Spinach & Artichoke Dip Recipe

Preheat and prepare

Preheat your oven to 400°F (200°C). If you have a wood-fired oven or grill, preheat that to medium-high and set a cast-iron skillet or oven-safe baking dish inside to warm while you prep.

Cook spinach

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the chopped fresh spinach in batches, stirring until wilted (about 2–3 minutes per batch). Continue until all spinach is wilted. Transfer wilted spinach to a fine mesh strainer or colander and press with the back of a spoon to remove excess liquid. Let cool, then roughly chop if needed. You should end up with about 1.5–2 cups packed cooked spinach.

Assemble base

In a large mixing bowl, beat the room-temperature cream cheese until smooth. Add the sour cream, mayonnaise, grated Parmesan, shredded mozzarella (reserve the topping cheese if using), lemon juice, crushed red pepper flakes, kosher salt, and black pepper. Mix until fully combined and smooth.

Add spinach and artichokes

Fold the drained, chopped artichoke hearts and the cooked, drained chopped spinach into the cheese mixture until evenly distributed. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Transfer to baking dish

Spoon the mixture into the preheated oven-safe skillet or a 9-inch pie dish / small baking dish, smoothing the top. If using the optional topping, sprinkle extra shredded mozzarella and grated Parmesan evenly over the surface and drizzle 1 tablespoon olive oil and a little lemon zest over the top.

Bake

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, until the dip is bubbly and the top is golden. If using a wood-fired oven, place the dish near the flame but not directly over high heat; bake until bubbly and lightly charred on top, 8–12 minutes depending on oven intensity. For a browned, blistered finish, broil for 1–2 minutes at the end, watching closely.

Finish

Remove from oven and let rest for 5 minutes. Sprinkle with chopped parsley if desired and a final grind of black pepper. Serve warm.

Slice the baguette on a bias into 1/2-inch thick slices.

Brush each slice lightly on both sides with the melted butter and 1 tablespoon olive oil combined.

Arrange slices in a single layer on a baking sheet. Toast in the oven alongside the dip for 6–8 minutes at 400°F (200°C), flipping once, until golden and crisp. If using a wood-fired oven or grill, toast 1–2 minutes per side, watching carefully to prevent burning.

Remove toasted slices and while still warm, rub the cut side with the halved garlic clove for a subtle garlic flavor. Sprinkle with minced parsley if using.

Serve immediately with the warm spinach and artichoke dip.