Creamy Spinach & Cheese Dip Recipe

Preheat the oven to 375°F (190°C). Lightly oil a shallow 9-inch baking dish or a 1.5‑quart ovenproof skillet with 1 tablespoon olive oil.

If using fresh spinach (listed as fresh in ingredients), rinse thoroughly, remove any thick stems, and roughly chop. If using pre-washed baby spinach, roughly chop if leaves are large.

Drain and quarter the canned artichoke hearts; pat them dry with paper towel to remove excess liquid.

Wilt and drain

Heat a medium skillet over medium heat. Add the chopped fresh spinach and cook, stirring, until wilted, about 2–3 minutes. Transfer wilted spinach to a fine-mesh sieve or clean kitchen towel and press or squeeze to remove as much liquid as possible (important to prevent a watery dip). Measure roughly 1 cup packed drained spinach for the recipe.

In a large mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or hand mixer on low speed to combine until smooth and creamy.

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

Fold in the drained, chopped spinach and quartered artichoke hearts until evenly incorporated.

Add the shredded mozzarella and grated Parmesan to the mixture and stir until evenly mixed. Reserve about 1/2 cup shredded mozzarella for topping.

Spoon the dip into the prepared baking dish or skillet, smoothing the top with a spatula. Sprinkle the reserved 1/2 cup shredded mozzarella and 1 tablespoon grated Parmesan evenly over the top. Add red pepper flakes if desired.

Bake in the preheated oven until the dip is bubbly and the cheese on top is melted and beginning to turn golden, about 18–22 minutes. For a more browned top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove the dip from the oven and let it rest for 3–5 minutes to set slightly. If desired, squeeze a little lemon over the top for brightness.

Transfer the baking dish to a serving board (if needed). Serve warm with crisp tortilla chips and a bowl of salsa alongside. Offer lemon wedges for guests who want extra brightness.

Leftovers: Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven until warmed through, about 10–15 minutes, or microwave in 30-second intervals.