Spinach And Artichoke Dips With Chips Recipe

Prepare spinach

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the fresh spinach in batches, cooking and stirring until wilted (about 2–4 minutes). Transfer wilted spinach to a colander or bowl and press or squeeze out as much excess moisture as possible. Coarsely chop the squeezed spinach and set aside.

Prepare artichokes

Drain and roughly chop the artichoke hearts. Pat them dry with paper towels to remove excess liquid so the dip isn't watery.

Cook aromatics

In the same skillet over medium heat, add a little olive oil if needed and add the minced garlic. Sauté 30–60 seconds until fragrant but not browned.

Combine base ingredients

In a large mixing bowl, combine the room-temperature cream cheese (8 oz) and sour cream (1 cup). Beat or whisk until smooth. Stir in the mayonnaise (1 cup) until fully incorporated.

Add cheeses and seasonings

Fold in the shredded mozzarella (1 cup) and 3/4 cup of the grated parmesan (reserve the remainder for topping). Add lemon juice (1 tsp), red pepper flakes (1 tsp), kosher salt (1 tsp), and freshly ground black pepper (1/2 tsp). Mix until uniform.

Combine spinach and artichokes

Add the chopped, squeezed spinach and chopped artichoke hearts to the cheese mixture. Also add the sautéed garlic and any juices from the skillet. Stir thoroughly so spinach and artichokes are evenly distributed.

Bake the dip

Preheat the oven to 375°F (190°C). Transfer the mixture into a 1.5–2 quart ovenproof baking dish, smoothing the top. Sprinkle the remaining parmesan (about 1/4 cup) and a light additional sprinkle of mozzarella on top if desired. Bake in the preheated oven until bubbly and slightly golden on top, about 20–25 minutes. For a browned top, broil on high for 1–2 minutes while watching closely.

Finish

Remove from oven and let rest 5 minutes. If desired, sprinkle chopped fresh parsley and an extra pinch of red pepper flakes for color and a touch of heat. Serve warm.

Arrange 10 oz of tortilla chips or pita chips on a serving platter. If using pita bread, cut into wedges, brush lightly with 1 tsp olive oil, and toast in a 375°F (190°C) oven for 6–8 minutes until crisp.

Place the hot spinach and artichoke dip in the center of the platter or serve in the baking dish. Provide lemon wedges on the side for guests who want a bright squeeze of lemon.

Scoop and serve immediately while warm. The dip can be reheated at 350°F (175°C) for 10–12 minutes if needed.