Spinach And Artichoke Recipe

Prep vegetables

Drain canned artichoke hearts well and chop into roughly 1/2-inch pieces. Peel and mince the shallot. Peel and mince the garlic.

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter melts, add the minced shallot and sauté for 2–3 minutes until translucent and fragrant.

Add the minced garlic and cook for 30–45 seconds, stirring constantly so it doesn't burn.

Add the chopped artichoke hearts and cook 3–4 minutes, stirring occasionally, until they start to brown at the edges.

Add the fresh spinach in batches, letting each batch wilt before adding more. Cook until all spinach is wilted, about 3–4 minutes total. Remove skillet from heat and let mixture cool 3–4 minutes.

Using a spatula, coarsely chop the cooked spinach and artichokes in the pan (or transfer to a cutting board to chop) so the mixture is roughly uniform pieces suitable for a dip.

Preheat oven to 375°F (190°C). Lightly grease a 1 to 1.5-quart baking dish (or an oven-safe skillet).

In a large mixing bowl, add 8 oz softened cream cheese. Use a rubber spatula or electric mixer on low to smooth it until creamy.

Add 1 cup sour cream, 1 tablespoon mayonnaise, 1 cup grated Parmesan, 1 cup shredded mozzarella, 1 teaspoon lemon zest, 3 teaspoons salt, 1 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). Mix until homogeneous and smooth. Taste and adjust salt and pepper as desired—keep in mind Parmesan is salty.

Fold the cooled, chopped spinach and artichoke mixture into the cream-cheese mixture, scraping the pan to incorporate any flavorful browned bits. Combine until evenly distributed.

Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.

Sprinkle the top with the extra 2 tablespoons grated Parmesan and, if desired, a light additional pinch of shredded mozzarella for a melty top.

Drizzle 1 teaspoon olive oil over the top and bake in the preheated oven for 20–25 minutes, until the dip is bubbling at the edges and the top is lightly golden.

If you prefer a more browned top, switch to broil on high and broil 1–2 minutes, watching very closely to avoid burning.

Remove from oven and let rest 5 minutes. Stir in 1 teaspoon fresh lemon juice to brighten flavors, taste and adjust seasonings if needed.

Serve warm with toasted baguette slices or crackers. Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated in a 325°F (160°C) oven until warm.