Spinach Artichoke Dip Recipe
smoked gouda, grilled bread
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Ingredients
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Dip
Topping
Grilled Bread
Method
Dip
Prepare spinach
Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add fresh spinach in batches and sauté until wilted, about 2–3 minutes. Transfer wilted spinach to a sieve or colander and press with the back of a spoon to remove excess liquid. Finely chop the drained spinach and set aside.
Prepare artichokes
Drain and roughly chop the canned artichoke hearts into small pieces (about 1/2-inch). Pat dry with paper towels to remove excess moisture.
Mince garlic
Peel and finely mince 3 garlic cloves.
Combine base
In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, lemon juice, minced garlic, smoked paprika, red pepper flakes, kosher salt, and black pepper. Stir until combined and smooth.
Add cheeses and vegetables
Fold in the chopped, drained spinach, chopped artichokes, 1 1/2 cups shredded smoked gouda, and 1/2 cup grated parmesan into the cream cheese mixture until evenly distributed.
Adjust seasoning
Taste the mixture and adjust salt, pepper, or lemon juice as needed.
Transfer to baking dish
Spoon the dip into a shallow 9-inch ovenproof dish (or similar). Smooth the top with a spatula.
Top and bake
Sprinkle the additional 1/2 cup smoked gouda and 2 tablespoons grated parmesan evenly over the top. Bake in a preheated oven at 375°F (190°C) for 18–22 minutes, until the dip is bubbly and the top is golden. For a more browned top, finish under the broiler 1–2 minutes—watch closely to avoid burning.
Rest
Remove from oven and let rest 5 minutes before serving so the dip sets slightly.
Grilled Bread
Slice bread
Slice the baguette on a slight diagonal into 1/2-inch thick slices to yield crisp, generous pieces for dipping.
Oil and grill
Brush both sides of each slice lightly with the remaining 1 tablespoon olive oil (reserve 1 tablespoon used earlier for spinach). Heat a grill pan or skillet over medium-high heat. Grill slices in batches 1–2 minutes per side until golden grill marks appear and bread is crisp at the edges.
Garlic rub and finish
While still warm, rub the cut side of the halved garlic clove over each slice for a gentle garlic aroma. Sprinkle lightly with flaky sea salt and chopped parsley, if using.