Baked Spinach & Artichoke Dip Recipe

Preheat and prepare spinach

Preheat oven to 375°F (190°C). Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add fresh spinach in batches and cook, stirring, until wilted, about 2–3 minutes per batch. Transfer wilted spinach to a fine mesh sieve or colander and press firmly with the back of a spoon to remove as much liquid as possible. Roughly chop the squeezed spinach and set aside.

Prepare artichokes

Drain canned artichoke hearts well and pat dry with paper towels. Chop coarsely into bite-sized pieces. Optionally, sauté the chopped artichokes in the same skillet for 2 minutes to warm and remove excess moisture, then transfer to a bowl to cool slightly.

Mix base

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream and mayonnaise and mix until well combined. Stir in 3 tablespoons grated parmesan, 1 cup shredded mozzarella, lemon juice, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes. Fold in the chopped, squeezed spinach and chopped artichoke hearts until evenly distributed.

Assemble in baking dish

Spoon the mixture into a 1.5–2 quart ovenproof baking dish and smooth the top with a spatula. Sprinkle the top evenly with the reserved 1 cup shredded mozzarella and 2 tablespoons grated parmesan.

Bake

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, or until the edges are bubbly and the top is golden brown. If you prefer a browner top, place under the broiler for 1–2 minutes, watching carefully to avoid burning.

Finish

Remove from oven and let rest 5 minutes. Sprinkle with chopped fresh parsley if using. Taste and adjust seasoning with additional salt or pepper if needed.

While the dip bakes, arrange baguette slices on a baking sheet. Brush each slice lightly with the remaining 2 tablespoons olive oil and sprinkle a pinch of salt on top. Toast in the oven (can be on a lower rack while dip bakes) at 375°F (190°C) for 8–10 minutes, flipping halfway, until crisp and golden. Remove from oven and, while still warm, rub the cut side of the halved garlic clove over each slice for extra flavor.

Serve the baked spinach and artichoke dip hot from the baking dish alongside the warm crostini for spreading. Provide a spoon or small spatula for serving. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 350°F (175°C) oven until warm.