Photo: Hector Manuel Sanchez; Prop Styling: Caroline M. Cunningham; Food Styling: Marian Cooper Cairns
Active Time
20 Mins
Total Time
2 Hours 40 Mins
Yield
Makes 3 Cups

You’ll love this healthier, colorful update on an old crowd favorite: hot spinach-artichoke dip. Instead of the usual mayonnaise-sour cream based dip, our Artichoke and Spinach Dip combines fresh spinach, scallions, and artichokes with parmesan cheese, lemon zest, and toasted pecans to make a vibrant, fresh spread that doesn’t taste “healthy” at all. For best flavor, grate your cheese by hand with the small holes of a box grater. The recipe comes together easily in a food processor and needs to be chilled for at least two hours, or overnight. Serve this delicious dip with your favorite flatbreads, crackers, and crudité, or as part of an appetizer platter with olives, cured meats, and cheeses. It’s also delicious spread on toasted baguette slices. If you’re lucky enough to have leftovers (don’t plan on it), toss them with hot pasta or add a dollop of the dip to grilled fish, shrimp, or chicken. The recipe can be made up to two days in advance, if you wish. Store the Artichoke and Spinach Dip covered in the refrigerator until you’re ready to serve it. We also recommend making a double batch because it’s just that good

How to Make It

Step 1

Drain artichokes well, squeezing lightly to release excess moisture. Melt butter in a large skillet over medium-high. Add artichokes; cook, stirring occasionally, until hot, about 3 minutes. Stir in garlic, and remove from heat. Let stand until cool, about 20 minutes.

Step 2

Process spinach and scallions in a food processor, stopping to scrape sides as necessary, until finely chopped. Transfer to a medium bowl. Process artichoke mixture, Parmesan, and pecans until finely chopped. Add artichoke-Parmesan mixture, oil, zest, and juice to spinach mixture in bowl; stir until well combined. Stir in salt and pepper. Cover and chill at least 2 hours or up to 2 days. Serve with flatbreads and crudités.