Spinach Artichoke Dip Recipe

Prepare spinach

Place the thawed frozen chopped spinach in several layers of clean kitchen towels or paper towels. Squeeze and press firmly to remove as much liquid as possible (aim for 3–4 tablespoons of liquid removed). This prevents a watery dip.

Prep artichokes

Drain the canned artichoke hearts in a fine-mesh sieve, then pat dry with paper towels. Chop coarsely into 1/2-inch pieces so they distribute evenly through the dip.

Sauté garlic (optional step for extra flavor)

Preheat a 10-inch skillet over medium heat. Add 1 tablespoon olive oil and swirl. Add the minced garlic and sauté 30–45 seconds until fragrant and just beginning to color; do not burn. Remove from heat and allow to cool 1 minute.

Combine base ingredients

In a large mixing bowl, beat the softened cream cheese until smooth using a wooden spoon or electric mixer on low. Add the sour cream and mayonnaise and mix until fully incorporated and creamy.

Add cheeses and seasonings

Stir in the grated Parmesan, shredded mozzarella, and shredded Monterey Jack (if using). Add the sautéed garlic, lemon juice, salt, black pepper, and red pepper flakes. Mix until even.

Fold in spinach and artichokes

Fold the thoroughly drained spinach and chopped artichoke hearts into the cheese mixture until evenly distributed. Scrape the bowl sides to ensure no pockets remain.

Transfer to baking dish

Preheat the oven to 375°F (190°C). Transfer the dip mixture to a 1-quart (or 8-inch round) oven-safe baking dish and spread into an even layer. Smooth the top with a spatula.

Top and bake

Sprinkle an extra 2 tablespoons grated Parmesan and a light dusting (2 tablespoons) of shredded mozzarella over the top for an attractive golden crust. Bake in the preheated oven for 20–25 minutes, until the edges are bubbling and the top is golden-brown.

Finish and garnish

Remove the dip from the oven and let rest 3–5 minutes. Sprinkle chopped fresh parsley over the top for color. If desired, add a few more red pepper flakes or extra Parmesan.

Arrange tri-colored tortilla chips on a serving platter or in bowls. Transfer the warm spinach-artichoke dip (in its baking dish) to the table and serve with chips for scooping. Dip can also be served with sliced baguette, pita chips, or vegetables.

If making ahead: cover the prepared, unbaked dip with plastic wrap and refrigerate up to 24 hours. Bake as directed, adding a few extra minutes if very cold. Leftovers keep refrigerated up to 3 days; reheat in a 350°F (175°C) oven until warmed through, about 12–15 minutes, or microwave in intervals.