Skillet Spinach Artichoke Dip with Charred Artichokes

By Sprig Originals ✓ · cooked up in Sprig

The steakhouse-appetizer classic, rebuilt so it actually tastes like spinach and artichokes instead of just melted cheese. Canned artichoke hearts get seared hard in a hot skillet until edges blacken, frozen spinach is squeezed bone-dry so nothing waters down the base, and a cream cheese–sour cream custard laced with Parmesan, Gruyère and mozzarella bakes into something thick enough to hold a tortilla chip upright. Broiled 2 minutes at the end for brown blisters on top.

Ingredients

• 10 oz frozen chopped spinach, thawed
• 2 14-oz cans artichoke hearts in water, drained
• 2 tbsp olive oil
• 1 large shallot, finely chopped
• 4 cloves garlic, minced

• 8 oz cream cheese, room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 1/4 cups grated Gruyère or Fontina, divided
• 3/4 cup finely grated Parmesan, divided
• 3/4 cup shredded low-moisture mozzarella

• 1 tsp lemon zest
• 2 tsp lemon juice
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/8 tsp freshly grated nutmeg
• 1 tsp Worcestershire sauce

• Thick tortilla chips, toasted baguette slices, or endive leaves and celery sticks

Instructions

1. Heat the oven to 400°F (205°C). Squeeze the thawed spinach in a clean kitchen towel, twisting hard, until you've wrung out at least 3/4 cup of liquid and the spinach is packed and dry — this is the single most important step. Fluff it apart with your fingers so it isn't a solid brick.
2. Drain the artichoke hearts, then press them between paper towels. Quarter any large pieces lengthwise and pat dry again. Wet artichokes will steam instead of brown.
3. Heat a 10-inch cast-iron or other oven-safe skillet over medium-high with the olive oil until it shimmers. Add the artichokes cut-side down in a single layer and cook undisturbed 4 to 5 minutes, until the cut faces are deeply browned with a few black edges. Toss once and cook 2 minutes more.
4. Lower the heat to medium, add the shallot and cook 2 minutes until softened. Add the garlic and red pepper flakes and cook 45 seconds, just until fragrant. Scrape everything onto a cutting board, let it cool slightly, then roughly chop the artichokes into bite-size pieces.
5. In a large bowl, beat the cream cheese with a sturdy spoon or hand mixer until smooth and lump-free. Stir in the sour cream, mayonnaise, Worcestershire, lemon zest, lemon juice, salt, pepper and nutmeg.
6. Fold in the spinach, the chopped artichoke mixture, 1 cup of the Gruyère, 1/2 cup of the Parmesan and all of the mozzarella. Taste and add salt if needed — canned artichokes vary a lot in seasoning.
7. Wipe the skillet if there are burnt bits, then scrape the dip into it and smooth the top. Scatter the remaining 1/4 cup Gruyère and 1/4 cup Parmesan over the surface.
8. Bake 20 to 25 minutes, until the dip is bubbling around the edges and the center is hot (an instant-read thermometer should hit 165°F / 74°C).
9. Switch on the broiler and broil 6 inches from the element for 1 to 3 minutes, watching constantly, until the top is blistered brown in patches.
10. Let the dip rest 10 minutes before serving — straight out of the oven it's soupy and mouth-scaldingly hot; ten minutes sets it into proper scooping texture. Serve warm with thick chips, toast or crudités.

Chef's tips

Nutrition (per serving, estimated)

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