Spinach-and-Artichoke Dip

  • Serves

    serves 8-10


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


  • 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


Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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