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holiday recipe

Recipe for spinach-artichoke dip

(Karoline Boehm Goodnick for The Boston Globe)

Serves 8

This classic, crowd-pleasing appetizer can be made and refrigerated in the baking dish overnight. Prep veggies and bread for dipping ahead of time. Before the guests arrive, let the spread sit at room temperature for 20 minutes, then bake the creamy mixture until bubbling.

1tablespoon olive oil
3cloves garlic, finely chopped
1pound fresh baby spinach
1can (14 ounces) artichoke hearts, drained and chopped
3scallions, chopped
2packages (8 ounces each) cream cheese, at room temperature
¾cup sour cream
½cup mayonnaise
1cup grated Jarlsberg
Salt and black pepper, to taste
Pinch each of ground nutmeg and cayenne pepper

1. Set the oven at 375 degrees. Have on hand an 8-inch square baking dish.

2. In a large skillet over medium-high heat, heat the oil. Add garlic and spinach. Cook, stirring often, for 3 minutes or until the spinach wilts and most of the liquid evaporates. Transfer to a colander and when it is cool enough to handle, squeeze any remaining liquid from the spinach. Chop finely.

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3. In a large bowl, mix spinach, artichoke hearts, scallions, cream cheese, sour cream, mayonnaise, Jarlsberg, salt, black pepper, nutmeg, and cayenne pepper. Transfer to the baking dish.

4. Bake the spread for 15 to 20 minutes or until it is bubbling at the edges and heated through. Serve with crusty bread, crackers, pita chips, and cut-up vegetables.

Karoline Boehm Goodnick