Spinach & Artichoke Dip Recipe

Wilt and chop spinach

Heat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. Add the fresh spinach in batches and sauté, stirring, until just wilted, about 2–3 minutes. Transfer wilted spinach to a fine-mesh sieve or colander and press with the back of a spoon to remove excess liquid. Once cool, roughly chop the spinach and set aside.

Prepare artichokes

Drain the canned artichoke hearts well and pat dry with paper towels. Coarsely chop the artichoke hearts into roughly 1/2-inch pieces. Set aside.

Preheat oven to 375°F (190°C). In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Using a rubber spatula or hand mixer on low, mix until smooth and homogenous, about 1–2 minutes.

Add the minced garlic, lemon juice, salt, and black pepper to the cream cheese mixture. Stir until evenly distributed.

Fold the chopped wilted spinach and chopped artichokes into the cream cheese mixture until evenly incorporated.

Stir in 1/2 cup of the grated Parmesan and all of the shredded mozzarella, reserving the remaining 1/4 cup Parmesan for topping.

Spoon the mixture into a 1-quart (or similar) oven-safe baking dish and spread into an even layer. Sprinkle the reserved 1/4 cup Parmesan over the top and, if desired, a light dusting of red pepper flakes.

Bake in the preheated 375°F (190°C) oven until bubbling and golden on top, about 20–25 minutes. If you prefer a more browned top, switch the oven to broil for 1–2 minutes while watching closely to avoid burning.

Remove from oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.

Serve warm with crostini, pita chips, tortilla chips, or fresh vegetable sticks. Reheat gently in a 350°F (175°C) oven for 8–10 minutes if needed.