Spinach Artichoke Dip Recipe
Spinach, artichoke, mozzarella cheese, peppers, toasted crostini.
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Ingredients
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Dip
Crostini
Method
Dip
Prepare spinach
Bring a large pot of salted water to a boil. Add the fresh spinach and blanch for 30 seconds to 1 minute until wilted. Drain thoroughly in a colander, then press or squeeze out as much liquid as possible. Chop roughly and set aside.
Prepare artichokes
Drain the canned artichoke hearts well and pat dry with paper towels. Quarter any large pieces so they are bite-sized.
Sauté aromatics and peppers
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced garlic and diced red bell pepper and sauté for 2–3 minutes until softened and fragrant. Remove from heat and stir in the lemon juice.
Combine base
In a large mixing bowl, add the softened cream cheese, sour cream, mayonnaise, grated Parmesan, 1 1/2 cups shredded mozzarella, salt, black pepper, and crushed red pepper flakes. Use a rubber spatula or hand mixer on low to combine until smooth and uniform.
Fold in vegetables
Fold the chopped, drained spinach and quartered artichoke hearts into the cheese mixture, then fold in the sautéed garlic and peppers (including any juices). Taste and adjust seasoning with additional salt or lemon if needed.
Bake
Preheat the oven to 375°F (190°C). Transfer the mixture to a shallow 8- or 9-inch baking dish (or an ovenproof skillet) and smooth the top. Sprinkle the remaining 3/4 cup shredded mozzarella evenly over the top. Bake for 20–25 minutes, until bubbling around the edges and the top is golden. For a more browned top, place under the broiler 1–2 minutes, watching closely to avoid burning.
Finish
Remove from the oven and allow to rest 5 minutes to set. If desired, drizzle a tiny bit of olive oil over the top and sprinkle a pinch of extra Parmesan or red pepper flakes.
Crostini
Prepare and toast baguette
Preheat oven to 375°F (190°C) if not already on. Arrange the baguette slices on a baking sheet in a single layer. Brush both sides lightly with the 2 tablespoons olive oil and sprinkle with 1/4 teaspoon salt. Bake 8–10 minutes, flipping once halfway, until edges are golden and crisp.
Optional garlic rub
Remove crostini from the oven and, while still warm, rub one side of each slice with the cut side of the garlic clove for a mild garlic flavor.
Serve
Transfer crostini to a serving platter alongside the hot spinach artichoke dip. Scoop the dip onto crostini or serve family-style. Leftovers keep refrigerated in an airtight container up to 3 days.