Artichoke & Spinach Dip Recipe

Prepare spinach and artichokes

Thaw the frozen chopped spinach completely (overnight in fridge or microwave thaw). Squeeze out as much liquid as possible using a clean kitchen towel or multiple paper towels until spinach is only lightly moist. Drain the canned artichoke hearts and roughly chop into 1/2-inch pieces.

Sauté aromatics (optional)

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Remove from heat and let cool slightly. (This mellows raw garlic and adds depth.)

Mix base

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

Combine all ingredients

Add the well-drained spinach, chopped artichokes, sautéed garlic (with any remaining oil), grated Parmesan, shredded mozzarella, lemon juice, salt, black pepper and red pepper flakes to the cream-cheese mixture. Stir until evenly combined. Taste and adjust seasoning (add more salt, lemon, or pepper if needed).

Bake (to melt and meld)

Preheat oven to 375°F (190°C). Transfer the dip to a small ovenproof dish (about 1 to 1.5-quart). Smooth the top and sprinkle the extra mozzarella/Parmesan from the garnish section over the surface if desired. Bake for 18–22 minutes until the dip is hot and bubbly and the top is lightly golden. For a browned top, finish under the broiler 1–2 minutes, watching closely.

Finish and garnish

Remove from oven and let rest 3–5 minutes. Sprinkle with chopped parsley and lemon zest just before serving. Serve warm with grilled flatbread.

Prep and heat grill or stovetop griddle: Preheat an outdoor grill to medium-high or heat a cast-iron skillet/griddle over medium-high heat. Brush each flatbread lightly with olive oil on both sides and sprinkle sea salt and dried oregano if using.

Grill flatbreads: Place flatbreads on the hot grill or skillet. Cook 1.5–2 minutes per side until grill marks appear and bread is warm and slightly puffed. Remove and cut into wedges (6–8 per flatbread) for dipping.

Transfer the baked dip to a serving platter or keep in the oven-safe dish. Arrange the grilled flatbread wedges around the dip. Provide small spoons or spreaders and encourage guests to scoop warm dip onto bread.