Spinach & Artichoke Dip Recipe

Prepare spinach

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add fresh spinach in batches, cooking until wilted (about 2–3 minutes per batch). Transfer wilted spinach to a colander, press or squeeze to remove excess liquid, then roughly chop. Measure out about 6–7 ounces cooked (from the 10 oz fresh).

Prepare artichokes

Drain and roughly chop the canned artichoke hearts into bite-sized pieces. Pat dry with paper towels to remove excess liquid.

Sauté aromatics

In the same skillet, add the minced garlic and cook over medium-low heat for about 30–45 seconds until fragrant but not browned. Remove from heat and stir in the lemon juice, smoked paprika (if using), crushed red pepper flakes, salt, and black pepper.

Combine base ingredients

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream and mayonnaise and mix until fully incorporated and creamy.

Fold in mix-ins

Add the chopped cooked spinach, chopped artichoke hearts, 1.5 cups shredded aged cheddar, and 1/2 cup grated parmesan to the cream cheese mixture. Pour the sautéed garlic and seasonings into the bowl and fold gently until evenly combined. Taste and adjust seasoning with additional salt or pepper if needed.

Transfer to baking dish

Preheat oven to 375°F (190°C). Spoon the mixture into a 1-quart (about 9-inch) oven-safe baking dish or small cast-iron skillet, smoothing the top. Sprinkle the reserved 1/2 cup extra shredded aged cheddar evenly over the top.

Bake

Bake in the preheated oven for 18–22 minutes, until the center is hot and the cheese on top is melted and lightly golden. If you want a more browned top, broil for an additional 1–2 minutes while watching closely.

Garnish the baked dip with chopped fresh parsley. Serve immediately with warm tortilla chips and house salsa on the side for scooping. Keep the chips warm in a low oven (200°F / 95°C) wrapped loosely in foil for up to 10–15 minutes if desired.

Storage: Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F (160°C) oven for 10–12 minutes or until warmed through, or microwave in 30-second intervals, stirring between, until hot.