Creamy Spinach Dip Recipe

Prep spinach

Wash the fresh spinach thoroughly and remove any large stems. Bring a medium pot of water to a rolling boil, add the spinach and blanch for 30–45 seconds until wilted. Immediately transfer to an ice bath to stop cooking. Drain well and squeeze out as much water as possible (use a clean kitchen towel or cheesecloth). Roughly chop and set aside.

Prepare artichokes

Drain the canned artichoke hearts and pat dry. Quarter any large pieces so they are small bite-size. If you prefer a smoother texture, pulse 2–3 times in a food processor; otherwise finely chop by hand.

Cook aromatics

Preheat a 10-inch skillet over medium heat and add 1 tablespoon olive oil. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Combine base ingredients

Reduce heat to low. Add the room-temperature cream cheese to the skillet and stir until it softens, then add sour cream and mayonnaise. Stir continuously until the mixture is smooth and warm (about 2–3 minutes).

Add cheeses and seasonings

Stir in 1 cup grated Parmesan, 1 cup shredded mozzarella, lemon juice, salt, black pepper, and red pepper flakes (if using). Mix until cheeses are evenly incorporated.

Fold in spinach and artichokes

Add the chopped, drained spinach and the prepared artichoke pieces to the cheese mixture. Fold gently until everything is evenly distributed and heated through, about 2 minutes. Taste and adjust seasoning.

Transfer and top

Preheat oven broiler (or set oven to 400°F / 200°C if you prefer baking). Transfer the dip into a lightly oiled 1.5–2 quart oven-safe baking dish. Sprinkle the additional 1/4 cup grated Parmesan and 1/4 cup shredded mozzarella evenly over the top.

Bake or broil

Bake at 400°F (200°C) for 12–15 minutes until hot and bubbly and cheeses on top are melted. To get a golden, slightly crisp top, switch to broil for 1–2 minutes—watch closely to prevent burning.

Finish

Remove from oven and let rest 3–5 minutes. Optionally drizzle a teaspoon of olive oil over the top and sprinkle a pinch of extra Parmesan or chopped fresh parsley for garnish. Serve warm with house-made chips.

Preheat oil (for frying)

If frying: pour vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1/2 inch and heat to 350°F (175°C). If baking: preheat oven to 375°F (190°C) and place a wire rack on a baking sheet.

Cut tortillas

Stack the corn tortillas and cut each into 6 wedges using a sharp knife or pizza cutter.

Fry chips (method A)

Carefully add a few tortilla wedges to the hot oil in a single layer; do not overcrowd. Fry 45–60 seconds per side until crisp and lightly golden. Use a slotted spoon to remove to a paper towel-lined tray. Immediately season with kosher salt and smoked paprika (if using). Repeat with remaining tortillas.

Bake chips (method B)

If baking, arrange tortilla wedges in a single layer on the prepared rack or baking sheet. Lightly brush both sides with olive oil or spray with oil. Sprinkle with kosher salt and smoked paprika. Bake 8–12 minutes, flipping once, until crisp and golden. Baking time varies by oven—watch carefully near the end.

Cool chips

Allow chips to cool 2–3 minutes so they crisp further. Transfer to a serving bowl.