Spinach Artichoke Dip Recipe

Prepare spinach

Thaw the frozen chopped spinach in a colander set over a bowl or in the refrigerator until no longer frozen (about 30–45 minutes), or microwave on high in 1-minute increments until thawed. Once thawed, press and squeeze out as much liquid as possible using your hands or a clean kitchen towel — you should remove at least 1/3 cup of water. Measure drained spinach; you should have roughly 1 to 1 1/4 cups squeezed spinach.

Prepare artichokes

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

Preheat oven

Preheat your oven to 375°F (190°C). Lightly oil a shallow baking dish (about 1 to 1.5 quart capacity) with 1 tablespoon olive oil.

Mix base

In a medium mixing bowl, combine the softened cream cheese (8 oz), sour cream (1 cup), and mayonnaise (1 cup). Whisk or beat with a spoon until smooth and homogenous.

Add cheeses and seasonings

Stir in grated Parmesan (1 cup), shredded mozzarella (reserve 1/4 cup for topping; stir remaining into mixture), minced garlic (3 tsp), lemon juice (1 tbsp), kosher salt (1 tsp), black pepper (1 tsp), and red pepper flakes (1/4 tsp). Mix until evenly distributed.

Fold in vegetables

Fold the squeezed spinach and chopped artichoke hearts into the cheese mixture until evenly incorporated.

Assemble and bake

Transfer the dip into the prepared baking dish, smoothing the top. Sprinkle the reserved 1/4 cup shredded mozzarella and a light dusting of extra Parmesan on top. Bake in the preheated oven for 20–25 minutes, until the edges bubble and the top is golden-brown.

Finish

If you want a more browned top, broil on high for 1–2 minutes, watching closely to prevent burning. Remove from oven and let rest 5 minutes before serving so the dip sets slightly.

While the dip bakes, arrange corn tortilla chips (8 oz) on a platter and prepare vegetable sticks: cut carrots into sticks (about 2 cups), celery into sticks (2 cups), and slice cucumber (1 cup).

Spoon the warm spinach artichoke dip into a serving bowl or keep it in the baking dish. Serve with the prepared veggie sticks and tortilla chips alongside. Dip can be kept warm in a low oven (200°F / 95°C) for up to 30 minutes if needed.