Warm Spinach + Three Cheese Dip Recipe

If using fresh spinach: Bring a large pot of water to a boil. Add the 10 oz fresh spinach and blanch 30–45 seconds until wilted. Drain in a colander and immediately transfer to an ice bath to stop cooking. Squeeze out as much water as possible (use hands or a clean kitchen towel). Roughly chop and set aside.

If using frozen spinach: thaw completely and press between layers of paper towels or in a clean dish towel to remove excess moisture until no more water releases. Combine with the blanched fresh spinach (if using both).

Drain and roughly chop the artichoke hearts if not already chopped. Pat dry on paper towels to remove excess liquid.

Preheat oven to 375°F (190°C).

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the prepared spinach and chopped artichokes to the skillet. Sauté 2–3 minutes just to warm and combine flavors, stirring frequently. Remove from heat and stir in lemon juice, red pepper flakes, salt, black pepper, and a pinch of nutmeg if using. Taste and adjust seasoning.

In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with a wooden spoon or rubber spatula until smooth and uniform.

Fold the warm spinach-artichoke mixture into the cream cheese mixture. Stir in 3/4 cup of the Parmesan, all of the mozzarella, and all of the fontina (reserve about 1/4–1/3 cup of mixed cheeses for the top). Mix thoroughly until evenly distributed; the residual heat will help melt and incorporate the cheeses.

Transfer the dip to a shallow ovenproof baking dish (about 9-inch round or equivalent). Smooth the top and sprinkle the reserved cheese evenly over the surface.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the dip is bubbly around the edges and the top is golden-brown. If you prefer a more browned top, place under the broiler for 1–2 minutes, watching carefully to prevent burning.

Remove from oven and let rest 5 minutes to set slightly. Taste and adjust with a small extra pinch of salt or pepper if needed.

While the dip bakes, slice the ciabatta loaf diagonally into 1/2-inch slices. Brush both sides lightly with the remaining 2 tablespoons olive oil (or oil + 1 tablespoon softened butter for extra richness).

Arrange slices on a baking sheet and toast in the oven with the dip (on a rack below or above) for 6–8 minutes, flipping once, until crisp and golden. Alternatively, toast in a skillet over medium heat 2–3 minutes per side.

Transfer ciabatta to a serving board. Spoon warm spinach three-cheese dip into a serving dish or leave in the baking dish. Garnish with an extra sprinkle of grated Parmesan or a drizzle of olive oil and serve with lemon wedges on the side.