Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 small yellow onion, finely chopped (about 3/4 cup / 120 g)
  • 2 garlic cloves, minced (about 2 teaspoons / 6 g)
  • 10 ounces (285 g) frozen chopped spinach, thawed and very well drained — or 6 cups fresh spinach, wilted and squeezed dry (about 180 g cooked)
  • 8 ounces (226 g) full-fat cream cheese, room temperature
  • 1 cup (240 g) sour cream (or Greek yogurt for tangier, thicker version)
  • 1/2 cup (120 g) mayonnaise (or 1/2 cup plain Greek yogurt for lighter)
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/2 cup (45 g) grated Parmesan cheese (or Pecorino)
  • 1/2 teaspoon (3 g) kosher salt (adjust to taste)
  • 1/4 teaspoon (0.5 g) freshly ground black pepper
  • Pinch of freshly grated nutmeg (optional, ~1/8 teaspoon)
  • 1/2 teaspoon (1 g) smoked paprika or sweet paprika (optional, for garnish)
  • Optional: 1/2 cup (75 g) chopped artichoke hearts (drained)
  • Optional: 4 slices cooked bacon, crumbled (about 40 g)
  • Optional: 2 tablespoons (8 g) chopped fresh chives or parsley for garnish

Instructions:

  1. Prep spinach: If using frozen, thaw completely then squeeze out as much liquid as possible in a clean towel or fine mesh colander. Measure 10 oz thawed drained spinach. If using fresh, you will sauté briefly in the next step and then squeeze dry.
  2. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft and translucent, about 4–5 minutes. Add minced garlic and cook 30–60 seconds until fragrant, taking care not to burn.
  3. Add spinach: Add the drained spinach to the skillet, toss and heat through for 1–2 minutes to remove excess moisture and combine flavors. Remove from heat and let cool slightly.
  4. Mix base: In a mixing bowl, combine room-temperature cream cheese, sour cream and mayonnaise. Beat until smooth. Stir in Parmesan, half the mozzarella, salt, pepper and nutmeg (if using). Fold in the spinach/onion/garlic mixture until evenly distributed. Stir in any optional mix-ins such as artichoke hearts or crumbled bacon now.
  5. Transfer and bake (warm): Transfer mixture to an oven-safe skillet or baking dish. Top with remaining mozzarella and a sprinkle of paprika. Bake in a preheated oven at 375°F (190°C) for 12–15 minutes until edges bubble and top is lightly golden. For extra browning, finish 1–2 minutes under the broiler—watch closely.
  6. Chilled / no-bake option: Press the mixture into a serving bowl and chill at least 30 minutes to let flavors meld. Serve topped with extra cheese and chopped herbs if desired.
  7. Check doneness and serve: For baked dip, look for bubbling edges and a slightly golden top; internal reheating target if applicable is 165°F (74°C). For chilled dip, serve cold and firm with toasted baguette slices, chips or crudité.