Ingredients

• 1 (10-ounce) package frozen spinach, thawed, drained
• 2 tablespoons unsalted butter
• 1 medium shallot, finely chopped
• 3/4 teaspoon paprika
• 14 ounces canned or frozen artichoke hearts (about 2 cups), thawed, drained, coarsely chopped
• 8 ounces cream cheese
• 1 cup (or more) heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated mozzarella
• 1/4 cup grated Parmesan
• 1 tablespoon fresh lemon juice

Instructions

1. Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3–5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
2. Do Ahead Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.
3. Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.