Awesome Spinach Artichoke Dip

Spinach artichoke dip without the usual brick of cream cheese and cup of mayo. This lighter take builds its creamy base on sour cream, which keeps it rich and tangy but far less heavy, with an option to swap in ricotta for more body.

A pinch of nutmeg is the secret weapon. It’s a classic pairing with spinach, warming the dip and rounding out the flavor in a way most versions skip.

The most important step happens before mixing: squeeze the thawed frozen spinach as dry as you possibly can, because trapped water is what turns a good dip soupy. Diced artichoke hearts add texture, and a topping of mozzarella and parmesan bakes into a golden, bubbly crust. Serve it hot with bread, crackers, or chips and watch it vanish.

Kitchen Tips

• Wring the spinach out hard in a clean towel. The single biggest cause of watery dip is leftover moisture in the spinach.
• Go easy on the nutmeg. A little warms the dip; too much takes over. Grate it fresh if you can.
• Serve it hot. This dip is at its best straight from the oven while the cheese is still molten and stretchy.

Variations

• Add minced garlic or a squeeze of lemon for extra brightness.
• Stir in a pinch of red pepper flakes or chopped jarred jalapeños for heat.
• Use the sour cream and ricotta combo for a richer, more luscious texture.