Spinach and Artichoke Dip Recipe | Appetizer Recipes | PBS Food Spinach and Artichoke Dip Recipe | Appetizer Recipes | PBS FoodEmail PBS-search PBS-down_caret PBS-down_caret PBS-down_caret PBS-down_caret FacebookTwitterYouTubePinterestTumblrInstagram

Step 1

DirectionsPreheat the oven to 400F. In a large saucepan, set over medium heat, add a scant teaspoon of olive oil to the pan. When the oil is warm, add the spinach and cook, tossing it every so often with a pair of tongs, until wilted, about 5 minutes. Transfer the spinach to a bed of paper towels and top the spinach with a few more sheets of paper towels. Bundle up the paper towels and squeeze until the spinach releases its water. Add a tablespoon of olive oil to the same saucepan you used for the spinach. Heat the oil over medium heat and when warm, add the minced shallot and cook until soft, about 2-3 minutes. Next add the garlic atop the shallot and cook until fragrant, an additional minute. To a large bowl, add the reserved spinach, the shallot/garlic mixture, artichoke hearts, Parmesan, mozzarella, cream cheese, creme fraiche, red pepper flakes, worcestershire sauce and hot sauce. Mix until thoroughly combined. Salt to taste (I added about 1/2 teaspoon of salt). Mix once more and then transfer to a 1-quart baking dish. Top with a handful of mozzarella and place in the oven to bake for 25-30 minutes, until the top is lightly golden brown. Note: If you'd like the cheese to be a bit more golden brown, like mine, place it under the broiler for 2 minutes, being sure you're watching it the entire time.

Step 2

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