Spinach Artichoke Dip Recipe

Prepare spinach

Thaw the frozen spinach completely (microwave or overnight in fridge). Squeeze out as much moisture as possible using clean hands or by pressing in a fine-mesh sieve or cheesecloth until you have a compact, dry mound (about 1/2 to 3/4 cup by volume).

Prep artichokes

Drain the canned artichoke hearts well and pat dry with paper towels. Roughly chop into 1/2-inch pieces.

Mix base

Preheat oven to 375°F (190°C). In a large mixing bowl, beat the softened cream cheese with a spatula until smooth. Add sour cream and mayonnaise and stir until fully combined and creamy.

Combine ingredients

Stir in the grated parmesan (reserve 2 tablespoons for topping if desired), shredded mozzarella, minced garlic, lemon juice, Worcestershire sauce, salt, black pepper, and red pepper flakes (if using). Fold in the well-drained spinach and chopped artichoke hearts until evenly distributed.

Transfer to baking dish

Spoon the mixture into a 1.5- to 2-quart ovenproof baking dish, smoothing the top with a spatula to create an even layer.

Combine the panko breadcrumbs, 1/2 cup finely grated parmesan, melted butter, chopped parsley, and thyme in a small bowl. Mix until the crumbs are evenly coated and resemble damp sand. Sprinkle the crumb mixture evenly over the top of the dip, pressing gently so it adheres.

Place the baking dish on a sheet pan (to catch any bubbling) and bake in the preheated 375°F (190°C) oven for 20–25 minutes, or until the dip is bubbly and the crust is golden brown. If you prefer a deeper golden top, broil on high for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest for 5 minutes. Sprinkle the reserved 2 tablespoons of grated parmesan and a pinch of chopped parsley over the top for garnish.

While the dip bakes, preheat a separate oven rack or toaster oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet. Brush both sides lightly with olive oil and sprinkle with 1/2 tsp kosher salt.

Toast in the oven for 6–9 minutes, flipping once halfway through, until crisp and lightly golden. Remove and cool slightly. Serve alongside the warm spinach artichoke dip for scooping.