This one’s dedicated to the oldest sibling of the family–the one who demands to be served a rich, extravagant appetizer to occupy them while the rest of the family helps set up for dinner. (@ZayKreher @LucasCaron)
This dip is deceptively easy. You can prep it ahead of time, then just pop it in the oven for 25 minutes to get it bubbling hot, melty, lightly browned, ready to serve. Just a matter of mixing up the magic:
- fresh chopped spinach, lightly steamed in the microwave for 30 seconds (or sub frozen spinach)
- 8 oz full-fat cream cheese
- 2 Tbsp plain greek yogurt or sour cream
- 2 Tbsp mayo
- 2.5 oz semi-soft cheeses: smoked goat, fontina, smoked mozzarella, and/or gouda
- 1.5 oz aged Italian cheese infused with with truffle (Moliterno Tartufo), or parmigiano-reggiano
- 5 jarred artichoke hearts
- 2-3 cloves fresh garlic
- 1/8 tsp salt
- cracked black pepper, to taste
- 1/2 – 1 tsp fresh thyme leaves
Best texture
The key to a thick, creamy texture is minimizing excess water content, like from the spinach or low-fat dairy products. The best flavor and consistency will be with full-fat cream cheese, freshly shredded cheeses from the block, and full-fat or 2% plain Greek yogurt. We also squeeze the wilted spinach to remove excess moisture.
Truffle
The truffle component can be achieved a couple different ways, or omitted with still insanely delicious results. If you can get your hands on some, the truffle-infused aged Italian cheese Moliterno Tartufo is to-die-for. You also may find a truffle-infused gouda to incorporate with the semi-soft cheese blend. Alternatively, you could try a truffle-infused sea salt, or it top with a truffle-infused olive oil at the end. Again, there is SO MUCH amazing flavor from the garlic, smoked cheeses, artichoke, and herbs that the truffle can be skipped to focus on the other components.
The Best Garlic Truffle Spinach Artichoke Dip
Ingredients
- 1.5 cups (packed) fresh spinach, roughly chopped (or 1/4 cup frozen spinach)
- 8 oz full-fat cream cheese, softened
- 2 Tbsp plain Greek yogurt or sour cream
- 2 Tbsp mayo
- 2.5 oz fontina, smoked mozzarella, smoked goat, and/or gouda, freshly shredded
- 1.5 oz aged Italian cheese infused with truffle (Moliterno Tartufo) or parmigiano-reggiano, freshly shredded
- 5 jarred artichoke hearts, chopped
- 2-3 cloves fresh garlic, finely minced
- 1/8 tsp sea salt
- cracked black pepper, to taste
- 1/2 - 1 tsp fresh thyme leaves
Instructions
- If using fresh spinach: Roughly chop the spinach. Add to a microwave-safe bowl and cover with a moist paper towel. Microwave ~30 seconds, or until wilted. Press with a dry paper towel to remove excess liquid. Allow a few minutes to cool before mixing with other ingredients. (If using frozen spinach: Set out to thaw, then squeeze out extra moisture with a paper towel.)
- To a large mixing bowl, add wilted and pressed spinach, cream cheese, Greek yogurt or sour cream, mayo, shredded cheeses, artichokes, garlic, sea salt, black pepper, and thyme. Mix until evenly combined.
- Transfer to a ~7-inch baking dish. (At this point, it can be stored in the refrigerator until ready to bake.)
- Preheat oven to 350ºF. Bake, uncovered, for about 25 minutes, or until bubbling and just beginning to brown on the top. Remove and cool a few minutes before serving.
- Serve with crackers or toasted bread/naan/pita.
