Artichoke Dip Recipe

Prepare spinach and artichokes

Preheat oven to 375°F (190°C). Squeeze thawed spinach in a clean kitchen towel or fine mesh sieve to remove as much liquid as possible — you want it fairly dry (about 1/2 cup packed). Chop drained canned artichoke hearts into roughly 1/4- to 1/2-inch pieces.

Mix base

In a large mixing bowl, beat softened cream cheese until smooth. Add sour cream and mayonnaise and whisk until fully combined and creamy.

Add cheeses and aromatics

Stir in grated Parmesan, 1/2 cup shredded mozzarella, minced garlic, lemon juice, olive oil, kosher salt, and black pepper until evenly distributed.

Fold in vegetables

Fold the well-drained spinach, chopped artichokes, and 1/4 cup finely chopped sundried tomatoes into the cheese mixture, making sure everything is evenly incorporated.

Transfer and top

Transfer the mixture into a 1.5–2 quart (1.5 L–2 L) ovenproof dish and smooth the top. Sprinkle remaining 1/2 cup shredded mozzarella over the surface for a golden top.

Bake

Bake in the preheated oven for 20–25 minutes, until the center is bubbling and the top is light golden brown. If you prefer a more deeply browned top, place under the broiler for 1–2 minutes while watching carefully.

Rest

Remove from oven and let rest 5 minutes to firm slightly before serving.

While the dip bakes, combine 1/4 cup finely chopped parsley, 2 tablespoons finely diced sundried tomatoes, lemon zest, 1/2 clove minced garlic, 1 teaspoon olive oil, and 1/8 teaspoon salt in a small bowl. Stir to combine and adjust seasoning to taste. The gremolata should be bright and slightly moist — if too dry, add a few drops more olive oil.

When the dip is out of the oven, sprinkle the gremolata evenly over the hot dip so the herbs and sundried tomato flavor bloom on the warm surface.

While the dip is baking, slice focaccia thinly (about 1/4 inch). Toss slices lightly with 2 tablespoons olive oil, sprinkle with sea salt and a little freshly ground black pepper.

Arrange slices in a single layer on a baking sheet and bake at 375°F (same oven) for 8–12 minutes, flipping once halfway, until crisp and golden. Remove and cool slightly — they will crisp up more as they cool.

Serve warm focaccia crisps alongside the baked artichoke-spinach dip. Use the focaccia to scoop up dip, finishing each bite with a bit of the sundried-tomato gremolata on top.