Spinach Artichoke Dip Recipe

Preheat oven to 375°F (190°C). If using a shallow oven-safe baking dish, lightly grease with a little olive oil.

If spinach is still wet after thawing, place it in a clean kitchen towel and squeeze out as much liquid as possible so the dip won't be watery.

Drain the canned artichoke hearts well and chop into roughly 1/2-inch pieces.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add chopped artichoke hearts to the skillet and cook 2–3 minutes to warm and lightly color. Remove from heat and let cool slightly.

In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat with a rubber spatula or whisk until smooth and fully incorporated.

Fold in the squeezed-dry spinach, sautéed artichokes and garlic, grated Parmesan, 1 cup shredded mozzarella, lemon juice, kosher salt, black pepper, and optional red pepper flakes. Mix until evenly combined.

Transfer the mixture to the prepared oven-safe baking dish and smooth the top. Sprinkle the additional 1/2 cup shredded mozzarella evenly over the surface.

Bake in the preheated oven for 18–22 minutes, until the dip is bubbling around the edges and the cheese on top is melted and beginning to turn golden.

If you want a more browned top, place under the broiler for 1–2 minutes while watching closely to prevent burning.

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top if using.

Serve warm with corn tortilla chips and a side of house salsa (if provided). Encourage scooping from the warm center; store any leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat in a 350°F (175°C) oven until warmed through.