Truffle Spinach Dip Recipe

Thaw and squeeze

If using frozen spinach, fully thaw in a bowl at room temperature or microwave briefly. Place spinach in a clean kitchen towel or fine mesh sieve and press/squeeze firmly to remove as much liquid as possible until spinach is nearly dry. Measure 2 packed cups.

In a medium skillet, melt 1 tablespoon unsalted butter over medium heat. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook for another 30–45 seconds until fragrant, being careful not to brown the garlic. Remove skillet from heat and let cool slightly.

In a medium mixing bowl, beat the softened cream cheese with a rubber spatula or electric mixer until smooth. Add the sour cream, mayonnaise, grated Parmesan, and shredded mozzarella and mix until homogenous.

Fold the well-drained spinach and the cooked shallot-garlic mixture into the cheese mixture until evenly distributed.

Season with 1/2 tsp sea salt and 1 tsp freshly ground black pepper. Add 1 tsp white truffle oil and 1 tsp fresh lemon juice; fold gently and taste. Adjust salt and pepper to preference. If you want a stronger truffle flavor, add up to an additional 1/2 tsp truffle oil, but add incrementally to avoid overpowering the other flavors.

For a warm, slightly browned top: Preheat oven to 375°F (190°C). Transfer the dip to a small ovenproof baking dish (about 1.5–2 quart). Smooth the top, sprinkle with the extra 2 tablespoons grated Parmesan, and bake for 12–15 minutes until hot and lightly golden on top. Remove from oven and let rest 3–4 minutes.

For no-bake serving: Spoon mixture into a serving bowl and chill for 30 minutes to let flavors meld, then bring to room temperature before serving.

Drizzle an additional light scant 1/4 tsp truffle oil over the top if desired, or sprinkle 1/4 tsp truffle salt across the surface for an intensified truffle note. Sprinkle the chopped chives or parsley and a crack of black pepper over the dip. Add the extra grated Parmesan if not baked.

Serve the truffle spinach dip warm or at room temperature with toasted baguette slices or crostini and fresh vegetable crudité. Expect the dip to be scoopable and spreadable; provide small spoons or spreaders.