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Ingredients
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Dip
To Serve
Method
Prep the spinach and artichokes
Cook and drain spinach
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped fresh spinach in batches if needed and cook, stirring, until wilted, about 3–4 minutes. Transfer wilted spinach to a colander and press or squeeze to remove excess liquid. When cool enough to handle, chop the spinach finer and set aside. Reserve any liquid separately if you need to adjust consistency later.
Prepare artichokes
Drain the canned artichoke hearts well and pat dry with paper towels. Chop coarsely into bite-size pieces and set aside.
Make the dip
Soften and mix base cheeses
Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Using a sturdy spatula or electric hand mixer on low, beat until smooth and fully incorporated, about 1–2 minutes.
Add flavorings and cheeses
Stir in the minced garlic, lemon juice, grated Parmesan, shredded mozzarella (reserve 1/2 cup if using extra for topping), kosher salt, black pepper, and red pepper flakes. Mix until evenly distributed.
Combine spinach and artichokes
Fold the chopped, squeezed spinach and chopped artichoke hearts into the cheese mixture until evenly combined. Taste and adjust seasoning — add a pinch more salt, pepper, or lemon juice if desired.
Bake
Transfer to baking dish
Spoon the mixture into a 1.5 to 2-quart (about 9-inch) shallow baking dish or oven-safe skillet, smoothing the top. Sprinkle the reserved extra mozzarella evenly over the top for a bubbly golden finish.
Bake until bubbly
Bake in the preheated oven for 18–22 minutes, until the dip is hot and the top is lightly golden. If you prefer a more browned top, place under the broiler for 1–2 minutes while watching closely to avoid burning.
Rest
Remove from oven and let the dip rest for 3–5 minutes to thicken slightly.
Serve
Garnish the dip with chopped fresh parsley and serve warm with tortilla chips and optional lemon wedges. Spoon dip onto chips or allow guests to dip as desired.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 325°F (160°C) oven until warmed through, about 10–15 minutes, or microwave in 30-second intervals.