Description

This creamy and flavorful Spinach & Artichoke Dip combines tender spinach, tangy artichokes, and a blend of rich cheeses with a touch of spice. Perfectly cooked on the stovetop and finished under the broiler, this classic dip is ideal for parties or cozy nights at home served with toasted bread, crackers, or tortilla chips.

Ingredients

Scale

Vegetables and Aromatics

12 oz spinach (roughly chopped)
2 shallots (minced)
1 large garlic clove (minced)
2 fresno peppers (chopped)
12 oz marinated artichokes (drained and roughly chopped)
¼ fresh parsley (chopped)
3 tbsp fresh chives (+ more for topping)
1 lemon (zest)

Dairy and Creamy Elements

2 tbsp butter
4 oz cream cheese (room temperature)
¼ cup crème fraîche
3 tbsp mayo
4 oz fresh mozzarella
⅓ cup parmigiano reggiano (grated + more for topping)
⅓ cup gruyere (grated)
¼ cup low moisture mozzarella (grated)

Other Ingredients

1 can cream of mushroom soup (10 ½ oz)
¼ tsp allspice
¼ tsp chipotle powder
¼ tsp hot sauce
Salt and pepper to taste
Crushed red peppers to taste

Instructions

Wilt the Spinach: Preheat a pan over medium heat for 2 minutes. Add 1 tablespoon of butter and the chopped spinach in batches. Cook each batch until the spinach wilts. Remove from the pan and squeeze out the excess moisture using a strainer to avoid watery dip.
Sauté Aromatics and Peppers: In the same pan, add the remaining tablespoon of butter. Add the minced shallots, garlic, and chopped fresno peppers. Cook for 2-3 minutes until fragrant and softened. Stir in the cream of mushroom soup along with allspice and chipotle powder, mixing well to combine and create a smooth base.
Add Artichokes, Cream Cheese, and Spinach: Mix the chopped artichokes, softened cream cheese, and wilted spinach into the pan mixture. Stir thoroughly to incorporate all ingredients evenly.
Combine With Cheeses and Finishing Ingredients: Transfer the mixture to a bowl. Add fresh mozzarella, gruyere, parmigiano reggiano, crème fraîche, hot sauce, lemon zest, mayo, black pepper, chives, and parsley. Stir until all the cheeses melt together into a smooth, creamy dip.
Rest the Dip: Let the dip rest uncovered for at least 2 hours or up to 24 hours in the refrigerator to allow flavors to meld and develop depth.
Preheat Broiler: Preheat your oven broiler for 5 minutes to prepare for finishing the dip.
Prepare for Broiling: Transfer the dip to a baking dish. Top with grated low moisture mozzarella and a generous amount of grated parmigiano reggiano for a golden crust.
Bake the Dip: Turn off the broiler and set the oven temperature to 400°F (204°C). Immediately place the baking dish in the oven and bake for about 20 minutes or until the dip is bubbly and the cheese topping is melted and slightly golden.
Serve: Remove from the oven and top with extra fresh chives and crushed red peppers to taste. Serve warm with toasted bread, crackers, or tortilla chips for dipping.

Notes

Squeezing out excess moisture from the cooked spinach is crucial to prevent the dip from becoming watery.
Letting the dip rest allows the flavors to deepen and the texture to thicken for a better taste experience.
You can adjust the heat level by varying the amount of fresno peppers and hot sauce according to preference.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven before serving.
For a smoother dip, the mixture can be lightly blended before baking if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Stovetop and Baking
Cuisine: American

Keywords: Spinach artichoke dip, creamy dip, party appetizer, cheesy dip, baked dip