Spinach Artichoke Dip Recipe

Wilt and drain spinach

Heat a large skillet over medium heat with 1 tablespoon olive oil. Add the fresh spinach in batches, stirring until wilted, about 2–3 minutes per batch. Transfer wilted spinach to a fine-mesh sieve or colander set over a bowl, press or squeeze firmly to remove as much liquid as possible. Chop the drained spinach roughly and set aside. Total drained weight should be about 6–7 oz after squeezing.

Prepare artichokes

Drain the canned artichoke hearts well and pat dry with paper towels. Chop coarsely into roughly 1/2-inch pieces so they distribute evenly in the dip.

Preheat the oven to 375°F (190°C).

In a medium bowl, use a rubber spatula or electric mixer on low to combine the softened cream cheese (8 oz), sour cream (1 cup), and mayonnaise (1/2 cup) until smooth and homogenous, about 1–2 minutes. Scrape down the sides as needed.

Stir in the grated Parmesan (1/2 cup), shredded mozzarella (reserve 1/4 cup for topping), minced garlic (1 tbs), lemon juice (1 tsp), kosher salt (1 tsp), black pepper (1/2 tsp), and red pepper flakes (1/4 tsp) until evenly distributed.

Fold the chopped drained spinach and chopped artichoke hearts into the cheese mixture until evenly combined. Taste and adjust seasoning, adding a pinch more salt or lemon juice if desired.

Transfer the mixture to a shallow ovenproof baking dish (about 1 - 1.5 quart). Smooth the top and sprinkle the reserved 1/4 cup mozzarella evenly over the surface.

Bake in the preheated oven until bubbly and the top is lightly golden, 20–25 minutes. If you prefer a more browned top, place under the broiler for 1–2 minutes while watching carefully.

While the dip bakes, preheat a second oven rack to 400°F (200°C) or heat a large skillet over medium-high heat. If using the oven, brush both sides of each pita lightly with 1 tablespoon olive oil (divided) and sprinkle lightly with sea salt if using.

To toast in the oven: arrange pita on a baking sheet and bake until crisp and golden at the edges, about 6–8 minutes, flipping halfway. For stovetop: cook in the dry skillet 1–2 minutes per side until toasted and spotty brown. Alternatively, cut pitas into wedges before toasting for chips (6 pitas yields about 24 wedges).

Remove pitas from heat and keep warm wrapped in a clean towel until the dip is ready.

Remove the baked dip from the oven and let rest 3–5 minutes to thicken slightly. Optionally garnish with a light drizzle of olive oil and a sprinkle of extra Parmesan or chopped fresh parsley.

Serve the hot spinach artichoke dip immediately with toasted pita wedges for dipping.