Spinach & Artichoke Dip Recipe

Dip

1. 1

   Prep the spinach

   If using fresh spinach: wash thoroughly, remove thick stems, then blanch in boiling water for 30–45 seconds until wilted. Drain in a colander, press out as much liquid as possible with the back of a spoon or by squeezing in a clean kitchen towel, then chop roughly. You should end up with about 8–10 oz packed wilted spinach. If using frozen spinach: thaw fully, then squeeze out all excess moisture in a towel and measure 1/2 cup packed.

2. 2

   Prepare artichokes

   Drain the jarred marinated artichoke hearts, reserving a teaspoon of the marinade for extra flavor if you like. Pat dry and chop the artichokes into roughly 1/2-inch pieces.

3. 3

   Sauté aromatics

   Preheat a skillet over medium heat and add 1 tablespoon extra-virgin olive oil. Add the minced garlic and sauté 30–45 seconds until fragrant but not brown. Add the chopped, drained spinach and artichokes and cook 1–2 minutes to warm and combine flavors. Transfer mixture to a bowl and let cool slightly.

4. 4

   Mix base cheeses

   In a large mixing bowl, combine 8 oz softened cream cheese, 1/2 cup sour cream, and 1/2 cup mayonnaise. Use a spatula or electric hand mixer on low to blend until smooth and homogeneous, scraping the bowl sides.

5. 5

   Add cheeses and seasonings

   Stir the warmed spinach and artichoke mixture into the cream cheese base. Add 1 cup shredded mozzarella and 1/2 cup grated parmesan. Add 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon lemon juice, 1/4 teaspoon red pepper flakes (if using), and 2 tablespoons cream (optional) to adjust consistency. Mix thoroughly to combine.

6. 6

   Assemble and top

   Preheat the oven to 375°F (190°C). Transfer the dip mixture to a small shallow oven-safe baking dish (about 1 to 1.5 quarts). In a small bowl, combine 2 tablespoons panko breadcrumbs with 1 tablespoon melted butter; sprinkle this evenly over the top of the dip. If you prefer more cheesiness, sprinkle an additional tablespoon of mozzarella over the top.

7. 7

   Bake

   Bake in the preheated oven for 18–22 minutes, until the dip is bubbly around the edges and the top is lightly golden. If you want a more browned top, broil on high for 1–2 minutes while watching closely.

8. 8

   Finish and serve

   Remove from oven and let rest 5 minutes. Sprinkle a pinch more grated parmesan or chopped fresh parsley if desired. Serve warm with pita chips, toasted baguette slices, crackers, or raw vegetable sticks.