Classic Spinach-Artichoke Dip With Mozzarella And Parmesan
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
51
Sourness
34
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 medium
Shallot (finely chopped)3 tsp
Paprika230 g
Cream Cheese1 cup
Heavy Cream (or more)1 tsp
Kosher Salt1 cup
Grated Mozzarella1 cup
Grated Parmesan1 tbsp
Lemon Juice (fresh)Directions:
1
Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels
2
Melt butter in a large pan over medium-high heat
3
Sauté shallot until soft, 3–5 minutes
4
Stir in paprika and cook until fragrant, about 30 seconds
5
Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes
6
Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency
7
Remove from heat and stir in lemon juice
8
Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels
9
Melt butter in a large pan over medium-high heat
10
Sauté shallot until soft, 3–5 minutes
11
Stir in paprika and cook until fragrant, about 30 seconds
12
Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes
13
Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency
14
Remove from heat and stir in lemon juice
15
Do Ahead Dip can be made 1 day ahead
16
Store in an airtight container and chill
17
Warm before serving
18
Dip can be made 1 day ahead
19
Store in an airtight container and chill
20
Warm before serving