Spicy Spinach Artichoke Dip

this was insane, and I did not feel like dying after

I’ve tried many spinach artichoke dips over the years (Bon Appetit, Alison Roman, Half Baked Harvest., etc.), and I’ve finally landed on the best version by far. The bite of the fresno peppers and the brightness of the lemon adds depth and balance to the melty, bubbling cheese. The combination of the three cheeses (mozzarella, parmesan, and fontina) with half-cream cheese and half-greek yogurt is somehow decadent without being slutty. I did not feel like I was going to die after eating this.

This could serve 6ish as a part of a spread, but on its own, it was easily demolished by four hungry (and distraught) girls on Election Night. I believe it marginally softened the blow?

TOOLS:

• microplane/zester

• cheese grater

• medium/large saucepan, ideally one with high sides

• oven-safe dish — big enough to hold ~4 cups

• sheet pan to protect from oven overflow

INGREDIENTS:

serves 4 as an app, 6 as a part of a spread

• 2 garlic cloves

• 1/4 tsp chili flakes

• 12 oz fresh baby spinach

• 1 (14 oz) can artichoke hearts, drained and chopped into 1” pieces

• 2-3 medium fresno peppers, thinly sliced — jalapeno works in a pinch, but use less as it is spicier

• 6 oz fresh mozzarella, torn into bite-sized pieces

• 1/4 cup parmesan, freshly grated

• 1/4 cup fontina, freshly grated

• 4 oz cream cheese

• 4 oz plain greek yogurt

• zest of 1 lemon

• 1/4 cup chopped fresh Italian (flat-leaf) parsley

• pink salt

• black pepper

• extra virgin olive oil

• dipping vehicle(s) of choice — I used a combo of Top Seedz 6 Seed, WILDE protein chips (a shocking hit), and fresh local carrots, sliced into strips, very lightly olive-oiled + salted

STEPS:

1. Do some initial ingredient prep:

   1. Cheeses → tear the mozzarella, and add to a small bowl. Grate the parmesan, and add to another bowl. Grate the fontina, and add to a third small bowl.

   2. Artichokes → open the can, drain, and chop into 1” pieces. Set aside.

   3. Garlic → finely chop or zest the 2 cloves. Set aside.

   4. Parsley and lemon zest → finely chop parsley, and set aside in a small bowl. Zest an entire lemon into the same bowl.

   5. Fresno peppers → thinly slice. If using jalapenos, try to de-seed them somewhat.

2. Move the top rack in the oven to ~3” below the broiler. Turn the broiler to high.

3. Put the saucepan on the stove, and turn the heat to medium-low. Add a good glug of olive oil, the garlic, and chili flakes. Cook for only about a minute, careful not to burn the garlic.

4. Add spinach, one handful at a time, stirring until it has wilted. Once it has all wilted, continue cooking until all the liquid in the pan has evaporated.

5. Add artichokes and 3/4 of the fresno peppers (save the rest for garnish!). Mix to incorporate.

6. Add cream cheese. Stir well to combine.

7. Add each cheese gradually, folding in one at a time until melted. Mozzarella, parmesan, fontina.

8. Once melted, add the parsley and lemon zest, plus a pinch of salt and black pepper. Turn off the heat. Taste, and add more seasoning if needed.

9. Transfer the dip to the oven-safe dish. Place it on top of a sheet pan in case there is overflow. Broil for 3 minutes, or until golden brown on top and bubbly. I have a strong oven, so it’s a bit brown, but tasted perfect!

10. Top with remaining fresno peppers, and serve immediately with dipping carriers/crackers of choice. Remind your guests that the dish is hot!