Photo by Chelsie Craig, Food Styling by Alison Attenborough
Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner. We recommend serving it with a simply dressed salad for the adults: Bitter greens and a bright acidic vinaigrette will be an ideal counterpart to all that cheesy goodness.
- 4 servings
- 1/2 tsp. kosher salt, plus more
- 10 oz. baby spinach
- 1 (14-oz.) can artichoke hearts
- 1 large garlic clove, finely chopped
- 2 oz. Parmesan, finely grated (about 1/2 cup)
- 2 Tbsp. mayonnaise
- Juice of 1/2 lemon
- Dash or 2 of hot sauce
- Freshly ground black pepper
- 2 oz. chilled cream cheese, cut into 1/2" pieces
- 4 1/2"-thick slices country-style bread (such as sourdough)
- Extra-virgin olive oil (for drizzling)
- 6 slices provolone cheese
- Heat broiler. Bring 1/2 cup water and a large pinch of salt toa simmer in a large skillet with straight sides over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.
- Drain artichoke hearts and press out as much liquid as you can. Coarsely chop artichoke hearts and spinach and place in a large bowl. Add garlic, Parmesan, mayonnaise, lemon juice, hot sauce, and 1/2 tsp. salt and mix well; season with pepper. Gently mix in cream cheese, taking care not to fully break up pieces. Taste and season with more salt if needed.
- Arrange slices of bread on a foil-lined rimmed baking sheet and broil until lightly toasted, about 1 minute per side. Drizzle 1 side of each toast with oil and spoon spinach mixture on top, packing it on and taking care to cover edges so they don’t burn. Cut 2 slices of cheese in half. Place a slice and a half of cheese on top of each toast, arranging so that spinach mixture is covered.
- Broil toasts until cheese is melted and browned in spots, about 2 minutes (keep a watchful eye on toasts as no two broilers are the same and you don’t want the toasts to burn).
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