Recipes › Globe Artichoke › Spinach and Artichoke Dip
Spinach and Artichoke Dip
The classic crowd-pleasing dip loaded with tender artichoke hearts, wilted spinach, and three melted cheeses. Baked until bubbling and golden, it is perfect served warm with toasted bread, tortilla chips, or fresh vegetables for dipping.
Globe Artichoke is usually ready May to July. More globe artichoke recipes, or see what to sow this month where you are.
Ingredients
- 14 oz artichoke hearts, canned or jarred, drained and roughly choppeduse 4 fresh artichoke hearts, cooked and chopped
- 10 frozen chopped spinach, thawed, squeezed completely dry3 cups fresh baby spinach, wilted and squeezed dry
- 8 oz cream cheese, softened to room temperature
- ½ cup sour creamfull-fat Greek yogurt works
- ¼ cup mayonnaise
- ½ cup parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded
- 3 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly ground
Contains: milk, eggs.
Method
- Preheat oven to 375°F. Lightly grease a 1-quart baking dish or a 9-inch pie plate.About 3 min
- In a large bowl, beat the softened cream cheese with a wooden spoon until smooth and lump-free. Add sour cream and mayonnaise and stir until fully combined.About 3 min
- Stir in the garlic, half the parmesan, and three-quarters of the mozzarella. Season with salt and pepper.About 2 min
- Fold in the squeezed-dry spinach and chopped artichoke hearts, breaking up any clumps of spinach. Mix until everything is evenly distributed.About 2 min
- Spread the mixture into the prepared baking dish. Top with the remaining parmesan and mozzarella. Bake for 20 to 25 minutes until bubbling around the edges and golden on top.About 25 min
- Let stand for 5 minutes before serving with toasted baguette slices, tortilla chips, or raw vegetables.About 5 min
Tips
- Squeezing every drop of moisture from the thawed spinach is the most important step — wet spinach makes a watery dip.
- Bring the cream cheese to room temperature first so it blends smoothly without lumps.
- The dip can be assembled up to 24 hours ahead and refrigerated unbaked; add 5 to 10 minutes to the bake time.
Ring the changes
- Stir in a pinch of cayenne or a few dashes of hot sauce for a spicier version that pairs well with tortilla chips.
Keeping it
Leftover dip keeps refrigerated for up to 4 days. Reheat covered in a 350°F oven for 15 minutes or microwave in 30-second bursts until hot.
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