Spinach & Artichoke Dip Recipe

1. Prepare spinach

Thaw the frozen chopped spinach in a colander at room temperature or gently in the microwave. Once thawed, press or squeeze out as much liquid as possible using paper towels or a clean kitchen towel. You want the spinach very dry to avoid a watery dip.

2. Prep artichokes

Drain the canned artichoke hearts well and pat them dry. Roughly chop or quarter them so they are small, bite-sized pieces that will fold evenly into the dip.

3. Mix base

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Whisk or beat until smooth and homogeneous (use a hand mixer on low if desired). Stir in the grated Parmesan, shredded mozzarella (reserve 2 tablespoons for topping if broiling), minced garlic, lemon juice, olive oil, salt, and pepper until fully incorporated.

4. Fold in vegetables

Add the well-drained spinach and chopped artichoke hearts to the cream-cheese mixture. Fold gently with a spatula until evenly distributed. Taste and adjust salt and pepper if needed.

5. Transfer to baking dish

Preheat the oven to 375°F (190°C). Transfer the mixed dip into a shallow 1.5–2 quart (or similar) ovenproof baking dish, smoothing the top with a spatula. Sprinkle the reserved shredded mozzarella evenly over the surface.

6. Bake

Bake in the preheated oven for 18–22 minutes, until the dip is hot and bubbling around the edges and the cheese on top is melted. If you want a golden-brown top, switch the oven to broil on high for 1–2 minutes—watch carefully to avoid burning.

7. While the dip bakes, dice the tomatoes and place them in a small bowl. Thinly slice the scallions, keeping some of the green tops for garnish. Toss the diced tomatoes with a pinch of salt and the lemon juice (reserved or additional 1/2 tsp) to lightly season. Set aside until ready to top the baked dip.

8. When the dip comes out of the oven, immediately spoon the seasoned diced tomatoes evenly over the surface. Sprinkle the sliced scallions and chopped parsley on top. Allow the dip to rest for 2–3 minutes so toppings settle and the dip cools slightly before serving.

9. Arrange the white corn chips on a platter or serve them in a bowl alongside the hot dip. Place small bowls of salsa and extra sour cream nearby for guests to use as accompaniments.

10. Scoop the warm spinach and artichoke dip onto chips or into small serving bowls. Recommend serving immediately while hot and bubbly; leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven at 350°F (175°C) until warmed through.