Spinach And Artichoke Dip Recipe

Wilt spinach

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add fresh spinach in batches and cook, stirring, until wilted (about 2–3 minutes). Transfer wilted spinach to a colander, let cool slightly, then press or squeeze out as much liquid as possible. Roughly chop the squeezed spinach and set aside.

Prep artichokes

Drain canned artichoke hearts well and pat dry. Quarter them if not already. If you prefer smaller pieces, roughly chop quarters into 1/2-inch pieces.

Preheat oven to 375°F (190°C). Lightly oil a 9-inch pie dish or a similar ovenproof baking dish.

In a large mixing bowl, combine softened cream cheese and ricotta. Beat with a hand mixer or sturdy spatula until smooth and creamy (about 1–2 minutes).

Add mashed roasted garlic cloves, Cajun seasoning, salt, black pepper, and lemon juice to the cheese mixture. Mix until evenly distributed.

Fold in the chopped wilted spinach, quartered (or chopped) artichoke hearts, 1.5 cups shredded pizza mozzarella, 1 cup crumbled feta, 1 cup grated Parmesan, and the drained diced Roma tomatoes. Stir gently until fully combined, making sure the tomatoes and artichokes are evenly distributed.

Taste and adjust seasoning: add up to another 1/2 teaspoon salt or more Cajun seasoning if desired.

Transfer the dip mixture into the prepared baking dish and smooth the top with a spatula.

If using topping, sprinkle the extra 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the top and finish with a pinch of smoked paprika.

Bake in preheated oven for 20–25 minutes, until the edges are bubbly and the top is golden-brown. If you want a more browned top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

While the dip bakes, slice pizza bread into serving pieces. Lightly brush slices with the remaining olive oil and toast in a 375°F (190°C) oven for 6–8 minutes or until crisp and warm. Alternatively, grill slices in a skillet over medium heat until golden.

Remove dip from oven and let cool 3–5 minutes. Garnish with a light drizzle of olive oil if desired. Serve warm with toasted pizza bread slices or crostini.