Extra-Cheesy Spinach-Artichoke Dip

December 4, 2018

Test Kitchen-Approved

Author Notes: How to make classic spinach-artichoke dip even better? Use just as much cheddar as cream cheese, add a dollop of tangy Dijon, and broil right before serving for a bubbly, blistered crust. Oh, and crackers are a must—but you knew that already. Emma Laperruque

Makes: 1 batch
Prep time: 20 min
Cook time: 25 min

Ingredients

  • 1 pound frozen spinach, thawed
  • 1 (14-ounce) can artichoke hearts, drained
  • 8 ounces cream cheese, at room temperature
  • 8 ounces sharp cheddar, grated, divided
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 4 teaspoons dijon mustard
In This Recipe

Directions

  1. Preheat the oven to 400°F. Butter a 2.5-quart, broiler-safe baking dish. (I used a 10.5 x 7.5-inch casserole dish.)
  2. Bundle the thawed spinach in a kitchen towel. Hold over the sink, a bowl, or garbage can. Squeeze into oblivion. When you think you’ve squeezed all there is to squeeze, squeeze one more time. Dump the spinach in a big mixing bowl. (Discard the liquid or save for future smoothies.)
  3. Wring out the towel to remove any excess moisture. Now bundle up the drained artichokes. Hold over the sink, a bowl, or garbage can and, this time, squeeze a little more gently. You want to get rid of extra water, but not totally smush the delicate artichoke hearts. (Discard the liquid.) Once they artichokes are dry, rough-chop them, then add to the bowl with the spinach.
  4. Add the cream cheese to the bowl. Use a spoon to mix until almost cohesive. Add all but 3/4 cup of the grated cheddar (that will go on top!) and mix again. Add the salt, pepper, and dijon and mix again. Taste and adjust the seasoning as needed.
  5. Transfer the spinach-artichoke dip to the buttered baking dish. Spread out so it fills the dish evenly. Sprinkle the remaining grated cheddar on top.
  6. Bake uncovered for about 20 minutes, or until the interior of the dip is hot. Turn on the broiler. Broil for about 4 minutes until the top is beautifully browned.
  7. Serve hot with crackers.

More Great Recipes:
Dip|American|Spinach|Artichoke|5 Ingredients or Fewer|Vegetarian|Side

Reviews (3) Questions (0)

3 Reviews

crc532 December 9, 2018
crc532- Sorry, forgot to mention that you need to thaw the spinach first, then use the ricer to squeeze out all the water.
 
crc532 December 9, 2018
I have not made this yet, but if it was in front of me, I am sure I would eat the whole thing. This is just a helpful hint comment. When trying to squeeze all the water from frozen spinach, use a potato ricer over the sink. It will be drier than you can imagine. And so much easier than doing it in a towel. Makes quick work of a usually messy project.
 
Jenn December 8, 2018
Easy, inexpensive to put together, and delicious. Definitely cheesier than your usual artichoke dip. Made it in a slightly larger pan, which worked fine. Also added some smoked cheddar I had in my fridge to the 3/4 cup of sharp cheddar on top. Try it with some sliced baguette, if you feel like accidentally eating half of a loaf of bread.