The Larder: Spinach Artichoke Dip

College football season is firmly underway. The pick sheet has been submitted by those in Moore County who need to Beat the Doc, and the game-day table is becoming a weekly institution. The Larder has covered jalapeño poppers and potato skins over the first two weeks, and this week we are adding the one that might be the most universally beloved of all.

Warm spinach artichoke dip is one of those dishes that disappears from the table regardless of who made it or how it was served. It shows up at restaurants as an appetizer, at potlucks as the thing everyone crowds around, and at game-day spreads as the dip that runs out first even when there was plenty.

People who claim not to like spinach eat it without complaint. People who have never thought much about artichokes come back for a second scoop. Something about the combination of warm cheese and savory vegetables hits a note that is very hard to resist.

This version is made from scratch, which takes a little more effort than a store-bought version but yields a meaningfully better result. The fresh spinach and basil, the real garlic cooked in olive oil, the mozzarella browned on top in the oven – none of that happens in a jar. It is worth the 20 minutes.

A Few Things Worth Knowing First

Fresh spinach wilts down to almost nothing in the skillet, which is why five cups sound like a lot but aren't. What looks like an enormous pile of spinach before it hits the pan becomes a modest, manageable amount in about two minutes. Don't be tempted to use less. The spinach brings real flavor and texture to the finished dip, and it needs to be present in every bite.

Drain the artichokes very well before chopping. Artichokes packed in water hold on to a surprising amount of liquid, and excess moisture in the dip will prevent it from setting up properly in the oven and can make the finished texture loose and watery. Press them gently in a clean kitchen towel or paper towels after draining to make sure the liquid is out.

The cream cheese needs to be fully softened before it goes into the bowl. Cold cream cheese does not incorporate smoothly, no matter how long you stir it, and lumps of cream cheese in a warm dip are an entirely avoidable texture problem. Pull it from the refrigerator at least an hour before you start.

Warm Spinach Artichoke Dip

• Prep time: 20 minutes
• Cook time: 35 to 40 minutes
• Serves: 4

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon garlic powder
• 4 to 5 cloves garlic, minced
• 5 cups fresh spinach, long stems removed and roughly chopped
• 2 tablespoons fresh basil, chopped
• Sea salt and black pepper, to taste
• 1 (14.5-ounce) jar artichokes packed in water, drained well and chopped
• 1/3 cup full-fat sour cream
• 8 ounces cream cheese, softened
• 1/4 cup Parmesan cheese, freshly grated
• 3/4 cup mozzarella cheese, divided

Directions

Place the top oven rack in the center position and preheat the oven to 350 degrees F. Grease a medium baking dish with 1 tablespoon olive oil and set aside.

Heat the remaining tablespoon of olive oil and the minced garlic in a large skillet over medium heat. Add the chopped spinach, basil, and garlic powder. Season with salt and black pepper and cook, stirring occasionally, until the spinach wilts, approximately 2 to 3 minutes.

Transfer the wilted spinach mixture to a large bowl. Add the chopped artichokes, sour cream, cream cheese, Parmesan, and 1/2 cup of the mozzarella. Season with salt and black pepper to taste, and stir until thoroughly combined.

Transfer the mixture to the prepared baking dish and spread it into an even layer. Top with the remaining 1/4 cup of mozzarella and bake until heated through and the cheese on top starts to turn golden brown, approximately 25 to 30 minutes.

Remove from the oven and serve immediately with tortilla chips or pita chips.

Warm Out of the Oven Is Non-Negotiable

This dip is at its best the moment it comes out of the oven: hot all the way through, the cheese on top just turning golden, and the edges beginning to bubble slightly. Serve it immediately. It holds reasonably well for about 20 minutes, but a warm spinach artichoke dip that has been sitting for an hour is a different and lesser experience than the same dip served straight from the oven.

A small slow cooker set on warm after the initial oven bake extends the window considerably for a longer game or a bigger crowd. Transfer the baked dip to the slow cooker, set it on low, and it will stay at the right temperature through most of a college football Saturday without drying out.

What to Serve It With

Tortilla chips are the standard, and they work well here, particularly the thicker variety that can hold a generous scoop without snapping in half at the worst moment. Pita chips are the other natural partner, and they hold up even better structurally, which makes them worth seeking out.

A few other options worth considering for a game-day spread:
• Sliced French bread or baguette, toasted, for anyone who wants the dip in a more substantial form.
• Pretzel crisps, which pair particularly well with the salty, savory profile of the dip.
• Sliced bell peppers or cucumber rounds for a lighter dipper option that still holds up to a warm dip.
• Bagel chips, which are underrated in this application and worth having on the table alongside chips.

Make It Ahead

The dip can be assembled through Step 3, covered tightly, and refrigerated for up to 24 hours before baking. Pull it from the refrigerator about 20 minutes before it goes into the oven, and add five to 10 minutes to the bake time to account for the cold start. The mozzarella topping goes on just before it goes into the oven, not during the refrigerator hold.

This is the right call for a noon kickoff when nobody wants to be standing over a skillet at 11 in the morning. Do the work Friday or Saturday evening and let the oven handle it when the time comes.

While You're Watching

If you have not checked in on Beat the Doc, now is a good time. Dr. Bryant Morton is making his college football picks each week. The leaderboard is live, and a $600-plus Lynchburg prize package awaits whoever is still standing at the end.

The Larder will keep the game-day recipes coming as long as the season runs. The Doc will keep making picks. Moore County will keep watching both. And everyone is sure to have a fun – and delicious – time!