Spinach & Artichoke Recipe

Prep vegetables

Drain canned artichoke hearts well, pat dry with paper towels, then roughly chop into 1/2-inch pieces. Peel and finely mince the shallot and garlic.

Cook spinach

Heat a large skillet over medium heat and add olive oil. Add minced shallot and cook, stirring, until translucent, about 2 minutes. Add minced garlic and cook 30 seconds until fragrant. Add the fresh spinach in batches, stirring to wilt. Cook until all spinach is wilted, 3–5 minutes total. Remove skillet from heat.

Squeeze wilted spinach in a fine-mesh sieve or with clean hands/cheesecloth to remove excess liquid until mostly dry. Transfer to a cutting board and roughly chop.

Soften and combine cheeses

Allow cream cheese to sit at room temperature until soft (or microwave in 10-second bursts until spreadable). In a large mixing bowl, beat the softened cream cheese with sour cream and mayonnaise until smooth and homogenous using a spatula or hand mixer on low.

Stir in grated Parmesan and half of the shredded mozzarella until incorporated.

Fold the chopped, well-drained spinach and chopped artichoke hearts into the cheese mixture so ingredients are evenly distributed.

Season

Add kosher salt, black pepper, crushed red pepper flakes, lemon juice, and a pinch of freshly grated nutmeg to the spinach-artichoke-cheese mixture. Taste and adjust seasoning as needed.

Bake

Preheat oven to 375°F (190°C). Transfer the mixture into a shallow oven-safe baking dish (about 1.5 quart) and smooth the top. Sprinkle remaining shredded mozzarella evenly over the top. Bake in the center of the oven until hot and bubbly and cheese is golden, 20–25 minutes. If you want a browner top, place under the broiler for 1–2 minutes watching closely.

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top for color. Serve warm with toasted baguette slices or chips.