Spinach Artichoke Dip

This classic spinach and artichoke dip is deliciously rich, perfectly creamy and cheesy, brimming with spinach and artichokes and it’s always a crowd favourite. This version is oven baked and incredibly easy to make.

1 bunch spinach, thick stems trimmed
Kosher salt
1 Tbsp. vegetable oil
1 large shallot, finely chopped
1 clove garlic, finely grated
black pepper, freshly ground
4 oz cream cheese
½ cup sour cream
½ cup mayonnaise
1 (10 oz) pkg frozen artichoke hearts, thawed, chopped
¾ cup Parmesan cheese, grated

For Serving:
crackers, chips, toasted baguette or vegetables

Preheat oven to 400°F.

Cook spinach in a large pot of lightly salted boiling water until wilted, about 30 seconds. Transfer to a bowl of ice water to cool.

Drain spinach, squeezing out excess liquid, then transfer to a clean kitchen towel and use the towel to wring out as much liquid as possible. Be thorough and use some muscle; water from the spinach will make the dip thin and runny (not what you want). Transfer spinach to a cutting board and coarsely chop.

Heat oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring, until pan begins to look dry, about 2 minutes; season spinach with salt and pepper. Let cool.

Pulse cream cheese, sour cream, and mayonnaise in a food processor, scraping down sides of bowl as needed, until combined and smooth. Transfer mixture to a medium bowl and fold in artichoke hearts, Parmesan, and spinach mixture; season with salt and pepper.

Scrape mixture into a 1 qt baking dish and bake until golden brown on top, 20-25 minutes. Let dip cool slightly. Serve with crackers, chips, toast, or vegetables.

Makes 6 servings.