1 bunch spinach, thick stems trimmed
Kosher salt
1 tablespoon vegetable oil
1 large shallot, finely chopped
1 garlic clove, finely grated
Freshly ground black pepper
4 ounces cream cheese
½ cup sour cream
½ cup mayonnaise
1 10-oz. package frozen artichoke hearts, thawed, chopped
¾ cup grated Parmesan
Crackers, chips, or toasted baguette (for serving)
Preheat oven to 400°. Cook spinach in a large pot of lightly salted boiling water until wilted, about 30 seconds. Transfer to a bowl of ice water to cool. Drain spinach, squeezing out excess liquid, then transfer to a clean kitchen towel and use the towel to wring out as much liquid as possible. Be thorough and use some muscle; water from the spinach will make the dip thin and runny (not what you want). Transfer spinach to a cutting board and coarsely chop.
Heat oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring, until pan begins to look dry, about 2 minutes; season spinach with salt and pepper. Let cool.
Pulse cream cheese, sour cream, and mayonnaise in a food processor, scraping down sides of bowl as needed, until combined and smooth. Transfer mixture to a medium bowl and fold in artichoke hearts, Parmesan, and spinach mixture; season with salt and pepper.
Scrape mixture into a 1-qt. baking dish and bake until golden brown on top, 20–25 minutes. Let dip cool slightly. Serve with crackers, chips, toast, or—dare we say it?—a vegetable.
There are currently no reviews for this recipe. Why don't you leave one of your own?
You must be logged in to leave a review. Log in here.