Spinach + Artichoke Dip Recipe

Prepare spinach

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the fresh spinach in batches and sauté until wilted, about 2–3 minutes per batch. Transfer wilted spinach to a fine-mesh sieve or colander and press or squeeze with the back of a spoon to remove as much liquid as possible. Roughly chop the squeezed spinach and set aside.

Prepare artichokes

Drain the canned artichoke hearts and pat dry on paper towels. Roughly chop into bite-sized pieces so they distribute evenly through the dip.

Mix base

In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a whisk or rubber spatula to smooth the mixture until creamy and free of lumps.

Add cheeses and seasonings

Stir in 3/4 cup grated Parmesan and 3/4 cup shredded mozzarella, reserving the remaining 1/4 cup of each for topping. Add the minced garlic, lemon juice, salt, black pepper, red pepper flakes, and smoked paprika (if using). Mix until evenly distributed.

Combine spinach and artichoke

Fold the chopped, squeezed spinach and chopped artichokes into the cream-cheese mixture until evenly incorporated.

Bake (or broil) the dip

Preheat the oven to 375°F (190°C). Transfer the dip to a shallow ovenproof baking dish (about 9-inch round or similar capacity). Smooth the top and sprinkle the reserved Parmesan and mozzarella evenly over the surface. Bake until the center is bubbling and the top is golden, about 20–25 minutes. For a browned top, switch the oven to broil for the last 1–2 minutes—watch closely to avoid burning.

Alternative stovetop warming (optional)

If you prefer not to bake, warm the assembled dip in a medium saucepan over low heat, stirring frequently, until heated through and cheeses are melted (about 8–10 minutes). Transfer to a serving dish and top with the reserved cheeses, then broil in the oven for 1–2 minutes if you want a browned surface.

Remove the baked dip from the oven and let rest 3–5 minutes. Sprinkle with chopped parsley if using and place lemon wedges alongside for guests who want an extra bright squeeze. Serve hot with tortilla chips for dipping.

If storing leftovers, cool to room temperature, cover tightly, and refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 10–12 minutes, or microwave in 1-minute intervals, stirring between, until hot.