Spinach/artichoke Dip Recipe
SERVED WITH TORTILLA CHIPS
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dip
Topping (optional)
To Serve
Method
Prep
Preheat the oven to 375°F (190°C). Place a large colander in the sink and add the thawed frozen spinach. Press and squeeze with the back of a spoon or clean kitchen towel to remove as much liquid as possible. You should reduce it to about 1 cup tightly packed; excess moisture will make the dip runny.
Drain the canned artichoke hearts in a fine-mesh strainer and pat dry with paper towels. Finely chop them so they incorporate evenly into the dip.
Soften the cream cheese by leaving it at room temperature for 20–30 minutes or briefly microwaving (10–15 seconds) until spreadable.
Make the Dip
Combine base
In a medium mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Whisk or beat with a spatula until smooth and homogenous.
Add cheeses and seasonings
Stir in 1 cup grated Parmesan, 1 cup shredded mozzarella, minced garlic, lemon juice, salt, black pepper, and red pepper flakes (if using). Mix until evenly distributed.
Fold in vegetables
Add the well-drained spinach and chopped artichoke hearts to the cheese mixture. Fold gently until everything is evenly incorporated and there are no large clumps.
Taste the mixture and adjust seasoning as needed — add up to 1/2 tsp more salt or a pinch more lemon juice for brightness.
Bake
Transfer the mixture to a shallow ovenproof baking dish (a 1 to 1.5-quart dish or an 8-inch round) and smooth the top with a spatula.
If using the optional topping, sprinkle the extra 1/2 cup shredded mozzarella and 2 tbsp grated Parmesan evenly over the top.
Bake in the preheated oven for 20–25 minutes, until the dip is heated through and bubbling around the edges and the top is lightly golden. For a broiled, browned top, switch the oven to broil for 1–2 minutes while watching carefully to prevent burning.
Remove from oven and let rest for 5 minutes to thicken slightly.