Spinach Artichoke Dip

Total Time:
35 min
10 min
10 min
15 min

About 4 cups

  • One 12-ounce bag fresh spinach
  • 2 tablespoons olive oil
  • Two 14-ounce cans artichoke hearts in water, drained and rinsed
  • 1 cup heavy cream
  • 2 cups finely grated Pecorino Romano
  • 2 cups finely chopped fresh mozzarella or shredded whole milk mozzarella
  • 1 cup mayonnaise
  • Kosher salt and freshly ground black pepper
  • Crudite vegetables, crackers, crostini or chips, for serving
  • Heat the olive oil in a large stockpot over medium-high heat. Pack the spinach into the stockpot and cook, turning the spinach with tongs, until wilted, 2 to 3 minutes. Transfer the spinach to a colander set in the sink and let stand until cool. Using your hands, squeeze as much moisture out of the spinach as possible.

  • Put the artichokes and drained spinach in a food processor and pulse until coarsely chopped. Add the heavy cream and puree until smooth.

  • Pour the mixture into a large nonstick pan over medium-low heat. Stir in the Pecorino Romano, mozzarella and mayonnaise. Season with salt and pepper and cook until the mixture is hot and the cheese is melted, about 10 minutes.

  • Serve the dip warm with vegetables, crackers, crostini or chips for dipping.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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