Spinach & Artichoke Dip Recipe

Prepare spinach

If using fresh spinach: rinse and remove tough stems. Heat a large skillet over medium heat, add the spinach in batches and wilt (about 2 minutes). Transfer wilted spinach to a fine mesh sieve or colander, press or squeeze with the back of a spoon to remove as much liquid as possible. Chop roughly and set aside. If using frozen spinach, thaw fully and squeeze out liquid; measure approximately 10 oz drained.

Prep artichokes

Drain the artichoke hearts thoroughly and pat dry. Chop into roughly 1/2-inch pieces so they distribute evenly in the dip.

Make béchamel base

In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook 30 seconds until fragrant (do not brown). Sprinkle in the all-purpose flour and whisk constantly to make a roux, cooking 1 to 1.5 minutes to eliminate raw flour taste. Gradually whisk in the whole milk, a little at a time, until smooth. Continue to whisk and bring to a gentle simmer until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.

Finish dip

Reduce heat to low. Add the cream cheese in pieces and whisk until fully melted and incorporated into the béchamel. Stir in the grated Parmesan (3 tbs) and shredded Swiss cheese (1 cup) until smooth and melted. Add the chopped spinach and chopped artichoke hearts, stirring to combine. Season with lemon juice, salt, black pepper and a pinch of nutmeg (if using). Taste and adjust seasoning. Keep warm over the lowest heat, stirring occasionally while you prepare crostini.

Preheat oven

Position a rack in the middle of the oven and preheat to 425°F (220°C). If using a baking stone, place it in the oven while preheating.

Shape and season dough

On a lightly floured surface, roll or stretch the pizza dough into a 10–12 inch rectangle (or circle). Using a pizza wheel or sharp knife, cut the dough into roughly 12 pieces (about 1.5–2 inch squares or 12 oblongs). Brush each piece lightly with olive oil on both sides and sprinkle with coarse sea salt.

Bake crostini

Arrange pieces on a parchment-lined baking sheet leaving small gaps. Bake for 10–12 minutes until golden and crisp on the edges, flipping halfway if desired for even browning. If you want extra color, broil 1 minute at the end while watching carefully. Remove from oven and let cool slightly.

Assemble and brown

Transfer the hot spinach-artichoke dip to an ovenproof serving dish or skillet. Sprinkle the extra 1/2 cup shredded Swiss or mozzarella evenly over the top. Place under a hot broiler 1–2 minutes until cheese is bubbly and lightly browned — watch closely to avoid burning.

Garnish and serve

Remove from oven, sprinkle with optional red pepper flakes and additional grated Parmesan if desired. Serve immediately with warm pizza-dough crostini alongside for scooping. Provide small spoons or spreaders.