Spinach + Artichoke Dip (v) Recipe

Prepare spinach

Thaw the frozen chopped spinach completely (room temperature or microwave). Once thawed, transfer it to a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible. You want about 6–7 oz of drained spinach. Chop briefly if large pieces remain.

Prep artichokes

Drain the marinated artichoke hearts well. Pat dry with paper towels and roughly chop into 1/2-inch pieces so they distribute evenly through the dip.

Soften cream cheese

If the cream cheese is cold, microwave it in a microwave-safe bowl for 10–15 seconds to soften slightly so it mixes smoothly with other ingredients.

Mix base

In a medium to large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or an electric hand mixer on low speed to blend until smooth and uniform.

Add flavorings and cheeses

Stir in the grated Parmesan, 3/4 cup of the shredded mozzarella (reserve 1/4 cup for topping), minced garlic, lemon zest, lemon juice, hot sauce (if using), kosher salt, and black pepper. Mix until incorporated.

Fold in spinach and artichokes

Fold the well-drained spinach and chopped artichoke hearts into the cheese mixture until evenly distributed.

Transfer to baking dish

Spoon the mixture into a 9-inch ovenproof skillet or an 8x8-inch baking dish, smoothing the top. Sprinkle the reserved 1/4 cup mozzarella evenly over the top and drizzle the tablespoon of olive oil over the surface.

Bake

Preheat the oven to 375°F (190°C). Bake the dip in the preheated oven for 20–25 minutes, until the edges bubble and the top turns lightly golden. If you prefer a deeper golden crust, broil on high for 1–2 minutes—watch closely to avoid burning.

Finish and rest

Remove from oven and let rest for 5 minutes. Sprinkle chopped parsley over the top and squeeze a little lemon juice if desired.

Serve the warm spinach and artichoke dip straight from the baking dish with pita chips, toasted baguette slices, or raw vegetables for dipping. Provide lemon wedges on the side for people who want extra acidity.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 10–15 minutes, or microwave in short intervals, stirring between, until heated.