Spinach & Artichoke Dip Recipe

Cook and dry spinach

Heat a large skillet over medium heat and add 1 tsp olive oil. Add the fresh spinach in batches, cooking until wilted (about 2–3 minutes per batch). Transfer wilted spinach to a fine-mesh sieve or clean kitchen towel and press or squeeze to remove as much liquid as possible. Chop spinach roughly and set aside.

Drain and chop artichokes

Drain canned artichoke hearts well, pressing out excess liquid. Pat dry with paper towels and roughly chop into 1/2-inch pieces.

Preheat the oven to 375°F (190°C). In a medium mixing bowl, combine the softened cream cheese (8 oz), sour cream (1 cup), mayonnaise (1 tbsp), grated Parmesan (3 tbsp), shredded mozzarella (3 tbsp), lemon juice (1 tsp), minced garlic (2 cloves), black pepper (1 tsp), red pepper flakes (optional 1/2 tsp) and kosher salt (3 tsp). Beat with a spatula or hand mixer until smooth and fully combined.

Fold in the chopped, well-drained artichoke hearts and the squeezed chopped spinach. Mix until evenly distributed, scraping the bowl so there are no large pockets of cheese or vegetables.

Taste and adjust seasoning: add a pinch more salt or pepper if needed, and more lemon juice for brightness if desired.

Transfer the mixed dip to a shallow oven-safe baking dish (about 8-inch/1.5-quart). Smooth the top with a spatula. Sprinkle an additional 1 tablespoon Parmesan and 1 tablespoon shredded mozzarella over the top for a golden finish.

Bake in the preheated 375°F (190°C) oven until bubbly and lightly golden on top, 18–22 minutes. If you prefer a browned top, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest for 5 minutes. Sprinkle a light pinch of extra black pepper or chopped fresh parsley if available.

Serve warm with tortilla chips (8 oz) and sliced baguette or crostini (optional 1 cup). Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in oven at 350°F (175°C) until warmed through, about 10–12 minutes.