Spinach & Artichoke Dip Recipe
(With Approx 80 Crostini)
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Ingredients
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Spinach & Artichoke Dip
Crostini (about 80 small slices)
Method
Spinach & Artichoke Dip
- 1
Prepare spinach
Thaw frozen chopped spinach completely (leave in refrigerator overnight or microwave in a covered bowl until thawed). Squeeze out as much liquid as possible using clean hands, a fine-mesh sieve, or by pressing between layers of cheesecloth or paper towels. Aim to remove at least 1 to 1 1/2 cups of liquid so the dip is not watery.
- 2
Prep artichokes
Drain canned artichoke hearts well and finely chop into small pieces (about 1/2-inch). Pat with paper towel to remove excess moisture.
- 3
Mix base
In a very large mixing bowl, beat the softened cream cheese until smooth with a hand mixer or stand mixer. Add sour cream, mayonnaise, grated Parmesan, 2 cups shredded mozzarella, minced garlic, lemon zest, lemon juice, Worcestershire sauce, hot sauce (if using), kosher salt, and black pepper. Mix until well combined and smooth.
- 4
Fold in vegetables and cheese
Add the drained spinach and chopped artichokes to the cheese mixture. Fold gently to combine, then fold in the remaining 2 cups shredded mozzarella until evenly distributed. Taste and adjust seasoning (add more salt, pepper, or lemon juice if needed).
- 5
Transfer to baking vessel
Preheat oven to 375°F (190°C). Lightly oil two 9x13-inch baking dishes or one large shallow commercial-size pan (or an ovenproof serving bowl) with about 2 tablespoons olive oil. Transfer the dip mixture into the prepared dish(es), spreading it to an even layer about 1–1.5 inches thick. Smooth the top with a spatula.
- 6
Top and bake
Sprinkle the top with a light dusting of Parmesan and the remaining small amount of mozzarella if desired for a golden top. Bake in the preheated oven for 25–30 minutes, until the edges are bubbling and the top is lightly golden. For extra browning, place under the broiler for 1–2 minutes—watch carefully to prevent burning.
- 7
Finish and garnish
Remove from oven and let rest 5–10 minutes to thicken slightly. Sprinkle chopped fresh parsley over the top before serving.
Crostini
- 8
- 9
Brush and season
Arrange slices in a single layer on several large baking sheets. Brush the tops lightly with olive oil (use remaining 1/2 cup) and sprinkle with coarse sea salt.
- 10
Bake until crisp
Bake crostini in the oven for 8–12 minutes, rotating pans once, until edges are golden and crisp. For extra crispness, flip slices halfway through. Remove from oven and allow to cool slightly.
- 11
Optional garlic rub
While still warm, rub the top of each crostini with the cut side of a halved garlic clove for a subtle garlic flavor. Let cool completely—crostini will crisp further as they cool. Store in an airtight container for up to 2 days if making ahead.
- 12
Serve
Transfer warm dip to a serving platter or keep in the baking dish. Place crostini on a separate platter. Encourage guests to spoon dip onto crostini. If you prefer, serve some dip warm in a slow cooker on low to maintain temperature.