There’s nothing like a great app — it keeps the dinner hunger at bay, it’s great for a party, heck, sometimes we even make a meal out of a couple apps and some fruit. I’ve made my fair share of artichoke dips over the years but when I started experimenting this time around, I wanted less cheese than most of the recipes I was coming across — and no mayo. This recipe from The New York Times got close. In the end, I took away cream cheese, added a bit more Parmesan. Now, the balance of spinach to artichoke to creamy is quite nice, if I do say so myself. This time of year, this dip would be ideal for a St. Paddy’s Day celebration or a March Madness get-together. Serve with baguette slices, good crackers or your favorite pita or bagel chips.
Makes 2-3 cups
- 2 Tbsp. olive oil
- 1 large clove garlic, pressed
- 1 12-ounce bunch of fresh spinach, stems removed and finely chopped or 10-ounce package frozen chopped spinach
- 1 tsp. fine sea salt
- 1/2 tsp. freshly ground black pepper
- 1 14-ounce can artichoke hearts, drained and coarsely chopped
- 4 ounces cream cheese, cut into pieces
- 4 ounces mozzarella, shredded
- 2 ounces sour cream
- 1/2 cup Parmesan, finely grated
- Heat olive oil in a medium sauce pan over medium heat. Add garlic and cook, stirring frequently, until it’s soft and fragrant.
- Add spinach to the pan and stir until it has cooked. Add salt and pepper, then artichokes. Cook until the artichokes are warm and tender.
- Reduce heat to low and add cream cheese and mozzarella. Stir until all is melted. Add sour cream and Parmesan. Stir to combine and remove from heat. Serve warm or remove dip to an oven safe baking dish and broil in oven about 5 to 8 minutes, until top is browned and the dip is bubbling.