Before the steak hits the table, every great steakhouse starts with something hot, cheesy and made for sharing. This spinach artichoke dip is our pick to open a Modern Steakhouse dinner at home.
It’s creamy and garlicky, with a golden, bubbling top, and it takes about 15 minutes of hands-on time. Make it ahead, bake it when your guests walk in.
Ingredients
Serves 8 · tap what you already have
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 cloves garlic, finely grated
- ½ tsp red pepper flakes
- ½ tsp lemon zest
- 1 can (14 oz) artichoke hearts, drained
- 10 oz frozen chopped spinach, thawed
- 1 cup shredded mozzarella, divided
- ½ cup grated Parmesan, divided
- Kosher salt and freshly ground black pepper
- Toasted baguette slices or crackers, for serving
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Preparation
6 steps
Step 1
Heat the oven to 375°F.
Step 2
Squeeze the spinach and artichokes as dry as you can in a clean kitchen towel. Roughly chop the artichokes.
Step 3
In a large bowl, stir together the cream cheese, sour cream, mayonnaise, garlic, red pepper flakes and lemon zest until smooth.
Step 4
Fold in the spinach, artichokes, ¾ cup of the mozzarella and ¼ cup of the Parmesan. Season with salt and pepper.
Step 5
Spread the dip in a 1-quart baking dish or an 8-inch cast iron skillet and top with the remaining mozzarella and Parmesan.
Step 6
Bake for 20 to 25 minutes, until bubbling and golden on top. Rest for 5 minutes and serve warm with baguette or crackers.
Wring out the spinach and artichokes until no more water drips. That keeps the dip thick and scoopable instead of watery. You can assemble it a day ahead and bake it straight from the fridge, adding 5 to 10 minutes.
Make it a steakhouse night
This dip is the starter we'd pour a glass of red with before a great steak dinner. Learn the rest of the meal, from a perfectly seared petite filet on, in our hands-on Modern Steakhouse cooking class in Boulder or Denver.
