Creamy Spinach & Artichoke Dip Recipe
signature cheese blend, spinach, artichoke, tortilla chips
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Ingredients
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Dip Base
Vegetables & Add-ins
Signature Cheese Blend
Finishing & Serving
Method
Prep the Vegetables
Cook and drain spinach
If using fresh spinach: heat a large skillet over medium heat, add 1 tsp olive oil, add chopped spinach and cook until wilted, 2–3 minutes. If using frozen: ensure it is fully thawed. Place cooked or thawed spinach in a fine-mesh sieve or clean kitchen towel and press/ squeeze firmly to remove as much liquid as possible (important to keep dip from watering down). Set aside and roughly chop if large.
Prepare artichokes and aromatics
Drain canned artichoke hearts well and pat dry, then chop into 1/2-inch pieces. Finely dice the shallot. Mince the garlic if not already minced.
Make the Base and Combine
Preheat oven to 375°F (190°C). In a large mixing bowl, beat the softened cream cheese with a hand mixer or sturdy whisk until smooth. Add sour cream, mayonnaise, minced garlic, lemon juice, kosher salt and black pepper; mix until fully combined and smooth.
Add the chopped, well-drained spinach, chopped artichoke hearts and diced shallot to the cream cheese mixture. Fold gently until evenly distributed.
Stir in 3/4 of the signature cheese blend (reserve about 1/4 of the cheeses for topping) until evenly incorporated.
Bake and Finish
Transfer the mixture to a 9-inch (23 cm) ovenproof baking dish or skillet, smooth the top with a spatula. Sprinkle the reserved cheese blend evenly over the top. Drizzle 1 tablespoon olive oil over the cheese and sprinkle red pepper flakes if using.
Bake in the preheated oven until hot and bubbling and the top is lightly golden, 20–25 minutes. For a browned, slightly crisp top, place under the broiler for 1–2 minutes—watch carefully to prevent burning.
Remove from oven and let cool 5 minutes. Garnish with chopped fresh parsley. Serve warm with tortilla chips or toasted baguette slices.
Make-Ahead and Reheat (optional)
To make ahead: assemble the dip in an ovenproof dish, cover tightly and refrigerate up to 24 hours. When ready, bake covered for 20 minutes, then uncover and bake 10–15 minutes until bubbly. To reheat leftovers: heat in a 350°F (175°C) oven for 10–15 minutes or microwave in 30-second intervals until warm.