Spinach & Artichoke Dip Recipe

Prep spinach

Wash the fresh spinach well, then wilt it: heat 1 tablespoon olive oil in a large skillet over medium heat, add spinach in batches, and cook until just wilted, about 2–3 minutes. Transfer to a fine mesh strainer, press or squeeze out as much liquid as possible, then chop coarsely and set aside.

Prep artichokes

Drain the canned artichoke hearts and pat dry. Chop them into roughly 1/2-inch pieces so they distribute evenly through the dip.

Mix base

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream and mayonnaise and mix until well combined and creamy.

Add flavorings and cheeses

Stir in the grated Parmesan, 3/4 cup of the shredded mozzarella (reserve 1/4 cup for topping), minced garlic, lemon juice, kosher salt, black pepper, and red pepper flakes if using. Mix until evenly distributed.

Combine spinach & artichokes

Fold the chopped, drained spinach and chopped artichokes into the cheese mixture until fully incorporated.

Bake

Preheat the oven to 375°F (190°C). Transfer the mixture to a shallow ovenproof dish (about 9-inch round or similar). Sprinkle the reserved 1/4 cup shredded mozzarella evenly over the top and dot with the optional 1 tablespoon butter for a glossy finish. Bake for 20–25 minutes, or until bubbly and lightly golden on top.

Finish & serve

Remove from oven and let rest 5 minutes. If desired, sprinkle a pinch more grated Parmesan and a few red pepper flakes. Serve warm with fried pita chips and tortilla chips.

Prep pitas

Separate each pita pocket into two thin rounds. Stack rounds and cut each into 8 wedges (like slicing a pizza).

Heat oil

Pour vegetable oil into a heavy skillet or medium saucepan to a depth of about 1/2 inch. Heat over medium-high until it reaches 350°F (175°C) or a small bread cube sizzles and browns in about 30 seconds.

Fry chips

Work in batches so chips don’t overcrowd the pan. Fry pita wedges for about 45–60 seconds per side, until golden and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain.

Season

While still warm, toss the fried pita chips with 1 teaspoon salt and 1 teaspoon garlic powder so they adhere. Allow to cool slightly; they will crisp further as they cool.

If using store-bought tortilla chips, transfer to a serving bowl or platter at serving time. No preparation needed.