Spinach Artichoke Dip Recipe

Prep spinach

Wash the spinach thoroughly and remove any thick stems. In a large skillet over medium heat, add 1/2 cup water and the packed spinach. Cook, stirring occasionally, until wilted, about 2–3 minutes. Transfer wilted spinach to a fine-mesh sieve and press with the back of a spoon to remove excess liquid. Chop the squeezed spinach roughly and set aside.

Prepare artichokes

Drain the 14 oz can of artichoke hearts well and pat dry. Quarter the hearts if not already in pieces. Reserve a few small pieces for garnish if desired, then roughly chop the rest so they blend easily into the dip.

Soften cheeses

If cream cheese is not fully softened, microwave it in a microwave-safe bowl for 10–15 seconds to make it easily spreadable. Combine the softened cream cheese, sour cream, and mayonnaise in a medium mixing bowl and whisk until smooth and uniform.

Combine base ingredients

Add the chopped cooked spinach and chopped artichoke hearts to the cream cheese mixture. Stir to combine so the spinach and artichoke are evenly distributed through the creamy base.

Cook aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 5–6 minutes. Add the minced garlic and cook for another 30–45 seconds until fragrant; do not brown.

Season and integrate

Transfer the cooked onion and garlic into the bowl with the creamy spinach-artichoke mixture. Add 1 cup shredded mozzarella, 1 cup grated Parmesan, 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon fresh lemon juice, and 1 teaspoon red pepper flakes (if using). Fold everything together until thoroughly combined and tasting for seasoning; adjust salt, pepper, or lemon to your preference.

Assemble for oven

Preheat the oven to 375°F (190°C). Transfer the combined dip into a shallow oven-safe baking dish (about 1 to 1.5 quart). Smooth the top with a spatula. Sprinkle the top with the buttered breadcrumbs or an extra handful of shredded mozzarella (about 1 tablespoon) for a golden finish.

Bake

Bake in the preheated oven until the dip is bubbling around the edges and the top is golden, about 20–25 minutes. If you want a more browned top, place under the broiler for 1–2 minutes while watching closely.

Finish and serve

Remove from oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top and garnish with reserved artichoke pieces if desired. Serve warm with crackers, chips, or sliced bread.