Baked Spinach & Artichoke Dip Recipe

Thaw and drain spinach

Place the frozen chopped spinach in a fine mesh sieve or a clean kitchen towel. Press and squeeze firmly to remove as much water as possible. You want the drained spinach to measure about 2 packed cups.

Prepare artichokes

Drain canned artichoke hearts well and coarsely chop them into roughly 1/2-inch pieces. Pat dry on paper towels to remove excess liquid.

Preheat the oven to 375°F (190°C). Lightly grease a shallow 8-inch pie dish or a small baking dish (about 1 to 1.5 quart) with cooking spray or a little olive oil.

Combine base ingredients

In a medium mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Whisk or beat with a spatula until smooth and homogenous.

Add flavorings

Stir in the minced garlic, lemon juice, salt, black pepper, and red pepper flakes (if using) until evenly distributed.

Fold in cheeses and vegetables

Add the well-drained spinach, chopped artichoke hearts, crumbled feta, 1 tablespoon grated parmesan, and 3/4 cup shredded cheddar to the bowl. Fold gently until everything is evenly combined. Taste and adjust seasoning with a little more salt or pepper if needed.

Transfer to baking dish

Spoon the mixture into the prepared baking dish and spread into an even layer. Smooth the top with a spatula.

Add topping

Sprinkle the remaining 2 tablespoons grated parmesan and 1/4 cup shredded cheddar evenly over the top. If desired, brush the edges lightly with 1 teaspoon olive oil for a golden finish.

Bake

Bake in the preheated oven for 20–25 minutes, until the dip is bubbling around the edges and the top is lightly golden. For a more browned top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove the dish from the oven and let it rest for 5 minutes. Sprinkle with chopped fresh parsley for color.

Serve warm with tortilla chips and/or toasted baguette slices or pita chips. Use a spoon to scoop the dip onto chips. Leftovers can be covered and refrigerated for up to 3 days; reheat in a 350°F (175°C) oven for 10–12 minutes or until warmed through.