Oct 10, 2008

Spinach-and-Artichoke Dip

For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones.

Photo: André Baranowski

5 tbsp. olive oil
2 tbsp. unsalted butter
10 oz. baby spinach
1 lb. thawed frozen artichoke hearts
1 medium onion, chopped
3 garlic cloves, finely chopped
1 cup grated parmesan
2⁄3 cup grated mozzarella
1⁄3 cup cream cheese
1⁄4 cup mayonnaise
1⁄4 cup sour cream
1⁄4 tsp. grated lemon zest
1⁄4 tsp. dried mustard powder
1⁄4 tsp. Tabasco
1⁄8 tsp. grated nutmeg
Kosher salt and freshly ground black pepper
Toasted pita wedges

1. Heat oven to 375°. Heat 1 tbsp. of the oil and 1 tbsp. of the butter in a 12" skillet over medium-high heat. Add spinach; cook, stirring, until wilted, about 3 minutes. Transfer spinach to a colander; let cool briefly. (Wipe out and reserve skillet.) Squeeze excess liquid from spinach and roughly chop; transfer to a bowl.

2. Return skillet to medium-high heat and heat 3 tbsp. of the oil. Add artichoke hearts; cook, stirring, until browned, about 12 minutes. Transfer to bowl of spinach.

3. Wipe out skillet; place over medium heat; add remaining 1 tbsp. of the oil and remaining 1 tbsp. of the butter and heat. Add onions; cook until soft, about 8 minutes. Add garlic; cook for 2 minutes more.

4. Transfer onion mixture to a food processor along with 3⁄4 cup of the parmesan, mozzarella, cream cheese, mayonnaise, sour cream, lemon zest, mustard powder, Tabasco, and nutmeg. Process until smooth.

5. Fold cheese mixture into spinach and artichokes, season with salt and pepper to taste, and transfer to a greased 2-qt. oval baking dish. Sprinkle with remaining 1⁄4 cup of parmesan; bake until golden brown and bubbling, about 30 minutes. Serve with toasted pita wedges.

SERVES 8 – 10

This article was first published in Saveur in Issue #115

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Ratings & Reviews (3)

by ljspeck on 2009-05-03

Perhaps the best spinach dip I've ever had. The nutmeg, mustard, tabasco & lemon added to a complex flavor that was superb.

Since it is impossible to find artichokes where I live, I substituted more spinach for the artichokes. I added some thick-cut leeks in place of the artichokes for texture. And a little diced red pepper for color. Also I added more Tabasco, a personal preference.

I served half of it in a bread bowl. I know its a bit 90s, but we like it.

by baldco on 2010-02-16

I've made this twice in the past week and doubled it the second time. My family and friends think it's the best ever! I simplified the first 3 steps by sauteing the onion, garlic and chopped artichokes together in olive oil then adding the snipped spinach (using kitchen scissors, stack spinach leaves in your hand and snip into small shreds) heating till spinach wilts. No need to process. Fold in cheeses, sour cream and spices then bake or cover and refrigerate up to 2 days, then bake.

by TWOGOODFORKS on 2011-10-21

Made a double-batch for a recent party and it was devoured in record time! Absolutely delicious. My only change was to use jarred, well-drained artichoke hearts and chopped regular spinach -- frozen artichoke hearts and baby spinach are not easily available here in Munich. Otherwise I followed the recipe exactly and it was worth the effort. I'll definitely be making this again (hopefully often)!

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