Spinach Artichoke Dip Recipe

Prepare spinach and artichoke

Thaw the frozen spinach completely (overnight in fridge or microwave). Squeeze or press out as much water as possible using a clean kitchen towel or several layers of paper towels — you want about 1 1/2 to 2 cups of relatively dry spinach. Drain the canned artichoke hearts and chop coarsely into roughly 1/2-inch pieces. Pat the chopped artichokes dry with a towel to remove excess liquid.

Sauté aromatics

Preheat a 10-inch skillet over medium heat and add 1 tablespoon olive oil. Add the minced garlic and diced red pepper and sauté for 2–3 minutes until softened and fragrant. Add the white parts of the sliced green onions and cook another 30 seconds. Remove from heat and let cool slightly.

Combine base ingredients

In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, mayonnaise, grated Parmesan, lemon juice, red pepper flakes, kosher salt, and black pepper. Mix until homogenous and creamy.

Fold in vegetables and cheese

Stir the well-drained spinach, chopped artichoke hearts, sautéed peppers/garlic/greens, and most of the shredded mozzarella (reserve about 1/4 cup for topping) into the cream cheese mixture until evenly distributed.

Transfer and top

Preheat oven to 375°F (190°C). Spoon the mixture into a shallow 1.5-quart (or similar) ovenproof baking dish, smoothing the top. Sprinkle the reserved mozzarella evenly over the top and a light dusting of additional Parmesan if desired.

Bake

Bake in the preheated oven for 20–25 minutes until the dip is bubbling at the edges and the top is golden-brown. For a more browned top, switch to broil for 1–2 minutes while watching closely.

Finish and garnish

Remove from oven and let rest 5 minutes. Stir in the sliced green parts of the green onions into the hot dip (or sprinkle on top) and garnish with chopped parsley if using. Adjust seasoning with extra salt or pepper to taste.

While the dip bakes, prepare the focaccia. Preheat a separate baking sheet in the oven or keep oven at 375°F (190°C). Toss focaccia pieces with 1.5 tablespoons olive oil, garlic powder, and sea salt to coat evenly.

Arrange the oiled focaccia pieces in a single layer on the hot baking sheet. Toast in the oven for 8–10 minutes, turning once halfway through, until edges are crisp and golden. If you prefer extra crunch, broil 1 minute at the end—watch closely to prevent burning.

Remove focaccia from oven and immediately sprinkle with chopped parsley if using. Let cool slightly — they should be crisp on the outside and tender inside — and serve warm alongside the spinach artichoke dip.