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BA's Best Spinach Artichoke Dip
Make spinach artichoke dip for a crowd! Make it for a party-for-one! But definitely make it. This version won’t disappoint.
👥 6 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 20 min👤 Dawn Perry📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●cutting board
- ●oven
- ●pan
- ●saucepan
- ●food processor
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 400°. Cook spinach in a large pot of lightly salted boiling water until wilted, about ⏱️ 30 seconds. Transfer to a bowl of ice water to cool. Drain spinach, squeezing out excess liquid, then transfer to a clean kitchen towel and use the towel to wring out as much liquid as possible. Be thorough and use some muscle; water from the spinach will make the dip thin and runny (not what you want). Transfer spinach to a cutting board and coarsely chop.
2
Heat oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about ⏱️ 3 minutes. Stir in garlic and cook until fragrant, about ⏱️ 1 minute. Add spinach and cook, stirring, until pan begins to look dry, about ⏱️ 2 minutes; season spinach with salt and pepper. Let cool.
large shallot, finely chopped1
3
Pulse cream cheese, sour cream, and mayonnaise in a food processor, scraping down sides of bowl as needed, until combined and smooth. Transfer mixture to a medium bowl and fold in artichoke hearts, Parmesan, and spinach mixture; season with salt and pepper.
cream cheese4 ounces
4
Scrape mixture into a 1-qt. baking dish and bake until golden brown on top, 20–⏱️ 25 minutes. Let dip cool slightly. Serve with crackers, chips, toast, or—dare we say it?—a vegetable. Editor's note: This recipe was originally published in January 2015.
Crackers, chips, or toasted baguette (for serving)
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