Spinach & Artichoke Dip Recipe

Wilt and drain spinach

Heat a large skillet over medium heat and add olive oil. Add fresh spinach in batches, cooking until wilted (about 2–3 minutes per batch). Transfer wilted spinach to a fine-mesh sieve or colander and press with the back of a spoon to remove as much liquid as possible. Let cool, then chop roughly. Expect about 1 to 1.5 cups packed chopped wilted spinach.

Drain canned artichoke hearts thoroughly and pat dry with paper towels. Roughly chop into 1/2-inch pieces.

Combine cheeses and dairy

In a medium mixing bowl, beat the softened cream cheese until smooth. Stir in sour cream, mayonnaise, grated Parmesan, and 1 cup shredded mozzarella until well combined and creamy.

Add flavorings

Add minced garlic, lemon juice, salt, black pepper, and red pepper flakes (if using). Mix thoroughly to distribute seasonings.

Fold in vegetables

Fold the chopped, drained spinach and chopped artichoke hearts into the cheese mixture until evenly combined.

Preheat oven to 375°F (190°C). Transfer the combined dip into a shallow 9-inch ovenproof baking dish (or an equivalent 2–3 cup casserole). Smooth the top and sprinkle the extra 1/2 cup shredded mozzarella evenly over the surface.

Bake on the middle rack until bubbly and golden on top, about 20–25 minutes. If you prefer a more browned top, place under the broiler for 1–2 minutes while watching closely to avoid burning.

Remove the dip from the oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top for color.

Arrange corn tortilla chips, carrot sticks, celery sticks, and cucumber slices on a platter. Serve the warm spinach and artichoke dip alongside the chips and veggie sticks for dipping.