Spinach Artichoke Dip

The Appetizer Everyone Hovers Around

I have a theory that you can judge the success of any party by how quickly the spinach artichoke dip disappears. If it is gone before the first hour is up, you have thrown an excellent gathering. This warm, bubbling, cheese-loaded dip is the definition of crowd-pleasing — creamy, savory, and completely addictive. I have watched grown adults elbow each other out of the way to get the last scoop, and I am not even slightly exaggerating.

The secret to a great spinach artichoke dip is not complicated: squeeze every last drop of water out of the spinach, use real cream cheese, and do not skimp on the garlic. That is it. Everything else takes care of itself.

Creamy, Cheesy, Irresistible

Preheat your oven to 190°C/375°F. Start by thawing 280 grams of frozen spinach and then squeezing the absolute life out of it. I mean it — wrap it in a clean kitchen towel and wring it like you are trying to get revenge on it. Wet spinach is the number one reason homemade dip turns out watery and disappointing. Drain one can of artichoke hearts and give them a rough chop.

In a large bowl, combine 225 grams of softened cream cheese, half a cup of sour cream, and a quarter cup of mayonnaise. Beat them together until the mixture is completely smooth and creamy. Stir in three minced cloves of garlic, half a cup of grated Parmesan, and about three-quarters of a cup of shredded mozzarella (save a quarter cup for the top). Season with half a teaspoon of salt and a quarter teaspoon of red pepper flakes for just a hint of warmth.

Fold in the squeezed-dry spinach and chopped artichoke hearts until everything is evenly distributed. Transfer the whole mixture into a baking dish — a cast iron skillet looks gorgeous if you have one — and spread it out evenly. Top with that remaining quarter cup of mozzarella and an extra sprinkle of Parmesan.

Bake for 25 to 30 minutes until the top is golden and bubbly and the edges are starting to turn a beautiful toasty brown. It will come out of the oven looking like a magazine cover.

Dip In

Let it cool for just three or four minutes — the cheese is molten lava straight out of the oven. Then set it out with a basket of thick-cut tortilla chips, sliced baguette rounds, warm pita triangles, or a spread of fresh vegetables. Stand back and watch it vanish.

Tina's Tips

• Squeeze the spinach bone dry — this is genuinely the most important step; every drop of water you leave behind dilutes the creaminess of your dip
• Marinated artichoke hearts add extra flavor, but plain ones work perfectly if you prefer a cleaner taste
• A cast iron skillet makes the most beautiful serving vessel and keeps the dip warm for much longer than a regular dish
• Assemble it the night before and store it unbaked in the fridge; just add five to ten extra minutes to your baking time the next day
• Stir in a handful of chopped sun-dried tomatoes for a gorgeous pop of color and a sweet, tangy contrast