Spinach & Artichoke Dip Recipe

Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (or similar) oven-safe baking dish or cast-iron skillet with a little olive oil.

If using jarred marinated artichoke hearts, drain well and roughly chop into 1/2-inch pieces. If using frozen, thaw and drain. Squeeze out excess liquid with paper towels.

Roughly chop the garlic. If the spinach leaves are large, coarsely chop them as well.

Wilt and drain spinach

Heat a large skillet over medium heat. Add a teaspoon of olive oil (optional) and the fresh baby spinach. Cook, stirring, until wilted, about 2–3 minutes. Remove from heat, transfer spinach to a fine-mesh strainer or colander, press or squeeze to remove as much liquid as possible, then chop coarsely if not already chopped.

In a medium mixing bowl, soften the cream cheese by stirring with a spatula. Add the sour cream, mayonnaise, grated Parmesan, shredded mozzarella (1 cup), minced garlic, lemon juice, salt, black pepper, and red pepper flakes. Mix until smooth and well combined. If the mixture seems too thick, stir in up to 2 tablespoons cream to reach desired consistency.

Fold in the well-drained chopped artichoke hearts and the squeezed, chopped wilted spinach. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Transfer the combined mixture to the prepared baking dish and spread into an even layer.

Sprinkle the top evenly with the remaining 1/2 cup shredded mozzarella and 2 tablespoons grated Parmesan. Drizzle the tablespoon of olive oil over the top to help browning.

Bake in the preheated oven until the dip is bubbling around the edges and the top is golden, 20–25 minutes. For a more browned top, finish under the broiler for 1–2 minutes, watching carefully to prevent burning.

Remove from oven and let cool for 5 minutes. Sprinkle with chopped fresh parsley if using.

Serve warm with pita chips and sliced baguette or crudités. Keep leftover dip refrigerated in an airtight container for up to 3–4 days; reheat in a 350°F (175°C) oven until warmed through, about 10–15 minutes.