084 / 100 · Breads, Spreads, and Little Bites
Warm Artichoke and Spinach Spread
About 3 cups spread Active 15 min Total 45 min
This warm spread is built around tender artichoke hearts and finely chopped spinach, held together by a smooth mixture of cream cheese and sour cream. Parmesan gives the filling a savory depth, while a modest mozzarella topping browns without creating a thick blanket. Choose artichokes packed in water rather than a seasoned marinade so their flavor stays gentle and predictable. The spinach needs a thorough squeeze before mixing. That small effort keeps the finished spread creamy enough to sit on a spoon instead of leaking into the serving dish.
Chop for easy scooping
Artichoke leaves can be fibrous in large pieces. Chop the drained hearts into small, uneven bits, checking for any unusually tough outer leaves as you go. Finely cut spinach distributes more evenly than long strands and is easier to serve on a cracker or slice of bread. Let the cream cheese soften at room temperature just long enough to stir smoothly; cold chunks resist mixing and leave pockets in the warm spread.
A shallow dish gives a better balance
An eight-inch baking dish exposes enough surface for the mozzarella to color while the middle heats through. A deep bowl may produce a browned top over a cool center. Stir the filling thoroughly before it goes in, and look for bubbling at the edges after baking. A short rest helps the spread settle into a scoopable consistency. Set out a small serving spoon so guests can portion it onto their plates instead of dipping repeatedly into the shared dish.
Ingredients
- 1 package frozen chopped spinach, 10 ounces (285 g), thawed
- 1 can artichoke hearts in water, 14 ounces (400 g), drained well and chopped
- 8 ounces cream cheese, softened (225 g)
- 1/2 cup sour cream (120 g)
- 1/2 cup finely grated Parmesan (40 g)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon fine salt
- 1/2 cup shredded low-moisture mozzarella (50 g)
Set out
8-inch round shallow baking dish, about 1 quart, Mixing bowl, Spatula, Clean kitchen towel
Allergens
Milk. Check ingredient labels and substitutions.
Make it
- Heat the oven to 375°F/190°C. Squeeze the thawed spinach firmly in a clean towel until it no longer drips, then loosen and chop any long strands.
- Stir the softened cream cheese and sour cream together in a bowl until smooth.
- Fold in the spinach, chopped artichokes, Parmesan, lemon juice, and salt until evenly combined.
- Spread into an 8-inch shallow baking dish and scatter the mozzarella evenly over the surface.
- Bake for 20–25 minutes, until bubbling at the edges, lightly golden on top, and 165°F/74°C in the center.
- Rest for 5 minutes before serving warm. Serving bread, crackers, or vegetables are optional accompaniments and are not included in the recipe yield.
A useful detail
Drain the artichokes thoroughly as well as squeezing the spinach; excess packing water makes the spread loose.
Make it your own
- Replace mozzarella with the same weight of shredded Swiss cheese.
- Stir 1 tablespoon chopped fresh dill into the filling before baking for a more herbal finish.
Keep it well
Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 3 days. Reheat a portion to 165°F/74°C. Keep any cold portion refrigerated rather than repeatedly warming the whole dish.