Description
Tender chopped artichoke hearts and thoroughly wrung spinach folded into whipped cream cheese, sour cream, nutty Gruyère, and bubbly melted mozzarella, baked to golden perfection in 25 minutes.
Ingredients
Scale
- 10 oz (280 g) frozen chopped spinach, thawed and wrung bone-dry in a clean towel
- 14 oz (398 g) can quartered artichoke hearts in water, drained, patted dry, and coarsely chopped
- 8 oz (225 g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (120 g) sour cream
- 1 1/2 cups (170 g) whole-milk low-moisture mozzarella cheese, freshly shredded (divided: 1 cup in dip, 1/2 cup on top)
- 3/4 cup (85 g) Gruyère or Swiss Fontina cheese, freshly grated
- 1/2 cup (50 g) Parmigiano-Reggiano cheese, freshly grated (divided: 1/4 cup in dip, 1/4 cup on top)
- 3 cloves fresh garlic, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground nutmeg
- Toasted baguette crostini, pita chips, and sliced veggies, for serving
Instructions
- Prep Oven & Extract Spinach Moisture: Preheat oven to 375°F (190°C). Place thawed chopped spinach into a clean kitchen tea towel, twist the ends, and squeeze forcefully over the sink until completely dry. Coarsely chop drained artichoke hearts.
- Whip Cream Cheese Base: In a large bowl, beat softened cream cheese and sour cream with a spatula until smooth and lump-free. Stir in minced garlic, kosher salt, black pepper, red pepper flakes, and nutmeg.
- Fold in Vegetables & Cheeses: Fold the dried spinach, chopped artichokes, 1 cup shredded mozzarella, 3/4 cup grated Gruyère, and 1/4 cup Parmigiano-Reggiano into the cream cheese base until thoroughly incorporated.
- Bake to Golden Perfection: Spread mixture evenly into a 9-inch cast-iron skillet or 1.5-quart baking dish. Top with remaining 1/2 cup mozzarella and 1/4 cup Parmigiano-Reggiano. Bake at 375°F (190°C) for 22 to 25 minutes until bubbling around the edges. Broil on HIGH for 1 to 2 minutes for golden brown spots. Rest 5 minutes before serving with toasted crostini.
Notes
- Mandatory Spinach Squeeze: Wringing the thawed spinach in a towel removes nearly 3/4 cup of excess liquid that would otherwise make your dip watery.
- Freshly Grated Cheese: Always grate your mozzarella and Gruyère from whole blocks; pre-shredded bagged cheese contains anti-caking starches that cause oily separation.
- Make-Ahead: Assemble completely, cover tightly with foil, and refrigerate for up to 48 hours before baking.
Nutrition
- Calories: 285
- Sugar: 2
- Sodium: 480
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 7
- Fiber: 2
- Protein: 14