What’s Cookin’?: Merritt’s Baked & Bubbly Spinach Artichoke Dip

Our friend Merritt Bates-Thomas of The Kitchen Transition joined us for our What's Cookin'? segment this morning, sponsored by Briarpatch Restaurant. She hosted a get-together yesterday to watch the game and made something so delicious, it had to be shared.

I know there are lots of recipes for Spinach and Artichoke dip out there. You can buy it in a tub at the grocery store, but I can guarantee none of them are as good as this one. Chad and I basically licked Merritt's baking dish before she left. We were chatting about how it would be perfect if you were having an Olympics watch party or inviting friends over for March Madness.

If Merritt were to give you one pointer to keep in mind before starting, it would be not to overmix your ingredients. Keep them chunky and rustic for a hefty scoop of warm bubbly goodness on whatever chip, cracker, or bread you use to shovel it into your mouth. Here is what you need and how to make it:

Get our free mobile app

Spinach Artichoke Dip

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 4 ounces grated fontina or mozzarella cheese
• 10 ounces frozen chopped spinach, thawed and squeezed to drain excess liquid
• 1 14-ounce can quartered artichoke hearts, drained and chopped
• 1 medium shallot, diced (about 1/4 cup)
• 1 clove garlic, peeled and minced or 1 1/2 teaspoons garlic powder
• 1/4 teaspoon paprika
• Pinch of crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup seasoned bread crumbs (optional)

Instructions

1. Preheat oven to 375ºF. Grease a 1-quart (about 8 or 9 inches) baking dish with about a tablespoon of olive oil.
2. In a medium mixing bowl, mix the soft cream cheese, sour cream, & mayonnaise. Add the fontina or mozzarella cheese. Using a hand mixer will make the mixture a little fluffier. You can also use a spoon.
3. Squeeze the spinach into a ball to remove as much moisture as possible. Place the ball of spinach onto a cutting board and cut it into small pieces.
4. Next, chop the drained artichokes and then the shallot.
5. Sprinkle the garlic, paprika, red pepper flakes, salt, and pepper over the chopped vegetables.
6. Fold the vegetable mixture into the cheese mixture by hand using a spoon until well blended.
7. Pour the mixture into the prepared baking dish and smooth out the top. Sprinkle with Parmesan cheese.
8. Bake for 25 to 30 minutes or until bubbly and cooked through.
9. Add seasoned bread crumbs for the last 5 to 10 minutes so they will be golden brown.
10. Remove from the oven and serve with tortilla chips, toasted pita wedges, crostini, or fresh vegetables.

Get our free mobile app