American
Hot Spinach-Artichoke Dip
A bubbling baked dip of thoroughly dried spinach and chunky artichoke hearts bound with cream cheese, sour cream, Parmesan, and Monterey Jack beneath a browned, scoopable crust.
8 servings · 25 minutes prep · 28 minutes cook
Ingredients
Vegetables
- 1 pound fresh spinach, thick stems removed, washed thoroughly
- 1 (14-ounce) can artichoke hearts in water, drained, blotted dry, and coarsely chopped
- 1 tablespoon unsalted butter
- 2 garlic cloves, finely grated
- 1 tablespoon Diamond Crystal kosher salt, for 4 quarts blanching water
Creamy Cheese Base
- 8 ounces full-fat cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 1/2 ounces finely grated Parmigiano-Reggiano, divided
- 4 ounces Monterey Jack, coarsely grated and divided
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Diamond Crystal kosher salt
Directions
Dry and Season the Vegetables
- Heat the oven to 400°F (205°C). Bring 4 quarts (3.8 L) water and the blanching salt to a boil in a large pot. Blanch the spinach for 30 seconds, drain in a colander, cool under cold water, and drain again. Place it in a clean towel and twist firmly until no more liquid drips, then chop coarsely. Blot the artichoke hearts before chopping into 3/4-inch pieces.
- Melt the butter in a small skillet over medium-low heat. Add the garlic and cook for 45 seconds, until fragrant but not colored. Stir in the spinach for 2 minutes until the skillet looks dry, then cool for 5 minutes.
Build the Dip
- Beat the cream cheese with the sour cream and mayonnaise until no cream-cheese lumps remain. Fold in the lemon juice, black pepper, and salt.
- Reserve one-quarter of each cheese. Fold the remaining Parmigiano-Reggiano and Monterey Jack into the base, followed by the cooled spinach and artichokes. Stop as soon as the vegetables are evenly distributed.
Bake and Set
- Spread the mixture in a shallow 1 1/2-quart baking dish and scatter the reserved cheeses evenly over the surface. Bake for 20 to 24 minutes, until the edge bubbles steadily and the center reaches 165°F (74°C).
- If the top remains pale, broil for 1 to 2 minutes, watching continuously, until mottled gold rather than dark brown. Rest for 8 minutes before serving; the dip should mound briefly on a spoon without running.
