Warm Spinach & Artichoke Dip Recipe

Preheat oven to 375°F (190°C). If using frozen spinach, squeeze it in a clean kitchen towel or fine mesh sieve until excess water is removed (important to avoid a watery dip). Drain and roughly chop the artichoke hearts if whole; pat them dry.

Toss breadcrumbs with olive oil in a small bowl until evenly moistened; set aside. Arrange baguette slices on a baking sheet; brush or mist lightly with olive oil.

Roux and Sauce

In a medium skillet or saucepan set over medium heat, melt the butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle in the flour and whisk continuously for 1 minute to form a blond roux.

Slowly whisk in the milk and half-and-half, bringing mixture to a gentle simmer. Continue whisking until sauce thickens and coats the back of a spoon, about 3–4 minutes.

Reduce heat to low and stir in the softened cream cheese until fully melted and smooth. Season the sauce with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (adjust to taste). Remove from heat.

In a large mixing bowl, combine the drained spinach, chopped artichoke hearts, grated Parmesan, shredded mozzarella, and the hot cream sauce. Mix thoroughly so cheese begins to melt into the sauce and the spinach and artichokes are evenly distributed.

Taste and adjust seasoning with additional salt and pepper if needed. Transfer the mixture to a greased 9-inch (or similar size) ovenproof baking dish, smoothing the top.

Evenly sprinkle the oiled breadcrumbs over the top of the dip. Bake in the preheated 375°F (190°C) oven until the dip is bubbly around the edges and the top is golden, 18–22 minutes. If desired, broil 1–2 minutes at the end to further brown the breadcrumbs—watch closely to avoid burning.

Meanwhile, place baguette slices in the oven for the last 6–8 minutes of baking time (or toast separately) until warmed and lightly crisped.

Remove dip from oven and let rest 3–5 minutes. Scatter the diced tomatoes over the center and sprinkle with sliced green onions. Serve warm with tortilla chips and the warmed baguette slices for dipping.

Leftovers can be stored covered in the refrigerator for up to 3 days and gently reheated in a 350°F (175°C) oven until warmed through.