Combination Spinach Artichoke Recipe

Prep the spinach

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the fresh baby spinach in batches and cook, stirring, until wilted (about 2–3 minutes per batch). Transfer wilted spinach to a fine-mesh sieve or cutting board and press gently with the back of a spoon to remove excess moisture. Chop coarsely and set aside.

Prepare artichokes

If artichoke hearts are large, quarter them so pieces are roughly 1/2–3/4 inch. Pat lightly with a paper towel to remove excess liquid.

Mix base ingredients

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with a spatula until smooth and homogenous. Stir in the minced garlic, lemon juice, salt, black pepper, and red pepper flakes (if using). Mix in the grated Parmesan and 1 cup shredded mozzarella until evenly combined.

Combine spinach & artichokes

Fold the chopped, drained spinach and quartered artichoke hearts into the cream cheese mixture until everything is evenly distributed. Taste and adjust seasoning (add up to 1/4 tsp more salt or pepper if desired).

Assemble

Preheat oven to 375°F (190°C). Transfer the spinach–artichoke mixture into a shallow 9-inch (or similar) ovenproof baking dish, smoothing the top with a spatula. Sprinkle the remaining 1/2 cup shredded mozzarella and extra 2 tablespoons Parmesan evenly over the top. Drizzle 1/2 teaspoon olive oil over the cheese to help browning.

Bake

Bake in the preheated oven for 18–22 minutes, until the dip is bubbly and the top is golden brown. If you prefer a deeper brown top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Rest

Remove from oven and let rest for 5 minutes to thicken slightly.

Transfer the warm dip to a serving platter or serve straight from the baking dish. Serve with toasted baguette slices or crackers. Optionally garnish with a light sprinkle of extra Parmesan, a few red pepper flakes, or a drizzle of olive oil.