Spinach Artichoke Dip Recipe

Wilt and drain spinach

Heat a large skillet over medium heat and add 1 teaspoon olive oil. Add fresh spinach in batches and cook, stirring, until wilted (about 2–3 minutes). Remove to a colander and press out as much liquid as possible with the back of a spoon or by squeezing with clean hands. Roughly chop the wilted spinach and measure to ensure approximately 10 oz cooked (or use the 10 oz fresh called for).

Drain and chop artichoke hearts: place the drained, quartered artichoke hearts on a paper towel and pat dry. Chop coarsely into bite-sized pieces if not already quartered.

In the same skillet, warm 1 tablespoon olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Preheat the oven to 375°F (190°C). In a large mixing bowl combine softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or electric mixer on low speed to smooth the cream cheese first, then fully incorporate the other dairy until mixture is creamy and uniform.

Add the cooked onions and garlic to the cream mixture along with the chopped, drained spinach and chopped artichoke hearts. Stir in shredded mozzarella and 1/2 cup of the grated Parmesan (reserve the remaining 1/4 cup for topping).

Season the mixture with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon lemon juice, and 1 teaspoon hot sauce (if using). Add 1/4 teaspoon crushed red pepper flakes if you want a touch of heat. Taste a small amount and adjust seasoning as desired.

Transfer the dip to a 1.5- to 2-quart oven-safe baking dish (an 8-inch square or similar). Smooth the top with a spatula and sprinkle the reserved 1/4 cup grated Parmesan evenly over the surface. Optionally add a light dusting of extra mozzarella for an extra bubbly top.

Bake in the preheated oven until the dip is bubbling around the edges and the top is lightly golden, about 20–25 minutes. For a more deeply browned top, switch the oven to broil for 1–2 minutes while watching closely to avoid burning.

Remove the dip from the oven and let rest 5 minutes. Scatter the shaved Parmesan over the top for a bright, salty finish. Serve warm with tortilla chips or toasted baguette slices alongside for dipping.

Storage: Cover and refrigerate leftover dip in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through, about 10–15 minutes, or microwave in short intervals, stirring between heating.