Spinach Artichoke Dip Recipe

Prepare spinach

Bring a large pot of salted water to a boil. Add the packed spinach leaves and blanch for 30 seconds to 1 minute until wilted. Drain immediately in a colander and rinse with cold water to stop cooking. Squeeze out as much excess water as possible using clean hands or a kitchen towel (you should end up with about 1 packed cup of cooked spinach). Chop the squeezed spinach finely and set aside.

Prepare artichokes

Drain the canned artichoke hearts well and pat dry with paper towels. Chop coarsely into bite-sized pieces.

Cook aromatics

Preheat a 10-inch skillet over medium heat and add 1 tablespoon olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Add the chopped artichokes and cook for 2–3 minutes just to warm and lightly brown edges. Remove from heat and let cool slightly.

Combine base

In a large mixing bowl, beat the softened cream cheese with a spatula until smooth. Add sour cream and mayonnaise and stir until fully combined and creamy. Add lemon juice, kosher salt, black pepper and red pepper flakes; mix to incorporate.

Add cheeses and vegetables

Fold in the shredded mozzarella, provolone, pepper jack and grated parmesan until evenly distributed. Stir in the chopped, drained artichokes with garlic and the chopped cooked spinach. Taste and adjust seasoning with additional salt, pepper or lemon juice if desired.

Bake

Preheat oven to 375°F (190°C). Transfer the dip mixture to a 9-inch shallow ovenproof baking dish, smoothing the top. Sprinkle a light additional layer (about 2 tablespoons) of shredded mozzarella or parmesan over the top if you want a bubbly browned surface. Bake in the center of the oven for 20–25 minutes, until the edges are bubbling and the top is lightly golden. For a more browned top, place under the broiler on high for 1–2 minutes watching closely.

Finish

Remove from oven and let rest 5 minutes. If using garnish, sprinkle extra grated parmesan and chopped parsley on top before serving.

Arrange pita crisps and hand-cut corn chips on a serving platter. Serve the warm spinach artichoke dip directly from the baking dish, or transfer to a warmed serving bowl. Provide small spoons or spreaders and enjoy while warm.