Spinach & Goat Cheese Dip Recipe

Prepare fresh spinach

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add the fresh baby spinach in batches and sauté until wilted, about 2–3 minutes per batch. Transfer wilted spinach to a colander, allow to cool slightly, then press or squeeze out as much liquid as possible. Chop coarsely and set aside.

Prepare frozen spinach

Squeeze the thawed frozen chopped spinach in a clean kitchen towel or several paper towels until very dry. Measure and reserve. Combining fresh and frozen gives better texture and flavor balance.

Mix cheeses and base

In a large mixing bowl, combine the softened cream cheese, goat cheese, sour cream, and 3/4 cup of the grated Parmesan. Use a rubber spatula or electric mixer on low to blend until smooth and uniform. Fold in the chopped spinach (both fresh and drained frozen) until evenly distributed.

Roast the garlic

Preheat oven to 400°F (205°C). Slice the top 1/4 inch off the garlic head to expose the cloves. Drizzle 2 tablespoons olive oil over the cut head, wrap tightly in foil and roast on a small baking sheet 30–35 minutes, until cloves are very soft and golden. Let cool slightly, then squeeze out the roasted garlic paste into a small bowl. You should get about 1–2 tablespoons of roasted garlic pulp.

Cook onion

While garlic roasts, finely dice the small yellow onion. In a skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the diced onion and cook, stirring occasionally, until translucent and just beginning to brown, about 6–8 minutes. Transfer onions to the cheese-spinach bowl.

Combine roasted garlic

Stir the roasted garlic pulp into the cheese and spinach mixture. Mix thoroughly so the garlic is evenly incorporated.

Prepare artichokes

Drain and quarter the artichoke hearts if not already quartered. If marinated, pat lightly to remove excess oil. Toss artichoke pieces with 1 tablespoon lemon juice, 1/2 teaspoon of the salt, and the red pepper flakes.

Fold artichokes and season

Gently fold the seasoned artichoke pieces into the spinach-cheese mixture. Add remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper and chopped parsley. Taste and adjust salt/pepper or lemon as needed.

Assemble in baking dish

Preheat oven to 375°F (190°C). Transfer the prepared dip into a shallow 1.5–2 quart oven-safe baking dish and smooth the top.

Add cheeses

Sprinkle the shredded mozzarella and shredded cheddar evenly over the top of the dip. Finish with the remaining 2 tablespoons grated Parmesan.

Bake

Bake uncovered for 18–22 minutes, until the dip is bubbling and the cheese topping is melted and lightly golden. If you want a more browned top, finish under the broiler 1–2 minutes—watch closely to prevent burning.

Garnish

Remove from oven and let rest 5 minutes. Sprinkle chopped chives or parsley over the top before serving.

Prepare flatbreads

Preheat oven to 400°F (205°C) or use the same oven after dip comes out (if so, adjust timing). Place flatbreads on a baking sheet. In a small bowl combine melted butter, minced garlic, 1 teaspoon olive oil, Italian seasoning and kosher salt. Brush mixture evenly over flatbreads.

Crisp and cut

Bake the flatbreads for 6–9 minutes until edges are crisp and tops are lightly golden. Remove, let cool 1 minute, then cut each flatbread into 6–8 wedges. Serve warm alongside the baked dip for dipping.