Ingredients

Equipment Needed

• •9-inch cast iron skillet or 1.5-quart baking dish
• •Clean kitchen towel or potato ricer for squeezing spinach
• •Large mixing bowl
• •Rubber spatula

Instructions

1. 1

   Prepare the spinach

   Place thawed spinach in the center of a clean kitchen towel. Gather the corners and twist, squeezing firmly over the sink until no more liquid drips out. You should reduce the spinach to a compressed ball about the size of a tennis ball. This step is non-negotiable. Wet spinach makes watery dip.

   A potato ricer works brilliantly here. Press the spinach in batches and you'll extract every drop without wringing towels.
2. 2

   Prep the artichokes

   Drain the artichoke hearts and press them gently between paper towels to remove excess moisture. Roughly chop them into bite-sized pieces, about half-inch chunks. Some variation in size is good: smaller bits disappear into the dip while larger pieces give you something substantial to scoop.

3. 3

   Build the cheese base

   Preheat your oven to 375°F. In a large bowl, beat the softened cream cheese with a wooden spoon or rubber spatula until smooth and no lumps remain. Add the mayonnaise and sour cream, mixing until completely incorporated. The base should be silky and uniform.

   Room temperature cream cheese is essential. Cold cream cheese creates lumps that never fully disappear.
4. 4

   Add aromatics and seasonings

   Stir in the minced garlic, salt, black pepper, red pepper flakes, and lemon juice. The lemon juice brightens the richness and prevents the dip from tasting flat. Mix until the garlic is evenly distributed throughout.

5. 5

   Incorporate cheeses and vegetables

   Reserve 1/4 cup of the Parmesan and 1/4 cup of the mozzarella for topping. Fold the remaining Parmesan, remaining mozzarella, and all of the Gruyère into the cream cheese mixture. Add the squeezed spinach and chopped artichokes, stirring until everything is evenly combined. The mixture will be thick and chunky.

6. 6

   Transfer to baking dish

   Spread the dip into a 9-inch cast iron skillet, an 8x8 baking dish, or a shallow 1.5-quart gratin dish. Push it into an even layer, smoothing the top with the back of your spatula. Scatter the reserved Parmesan and mozzarella evenly over the surface.

7. 7

   Bake until bubbling

   Bake uncovered for 25 to 30 minutes, until the edges bubble vigorously and the top turns golden brown in patches. The center should be hot throughout. If the cheese topping hasn't browned sufficiently by 25 minutes, switch to the broiler for 60 to 90 seconds, watching carefully to prevent burning.

   An instant-read thermometer inserted into the center should read at least 165°F for food safety.
8. 8

   Rest and serve

   Remove from the oven and let the dip settle for five minutes. This brief rest allows the bubbling to subside and thickens the mixture slightly, making it easier to scoop. Serve directly from the skillet alongside toasted baguette slices, sturdy tortilla chips, or crisp vegetables. The cast iron will keep the dip warm for at least 30 minutes.

Chef Tips

• •The three-cheese combination matters. Cream cheese provides the creamy base, Parmesan contributes sharp, salty depth, mozzarella adds stretch, and Gruyère brings a nutty complexity that elevates the whole affair. Substituting all mozzarella produces a dip that's stretchy but bland.
• •Gruyère can be replaced with Fontina, aged white cheddar, or even Comté if your market carries it. What you want is a cheese that melts smoothly and brings personality.
• •For scaling to a crowd, the recipe doubles or triples cleanly. Use a 9x13 baking dish for double, a half sheet pan for triple. Add 10 to 15 minutes to baking time for larger batches.
• •Keep the dip warm during a party by placing it on an electric warming tray set to low, or nestle the baking dish inside a larger pan of hot water. Reheat in a 325°F oven if it cools and thickens.
• •Leftover dip transforms into an excellent pasta sauce. Thin with a splash of pasta water and toss with penne or shells. Top with breadcrumbs and run under the broiler.

Advance Preparation

• •The dip can be assembled completely, transferred to the baking dish, covered tightly with plastic wrap, and refrigerated for up to 24 hours before baking. Add 5 to 10 minutes to baking time if going directly from refrigerator to oven.
• •Baked dip can be cooled, covered, and refrigerated for up to 3 days. Reheat in a 350°F oven for 20 minutes until bubbling again.
• •The spinach can be thawed and squeezed dry up to 2 days ahead. Store it in an airtight container in the refrigerator.
• •For game day efficiency, prep all components the morning of: squeeze spinach, chop artichokes, shred cheeses, measure seasonings. Assembly takes five minutes when everything is ready.

Frequently Asked Questions

Nutrition Information

1 serving (about 267g)