Description
An elegant holiday dip that marries lush creaminess with tender artichokes and bright lemon, finished with a buttery breadcrumb topping.
Ingredients
Scale
- 10 oz frozen chopped spinach, thawed and squeezed dry (about 1½ cups)
- 14 oz artichoke hearts, drained and roughly chopped
- 8 oz cream cheese, room temperature
- 4 oz mascarpone, room temperature
- 1 cup finely grated Parmigiano-Reggiano
- 1 cup shredded fontina or aged mozzarella
- 1/3 cup heavy cream (to loosen, if needed)
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1/4 tsp freshly grated nutmeg (optional)
- Salt and freshly ground black pepper to taste
- 1–2 drops green food coloring (optional)
- 1/2 cup panko breadcrumbs, lightly toasted with 1 tbsp melted butter
- 2 tbsp finely chopped chives or flat-leaf parsley
Instructions
- Preheat the oven to 375°F (190°C) and butter a shallow 9-inch baking dish.
- Melt butter in a skillet over medium heat, add minced garlic, and sauté until fragrant (30–45 seconds).
- Add chopped artichokes and sauté briefly, then deglaze the pan with lemon juice.
- In a bowl, beat cream cheese and mascarpone until smooth, then stir in Parmigiano and fontina.
- If the mixture is dense, add heavy cream for a looser texture.
- Fold in the spinach and artichoke mixture, seasoning with salt, pepper, and nutmeg.
- Transfer the mixture to the baking dish, top with toasted panko, and drizzle with olive oil.
- Bake for 18–22 minutes until bubbly and golden.
- Rest for 5 minutes, then garnish with chives or parsley before serving.
Notes
Serve warm with crostini, endive leaves, or hollowed bread. Can be made ahead and refrigerated for 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg