Two kinds of melty cheese make this dip extra luxe. To kick it over the top, bake the dip until bubbly in a pull-apart bread bowl.

Recipe information

Total Time
25 minutes
Yield
Makes 3 1/2 cups

Ingredients

1 (10-ounce) package frozen spinach, thawed, drained

2 tablespoons unsalted butter

1 medium shallot, finely chopped

3/4 teaspoon paprika

14 ounces canned or frozen artichoke hearts (about 2 cups), thawed, drained, coarsely chopped

8 ounces cream cheese

1 cup (or more) heavy cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup grated mozzarella

1/4 cup grated Parmesan

1 tablespoon fresh lemon juice

Preparation

Step 1
Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3–5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
Do Ahead
Step 2
Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

TagsDip Spinach Leafy Greens Vegetable Artichoke Cream Cheese Cheese Dairy Mozzarella Parmesan Starter Dinner Gluten Free Nut Free Vegetarian Make Ahead Epicurious

Leave a Review

Reviews (13)

Love love love the review from HLACOSTA! That’s the recipe I had from 20+ yrs ago—when we started Girls on the Run in Kalamazoo, Mi & had a potluck to celebrate!! Thank you for bringing it back into my life! Perfect for today’s Easter.
- Barbara Starke
- Coloma, Mi
- 3/31/2024
Big hit with many of our friends. Made a few changes: I used fresh steamed spinach and a parmesan, mozzarella, romano cheese mix, instead and placed the dip inside a large round artisan bread
- provechito
- houston, texas
- 3/30/2016
Sooo good. Be careful at the warming step, and also while reheating...it's easy to overheat and break the cream.
- Anonymous
- texas
- 9/25/2016
Sooo good. Be careful at the warming step, and also while reheating...it's easy to overheat and break the cream. Would definitely make this again so I posted this review again - by accident I said no the first time around. But just for parties though...it's way too luxe to eat more than as a treat. :)
- Anonymous
- texas
- 9/25/2016
I made a few changes: I didn't have a shallot so I used a small yellow onion, I added two crushed garlic cloves, used fresh spinach, and doubled the parmesan cheese. The dip tasted very good, but was a bit too soupy for my liking. Not a big problem in my opinion as the texture can be fixed easily. I also think it will taste even better baked so I will try that next time.
- golobolbol
- 11/13/2016
Followed the recipe to a 't', yet found it very bland. Ended up adding more salt, more pepper, more paprika.. still bland.. Added a scoop of dijon and garlic powder.. still just 'ok' For all the richness of the ingredients..ie fatty.. there is little to no pay off.. The search for the perfect artichoke/spinach dip recipe continues! Wont be making this one again
- Trentinla2
- Anaheim, CA
- 11/13/2016
For a much simpler, faster dip that is always a hit with my guests: 1 can of artichokes - drained & cut coarse in an oven plate, add 2 tbls mayonnaise (Hellman's my fav), 1 mozzarella di buffala chopped coarse, 1 garlic clove mashed, mix all & top with parmesan. Bake 15 min at 200C until parmesan is brown...
- hlacoste
- La Romieu, France
- 1/11/2017