House-made Spinach Artichoke Dip Recipe
Topped with fresh tomato, served with tortilla chips
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Ingredients
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Dip Base
Topping & Garnish
To Serve
Method
Prep
Preheat
Preheat oven to 375°F (190°C).
If using fresh spinach: bring a large pot of water to a boil, add spinach and blanch 30–45 seconds until wilted. Drain immediately into a colander and press out as much liquid as possible with the back of a spoon or clean kitchen towel; chop coarsely. If using frozen spinach, thaw fully and squeeze out excess moisture.
Drain canned artichoke hearts well and chop into roughly 1/2-inch pieces. Seed and dice the tomato; place in a small bowl and gently toss with a pinch of salt to draw out excess moisture, then drain any liquid.
Make the Dip
In a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or hand mixer on low to blend until smooth and uniform.
Stir in the minced garlic, lemon juice, kosher salt, black pepper, and crushed red pepper flakes (if using). Mix until evenly distributed.
Fold in the chopped spinach and artichoke hearts until evenly combined.
Add 3/4 cup shredded mozzarella and 3/4 cup grated Parmesan to the mixture, reserving the remaining cheeses for topping. Mix thoroughly so cheeses are incorporated throughout the dip.
Bake & Finish
Transfer the dip mixture to a 1.5–2 quart (or 9-inch) ovenproof baking dish, smoothing the top. Sprinkle the remaining 1/4 cup mozzarella and 1/4 cup Parmesan evenly over the surface.
Bake in the preheated oven for 18–22 minutes, or until the dip is bubbling around the edges and the top is lightly golden.
Remove from oven and let rest 3–5 minutes. Spoon the drained diced tomato evenly over the center of the hot dip, then sprinkle chopped parsley and the extra Parmesan. The heat from the dip will warm the tomato without making it soggy.
Serve
Serve warm with tortilla chips and/or toasted baguette slices. If desired, keep the dip warm in a low oven (200°F/95°C) for up to 20–30 minutes or transfer to a small crock or chafing dish for service.
Leftovers: cool to room temperature, cover, and refrigerate up to 3 days. Reheat covered in a 350°F (175°C) oven until warmed through, about 15–20 minutes.