Spinach Artichoke Dip
Ingredients
- 200 gSpinach (fresh, stemmed and chopped)
- 266.7 gArtichoke (cooked hearts, drained and chopped)
- 166.7 gFresh cheese (room temperature)
- 40 mlCream (heavy cream)
- 100 gBuffalo milk mozzarella ("di bufala") (shredded)
- 33.3 gParmesan cheese (finely grated)
- 1.3 pcGarlic (minced)
- 13.3 gUnsalted butter (for the pan)
- 0.7 pinchNutmeg (grated)
- 0.7 pinchGray sea salt
- 0.7 pinchBlack pepper ground
- 133.3 gCream cheese (at room temperature)
Method
A smooth, stringy cheese dip where tender artichoke hearts meet butter-wilted spinach. The golden parmesan crust provides the essential crunch to this warm, dense preparation.
- 1
In a skillet with butter, sauté the spinach until wilted. Squeeze firmly to extract all liquid to avoid thinning the mixture.
- 2
Coarsely chop the artichoke hearts and squeezed spinach. Finely mince the garlic so it dissolves into the mixture.
- 3
In a mixing bowl, smooth the fresh cheese and cream cheese with the cream. Fold in the vegetables, half of the mozzarella, parmesan, salt, pepper, and nutmeg. The mixture should be smooth and thick.
- 4
Transfer to a baking dish. Spread the remaining mozzarella on top. Bake at 190°C (375°F) until the surface is golden and the cheese is bubbling at the edges.
Frequently asked questions
How do you get this dish right?
- The secret is in squeezing the spinach: if you leave the water, your dip will be runny and grayish.
- Do not overcook the artichokes before adding them; they should retain a bit of texture.
How long does this dish keep?
Store for 3 days in the fridge. Reheat in the oven covered with foil to prevent the crust from drying out.
