Spinach Artichoke Recipe

Prepare spinach

Thaw the frozen chopped spinach completely (room temperature or microwave). Squeeze out as much liquid as possible using a clean kitchen towel or several paper towels; you want the spinach fairly dry. Measure 2 cups.

Chop artichokes

Drain the canned artichoke hearts and roughly chop them into bite-size pieces (about 1 cup).

In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and homogenous using a spatula or electric hand mixer on low.

Add the drained spinach, chopped artichoke hearts, grated Parmesan, shredded mozzarella, minced garlic, lemon juice, salt, black pepper, and red pepper flakes. Fold until evenly incorporated.

Taste and adjust seasoning. If the dip is too thick, stir in 1–2 tablespoons additional sour cream or mayonnaise to reach desired consistency.

Transfer the mixture to an oven-safe baking dish (about 1 to 1.5 quart). Smooth the top with a spatula.

Optional: for a baked finish, preheat oven to 375°F (190°C). Bake the filling uncovered for 20–25 minutes until bubbling and the top is lightly golden. Remove and let rest 5 minutes before serving.

If using fresh garlic to roast: preheat oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with 1 teaspoon olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Cool, then squeeze out approx. 6 cloves. (If using pre-roasted garlic, skip this step.)

In a food processor, combine the drained chickpeas, tahini, lemon juice, roasted garlic cloves, olive oil, ground cumin, smoked paprika, and 1/2 teaspoon salt.

Process until smooth, scraping down the sides as needed. Add 1–2 tablespoons water or reserved chickpea liquid to loosen the hummus to a creamy but thick consistency. Adjust lemon, salt, and garlic to taste.

For a roasted flavor boost, spread hummus on a baking sheet and place under a broiler for 2–3 minutes to develop a faint char (watch carefully), or serve as-is at room temperature.

Roast the red bell peppers: preheat broiler or set oven to 450°F (230°C). Place whole peppers on a rimmed baking sheet and roast under the broiler or in oven, turning occasionally, until skins are blackened and blistered on all sides, about 10–15 minutes.

Transfer the hot peppers to a bowl and cover tightly with plastic wrap or place in a sealed container for 10 minutes to steam. This loosens the skins.

Peel the skins off the peppers, remove stems and seeds, and slice into 1/2-inch strips. Toss the strips with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Slice the cucumber thinly (about 1/8-inch slices). If desired, lightly salt the cucumber and pat dry to remove excess moisture.

On a serving platter, spread a layer (about half) of the roasted hummus in one area and place the spinach-artichoke dip in another (if baked, keep warm).

Arrange roasted red pepper strips and cucumber slices around the dips. Place toasted pita wedges or crostini on the side for dipping.

Finish with a drizzle of olive oil over the spinach-artichoke dip and a sprinkle of chopped fresh parsley over the platter.

Serve immediately while the spinach-artichoke dip is warm, or at room temperature. Leftovers: store hummus and spinach-artichoke dip in separate airtight containers in the refrigerator for up to 4 days.