Spinach Artichoke Dip Recipe

Prep spinach

Thaw the frozen chopped spinach completely (overnight in fridge or microwave 3–4 minutes). Place spinach in a clean kitchen towel or fine mesh sieve and squeeze firmly to remove as much liquid as possible; you should end up with about 1½–2 cups packed. Transfer to a bowl.

Prep artichokes and aromatics

Drain the canned artichoke hearts and roughly chop to bite-size pieces. Finely mince the garlic cloves and finely chop the yellow onion. Preheat oven to 375°F (190°C).

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid browning. Remove from heat and let cool slightly.

In a large mixing bowl, beat the softened cream cheese until smooth using a spatula or hand mixer. Stir in the sour cream and mayonnaise until well combined and creamy.

Fold in the cooked onion and garlic, drained/chopped artichoke hearts, and the squeezed spinach. Add the shredded mozzarella, shredded cheddar, and 1 tablespoon grated Parmesan; stir until evenly distributed.

Season the mixture with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon lemon juice, and 1/4 teaspoon crushed red pepper flakes (if using). Taste and adjust seasoning — add remaining salt in small increments if needed (total listed salt accounts for adjustment).

Transfer the mixture to a shallow 1 to 1.5‑quart ovenproof baking dish and smooth the top. Sprinkle the additional 1/2 cup shredded mozzarella and 1 teaspoon grated Parmesan evenly over the surface.

Bake in the preheated 375°F (190°C) oven until hot and bubbly and the top is golden, about 18–22 minutes. For a browned top, finish under the broiler 1–2 minutes, watching carefully to prevent burning.

Remove from oven and let the dip rest 3–5 minutes. Sprinkle with chopped fresh parsley. Serve warm with tortilla chips or sliced crusty bread for dipping.