Truffle Spinach & Artichoke Dip Recipe

Wilt and drain fresh spinach

Heat a large skillet over medium heat. Add the packed fresh spinach in batches, stirring until wilted (about 2–3 minutes per batch). Transfer wilted spinach to a large bowl to cool slightly. Once cooled, squeeze out excess moisture using a clean kitchen towel or several layers of paper towels until very dry. Chop coarsely and set aside. Squeeze any remaining liquid from the thawed frozen spinach and pat dry; combine with the chopped fresh spinach.

Wipe out the skillet and return it to medium heat. Add a drizzle of neutral oil (or a light spray) and sauté the minced shallot until soft and translucent, about 2–3 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Add the drained, chopped artichoke hearts and cook, stirring occasionally, until edges are lightly browned and excess moisture has evaporated, about 4–5 minutes. Transfer the mixture to the bowl with the spinach.

In the large bowl with spinach and artichokes, add softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula to break up the cream cheese and fold everything together until mostly smooth and well combined.

Mix in shredded mozzarella and grated parmesan, reserving the 1/2 cup mozzarella and 2 tablespoons parmesan for topping. Add truffle oil, fresh lemon juice, kosher salt, black pepper, and crushed red pepper flakes (if using). Taste and adjust seasoning, adding up to another 1/2 teaspoon salt or 1/2 teaspoon truffle oil if desired. Stir until fully incorporated.

Preheat the oven to 375°F (190°C). Transfer the combined dip into a shallow 1.5–2 quart ovenproof baking dish, smoothing the top with a spatula. Sprinkle the reserved 1/2 cup mozzarella and 2 tablespoons parmesan evenly over the top.

Bake uncovered in the preheated oven until the dip is bubbling at the edges and the top is golden, about 20–25 minutes. For a more browned top, switch to broil for 1–2 minutes—watch closely to prevent burning.

Remove the dip from the oven and let rest 5 minutes. Drizzle truffle oil lightly over the surface (about 1/4–1/2 tsp additional if you want a stronger truffle aroma). Sprinkle the sliced chives and a light drizzle of olive oil if desired.

Serve warm with sliced baguette, toasted pita chips, crackers, or fresh vegetables. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven until warmed through.