This spinach artichoke dip recipe is pretty classic and straightforward, but I offer a couple small twists to take it to another level.
Outside of the two star ingredients in the dish’s name, the only other thing you absolutely need is some sort of dairy product to bind it all together. (Though, you could also try vegan, nondairy alternatives in place of the animal products.) I settled on cream cheese, sour cream, mozzarella and a salty cheese, such as Parmesan or pecorino Romano, for a nice blend of creaminess, meltiness and flavor. Crushed red pepper flakes and smoked paprika (not shocking if you’ve been following my recipes) add a hint of spice and smoke for extra intrigue.
Lastly, I’ve cut the richness with a bit of acid in the form of hot sauce that also adds a little zip. I recommend a mild Cajun-style hot sauce, such as Frank’s RedHot, for flavor without much heat, though you could opt for another bottle if you want more of a kick. (And if you’re really spice averse, you can use less than what I recommend or leave it out entirely.)
Make Ahead: The dip can be assembled and refrigerated up to 1 day in advance. Heat in a 400-degree oven until warmed through, 15 to 20 minutes, before broiling.
Storage: Leftovers can be refrigerated for up to 5 days.
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- 2 tablespoons extra-virgin olive oil
- One (14-ounce) can quartered artichoke hearts, drained and chopped
- One (11-ounce) package fresh spinach, chopped, or one (10-ounce) package frozen spinach, defrosted, drained and chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon fine salt, plus more to taste
- One (8-ounce) package cream cheese, cubed and at room temperature
- 1 cup (4 ounces) shredded mozzarella cheese
- 1/4 cup (1 ounce) finely grated pecorino or Parmesan cheese
- 1/2 cup (4 ounces) sour cream
- 1 tablespoon Cajun-style hot sauce, such as Frank's RedHot (optional)
- Crackers, pita chips, tortilla chips and/or celery sticks, for serving
In a 10-inch cast-iron skillet over medium heat, heat the oil until shimmering. Add the artichoke hearts and spinach and sprinkle with the garlic powder, smoked paprika, red pepper flakes and salt, and cook, stirring occasionally, until the spinach has wilted and most of the liquid released from the vegetables has evaporated, 5 to 7 minutes. You may have to add the spinach in batches, adding more as it wilts.
Turn off the heat under the skillet. Add the cream cheese, mozzarella and pecorino or Parmesan cheeses, and stir until melted and evenly combined. Stir in the sour cream and hot sauce, if using, until evenly combined. Taste, and season with more salt, if needed.
Place a baking rack 5 or 6 inches from the broiler and set the oven to broil. Transfer the skillet to the oven and broil for 3 to 5 minutes, or until browned in spots. (If your broiler is on the bottom, transfer the skillet to the broiler drawer.)
Let cool slightly before serving with crackers, pita chips, tortilla chips and/or celery sticks.
Per serving (1/4 cup), based on 16
Calories: 113; Total Fat: 10 g; Saturated Fat: 5 g; Cholesterol: 25 mg; Sodium: 226 mg; Carbohydrates: 3 g; Dietary Fiber: 1 g; Sugar: 1 g; Protein: 4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Recipe from staff writer Aaron Hutcherson.
Tested by Aaron Hutcherson; email questions to firstname.lastname@example.org.
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