Spinach Artichoke Dip Recipe

Prep spinach and artichokes

If using fresh spinach, trim stems and wash thoroughly. In a large dry skillet over medium heat, add 1 tablespoon olive oil and wilt spinach in two batches until just collapsed (2–3 minutes per batch). Transfer wilted spinach to a fine mesh sieve, press and squeeze out as much liquid as possible; finely chop and set aside. If using frozen spinach (not listed), thaw and thoroughly drain.

Drain canned artichoke hearts well and finely chop coarsely into 1/4–1/2-inch pieces. Pat with paper towel to remove excess moisture.

Aromatics & cheese base

Preheat oven to 375°F (190°C). Mince garlic. In a medium mixing bowl, combine softened cream cheese, sour cream, mayonnaise, lemon juice, minced garlic, grated Parmesan, and half the shredded mozzarella. Stir until smooth and homogenous. Season with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp red pepper flakes; adjust to taste.

Combine and bake

Fold the chopped spinach and chopped artichokes into the cheese mixture until evenly distributed. Transfer mixture to a shallow ovenproof baking dish (about 9-inch round or 8x8-inch). Sprinkle remaining mozzarella over top. Bake in preheated oven until bubbly and golden on top, about 20–25 minutes. If you want extra browning, broil for 1–2 minutes watching closely.

Finish

Remove from oven and let rest 5 minutes. Squeeze a little lemon over the top (use the lemon wedges), garnish with optional chopped cilantro. Keep warm until serving.

While the dip bakes, make the salsa verde. Roughly chop tomatillos and place in a blender or food processor with cilantro, jalapeño, lime juice, 1/2 tsp salt and 1 tsp olive oil. Pulse until coarsely pureed but still slightly chunky. Taste and adjust salt or lime as needed. Transfer to a small bowl and refrigerate until serving.

Spoon warm spinach-artichoke dip into a serving bowl if baked in a different dish, or use the baking dish itself. Place chips on the side, a small bowl of salsa verde, and a dollop of sour cream. Offer lemon wedges and extra cilantro for garnish. For a composed plate, serve 1/2 cup dip per 2–3 people with chips and a tablespoon of salsa verde and a small spoonful of sour cream.