Spinach & Artichoke Dip Recipe

Prepare the spinach

Heat a large skillet over medium heat and add olive oil. Add the packed fresh spinach in batches, stirring until wilted, about 2–3 minutes per batch. Transfer wilted spinach to a colander and press or squeeze to remove excess water. Chop roughly and set aside.

Sauté garlic

Wipe the skillet dry, return to medium heat, add a light drizzle of olive oil if needed, and add the minced garlic. Cook 30–45 seconds until fragrant but not browned.

Combine base ingredients: In a medium mixing bowl, add softened cream cheese, sour cream, mayonnaise, grated Parmesan, lemon juice, kosher salt, black pepper, and red pepper flakes (if using). Stir until smooth and well combined.

Add vegetables: Fold the drained chopped artichoke hearts, chopped wilted spinach, and sautéed garlic into the cream cheese mixture until evenly distributed.

Transfer to baking dish: Preheat oven to 350°F (175°C). Spoon the mixture into a 1-quart (or similar) oven-safe baking dish. Sprinkle shredded mozzarella evenly over the top and the extra Parmesan if you like.

Bake: 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 lightly golden.

Broil (optional): For a browned top, place under the broiler 1–2 minutes, watching closely to avoid burning.

Rest before serving: Remove from oven and let rest 3–5 minutes so the dip sets slightly and is easier to scoop.

Prepare tomatillos: If desired, roast tomatillos under a broiler or in a dry skillet for 5–7 minutes until softened and lightly charred. Let cool slightly.

Blend: In a blender or food processor add the roasted (or raw) tomatillos, chopped cilantro, jalapeño (use more or less to taste), lime juice, and salt. Pulse until smooth. Add 1 tsp water if needed to reach a scoopable but thick consistency.

Adjust seasoning: Taste and adjust salt, lime, or jalapeño heat. Transfer to a small serving bowl and chill briefly or serve at room temperature.

Assemble platter: Place the hot spinach & artichoke dip in the center of a serving board or tray. Arrange corn tortilla chips around the dip. Spoon salsa verde into a small bowl and place beside the dip. Add extra sour cream in another small bowl for guests to add as desired.

Garnish and serve: Sprinkle the top of the dip with the extra shredded mozzarella or a little more chopped cilantro or a light drizzle of olive oil if desired. Serve immediately while warm with chips and the sides of salsa verde and sour cream.