Spinach & Artichoke Dip Recipe

Prep and wilt spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add fresh spinach in batches, cooking and stirring until wilted, about 2–3 minutes per batch. Transfer wilted spinach to a fine mesh sieve or colander and press or squeeze out as much liquid as possible. Roughly chop and set aside.

Prepare artichokes

Drain the canned artichoke hearts well and pat dry with paper towels. Roughly chop into bite-size pieces (if not already quartered).

Mix base ingredients

In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Whisk or beat with a spatula until smooth and homogenous.

Add flavorings and cheeses

Stir the minced garlic, lemon juice, grated Parmesan, half of the shredded mozzarella (reserve the rest for topping), kosher salt, black pepper, and red pepper flakes (if using) into the cream cheese mixture until evenly distributed.

Combine spinach and artichokes

Fold the chopped wilted spinach and chopped artichoke hearts into the cheese mixture until well combined.

Bake the dip

Preheat the oven to 375°F (190°C). Transfer the mixture to a 1-quart (or similar) oven-safe baking dish and spread into an even layer. Sprinkle the remaining shredded mozzarella evenly over the top and add extra grated Parmesan if using. Bake on the middle rack until bubbly and lightly golden on top, about 20–25 minutes. If you prefer a browned top, place under the broiler for 1–2 minutes, watching carefully to avoid burning.

Cool briefly

Remove from oven and let rest 5 minutes before serving so the dip sets slightly.

While the dip bakes, slice the baguette on a slight diagonal into 1/3-inch slices. Brush one side of each slice lightly with olive oil and arrange, oiled side up, on a baking sheet. Sprinkle with a tiny pinch of coarse salt.

Place the baking sheet in the oven during the last 8–10 minutes of the dip's bake time (or in a 400°F/200°C oven if baking separately). Toast until crisp and golden, about 6–8 minutes, flipping halfway if needed. Remove and let cool slightly.

Transfer the baked dip to a serving platter if desired. Sprinkle with extra grated Parmesan and chopped fresh parsley. Serve warm with crostini alongside for dipping.