Spinach & Artichoke Dip Recipe

1. Preheat oven

Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish or an ovenproof skillet.

2. If using fresh spinach: rinse and dry thoroughly. Wilt spinach in a large skillet over medium heat (no oil needed) until reduced and bright green, about 2–3 minutes. Transfer to a fine mesh sieve or bowl and press or squeeze out as much liquid as possible. Chop coarsely. If using frozen spinach, thaw and squeeze dry; measure 10 oz after draining.

3. Drain and quarter the artichoke hearts if not already quartered. Pat dry to remove excess liquid.

4. Dice tomatoes and set aside. Mash roasted garlic cloves into a paste with the back of a spoon or a fork.

5. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with a rubber spatula or hand mixer on low until smooth and uniform, about 1–2 minutes.

6. Stir in the mashed roasted garlic, lemon juice, Cajun seasoning, kosher salt, and black pepper until evenly distributed.

7. Add the chopped, well-drained spinach and chopped artichoke hearts to the cream cheese mixture. Fold gently to combine.

8. Fold in 1 cup of the shredded mozzarella, all of the feta, and 1/4 cup of the grated Parmesan. Reserve the remaining mozzarella and Parmesan for topping.

9. Transfer the mixture to the prepared baking dish, smoothing the top with a spatula. Sprinkle the reserved mozzarella and Parmesan evenly over the top.

10. Drizzle the tablespoon of olive oil over the top and, if using, sprinkle the red pepper flakes for a hint of heat.

11. Bake in the preheated oven until bubbling and golden on top, about 20–25 minutes. If you want extra browning, place under the broiler for 1–2 minutes—watch closely to prevent burning.

12. Remove from oven and let rest 5 minutes. Fold the diced tomatoes into the dip gently (for a warm-fresh contrast) or sprinkle them on top as a cool garnish, per preference.

13. Garnish with chopped parsley and serve warm with sliced pizza bread or baguette.