Baked Spinach & Artichoke Dip Recipe

Prepare spinach

Thaw the frozen chopped spinach fully (in microwave or overnight in fridge). Once thawed, place spinach in a fine-mesh sieve or clean kitchen towel and press/ squeeze with hands to remove as much liquid as possible. Measure 2 cups packed.

Drain and chop artichokes

Drain canned artichoke hearts well and roughly chop into 1/2-inch pieces. Pat dry with a paper towel to remove excess moisture.

Sauté garlic

Preheat a small skillet over medium heat and add 1 tsp olive oil. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Remove from heat and let cool 30 seconds.

Mix base

In a large bowl, combine 8 oz softened cream cheese, 1 cup sour cream, and 1/2 cup mayonnaise. Beat with a spatula or hand mixer on low until smooth and lump-free (about 30–60 seconds).

Add cheeses and seasonings

Stir in 1/2 cup grated Parmesan and 1 cup shredded mozzarella into the cream mixture. Add the sautéed garlic, 1 tsp lemon juice, 1/2 tsp hot sauce (if using), 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix until evenly distributed.

Fold in spinach and artichoke

Fold the well-drained spinach and chopped artichoke hearts into the mixture until evenly combined. If the mixture seems very thick, stir in up to 2 tbsp cream to loosen to a spreadable consistency.

Transfer to baking dish

Preheat oven to 375°F (190°C). Transfer the dip into a 8- to 9-inch ovenproof baking dish or 1-quart shallow casserole, smoothing the top with a spatula.

Add topping and bake

Sprinkle the top with 1/2 cup extra shredded mozzarella and 2 tbsp grated Parmesan. Optionally dust with 1/4 tsp smoked paprika. Bake in the preheated oven for 20–25 minutes until bubbly and the top is golden-brown. For a more browned finish, place under broiler for 1–2 minutes while watching closely.

Garnish and serve

Remove from oven and let rest 5 minutes. Sprinkle with chopped fresh parsley. Serve warm with house tortilla chips.

Preheat oven to 375°F (190°C) if not already hot from baking the dip.

Stack the corn tortillas and cut each into 6 wedges (or use kitchen shears). Place wedges in a bowl and toss with 2 tbsp vegetable or avocado oil until lightly coated.

Arrange tortilla wedges in a single layer on one or two baking sheets lined with parchment, spacing them so they don’t overlap. Sprinkle with 1/2 tsp kosher salt.

Bake for 8–12 minutes, turning once halfway through, until the chips are crisp and golden at the edges. Remove from oven and cool briefly — they will crisp further as they cool.

Alternatively, for frying: heat 1/2-inch vegetable oil in a heavy skillet to 350°F (175°C). Fry tortilla wedges in batches for 30–60 seconds per side until crisp, drain on paper towels, and season with salt immediately.

Serve chips warm or room temperature alongside the baked dip.