Spinach Artichoke Dip Recipe

wilt and drain spinach

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the fresh spinach in batches, stirring until wilted (about 2–3 minutes). Transfer wilted spinach to a fine-mesh sieve or large bowl and press or squeeze to remove excess liquid. When cool enough to handle, chop the spinach finely and measure about 6–7 ounces by volume (should equal the 10 oz fresh raw reduced to ~6–7 oz cooked).

Drain the canned artichoke hearts well and pat dry with paper towels. Quarter any large pieces so they are roughly 1/2-inch pieces (you want even, small pieces that will blend well into the dip).

In the same skillet over medium heat, add another 1 teaspoon olive oil if needed and add the minced shallot. Sauté 1–2 minutes until softened and translucent. Add the minced garlic and sauté 30–45 seconds until fragrant, taking care not to brown the garlic.

Remove the skillet from heat and stir in the lemon juice, kosher salt, black pepper, and red pepper flakes (if using). Let cool 1 minute.

Preheat oven to 375°F (190°C). Spread the quartered artichoke pieces in a medium mixing bowl. Add the chopped, well-drained spinach to the bowl.

Add the softened cream cheese, sour cream, and mayonnaise to the bowl with the spinach and artichokes. Use a rubber spatula to break up the cream cheese and fold everything together until mostly smooth and evenly combined.

Stir in 1 1/2 cups shredded mozzarella and 3/4 cup grated Parmesan. Add the sautéed shallot/garlic mixture and fold until evenly distributed. Taste and adjust salt and pepper as needed.

Transfer the mixture to a 1.5-quart (or similar) oven-safe baking dish, smoothing the top with a spatula. Sprinkle the additional 1/2 cup shredded mozzarella evenly over the top.

Bake in the preheated oven 20–25 minutes, until the dip is bubbly and the top is lightly golden. If you prefer a more browned top, switch the oven to broil for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top if using. Serve warm with toasted baguette slices, pita chips, tortilla chips, or vegetable crudités.