Warm Spinach Artichoke Dip

Name: Warm Spinach Artichoke Dip
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 tablespoon (15 ml) olive oil; 1 medium (about 2 oz) (55 g) shallot, finely diced; 4 cloves (12 g) garlic cloves, minced; 10 oz package (283 g) frozen chopped spinach, thawed and squeezed very dry (about 1 cup packed after squeezing); 14 oz can, drained (400 g) canned or jarred artichoke hearts (packed in water), drained, patted dry, and roughly chopped into ½-inch pieces; 8 oz (227 g) full-fat cream cheese, softened to room temperature; ½ cup (115 g) sour cream, at room temperature; ¼ cup (55 g) mayonnaise; 1½ cups (6 oz) (170 g) low-moisture mozzarella, coarsely grated, divided: 1 cup (4 oz/115 g) for the dip and ½ cup (2 oz/55 g) for the top; ¾ cup (2.5 oz) (70 g) Parmesan cheese, finely grated, divided: ½ cup (45 g) for the dip and ¼ cup (25 g) for the top; 1 tablespoon juice (15 ml) lemon, freshly squeezed; ½ teaspoon (3 g) kosher salt; ½ teaspoon (1 g) black pepper, freshly ground; ¼ teaspoon (½ g) red pepper flakes (optional); 12 oz (340 g) tortilla chips, pita chips, toasted baguette slices, or vegetable sticks, for serving

From the MyKitchenBank Kitchen

A creamy, bubbly baked dip loaded with spinach, tender artichoke hearts, garlic, and a golden crust of mozzarella and Parmesan. Ideal for parties and game days, and it can be assembled a day ahead.

Prep: 25 min
Cook: 30 min
Wait: 15 min
Total: 1 hr 10 min
Makes: About 4 cups dip (10 appetizer servings)

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Ingredients

10 servings

1 tablespoon (15 ml) olive oil
1 medium (about 2 oz) (55 g) shallot, finely diced
4 cloves (12 g) garlic cloves, minced
10 oz package (283 g) frozen chopped spinach, thawed and squeezed very dry (about 1 cup packed after squeezing)
14 oz can, drained (400 g) canned or jarred artichoke hearts (packed in water), drained, patted dry, and roughly chopped into ½-inch pieces
8 oz (227 g) full-fat cream cheese, softened to room temperature
½ cup (115 g) sour cream, at room temperature
¼ cup (55 g) mayonnaise
1½ cups (6 oz) (170 g) low-moisture mozzarella, coarsely grated, divided: 1 cup (4 oz/115 g) for the dip and ½ cup (2 oz/55 g) for the top
¾ cup (2.5 oz) (70 g) Parmesan cheese, finely grated, divided: ½ cup (45 g) for the dip and ¼ cup (25 g) for the top
1 tablespoon juice (15 ml) lemon, freshly squeezed
½ teaspoon (3 g) kosher salt
½ teaspoon (1 g) black pepper, freshly ground
¼ teaspoon (0.5 g) red pepper flakes (optional)
12 oz (340 g) tortilla chips, pita chips, toasted baguette slices, or vegetable sticks, for serving

Equipment (7)

9-inch (23 cm) pie plate or 1.5-quart (1.4 L) baking dish
Large mixing bowl
Medium skillet (10-inch / 25 cm)
Rubber spatula
Clean kitchen towel or cheesecloth for squeezing spinach
Box grater
Cutting board and knife

Steps

Before you start

Set the cream cheese out about 1 hour ahead so it is soft and blends smoothly without lumps.
If using frozen spinach, thaw it fully in the fridge overnight or in the microwave, then squeeze it very dry. Wet spinach makes a watery dip.
Position an oven rack in the center and preheat the oven to 375°F (190°C).
Grate the cheeses from blocks if you can; pre-shredded cheese has anti-caking starch and melts less smoothly.

1
Preheat and prepOven 375°F / 190°C
- Position a rack in the center of the oven and heat to 375°F (190°C).
- Lightly grease a 9-inch (23 cm) pie plate or 1.5-quart baking dish with a little of the olive oil from the 1 tablespoon (wipe with a paper towel).
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Ready when: Oven reaches 375°F (190°C)
2
Dry the spinach
- Place the thawed spinach in a clean kitchen towel, gather the edges, and twist and squeeze over the sink until no more liquid drips out.
- The spinach should form a compact, fairly dry ball.
- Fluff it apart with your fingers.
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Ready when: No liquid drips when you squeeze hard
Tip: This is the most important step for a thick, scoopable dip. Squeeze more than you think you need to.
3
Sauté shallot and garlic
- Heat the remaining olive oil in a 10-inch skillet over medium heat.
- Add the shallot and cook, stirring, for 3 minutes until soft and translucent.
- Add the garlic and cook 30 seconds more, stirring constantly, until fragrant.
- Scrape into a large mixing bowl and let cool 3 minutes.
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Ready when: Shallot is soft and translucent; garlic smells fragrant but has not browned
Tip: Do not let the garlic brown; it turns bitter.
4
Prep the artichokes
- Drain the artichoke hearts, pat them dry with paper towels, and chop into ½-inch (1 cm) pieces.
- Grate the mozzarella and Parmesan if not already done.
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Ready when: Artichokes are in small, even pieces and not dripping
5
Make the creamy base
- To the bowl with the shallot and garlic, add the softened cream cheese, sour cream, mayonnaise, lemon juice, salt, pepper, and red pepper flakes if using.
- Stir and mash with a rubber spatula for about 1 minute until completely smooth with no cream cheese lumps.
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Ready when: Base is smooth and uniform
Tip: If the cream cheese is cold, microwave it for 15 seconds before mixing.
6
Fold in the fillings
- Add the squeezed spinach, chopped artichokes, 1 cup (115 g) of the mozzarella, and ½ cup (45 g) of the Parmesan.
- Fold gently until the spinach and artichokes are evenly distributed and no white streaks remain.
- Taste and add a pinch more salt if needed.
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Ready when: Mixture is thick, evenly green and speckled with artichoke
Tip: Parmesan and cheese are salty, so taste before adding extra salt.
7
Assemble in dish
- Spread the mixture into the prepared dish in an even layer, smoothing the top.
- Sprinkle with the remaining ½ cup (55 g) mozzarella and ¼ cup (25 g) Parmesan.
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Ready when: Top is evenly covered with cheese
Tip: At this point it can be covered and refrigerated up to 24 hours.
8
Bake the dipOven 375°F / 190°C
- Bake in the 375°F (190°C) oven for 25 to 30 minutes, until the edges bubble steadily and the top is melted with golden-brown spots.
- If the top is not browned, broil on high for 1 to 2 minutes, watching closely.
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Ready when: Edges bubbling and top golden brown in spots; center is hot
Tip: If baked straight from the fridge, add 8 to 10 minutes.
9
Rest and serve
- Let the dip stand 5 minutes so it thickens slightly and is cool enough to scoop.
- Serve warm with chips, pita chips, toasted baguette slices, or vegetable sticks.
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Ready when: Bubbling has stopped and dip holds on a chip
Tip: Serve within about 1 hour of baking; it firms as it cools.

Good to know

Tips

Squeeze the spinach until bone dry; excess moisture is the main cause of a runny dip.
Use artichoke hearts packed in water or brine, not marinated in oil, so the dip stays creamy rather than greasy.
Use a shallow dish so more surface browns and the dip heats evenly.
For extra crunch, top with 2 tablespoons panko tossed with 1 teaspoon olive oil before baking.

Make ahead

"Assemble through step 7, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge, adding 8 to 10 minutes, until bubbling at the edges and hot in the center."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: airtight container up to 4 days. Freezer: not recommended, as the texture can separate. Reheat in a 350°F (175°C) oven, covered with foil, for 15 to 20 minutes, or microwave in 30-second bursts, stirring between each, until hot."

Substitutions

frozen chopped spinach → 10 oz (280 g) fresh baby spinach. Wilt in the skillet after the garlic in batches, cool, then squeeze dry and chop before using.
sour cream → plain full-fat Greek yogurt. Same amount; gives a slightly tangier dip.
mayonnaise → additional sour cream. Use ¼ cup (55 g); the dip will be a bit tangier and less rich.
shallot → ¼ cup finely diced yellow onion. Cook an extra minute until soft.