Spinach & Artichoke Dip

Spinach & Artichoke Dip


2 tablespoons unsalted butter
1 teaspoon Joe's Stuff
1 tablespoon Sliced Garlic
14 ounces canned or frozen artichoke hearts (about 2 cups), thawed, drained, coarsely chopped
8 ounces cream cheese
1 cup (or more) heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated mozzarella
1/4 cup grated Parmesan
1 tablespoon fresh lemon juice


Squeeze as much liquid out of the spinach as possible with a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté Sliced Garlic until soft, 3–5 minutes. Stir in Joe's Stuff cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.

New Orleans School of Cooking

524 St. Louis Street
New Orleans, La 70130

(504) 525-2665

Store Hours:
Mon - Sun 9am - 5pm

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