Do we all need another recipe for spinach-artichoke dip? I mean, c’mon…it’s not new, trendy, or pretty-looking.
The answer is YES. YES, WE DO. We can always use another recipe for this classic! My all-time favorite recipe is this Spicy Spinach-Artichoke Dip, but this is a close second with a slightly different flavor profile…and a little quicker to make.
This is a classic for a reason. Spinach and artichokes are a pair meant to be together forever.
That classic, perfect Spinach-Artichoke Dip that you know so well!
- One 10-ounce package frozen spinach, thawed and drained of excess moisture
- 2 tablespoons butter
- 1 medium shallot, finely minced
- 14 ounces canned or frozen artichoke hearts, thawed, drained and coarsely chopped
- One 8-ounce package cream cheese
- 1 cup heavy cream, plus more to thin if needed
- Kosher salt and freshly ground black pepper, to taste
- 1 cup (4 ounces) grated mozzarella, reserving about 2 tablespoons
- 1/2 cup (2 ounces) grated Parmesan, reserving about 1 tablespoon
- Juice of 2 lemons
- 1 teaspoon paprika
- Cayenne pepper, to taste
Preheat the oven to 375°.
Melt the butter in a large sauté pan over medium heat. Add the shallot, season with salt and sauté until soft and translucent, about 5 minutes. Add the spinach, artichoke hearts, cream cheese, cream, salt and pepper, and cook for 8 to 10 minutes, until warmed through and slightly reduced. Remove from the heat and stir in the mozzarella and Parmesan until melted. Season with paprika and cayenne pepper, to taste. Add more cream if desired to thin the dip. Stir in the lemon juice. Sprinkle the top of the dip with the reserved mozzarella and Parmesan and place in the oven. Bake for 15 to 20 minutes, until the dip is bubbly and the cheese is melted. Serve with crostini or tortilla chips.
Inspiration: Classic Spinach-Artichoke Dip with Mozzarella and Parmesan on epicurious.com