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.

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