Hot Spinach Artichoke Dip

By Ben · cooked up in Sprig

The original needed a complete rebuild — this version transforms those lonely vegetables into restaurant-quality comfort food. Cream cheese, sharp cheddar, and parmesan melt into the spinach and zucchini while roasted artichoke hearts add that signature tangy bite. The top bubbles golden and crispy at the edges, giving way to molten cheese that stretches from bowl to chip.

Ingredients

• 4 cups fresh baby spinach, chopped
• 1 medium zucchini, grated
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated parmesan cheese
• 1/3 cup mayonnaise
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

• tortilla chips or crusty bread

Instructions

1. Preheat oven to 375°F. Lightly grease an 8x8 baking dish or 9-inch pie plate.
2. Grate the zucchini and toss with a pinch of salt. Let sit in a colander for 10 minutes, then squeeze out excess moisture with paper towels.
3. Chop the spinach and squeeze out any excess moisture. Drain and chop the artichoke hearts into bite-sized pieces.

1. In a large bowl, mix softened cream cheese, mayonnaise, minced garlic, salt, pepper, and red pepper flakes until smooth.
2. Fold in the prepared spinach, zucchini, and artichoke hearts. Add 3/4 cup of the cheddar and all the parmesan, mixing until well combined.
3. Transfer mixture to the prepared baking dish and smooth the top. Sprinkle remaining cheddar cheese over the surface.
4. Bake for 25-30 minutes until bubbly around the edges and golden brown on top. Let rest for 5 minutes before serving with chips or bread.

Chef's tips

Nutrition (per serving, estimated)

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