Spinach Artichoke Dip Recipe

Prep the spinach and artichokes

If using fresh spinach, wash thoroughly and chop coarse. Heat a large skillet over medium heat, add 1 tablespoon olive oil and 1 clove minced garlic; cook 30 seconds until fragrant. Add the spinach in batches and cook until wilted, about 2–3 minutes. Remove to a colander, press or squeeze out excess moisture and roughly chop. If using canned artichokes, drain well and roughly chop into smaller pieces.

Combine base ingredients

Preheat oven to 375°F (190°C). In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, 2 tablespoons cream (or milk), lemon juice, salt, black pepper and red pepper flakes (if using). Mix until fully combined and creamy.

Fold in vegetables and garlic

Stir the chopped, well-drained spinach and the chopped artichoke hearts into the cream-cheese mixture. Add the remaining 2 cloves minced garlic and fold to incorporate evenly. Taste and adjust seasoning — add a pinch more salt or pepper if needed.

Bake the dip

Transfer the mixture to a shallow ovenproof dish (about 9-inch pie dish or 1.5–2 quart baking dish). Sprinkle the remaining 1/2 cup Parmesan and 1/2 cup mozzarella evenly over the top. Bake in the preheated oven until bubbling and golden on top, 20–25 minutes. If you want a darker top, broil 1–2 minutes at the end—watch closely to prevent burning.

Finish and garnish

Remove from oven and let rest 3–5 minutes. Stir the top lightly for an evenly cheesy texture or leave intact for a presentation. Sprinkle chopped fresh parsley over the top before serving.

Prepare and slice bread

Cut the sourdough loaf into 12–16 slices about 1/2-inch thick. Arrange on a baking sheet in a single layer.

Make garlic butter

In a small bowl, combine softened unsalted butter, 1 tablespoon olive oil, 2 cloves minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon chopped parsley. Mix until smooth and spreadable.

Spread and toast

Spread about 1 teaspoon (or to taste) of the garlic butter on each slice. Bake in the same 375°F (190°C) oven as the dip for 8–10 minutes until edges are golden and butter has melted. For crispier slices, broil 1–2 minutes—watch carefully so they don’t burn.

Place the hot baked spinach-artichoke dip in the center of a platter or serve in the oven dish. Arrange warm garlic sourdough slices and a bowl of chips around the dip. Provide a small spatula or spoon for scooping. Serve immediately so the dip stays hot and gooey.