Spinach & Artichoke Dip Recipe

Prepare spinach

Thaw the frozen spinach in the microwave or overnight in the refrigerator until fully thawed. Place the spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible. Measure after draining to equal approximately 10 oz of packed spinach.

Prep artichokes

Drain the canned artichoke hearts well, then pat dry with paper towels. Roughly chop into 1/2-inch pieces so they incorporate evenly into the dip.

Mix base

Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the room-temperature cream cheese, sour cream, and mayonnaise. Beat with a whisk or wooden spoon until smooth and no large lumps remain.

Add cheeses and seasonings

Stir in the grated Parmesan and 1 cup shredded mozzarella, then add the minced garlic, lemon juice, crushed red pepper flakes, salt, and black pepper. Mix until evenly distributed.

Combine spinach and artichoke

Fold the drained chopped spinach and chopped artichoke hearts into the cream-cheese mixture until evenly distributed. Taste and adjust seasoning, adding up to 1/4 tsp more salt or a squeeze more lemon if needed.

Transfer the dip into a shallow 8-inch (or similar capacity) ovenproof baking dish. Smooth the top with a spatula. If desired, brush the rim of the dish lightly with 1 tsp olive oil to prevent sticking and add sheen.

Combine the topping: sprinkle the remaining 1/2 cup shredded mozzarella and 2 tablespoons grated Parmesan evenly over the surface of the dip.

Bake the dip in the preheated 375°F (190°C) oven for 20–25 minutes, until the edges are bubbly and the top is golden-brown. For a more browned top, place under the broiler for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest for 5 minutes to thicken slightly. Serve warm.

Arrange tortilla chips around the baking dish or serve the dip in a bowl with chips on the side. Offer lemon wedges for guests who want a bright citrus squeeze.

If storing leftovers, cool completely, cover tightly, and refrigerate for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through.