📝 About This Recipe
While the baked version is a steakhouse classic, this chilled rendition celebrates the bright, zesty profile of fresh aromatics and tangy cultured creams. It is an elegantly structured dip that balances the earthy depth of marinated artichokes with the vibrant green snap of flash-blanched spinach. Perfect for summer soirées or sophisticated tailgates, this spread is refreshing, velvety, and develops a deeper complexity after a short rest in the refrigerator.
🥗 Ingredients
The Green Base
- 10 ounces Fresh Baby Spinach (washed and stems removed)
- 14 ounces Marinated Artichoke Hearts (drained and patted very dry)
- 3 whole Green Onions (finely sliced, white and light green parts only)
- 1/4 cup Fresh Italian Parsley (finely chopped)
The Creamy Binder
- 8 ounces Cream Cheese (fully softened to room temperature)
- 1/2 cup Sour Cream (full fat preferred for texture)
- 1/4 cup Mayonnaise (high-quality avocado or oil-based)
- 2 cloves Garlic (minced into a paste with a pinch of salt)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
Seasoning and Cheese
- 1/2 cup Parmesan Cheese (freshly grated, not the canned variety)
- 1/2 teaspoon Worcestershire Sauce (for umami depth)
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of back-heat)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of salted water to a rolling boil. Prepare an ice bath in a medium bowl nearby.
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2
Blanch the fresh spinach by submerging it in the boiling water for just 30-45 seconds until bright green and wilted.
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3
Immediately transfer the spinach to the ice bath to stop the cooking process. Once cool, squeeze the spinach forcefully in a clean kitchen towel to remove every possible drop of moisture.
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4
Finely chop the squeezed, dried spinach and set aside in a small bowl.
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5
Roughly chop the drained artichoke hearts into 1/4-inch pieces. Place them on paper towels and press down to remove excess oil or brine.
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6
In a large mixing bowl, beat the softened cream cheese with a silicone spatula or hand mixer until smooth and lump-free.
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7
Fold in the sour cream and mayonnaise until the mixture is uniform and silky.
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8
Add the minced garlic paste, lemon juice, lemon zest, and Worcestershire sauce. Stir well to incorporate the aromatics.
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9
Stir in the grated Parmesan cheese, red pepper flakes, salt, and black pepper.
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10
Gently fold the chopped spinach, artichokes, green onions, and parsley into the cream cheese base until evenly distributed.
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11
Taste the dip and adjust the salt or lemon juice if needed. The flavors will concentrate as it chills.
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12
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, though 4 hours is ideal for the best flavor development.
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13
Before serving, give the dip a quick stir to loosen the texture and transfer to a chilled serving bowl.
💡 Chef's Tips
The secret to a non-watery dip is squeezing the spinach until it is bone-dry; any leftover water will break the emulsion of the cream cheese. Use marinated artichokes (in jars with oil) rather than canned in water for a much richer, herb-infused flavor profile. If you prefer a chunkier texture, hand-mix the ingredients; if you like it whipped and airy, use a food processor for the base before folding in the vegetables. For a lighter version, you can substitute Greek yogurt for the sour cream, but ensure it is thick, strained yogurt to maintain the dip's integrity. Avoid using frozen spinach if possible, as the texture of fresh-blanched spinach is significantly more vibrant in a cold application.
🍽️ Serving Suggestions
Serve with thick-cut chilled cucumber slices and colorful bell pepper strips for a low-carb, refreshing crunch. Pair with toasted sourdough baguette rounds or artisanal pita chips seasoned with sea salt. Accompany with a crisp, dry white wine like a Sauvignon Blanc or a chilled Pinot Grigio to cut through the richness. This dip also makes an incredible spread for a turkey and provolone sandwich or a veggie wrap. Garnish with an extra sprinkle of lemon zest and a drizzle of high-quality olive oil just before serving.