Spinach & Artichoke Dip Recipe

Prepare spinach

Place the thawed frozen spinach into a fine-mesh sieve or clean kitchen towel. Squeeze and press to remove as much liquid as possible — aim for at least 1/2 to 3/4 cup of liquid removed. Transfer the drained spinach to a mixing bowl and roughly chop if large clumps remain.

Prepare artichokes

Drain the canned artichoke hearts in a colander, then pat dry with paper towels. Chop coarsely into roughly 1/2-inch pieces and add to the bowl with the drained spinach.

Aromatics

In a small skillet, heat 1 tsp olive oil over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Remove from heat and let cool slightly.

Make dip base

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with a rubber spatula or hand mixer on low until smooth and homogenous, about 1–2 minutes.

Combine ingredients

Add the drained spinach, chopped artichoke hearts, sautéed garlic (including any oil from the skillet), grated Parmesan, 3/4 cup of the shredded mozzarella (reserve 1/4 cup for topping), lemon juice, salt, black pepper, and red pepper flakes (if using) to the cream cheese mixture. Stir until thoroughly combined and evenly distributed.

Adjust seasoning

Taste the mixture and adjust seasoning as needed — add up to another 1/2 tsp salt or a pinch more pepper or lemon juice to brighten flavor.

Transfer to baking dish

Preheat the oven to 375°F (190°C). Spoon the mixture into a shallow 1.5–2 quart oven-safe baking dish and smooth the top. Sprinkle the reserved 1/4 cup shredded mozzarella evenly over the top.

Bake

Bake in the preheated oven until the dip is bubbling around the edges and the top is lightly golden, about 20–25 minutes. If you prefer a deeper brown top, place under the broiler for 1–2 minutes — watch carefully to prevent burning.

Prepare pita

While the dip bakes, cut pita breads into wedges. If you like warm, crisp pita chips: brush wedges lightly with 1 tbsp olive oil, place in a single layer on a baking sheet, and bake at 375°F (190°C) for about 8–10 minutes, flipping once, until golden and crisp.

Serve

Remove the dip from the oven and let rest 3–5 minutes. Transfer to a serving plate if desired. Serve warm with pita wedges or pita chips for dipping.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through, about 10–15 minutes, or microwave in 30-second intervals, stirring between, until hot.