Spinach Artichoke Dip

1. 1

   Arrange a rack 5 to 6 inches from the broiler element. Heat the oven to broil. Coat an 8x8-inch broiler-safe baking dish or 10-inch cast iron skillet with cooking spray.

2. 2

   If using frozen spinach, place 10 ounces in a microwave-safe bowl and microwave in 1-minute bursts until defrosted. If using fresh baby spinach, blanch 12 ounces in a large pot of boiling water until wilted, then drain and rinse with cold water. When cool enough to handle, squeeze all the excess moisture from the spinach and coarsely chop. Place the spinach in the cast iron skillet or a large saucepan if using the baking dish.

3. 3

   Add chopped artichoke hearts, 3 thinly sliced scallions, 2 minced garlic cloves, and 1 ounce grated Parmesan cheese to the skillet or saucepan. Add 1/2 cup of the shredded mozzarella if baking the dip; add all the mozzarella if not baking the dip.

4. 4

   Add 8 ounces cream cheese (cut into 8 pieces), 1 cup sour cream, 1/2 cup mayonnaise, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the skillet or saucepan.

5. 5

   Cook over medium heat, stirring frequently, until the cream cheese is melted and the dip is evenly combined and steaming, about 8 to 10 minutes. Remove the dip from the heat and stir in the finely grated zest of 1 medium lemon.

   8 min
6. 6

   Transfer the dip to the baking dish (leave if in the skillet) and spread into an even layer. Sprinkle with the remaining 1/2 cup mozzarella cheese. Broil until the cheese on top is melted golden brown, 3 to 5 minutes. Serve warm with crackers, tortilla chips, pita chips, baguette slices, crostini, or crudités.

   3 min

Recipe Notes

1. 7

   Make ahead: The dip can be assembled in the skillet or baking dish, covered with aluminum foil, and refrigerated up to 1 day ahead. Uncover and bake at 375ºF until bubbling, about 30 minutes. If desired, broil until the cheese on top is melted golden brown, 3 to 5 minutes.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

   30 min