The nice thing about spinach and artichoke dip is that you can use shortcuts with the vegetables. Thaw out some frozen spinach in the microwave and pop open a jar of artichoke hearts and you’re ready to go (although those feeling more ambitious can certainly blanch some fresh baby spinach instead). The key to the veggies, though, is chopping them into bite-sized pieces so that they’re easily scoopable. Chop up some garlic and some scallions while you’re at it for extra flavor.

Ingredients

• Cooking spray
• 1 (10-ounce) package frozen chopped spinach, or 12 ounces fresh baby spinach
• 1 (14-ounce) can or jar artichoke hearts packed in water
• 3 medium scallions
• 2 cloves garlic
• 4 ounces low-moisture mozzarella cheese, shredded (1 cup) and divided
• 1 ounce Parmesan cheese, grated (1/4 cup)
• 8 ounces cream cheese
• 1 cup sour cream (8 ounces)
• 1/2 cup mayonnaise
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper
• Finely grated zest of 1 medium lemon
• Pita Chips, crackers, tortilla chips, baguette slices, crostini, or crudités, for serving

Procedure

1. Heat the oven to broil. Arrange a rack 5 to 6 inches from the broiler element. Heat the oven to broil. Coat an 8×8-inch broiler-safe baking dish with cooking spray.
2. Prepare the spinach. If using frozen spinach, place 10 ounces in a microwave-safe bowl and microwave in 1-minute bursts until defrosted. If using fresh spinach, blanch 12 ounces in a large pot of boiling water until wilted, then drain and rinse with cold water.
3. Dry and chop the spinach. When cool enough to handle, squeeze all the excess moisture from the spinach. If using fresh spinach, coarsely chop it. Place the spinach in a large saucepan.
4. Chop the artichokes, scallions, and garlic. Drain the artichokes and chop into bite-sized pieces. Thinly slice 3 scallions and mince 2 garlic cloves. Add everything to the saucepan.
5. Grate the cheeses. Shred 4 ounces mozzarella cheese (1 cup) and grate 1 ounce Parmesan cheese (1/4 cup). Add the Parmesan and 1/2 cup of the mozzarella to the saucepan.
6. Add the creamy ingredients and seasoning. Cut 8 ounces cream cheese into 8 pieces. Add the cream cheese, 1 cup sour cream, 1/2 cup mayonnaise, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the saucepan.
7. Heat until melted and smooth. Cook the dip over medium heat, stirring frequently, until the cream cheese is melted and the dip is evenly combined and steaming, about 8 to 10 minutes. Meanwhile, finely grate the zest of 1 lemon.
8. Add the lemon zest. Remove the dip from the heat and stir in the lemon zest.
9. Top with more cheese and broil until browned. Transfer the dip to the baking dish and spread into an even layer. Sprinkle with the remaining 1/2 cup mozzarella cheese. Broil until the cheese on top is melted golden brown, 3 to 5 minutes. Serve warm with pita chips, crackers, tortilla chips, baguette slices, crostini, or crudités.

Instant Pot Version

1. Follow Step 1 thru Step 6 above.
2. Stir in the finely grated lemon zest.
3. Spoon the mixture into a lightly greased small baking dish (1-quart) that will fit in your Instant Pot. Cover baking dish tightly with foil.
4. Pour 2 cups of water into the cooking pot and place a trivet in the bottom.
5. Carefully center the filled baking dish on a sling and lower it onto the trivet.
6. Fold the sling down so it does not interfere with closing the lid.
7. Lock the lid in place. Select High Pressure and set the cook time for 10 minutes.
8. When the cook time ends, turn off pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid.
9. Check the dip to make sure the cheese is melted and the dip is hot.
10. If desired, transfer the dish to a broiler oven or use the Air Fry setting on to brown the top.

Cook’s Notes

Make ahead: The dip can be assembled without the mozzarella cheese on top, covered with aluminum foil, and refrigerated up to 1 day ahead. Sprinkle with the mozzarella before baking uncovered at 375ºF until bubbling, about 30 minutes. Broil until the cheese on top is melted golden brown, 3 to 5 minutes.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.