Everyone has a favorite spinach dip recipe, so I’m going avoid any claims of saying it’s the best. But I will say, I hope you try it.
At its root, it’s pretty basic – sauté and wilt the spinach in garlic, throw in the artichokes and add the creamy body. I use whipped ricotta over cream cheese to keep it lighter in texture, sour cream for some tang, a few smashed capers for a bit of briny-ness and leeks for added flavor.
It’s not traditional in making, but it disappears in the traditional way of being scraped clean in 15 minute.
- 2 tablespoons olive oil
- 3/4 cup of leeks, white parts only
- 2 10oz. bag of baby spinach
- Pinch crushed red pepper flakes (optional)
- Kosher salt and black pepper, to taste
- 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
- 2 tablespoons of capers, smashed
- 1/2 cup ricotta cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 cup fresh mozzarella, torn or shredded
- 1/2 cup pepper jack cheese
- 1/2 cup Parmesan cheese, finely grated
Heat olive oil in a large pan over medium heat. Add garlic paste, cook and stir until fragrant, about 30 seconds.
Add one handful of spinach at a time to pan. Stir and cook until wilted before adding the next. Add crushed red pepper, salt and pepper to taste. Continue to cook and stir until liquid is nearly evaporated, about 3 minutes. Add artichokes and smashed capers, stir and cook until blended.
Turn heat to low and add whipped ricotta cheese, mayonnaise, sour cream, stir until blended. Sprinkle in onion and garlic powder; stir to blend. Add in mozzarella, pepper jack cheese and parmesan, cook and stir until the cheeses are melted, about 3 minutes.