Owner and Chef Maggie Norris from Whisked Away Cooking School shares a great spinach artichoke dip.
• 1 bunch spinach, thick stems trimmed
• Kosher salt
• 1 tablespoon vegetable oil
• 1 large shallot, finely chopped
• 1 garlic clove, finely grated
• Freshly ground black pepper
• 4 ounces cream cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1- 10-ounce package frozen artichoke hearts, thawed, chopped
• 3/4 cup grated Parmesan
• Crackers, chips, or toasted baguette (for serving)
Preheat oven to 400 degrees.
Cook spinach in a large pot of lightly salted boiling water until wilted, about 30 seconds.
Transfer to a bowl of ice water to cool.
Drain spinach, squeezing out excess liquid, then transfer to a clean kitchen towel and use the towel to wring out as much liquid as possible.
Be thorough; water from the spinach will make the dip thin and runny.
Transfer spinach to a cutting board and coarsely chop. Set aside.
Heat oil in a medium saucepan over medium-high heat.
Add shallot and cook, stirring, until softened, about 3 minutes.
Stir in garlic and cook until fragrant, about 1 minute.
Add spinach and cook, stirring, until pan begins to look dry, about 2 minutes; season spinach with salt and pepper. Let cool.
Pulse cream cheese, sour cream, and mayonnaise in a food processor, scraping down sides of bowl as needed, until combined and smooth.
Transfer mixture to a medium bowl and fold in artichoke hearts, parmesan, and spinach mixture; season with salt and pepper.
Scrape mixture into a 1-qt. baking dish and bake until golden brown on top, 20–25 minutes.
Let dip cool slightly.
Serve with crackers, chips, toast, or vegetables.