Spinach Artichoke Dip

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 440
• Protein: 21 g
• Carbs: 11 g
• Fat: 34 g

Ingredients

• 200 g Spinach ( fresh, stemmed and chopped )
• 266.7 g Artichoke ( cooked hearts, drained and chopped )
• 166.7 g Fresh cheese ( room temperature )
• 40 ml Cream ( heavy cream )
• 100 g Buffalo milk mozzarella ("di bufala") ( shredded )
• 33.3 g Parmesan cheese ( finely grated )
• 1.3 piece Garlic ( minced )
• 13.3 g Minimum butter sweet ( for the pan )
• 0.7 pinch Nutmeg ( grated )
• 0.7 pinch Gray sea salt
• 0.7 pinch Black pepper ground
• 133.3 g Cream cheese ( at room temperature )

Instructions

1. Sauté the spinach

   In a skillet with butter, sauté the spinach until wilted. Squeeze firmly to extract all liquid to avoid thinning the mixture.

2. Prepare the filling

   Coarsely chop the artichoke hearts and squeezed spinach. Finely mince the garlic so it dissolves into the mixture.

3. Cream the mixture

   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. Bake and brown

   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.

Chef's tips

• 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.

Storage

Store for 3 days in the fridge. Reheat in the oven covered with foil to prevent the crust from drying out.