Recipe: Spinach & Artichoke Dip

Many folks asked for the recipe after the social, and we are happy to share it with you. Thanks to Skylar Allen, our neighbor and truly amazing chef (yes, that is her thing) for creating this wonderful dish!

Spinach & Artichoke Dip

One 100-foil pan · Recipe by Skylar Allen

Prep 20 min · Cook 35 min · Serves one half-size 100 pan (approximately 8 cups)

Ingredients

• 2 14 oz cans quartered or whole artichoke hearts, well drained
• 1 12 oz bag frozen chopped spinach, thawed & well-squeezed of as much liquid as possible
• 2 8 oz packages (1 lb) cream cheese, softened
• 1¼ cups sour cream
• ½ cup mayonnaise
• 2½ cups (10 oz) shredded mozzarella, divided
• 1½ cups grated Parmesan (NOT Reggiano - use the stuff from a plastic jar)
• 5 cloves garlic, minced
• 1½ Tbsp lemon juice
• 1 Tbsp Worcestershire sauce
• 1 Tbsp hot sauce (optional)
• 1 Tbsp kosher salt (adjust to taste)
• ½ Tbsp black pepper
• ½ Tbsp onion powder
• ½ Tbsp granulated garlic
• Paprika (sweet or hot) for dusting top
• Olive oil for pan

Instructions

1. Chop whole artichoke hearts into bite-size pieces. Squeeze spinach extremely dry to avoid watery dip.
2. In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
3. Add garlic, lemon juice, Worcestershire, hot sauce, salt, pepper, onion powder, and granulated garlic. Mix thoroughly.
4. Add spinach and artichokes. Mix until evenly distributed.
5. Fold in mozzarella and Parmesan, reserving ½ cup (2 oz) mozzarella for topping.
6. Lightly oil a 100-foil (half) pan or casserole dish. Add mixture evenly. Top with remaining ½ cup mozzarella.
7. Bake at 350°F (175°C) for 30–40 minutes until bubbling and lightly browned.
8. Dust top with paprika of choice if desired.
9. Hold or chill: hold hot for service, or chill and reheat later. Dip reheats extremely well.
10. Serve with sliced sourdough, pita bread, chips, etc.