For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones.
Yield: serves 8-10
- 5 tbsp. olive oil
- 2 tbsp. unsalted butter
- 10 oz. baby spinach
- 1 lb. thawed frozen artichoke hearts
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 cup grated parmesan
- 2⁄3 cups grated mozzarella
- 1⁄3 cups cream cheese
- 1⁄4 cups mayonnaise
- 1⁄4 cups 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
- 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.
- 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.
- 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.
- 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.
- 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.