Hot Spinach, Parmesan & Artichoke Dip Recipe

Prepare the spinach

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the fresh baby spinach in batches, stirring until wilted, about 2–3 minutes per batch. Transfer wilted spinach to a fine-mesh sieve or colander and press with the back of a spoon to remove excess liquid. Once cool, chop the spinach coarsely and set aside.

Sauté garlic and artichoke

In the same skillet over medium heat, add the minced garlic and sauté for 30–45 seconds until fragrant (do not brown). Add the drained, chopped artichoke hearts and cook 2–3 minutes to warm and concentrate flavor. Remove from heat and let cool 1–2 minutes.

Combine base ingredients

In a large mixing bowl, beat the softened cream cheese with a spatula until smooth. Add sour cream, mayonnaise, grated Parmesan (1 cup), shredded mozzarella (1 cup), lemon juice, kosher salt (1 tsp), black pepper (1 tsp) and red pepper flakes (if using). Mix until fully combined and creamy.

Fold in spinach and artichoke

Add the chopped, drained spinach and the sautéed artichoke-garlic mixture to the bowl. Fold gently until evenly distributed. Taste and adjust seasoning, adding a pinch more salt or pepper if needed.

Transfer to baking vessel

Preheat oven to 375°F (190°C). Lightly oil a 1.5–2 quart ovenproof shallow baking dish with the 1 teaspoon drizzle of olive oil. Spoon the dip mixture into the dish and smooth the top.

Top 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 for 20–25 minutes, until the dip is bubbly and the top is golden. For a deeper golden crust, finish under the broiler 1–2 minutes while watching closely.

Finish

Remove from oven and let rest 5 minutes before serving. Optionally drizzle a little extra olive oil over the top and sprinkle a pinch of red pepper flakes or chopped fresh parsley if desired.

Heat oil

While the dip bakes, prepare the fresh chips. Heat 1 cup vegetable oil in a deep skillet or heavy-bottomed pan to 350°F (175°C) — or test by dipping a tortilla corner; it should sizzle immediately and brown within 10–15 seconds.

Fry chips

Cut each corn tortilla into 6 wedges. Working in small batches (3–5 wedges at a time), carefully slide wedges into the hot oil and fry until crisp and golden, about 45–60 seconds per side. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain.

Season and keep warm

While still hot, sprinkle the chips with the 1/2 teaspoon kosher salt. Repeat with remaining wedges. Keep chips warm in a single layer in a low oven (200°F / 95°C) while the dip finishes if needed.