Spinach Artichoke Dip Recipe
spinach & artichokes with an artisan cheese blend and garlic ciabatta
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Ingredients
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Spinach-Artichoke Base
Artisan Cheese Blend
Finish & Serve
Method
Spinach-Artichoke Base
- 1
Prepare spinach
Wilt the spinach: heat a large skillet over medium heat. Add the fresh spinach (no oil) in batches, stirring until just wilted, about 2–3 minutes. Remove from heat and transfer spinach to a fine-mesh sieve or clean kitchen towel. Press or squeeze to remove as much liquid as possible. Chop coarsely and set aside.
- 2
Prepare artichokes
Drain the canned artichoke hearts thoroughly, then chop them into roughly 1/2-inch pieces. Pat dry with paper towels to remove excess moisture.
- 3
Mix base
Preheat oven to 375°F (190°C). In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or electric mixer on low speed to get a smooth mixture. Stir in the minced garlic, lemon juice, salt, black pepper, and crushed red pepper if using.
- 4
Combine greens and artichokes
Fold the chopped, well-drained spinach and chopped artichokes into the cream-cheese mixture until evenly distributed.
Artisan Cheese Blend
- 5
Add cheeses
Stir in 3/4 cup of the grated Parmesan and 3/4 cup of the shredded mozzarella into the spinach-artichoke mixture, reserving the remaining cheese for the topping. If using fontina or gruyère, stir in 3/4 cup now and reserve 1/4 cup for topping.
- 6
Assemble in baking dish
Transfer the combined mixture to a shallow 9-inch baking dish or an ovenproof skillet, spreading it into an even layer. Sprinkle the reserved cheeses evenly over the top to create a golden crust when baked.
- 7
Bake
Drizzle the olive oil over the top of the cheese. Bake in the preheated 375°F (190°C) oven for 20–25 minutes, or until the dip is bubbly and the top is golden brown. If you want a more browned top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.
Finish & Serve
- 8
Prepare garlic ciabatta
While the dip bakes, slice the ciabatta into 1/2-inch slices. Brush each slice lightly with olive oil and toast on a baking sheet in the oven for 6–8 minutes (or in a skillet) until crisp and golden. For extra garlic flavor, rub each warm slice with a cut clove of garlic after toasting.
- 9
Garnish and serve
Remove the dip from the oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top. Serve warm with the garlic ciabatta slices for dipping.