Spinach & Artichoke Cheese Dip Recipe

Wilt and drain spinach

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the packed baby spinach in batches, stirring until wilted (about 2–3 minutes per batch). Once all spinach is wilted, transfer to a fine-mesh sieve or colander, press firmly with a spatula or spoon to remove excess liquid, then finely chop the drained spinach and set aside.

Prepare artichokes

Drain the canned artichoke hearts well, pat dry with paper towels, then roughly chop them into bite-sized pieces so they distribute evenly through the dip.

Soften cream cheese (if needed)

If cream cheese is not already soft, microwave the block on a microwave-safe plate for 10–15 seconds to make it easily mixable (do not melt).

Combine base ingredients

In a medium mixing bowl, add the softened cream cheese, sour cream and mayonnaise. Mix with a rubber spatula or hand mixer on low until smooth and fully combined.

Add cheeses and aromatics

To the bowl with the cream cheese mixture, add shredded mozzarella, grated Parmesan, minced garlic, lemon juice, crushed red pepper flakes, salt and black pepper. Fold together until evenly combined.

Fold in spinach and artichokes

Add the chopped, drained spinach and chopped artichoke hearts to the cheese mixture. Fold gently until evenly distributed, scraping the sides and bottom of the bowl so there are no streaks of plain cream cheese.

Transfer to baking dish

Preheat the oven to 375°F (190°C). Transfer the combined mixture into a 9-inch (or similar capacity) oven-safe baking dish and smooth the top with a spatula. Sprinkle the extra 2 tablespoons of Parmesan evenly over the surface for a golden finish.

Bake until bubbly

Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the dip is bubbling around the edges and the top is lightly golden. If you like a more browned top, switch to broil for 1–2 minutes while watching carefully to avoid burning.

Garnish and serve

Remove the dip from the oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top. Serve warm with toasted baguette slices, pita chips, tortilla chips, or vegetable crudités.