Combine cheeses and creams
In a large mixing bowl, add the room-temperature cream cheese. Whisk or beat with a spatula until smooth. Stir in the sour cream and mayonnaise until fully combined and creamy.
- 5
Assemble base mixture
To the cream mixture, add the chopped drained spinach, quartered artichoke hearts, sautéed garlic, shredded mozzarella, grated Parmesan, lemon juice, salt, black pepper, and red pepper flakes. Fold gently until evenly distributed.
Topping & Finish
- 6
Prepare topping (optional)
If using breadcrumbs, mix the panko with the melted butter and stir to coat. Sprinkle the breadcrumb mixture over the top of the assembled dip and then add the extra 1/2 cup shredded mozzarella evenly on top. If not using breadcrumbs, simply sprinkle the extra mozzarella.
- 7
Bake
Preheat the oven to 375°F (190°C). Transfer the spinach and artichoke mixture into a shallow ovenproof baking dish (about 1.5–2 quart). Smooth the top, add the prepared topping, and bake uncovered for 20–25 minutes, until the dip is hot and bubbly and the top is golden. If you want extra browning, place under the broiler for 1–2 minutes—watch carefully to avoid burning.
- 8
Garnish and serve
Remove from the oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top. Serve warm with sliced baguette, pita chips, crackers, or raw vegetables.