Restaurants›CJ Mahoney's Troy›Homemade Spinach & Artichoke Dip Recipe

Homemade Spinach & Artichoke Dip Recipe

Inspired by CJ Mahoney's Troy
Time50m
Serves6

Served with tortilla chips

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Ingredients

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Dip

To Serve

Method

Dip

1

Preheat

Preheat the oven to 375°F (190°C). If using a broiler to brown the top at the end, position the oven rack about 6 inches from the broiler.

2

Prepare the spinach: squeeze the thawed frozen spinach in several layers of paper towels or a clean kitchen towel until very little moisture remains. Measure 2 cups packed and transfer to a mixing bowl.

3

Drain and chop the artichokes: drain the canned artichoke hearts well, remove any tough bits, and roughly chop so pieces are bite-size (about 1 cup after chopping). Pat them dry with paper towels to remove excess liquid.

4

Soften and combine base cheeses: in a large bowl, beat the softened cream cheese with a sturdy spatula or electric mixer until smooth. Add the sour cream and mayonnaise and mix until fully incorporated and creamy.

5

Add cheeses and aromatics: stir in the grated Parmesan, 1 cup shredded mozzarella, minced garlic, lemon juice, Worcestershire sauce, and hot sauce (if using). Mix until even.

6

Fold in vegetables and season: add the drained spinach and chopped artichokes to the cheese mixture. Season with 1 tsp salt and 1/2 tsp black pepper. Fold gently until evenly distributed and no large streaks of cream cheese remain.

7

Transfer to baking dish: scrape the mixture into a 1.5- to 2-quart (about 9-inch round or equivalent) ovenproof baking dish and smooth the top with a spatula.

8

Top and bake: brush the top lightly with 1 tsp olive oil or melted butter, then sprinkle the extra 1/2 cup shredded mozzarella evenly over the surface. Bake in the preheated oven for 20–25 minutes, until the dip is bubbly at the edges and the top is lightly golden.

9

Optional broil for browning: if you want a deeper brown top, switch the oven to broil for 1–2 minutes — watch carefully to avoid burning.

10

Rest before serving: remove the dish from the oven and let rest 5 minutes so the dip firms slightly and is safe to scoop.

To Serve

11

Garnish and serve: sprinkle chopped fresh parsley over the dip if using. Serve warm with tortilla chips alongside; provide a sturdy spoon or small bowl for scooping.

12

Make-ahead and reheating notes: you can prepare the dip up to the baking step, cover tightly and refrigerate for up to 24 hours. To reheat leftovers, bake at 350°F (175°C) for 12–15 minutes until warmed through, or microwave individual portions until hot.