Spinach Artichoke Dip Recipe

Wilt and drain spinach

Heat a large skillet over medium heat. Add olive oil and the chopped spinach in batches. Cook, stirring, until wilted (2–3 minutes). Transfer wilted spinach to a fine-mesh sieve or large bowl lined with cheesecloth and press to remove as much liquid as possible. Let cool, then roughly chop again if needed. You should end up with about 1 to 1 1/4 cups packed wilted spinach.

Prepare artichokes

Drain the canned artichoke hearts thoroughly and pat dry with paper towels. Roughly chop into 1/2-inch pieces. If the artichokes are particularly wet, blot them to remove excess moisture to avoid a watery dip.

Preheat the oven to 375°F (190°C).

Combine base ingredients

In a large mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or electric hand mixer on low speed to blend until smooth and lump-free (about 1–2 minutes).

Add cheeses and seasonings

Stir in the grated Parmesan and 3/4 cup of the shredded mozzarella (reserve remaining 1/4 cup for topping). Add minced garlic, lemon juice, salt, black pepper, and red pepper flakes. Mix until evenly incorporated.

Fold in spinach and artichokes

Fold the well-drained chopped spinach and chopped artichoke hearts into the cheese mixture until distributed evenly. Taste and adjust seasoning, adding up to an additional 1/4 tsp salt or more black pepper if desired.

Transfer the dip to a shallow oven-safe baking dish (about 1 to 1.5 quart). Smooth the top with a spatula.

Add topping

Sprinkle the reserved 1/4 cup shredded mozzarella evenly over the top, then the remaining 2–3 tablespoons of Parmesan if desired. Dot the top with small pieces of butter for extra browning (optional).

Bake

Bake in the preheated oven for 20–25 minutes, until the dip is bubbly and the top is golden. If you prefer a more deeply browned top, broil on high for 1–2 minutes while watching closely to avoid burning.

Cool briefly

Remove from oven and let rest 5 minutes. The dip will thicken slightly as it cools.

Transfer the baking dish (or scoop the dip into a serving bowl) to a serving platter. Surround with corn tortilla chips and assorted raw vegetables. Serve with lemon wedges on the side to squeeze over individual servings if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes or until warmed through.