Spinach Artichoke Dip Recipe

Prep spinach and artichokes

If using fresh spinach: wash thoroughly and remove thick stems. Blanch in a large pot of boiling salted water for 30 seconds to 1 minute until wilted, then immediately transfer to an ice bath to stop cooking. Squeeze out as much water as possible (use a clean kitchen towel or cheesecloth) and roughly chop. If using frozen spinach, thaw fully and squeeze out liquid. Drain canned artichoke hearts well and roughly chop.

Sauté aromatics

Preheat a medium skillet over medium heat. Add 1 tablespoon olive oil. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add chopped artichokes and cook 2–3 minutes to warm and develop flavor. Remove from heat and let cool slightly.

Combine base ingredients

In a large mixing bowl, beat the softened cream cheese with a rubber spatula or hand mixer until smooth. Add sour cream, mayonnaise, grated Parmesan, 2/3 of the shredded mozzarella (reserve the rest for topping), and 2 tablespoons cream (or milk). Mix until fully homogenous and creamy.

Season and fold

Stir lemon juice, salt, black pepper, and optional crushed red pepper into the cheese mixture. Fold in the chopped, squeezed spinach and the sautéed artichokes with garlic until evenly distributed.

Bake

Preheat oven to 375°F (190°C). Transfer the dip mixture to a shallow oven-safe baking dish (1 to 1.5 quart). Smooth the top and sprinkle the reserved 1/3 cup mozzarella evenly over the surface. Bake in the center of the oven for 20–25 minutes, or until the dip is bubbling at the edges and the top is lightly golden.

Finish and garnish

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top. Taste and adjust seasoning with additional salt or pepper if needed. If you like a browned top, place under the broiler 1–2 minutes, watching closely.

Warm the focaccia: place sliced focaccia on a sheet pan and warm in the oven at 350°F (175°C) for 6–8 minutes or until lightly toasted and warm. Alternatively, toast slices in a skillet for 1–2 minutes per side. Cut into pieces suitable for dipping.

Serve: place the baked spinach artichoke dip hot on a board or table-safe dish and surround with warm focaccia pieces. Provide small spoons or spreaders for guests.