The following excerpt and recipe for Artichoke Dip is from Katherine Lewin's new cookbook "Big Night: Dinners, Parties, & Dinner Parties," available now on Amazon.

Artichoke dip is impossible to ignore. When that hot dish hits the table, it’s like time stops and everyone turns their attention to the bubbling, cheesy appetizer before them. Why then, should this dip with main-character-energy be relegated to an appetizer? I’m giving artichoke dip the entrée spotlight it deserves, with the help of tinned trout for a little more heft. To serve, I’d recommend plenty of crunchy vegetables and crusty bread for schmearing, plus a big, simple salad on the side.

Artichoke Dip — For Dinner

  • Prep Time:10 mins
  • Cook Time:35 mins
  • Total Time:45 mins
  • Servings:8
  • Easy


  • 1 8-ounce block cream cheese at room temperature
  • 1½ cups sour cream
  • 1 10-ounce package frozen spinach - thawed and squeezed to remove as much liquid as possible
  • 2 14-ounce cans water-packed artichoke hearts - drained and roughly chopped
  • 2 4- to 5-ounce tins oil-packed smoked trout - skin removed broken into pieces
  • 3 cups shredded low-moisture mozzarella cheese
  • 1¼ cups freshly grated Parmesan cheese
  • 1 tsp red pepper flakes optional
  • Kosher salt and freshly ground black pepper
  • Crusty bread toasted or tortilla chips for serving
  • Crunchy vegetables such as carrots or radishes for serving
Photo by Emma Fishman
  • Step 1

    Position a rack in the center of the oven and preheat to 375°F. In a large bowl, combine the cream cheese and sour cream. Use a fork to break up and smash the cream cheese and encourage the mixture to combine, continuing to mush and stir until the mixture is smooth.

  • Step 2

    Add the spinach, artichoke hearts, trout, 2 cups of the mozzarella, 1 cup of the Parmesan, and the red pepper flakes (if using). Add ½ teaspoon salt and lots of black pepper. Stir to combine well, then taste and add more salt as needed. Scrape the mixture into a 12-inch cast-iron skillet (or any 2½-quart baking vessel) and top with the remaining 1 cup mozzarella and ¼ cup Parmesan.

  • Step 3

    Bake until bubbling, 20 to 25 minutes. Switch the oven to broil on high and broil until the top begins to char in spots, 3 to 6 minutes, keeping a close eye.

  • Step 4

    Let the dip cool for 10 minutes, then serve warm, with crusty bread and crunchy vegetables alongside.

NOTE: When you prep this one, I suggest aiming for similar-size pieces for the artichoke and trout so they can truly share the main stage.

Recipe reprinted from Big Night: Dinners, Parties, &Dinner Parties by Katherine Lewin © 2024. Published by Union Square & Co. Photographs © Emma Fishman.