Artichoke & Spinach Dip With Tortilla Chips Recipe

Preheat the oven to 375°F (190°C). If using a small ovenproof skillet or baking dish, lightly grease it with a little oil or nonstick spray.

If using frozen artichoke hearts or frozen spinach, fully thaw them, then place in a clean kitchen towel or several layers of paper towel and squeeze out as much liquid as possible. Coarsely chop the artichoke hearts if they are in large pieces.

If using fresh spinach, wash and dry thoroughly, then roughly chop and sauté (see next section).

Sauté spinach

Heat a medium skillet over medium heat with 1 teaspoon olive oil. Add chopped fresh spinach and cook, stirring, until wilted (1–2 minutes). Transfer to a bowl, let cool slightly, then squeeze out excess liquid. Measure about 5 oz cooked spinach (or use 5 oz fresh weight as noted).

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Whisk or beat with a spatula (or handheld mixer on low) until smooth and homogenous.

Stir in the grated Parmesan, shredded mozzarella (reserve 1/2 cup for topping if using), minced garlic, lemon juice, Worcestershire sauce, Kosher salt, black pepper, and red pepper flakes if using. Mix until evenly distributed.

Fold in the well-drained chopped artichoke hearts and drained spinach. Ensure no large pockets of liquid remain; scrape the bottom and mix thoroughly so the vegetables are evenly coated with the cheese mixture.

Transfer the mixture to the prepared ovenproof skillet or a 1‑quart baking dish and smooth the top. Sprinkle reserved shredded mozzarella and the extra 2 tbsp Parmesan evenly over the surface if using the topping option.

Bake in the preheated oven for 18–22 minutes, until the dip is bubbling and the top is golden. If you want a more browned top, switch the oven to broil for 1–2 minutes while watching carefully to avoid burning.

Remove from the oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top and serve warm with tortilla chips and lemon wedges.

Arrange tortilla chips on a platter or in bowls around the warm dip. Offer lemon wedges so guests can squeeze a bit of lemon over individual portions if desired.

Leftovers: Cool to room temperature, cover, and refrigerate up to 3–4 days. Reheat in a 350°F (175°C) oven about 12–15 minutes until warmed through, or microwave in 30–60 second intervals, stirring between, until hot.