Cheesy Spinach Artichoke Dip

I mean, really, who doesn’t like Spinach Artichoke Dip?  This recipe from Half-Baked Harvest is on point!

INGREDIENTS

1 lb frozen spinach, thawed
1 (14-ounce) can artichoke hearts, drained
8 oz cream cheese, at room temperature
8 oz sharp cheddar, grated, divided
¾ tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper
4 tsp dijon mustard

DIRECTIONS

• Preheat the oven to 400°F. Butter a 2.5-quart, broiler-safe baking dish. 

• 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 and discard water.

• 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 and discard the liquid. Once they artichokes are dry, rough-chop them, then add to the bowl with the spinach. 

• 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. 

• 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.  

• 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.