Name: Classic Spinach-Artichoke Dip with Mozzarella and Parmesan
Cook time: 20 minutes
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

Classic Spinach Artichoke Dip with Mozzarella and Parmesan

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone

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.