Spinach + Artichoke Dip Recipe

Heat a large skillet over medium heat and add 1 tablespoon olive oil. When shimmering, add the chopped spinach in batches if needed. Sauté, stirring frequently, until wilted and bright green, about 3–4 minutes. Transfer wilted spinach to a fine-mesh sieve or colander and press or squeeze with the back of a spoon to remove as much liquid as possible. Chop once more if large pieces remain. Set aside to cool slightly.

Drain the canned artichoke hearts well and chop coarsely. In the same skillet over medium heat, add the minced garlic and cook for 30–45 seconds until fragrant (do not brown). Add the chopped artichokes and sauté 2–3 minutes to warm and slightly caramelize the edges. Remove from heat and let cool slightly.

Mix Cheeses and Base

Preheat the oven to 375°F (190°C). In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, mayonnaise, lemon juice, salt, pepper, and red pepper flakes (if using) and mix until well combined.

Fold in the sautéed spinach (pressed dry) and artichokes, then stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan until evenly distributed.

Transfer the mixture to a shallow 1.5–2 quart ovenproof baking dish and smooth the top. Sprinkle the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan evenly over the surface.

Bake in the preheated oven until bubbly and golden on top, about 20–25 minutes. If you want a more browned top, place under the broiler for 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 5 minutes. The dip will thicken slightly as it cools. Taste and adjust seasoning with a little extra salt or lemon juice if desired.

Serve warm with crispy tortilla chips or toasted baguette slices. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven until warmed through, about 10–15 minutes.