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Baked Spinach and Artichoke Dip

February 24, 2012

I have a soft spot for spinach and artichoke dip. If it’s on a menu at a restaurant, there is a good chance that I want to order it. For as long as I have been ordering it, I never thought about making it until recently. I didn’t even think it was something that people made at home (I always left it to the restaurants), until I had my friend Jackie’s killer homemade spinach and artichoke dip awhile back.


Ironically, I didn’t get the motivation to try making this dip until this week when I came across a couple of healthy versions online. I say “ironically” because my version is probably one of the unhealthiest dishes to ever come out of my kitchen. Delicious as it is, it’s not a health food, my friend. Don’t be fooled by the use of vegetables. For me though, if I’m going to be eating spinach and artichoke dip, I want the real thing–none of that low-fat nonsense.


What makes this dip so good is that I use three good quality cheeses: mozzarella, Gruyère, and Parmesan. Also, I use frozen artichokes, which I think have more flavor than canned or jarred artichokes. The end result is an incredibly creamy and cheesy dip that will have you addicted after one bite.


If you are having an Academy Awards viewing party this Sunday, you might want to consider serving this dip. It would also be great for sports watching if you’re into that. Either way, make it when you have a crowd of people over, not when it’s just you and your husband on a weeknight or else you will end up eating way too much and still have leftovers (take it from me).

Spinach and Artichoke Dip
Inspired by Cooking Light, Skinnytaste, and my friend Jackie

10 ounces frozen spinach, thawed, drained, and squeezed dry
8 ounces frozen artichokes, thawed, drained, and chopped
1 large shallot, minced
4 garlic cloves, minced
1 cup grated low-moisture mozzarella cheese
1/2 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
8 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground pepper to taste

1/2 cup grated Gruyère cheese

Pita chips, for dipping

Heat the oven to 375 degrees. In a large bowl, mix all the dip ingredients together until thoroughly mixed. Transfer the mixture to an ungreased glass or ceramic 8-inch square baking dish. Smooth out the top and then sprinkle with the remaining 1/2 cup of Gruyère cheese.

Bake for about 25 minutes, until the sides are bubbling. Then turn the broiler on and broil the dip for a few minutes, until the top is golden brown (watch it carefully as the top can go from browned to burned very quickly). Serve immediately with pita chips for dipping.

Makes enough for a crowd or one 8-inch square dish of dip.

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