Spinach Artichoke Dip Recipe

Wilt and drain spinach

Preheat a large skillet over medium heat. Add a drizzle of oil (optional) and the fresh spinach in batches if needed. Cook, stirring, until wilted, about 2–3 minutes. Transfer wilted spinach to a fine-mesh sieve or colander and press/ squeeze to remove as much liquid as possible. Chop roughly and set aside. Reserve any liquid separately (do not add to dip).

Prepare artichokes

Drain the canned artichoke hearts well and pat dry with paper towels. Chop coarsely into 1/2-inch pieces.

Combine base ingredients

In a large mixing bowl, combine softened cream cheese, sour cream, and 1 cup mayonnaise. Beat with a whisk or spatula until smooth and homogenous. Add minced garlic, lemon juice, 1 cup grated Parmesan, 1 cup shredded mozzarella, chopped artichokes, chopped spinach, kosher salt, black pepper, and crushed red pepper. Fold until evenly incorporated.

Transfer to baking dish

Preheat oven to 375°F (190°C). Spoon the spinach-artichoke mixture into a 9-inch (or equivalent) oven-safe baking dish, smoothing the top with a spatula.

Add topping and bake

Sprinkle the reserved 1/4 cup grated Parmesan and 1/2 cup shredded mozzarella evenly over the top. Bake in the preheated oven 18–22 minutes, until the edges are bubbly and the top is golden. For a browned top, switch oven to broil and broil 1–2 minutes while watching closely to avoid burning.

Slice and season baguette

While the dip bakes, slice the baguette on a bias into 1/2-inch thick pieces. In a small bowl, combine softened butter, garlic powder, salt, and 1 tablespoon olive oil. Brush or spread on both sides of each baguette slice.

Toast baguette

Arrange slices on a baking sheet. Toast in the oven (on a middle rack) for 6–8 minutes, flipping once halfway, until golden and crisp. Remove and let cool slightly.

Whisk aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 2 teaspoons prepared horseradish, 1 teaspoon lemon juice, 1/2 teaspoon finely grated garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust horseradish or lemon to preference. Chill until ready to serve.

Remove the baked dip from the oven and let rest 3–5 minutes. Transfer to a serving board or keep in the baking dish. Garnish optionally with a light drizzle of olive oil or a sprinkle of chopped parsley. Serve hot with toasted baguette slices and a small bowl of horseradish aioli on the side for spreading or dipping.