four-cheese spinach and artichoke dip

prep: 15 MINUTES | bake: 20 TO 25 MINUTES | total: 40 MINUTES | serves 8 TO 10

Spinach artichoke dip is a classic, and always the most popular dip at any party, but I’m normally not the biggest fan because I don’t like mayo. I was tired of feeling left out (who doesn’t want to scoop into a big bowl of dip?!), so I came up with this version which is delightfully mayo-free but no less creamy or decadent. Instead, I use four, that’s right four, cheeses: cream cheese, fontina, mozzarella, and Parmesan. Sure enough, whenever there’s a bowl of this dip set out, that’s the spot at the party to be. I usually put out toasted baguette slices, but you could also offer crackers, pita chips, tortilla chips, or sliced veggies.

Nonstick cooking spray

1 (8-ounce) package cream cheese, at room temperature

½ cup plain Greek yogurt

1 (10-ounce) package frozen spinach, thawed and drained well

1 (14-ounce) can quartered artichoke hearts, drained and chopped

1 cup shredded fontina cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

¼ cup chopped fresh basil

Pinch of crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 baguette, sliced and toasted, for serving

1 Preheat the oven to 375°F. Grease a 10-inch skillet or 8-inch square baking dish with nonstick cooking spray and set aside.

2 In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the yogurt and once again beat until smooth. Add the spinach, artichoke hearts, ¾ cup of the fontina, ¾ cup of the mozzarella, and ½ cup of the Parmesan, along with the basil and pepper flakes. Mix until combined and season with a sprinkle of salt and pepper to taste.

3 Pour the mixture into the prepared pan and spread into an even layer. Top with the remaining fontina, mozzarella, and Parmesan. Bake for 20 to 25 minutes, until the cheese is melted, bubbly, and golden brown. Serve warm with the toasted baguette slices.