Hot Spinach and Cheese Dip Recipe
Spinach, Artichoke Hearts, Shallots, Garlic and a Mixture of Cheeses Served Warm with Tortilla Chips and Salsa. Enough for Two
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Ingredients
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Dip
To serve
Method
Dip
Preheat
Preheat oven to 375°F (190°C). Choose a small oven-safe baking dish (about 1 to 1 1/2 cups capacity) or a small cast-iron skillet.
Sauté aromatics
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced shallot and sauté 2–3 minutes until soft and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.
Wilt the spinach
Add the packed fresh spinach in batches, stirring and letting each batch wilt before adding the next so it reduces evenly (about 3–4 minutes total). Continue cooking until most of the moisture has evaporated from the pan — this prevents a watery dip.
Add artichokes and season
Stir in the drained, chopped artichoke hearts. Add 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes (if using). Cook 1–2 minutes to combine flavors and heat the artichokes through.
Incorporate the cheeses and cream
Reduce heat to low. Add 1/2 cup softened cream cheese, 1/4 cup sour cream, and 2 tablespoons mayonnaise to the skillet. Stir continuously until the cream cheese melts and creates a smooth, creamy mixture (about 2–3 minutes). Fold in 1/4 cup grated Parmesan and 1/4 cup of the shredded mozzarella (reserve remaining mozzarella for topping) until evenly distributed and melted. Taste and adjust seasoning (add a pinch more salt or pepper if needed).
Transfer and bake
Spoon the hot mixture into the prepared oven-safe dish or skillet and smooth the top. Sprinkle the reserved 1/4 cup shredded mozzarella evenly over the surface. Place in the preheated oven and bake 10–12 minutes, until the cheese on top is bubbly and lightly golden.
Finish
Remove from oven and let rest 2–3 minutes (this slightly thickens the dip and makes it easier to scoop). If using, sprinkle chopped cilantro over the top before serving.
To serve
Place the baked dip in the center of a small platter or place the baking dish on a trivet. Serve immediately with 1.5 cups tortilla chips and 1/3 cup salsa on the side for dipping. For two people, this is an ample warm appetizer to share.
