Spinach & Artichoke Dip Recipe

Preheat the oven to 375°F (190°C). Lightly grease a 1.5-quart baking dish or a shallow ovenproof skillet with a little olive oil.

If using fresh spinach: wash and dry thoroughly, remove thick stems and roughly chop. If using baby spinach, chop coarsely. If using frozen spinach: thaw completely and squeeze out as much liquid as possible.

Drain canned artichoke hearts well and pat dry; chop into bite-sized pieces.

Sauté aromatics and spinach

Heat 1 tsp olive oil in a medium skillet over medium heat. Add the minced garlic and finely minced shallot and sauté 1 minute until fragrant, stirring so garlic doesn’t brown.

Add the chopped fresh spinach (or squeezed-thawed frozen spinach) to the skillet. Sauté 2–3 minutes until wilted and most of the moisture has cooked off. Season lightly with 1/8 tsp salt while cooking to help draw out liquid.

Transfer the spinach mixture to a bowl and let cool for 3–4 minutes. If excess liquid remains, press gently with a spoon or paper towel to remove.

Stir the drained, chopped artichoke hearts into the cooled spinach mixture.

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a spatula or hand mixer on low to beat until smooth and homogenous.

Stir in the shredded mozzarella, grated Parmesan, and 2 tablespoons cream (or milk) until evenly incorporated.

Add the lemon juice, salt (3/4 tsp), black pepper (1/2 tsp), crushed red pepper flakes (if using), and a pinch of nutmeg (if using). Mix well and taste; adjust seasoning if needed.

Fold the spinach-and-artichoke mixture into the cheese base until evenly distributed.

Transfer the combined dip to the prepared baking dish, smoothing the top with a spatula. Sprinkle the extra 2 tablespoons grated Parmesan evenly over the top.

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the dip is bubbling at the edges and the top is lightly golden.

If you want a deeper golden crust, switch the oven to broil on high for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 5 minutes. Garnish with chopped fresh parsley if desired and serve warm.

Serve the spinach & artichoke dip warm with sliced baguette, pita chips, tortilla chips, vegetable sticks, or crackers. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven until warmed through.