Classic Spinach-Artichoke Dip with Mozzarella and Parmesan

Ingredients for Classic Spinach-Artichoke Dip with Mozzarella and Parmesan

• 1 (275g) package frozen spinach, thawed, drained

• 2 tablespoons unsalted butter

• 1 medium shallot, finely chopped

• 3/4 teaspoons paprika

• 400g canned or frozen artichoke hearts (about 300g ), thawed, drained, coarsely chopped

• 230g cream cheese

• 240ml (or more) double cream

• 1 teaspoon kosher salt

• 1/2 teaspoons freshly ground black pepper

• 150g grated mozzarella

• 60ml grated Parmesan

• 1 tablespoon fresh lemon juice

Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3–5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.

Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.