Spinach Artichoke Dip Recipe
Make Spinach Artichoke Dip Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Dairy
Vegetables & Aromatics
Seasoning & Finishing
Method
Prepare Vegetables
- 1
Wilt and chop spinach
Heat a large skillet over medium heat and add 1 teaspoon of olive oil. Add the fresh spinach in batches, stirring until wilted, about 2–3 minutes. Transfer wilted spinach to a fine-mesh sieve or bowl and press or squeeze out as much excess moisture as possible. Roughly chop the drained spinach and set aside.
- 2
- 3
Prepare artichokes
Drain and roughly chop the artichoke hearts into bite-sized pieces. If using large marinated artichokes, pat them lightly with paper towels to remove excess oil or liquid.
Make the Dip
- 4
Combine base ingredients
In a large mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Using a rubber spatula or hand mixer on low, beat until smooth and well combined, about 1–2 minutes.
- 5
Add cheeses and seasonings
Stir in 3/4 cup of the shredded mozzarella and 3/4 cup of the grated Parmesan, reserving the remaining 1/4 cup of each for topping. Add salt, black pepper, and red pepper flakes (if using). Add the lemon juice and mix until even.
- 6
Fold in vegetables
Fold the chopped wilted spinach, chopped artichoke hearts, and the sautéed onion and garlic into the cheese mixture until evenly distributed. If the mixture seems very thick, stir in up to 1–2 tablespoons of cream to loosen slightly.
Bake & Finish
- 7
Transfer and top
Preheat the oven to 375°F (190°C). Spoon the mixture into a 1 to 1.5-quart ovenproof baking dish (or a cast-iron skillet). Smooth the top and sprinkle the reserved mozzarella and Parmesan evenly over the surface. Lightly dust with smoked paprika if using.
- 8
Bake until bubbly
Bake in the preheated oven for 20–25 minutes, until the dip is bubbly around the edges and the top is golden. If you want a browner top, place under the broiler for 1–2 minutes — watch carefully to avoid burning.
- 9
Garnish and serve
Remove from the oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top. Serve warm with pita chips, sliced baguette, tortilla chips, or raw vegetable sticks.