Extra-Cheesy Spinach-Artichoke Dip

1. 1

   Preheat the oven to 400u00b0F. Butter a 2.5-quart, broiler-safe baking dish. (I used a 10.5 x 7.5-inch casserole dish.)

2. 2

   Bundle the thawed spinach in a kitchen towel. Hold over the sink, a bowl, or garbage can. Squeeze into oblivion. When you think you've squeezed all there is to squeeze, squeeze one more time. Dump the spinach in a big mixing bowl. (Discard the liquid or save for future smoothies.)

3. 3

   Wring out the towel to remove any excess moisture. Now bundle up the drained artichokes. Hold over the sink, a bowl, or garbage can and, this time, squeeze a little more gently. You want to get rid of extra water, but not totally smush the delicate artichoke hearts. (Discard the liquid.) Once they artichokes are dry, rough-chop them, then add to the bowl with the spinach.

4. 4

   Add the cream cheese to the bowl. Use a spoon to mix until almost cohesive. Add all but 3/4 cup of the grated cheddar (that will go on top!) and mix again. Add the salt, pepper, and dijon and mix again. Taste and adjust the seasoning as needed.

5. 5

   Transfer the spinach-artichoke dip to the buttered baking dish. Spread out so it fills the dish evenly. Sprinkle the remaining grated cheddar on top.

6. 6

   Bake uncovered for about 20 minutes, or until the interior of the dip is hot. Turn on the broiler. Broil for about 4 minutes until the top is beautifully browned.

7. 7

   Serve hot with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.