📝 About This Recipe
This quintessential American party classic elevates the humble vegetable duo into a molten, decadent masterpiece. Our version balances the earthy notes of iron-rich spinach and briny artichoke hearts with a sophisticated blend of sharp Gruyère, nutty Parmesan, and tangy cream cheese. Baked until the edges are bubbling and the crown is golden-brown, it’s the ultimate comforting appetizer that bridges the gap between casual snack and gourmet starter.
🥗 Ingredients
The Vegetable Base
- 10 ounces Frozen chopped spinach (thawed and squeezed completely dry)
- 14 ounces Marinated artichoke hearts (drained and roughly chopped)
- 3 cloves Garlic (minced)
- 1/4 cup Yellow onion (very finely minced)
The Creamy Liaison
- 8 ounces Cream cheese (softened to room temperature)
- 1/2 cup Sour cream (full fat preferred)
- 1/4 cup Mayonnaise (high-quality oil-based)
- 1 teaspoon Lemon juice (freshly squeezed)
The Cheese Blend & Seasoning
- 1.5 cups Mozzarella cheese (shredded, divided)
- 1/2 cup Parmesan cheese (freshly grated, divided)
- 1/2 cup Gruyère cheese (shredded)
- 1/4 teaspoon Red pepper flakes (optional for subtle heat)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Unsalted butter (for sautéing)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 1.5-quart baking dish or a 9-inch cast-iron skillet with butter or non-stick spray.
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2
Place the thawed spinach in a clean kitchen towel or fine-mesh sieve. Squeeze with all your might until no more liquid escapes; this prevents a watery dip.
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3
In a small skillet over medium heat, melt 1 tablespoon of butter. Add the minced onion and sauté for 3-4 minutes until translucent.
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4
Add the minced garlic to the onions and cook for just 60 seconds until fragrant, being careful not to brown the garlic.
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5
In a large mixing bowl, beat the softened cream cheese with a sturdy spatula or electric mixer until smooth and lump-free.
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6
Fold in the sour cream, mayonnaise, and lemon juice until the mixture is creamy and well-combined.
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7
Add the dried spinach, chopped artichoke hearts, sautéed onion and garlic, red pepper flakes, salt, and black pepper. Stir to distribute the vegetables evenly.
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8
Incorporate 1 cup of the mozzarella, the Gruyère, and 1/4 cup of the Parmesan into the mixture.
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9
Taste the mixture and adjust seasoning if necessary. Transfer the dip into your prepared baking dish, smoothing the top with a spatula.
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10
Sprinkle the remaining 1/2 cup of mozzarella and the remaining 1/4 cup of Parmesan evenly over the surface.
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11
Bake for 20-25 minutes. Look for the cheese to be melted and the edges to be vigorously bubbling.
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12
Switch the oven to 'Broil' for the final 2-3 minutes. Watch closely! Remove when the cheese develops beautiful golden-brown toasted spots.
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13
Let the dip rest for 5 minutes before serving. This allows the oils to re-incorporate and prevents burnt tongues!
💡 Chef's Tips
Always squeeze the spinach more than you think you need to; any moisture left behind will separate the sauce. Use blocks of cheese and grate them yourself; pre-shredded cheeses are coated in potato starch which prevents a smooth melt. For a smoky twist, try substituting the Gruyère with smoked provolone or Gouda. If the dip looks too thick before baking, stir in 1-2 tablespoons of heavy cream to loosen the texture. Make it ahead by assembling the dip, covering tightly, and refrigerating for up to 24 hours before baking.
🍽️ Serving Suggestions
Serve with warm, sliced sourdough baguette or toasted pita wedges for the perfect crunch. Pair with crisp celery sticks, carrot batons, or sliced bell peppers for a gluten-free, refreshing contrast. Accompany with a crisp, dry white wine like a Sauvignon Blanc or a chilled Pinot Grigio to cut through the richness. For a crowd-pleaser, serve alongside sturdy kettle-cooked potato chips or blue corn tortilla chips. Offer a side of balsamic glaze for drizzling over individual portions to add a sweet-acidic pop.