Artichoke Dip Recipe

Prepare spinach

Bring a large pot of salted water to a boil. Add fresh spinach and blanch for 30 seconds to 1 minute until wilted. Drain immediately in a colander and transfer to an ice bath to stop cooking. Squeeze out as much water as possible using hands or a clean kitchen towel; you should end up with about 1 to 1 1/2 cups tightly packed cooked spinach. Chop roughly and set aside.

Prep artichokes

Drain canned artichoke hearts well and pat dry with paper towels. Roughly chop into bite-size pieces so they fold evenly into the dip.

Mix base

Preheat oven to 375°F (190°C). In a large mixing bowl, beat the softened cream cheese until smooth (a few seconds with a hand mixer or vigorously with a spatula). Add sour cream and mayonnaise and mix until homogeneous. Stir in grated Parmesan, shredded mozzarella (reserve 1/2 cup for topping), minced garlic, lemon zest, lemon juice, kosher salt, and black pepper until fully combined.

Combine spinach & artichokes

Fold the chopped, squeezed spinach and chopped artichoke hearts into the cream-cheese mixture until evenly distributed. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lemon if desired.

Bake

Spoon the mixture into a 1.5- to 2-quart ovenproof baking dish, smoothing the top. Sprinkle the reserved 1/2 cup shredded mozzarella evenly over the surface. Bake at 375°F (190°C) for 20–25 minutes, until hot and bubbly and the top is lightly golden. If you prefer a browned top, switch the oven to broil for 1–2 minutes—watch closely to prevent burning.

While the dip bakes, whisk together the extra-virgin olive oil, fresh lemon juice, chopped parsley, chopped basil, sherry vinegar, red pepper flakes, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper in a small bowl. Taste and adjust acidity or seasoning. Let sit for at least 5 minutes to marry flavors.

When the dip comes out of the oven, let it rest for 3 minutes, then drizzle the artisan sauce evenly over the top so it soaks in slightly and brightens the flavors.

Sprinkle the baked dip with 1 tablespoon grated Parmesan and the chopped fresh parsley. Grind a little cracked black pepper on top if desired.

Serve the artichoke dip hot with crusty bread slices, toasted pita, crackers, or vegetable crudités. Leftovers keep covered in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven until warmed through.