Spinach Artichoke Dip Recipe

Preheat the oven to 375°F (190°C). If using frozen spinach, thaw completely and squeeze out as much liquid as possible. If using fresh spinach, heat a large skillet over medium heat with 1 tsp olive oil, add spinach in batches and cook until wilted (2–3 minutes). Transfer wilted spinach to a cutting board and chop coarsely. Measure out 10 oz cooked (or well-drained) spinach.

Drain the canned artichoke hearts thoroughly and pat dry. Quarter any large pieces so they’re bite-sized. Roughly chop and set aside.

In a mixing bowl, add 8 oz softened cream cheese. Beat with a rubber spatula or electric mixer for 30–45 seconds until smooth.

Add 1 cup sour cream, 1 tablespoon mayonnaise, 1 teaspoon lemon juice, 2 minced garlic cloves, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes. Mix until combined and smooth.

Stir in the chopped spinach and chopped artichokes until evenly incorporated.

Fold in 1 cup shredded mozzarella and 1 cup grated parmesan, reserving the topping cheeses (1 cup mozzarella + 2 tbsp parmesan) for the finish.

Transfer

Spoon the mixture into a 1.5–2 quart oven-safe baking dish, smoothing the top with a spatula.

Sprinkle the reserved 1 cup shredded mozzarella evenly over the top, followed by 2 tablespoons grated parmesan. Brush the exposed cheese lightly with 1 teaspoon olive oil to encourage browning.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the dip is bubbling around the edges and the top is golden brown. For extra color, place under a broiler for 1–2 minutes—watch closely to prevent burning.

Remove the dip from the oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top if using and serve with tortilla chips or toasted baguette slices. Offer lemon wedges for squeezing over individual portions if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, about 10–12 minutes.