Spinach And Artichoke Dip Recipe

Prepare spinach

Heat a large skillet over medium heat and add olive oil. Add the fresh spinach in batches and sauté until wilted, about 2–3 minutes per batch. Transfer wilted spinach to a fine mesh sieve or colander and press or squeeze to remove excess moisture. Chop the squeezed spinach coarsely and set aside.

Prepare artichokes and garlic

Drain the canned artichoke hearts well and pat dry with paper towels. Chop the artichoke hearts into small bite-sized pieces. Mince the garlic cloves finely.

Mix base

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

Combine cheeses and seasonings

Fold in the grated parmesan, shredded mozzarella, and shredded pepper jack into the cream cheese mixture. Add the chopped spinach, chopped artichokes, minced garlic, kosher salt, black pepper, and red pepper flakes. Stir until everything is evenly distributed.

Bake

Preheat the oven to 375°F (190°C). Transfer the mixture to a shallow ovenproof baking dish (about 9-inch or similar). Smooth the top with a spatula and sprinkle a tablespoon of extra mozzarella on top if desired for browning. Bake uncovered for 20–25 minutes, until the dip is bubbling and the top is lightly golden. If you want a more browned top, broil on high for 1–2 minutes—watch carefully to avoid burning.

Rest

Remove the dish from the oven and let the dip rest for 5 minutes. This helps it set slightly and cool to a safe serving temperature.

Transfer the warm dip to a serving platter if desired or serve directly from the baking dish. Sprinkle chopped fresh parsley over the top for color (optional). Arrange tortilla chips around the dish for dipping.

Serve immediately while warm. Leftovers can be refrigerated in an airtight container for up to 3 days—reheat in a 350°F (175°C) oven until warm, about 10–15 minutes.