Italian Spinach & Artichoke Recipe

Preheat oven to 375°F (190°C). If serving warm from the oven, grease a 9-inch (23 cm) shallow baking dish or an ovenproof skillet with 1 teaspoon olive oil.

Rinse spinach, remove any thick stems, then roughly chop if leaves are large. Pat dry or use a salad spinner to remove excess moisture.

Drain canned artichoke hearts well and roughly chop into bite-size pieces.

Sweat onion and garlic

In a large skillet set over medium heat, warm 2 tablespoons extra-virgin olive oil. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds, taking care not to brown it.

Wilt the spinach

Add the chopped spinach to the skillet in batches, stirring to wilt. Cook until all spinach is wilted and most moisture has evaporated, about 4–6 minutes. Season lightly with 1/2 teaspoon salt while wilting to help draw out water. Remove the skillet from the heat and transfer the spinach and aromatics to a colander or fine-mesh sieve; press or squeeze gently to remove excess liquid. Return the drained mixture to a bowl.

In a large mixing bowl, combine the softened cream cheese, ricotta, 3 tablespoons grated parmesan, and 1 cup milk. Use a wooden spoon or hand mixer on low to create a smooth, slightly loose mixture. Add the shredded mozzarella and fold to combine.

Stir in the drained spinach and onion mixture, chopped artichoke hearts, lemon zest, lemon juice, dried oregano, red pepper flakes, remaining 1 teaspoon salt (adjust if necessary), and 3/4 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Transfer the combined mixture to the prepared baking dish or leave in the ovenproof skillet. Smooth the top with a spatula and sprinkle the reserved 2 tablespoons grated parmesan evenly over the surface. If you prefer a browned top, finish with an additional 1/4 cup shredded mozzarella.

Bake in the preheated oven until bubbly and the top is lightly golden, about 20–25 minutes. For a broiled finish, switch the oven to broil and place the dip under the broiler for 1–2 minutes — watch closely to prevent burning.

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top and drizzle with 1 teaspoon olive oil before serving.

Serve warm with toasted baguette slices, crackers, or crisp vegetables. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 350°F (175°C) oven until warmed through, about 10–12 minutes.