Spinach & Artichoke Dip Recipe
Cheese, sour cream + tortilla chips
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Ingredients
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Dip Base
Cheeses & Flavorings
Topping
To Serve
Method
Prep the Spinach & Artichokes
- 1
Wilt and Drain Spinach
Heat a large skillet over medium heat. Add the fresh spinach in batches and cook, stirring, until wilted (about 2–3 minutes). Transfer wilted spinach to a fine-mesh sieve or clean kitchen towel and press or squeeze to remove as much liquid as possible. Chop coarsely and set aside. You should end up with approximately 1 to 1 1/4 cups packed wilted spinach.
- 2
Prepare Artichokes
Drain the canned artichoke hearts well and pat dry with paper towels. Quarter the artichoke pieces if they are large and coarsely chop. Set aside.
Make the Dip Base
- 3
Combine Soft Cheeses and Dairy
Preheat oven to 375°F (190°C). In a large mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or hand mixer on low speed to combine until smooth and homogenous (about 1–2 minutes).
- 4
Add Flavorings
Stir in the minced garlic, lemon juice, salt, black pepper, and crushed red pepper flakes until evenly distributed.
- 5
Fold in Spinach, Artichokes & Cheeses
Fold the chopped, well-drained spinach and chopped artichoke hearts into the creamy mixture. Add the shredded mozzarella and grated Parmesan, plus 2 tablespoons of cream (or milk) to loosen the mixture slightly. Stir until evenly combined.
Bake and Finish
- 6
Transfer to Baking Dish
Lightly oil or spray a 1.5–2 quart (approx. 9-inch) ovenproof baking dish. Spoon the spinach-artichoke mixture into the dish and smooth the top with a spatula.
- 7
Add Topping and Bake
Top the dip with the extra 1 cup shredded mozzarella and sprinkle the 2 tablespoons Parmesan evenly on top. Brush the edges of the dish with the optional 1 teaspoon olive oil for a nicer crust if desired. Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the dip is bubbling and the top is golden-brown.
- 8
Broil for Extra Browning (Optional)
If you want a deeper golden top, switch the oven to broil on high for 1–2 minutes, watching closely to avoid burning. Remove when browned to your liking.
- 9
Cool Slightly and Serve
Let the dip rest 5 minutes to thicken slightly. Serve warm with tortilla chips and assorted vegetable crudités for dipping.