Artichoke, Spinach Dip Recipe

Thaw the frozen chopped spinach in a colander set over a bowl or in the microwave until fully thawed. Squeeze out as much liquid as possible using clean hands, a fine-mesh strainer, or by pressing between layers of paper towels. You want the spinach to be mostly dry — about 1/3 cup packed after squeezing.

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

Finely mince the garlic and the shallot so they will blend smoothly into the dip.

Soften and mix cheeses

Place the softened cream cheese in a large mixing bowl. Beat with a hand mixer or whisk until smooth. Add the sour cream and mayonnaise and mix until fully combined and creamy.

Stir in the grated Parmesan and 3/4 cup of the shredded mozzarella until evenly incorporated.

Add the drained, chopped spinach and artichoke hearts to the bowl and fold gently to combine so the vegetables are evenly distributed.

Add the minced garlic and shallot, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and black pepper. Mix thoroughly and taste; adjust seasoning with additional salt, pepper or lemon juice as preferred.

For a warm, bubbly dip: Preheat the oven to 375°F (190°C). Transfer the mixture to a shallow oven-safe baking dish (about 1–1.5 quart). Smooth the top and sprinkle the remaining 1/4 cup shredded mozzarella evenly over the surface. Drizzle the teaspoon of olive oil over the top to help browning.

Bake for 20–25 minutes, or until the dip is heated through and the top is golden and bubbly. If you want a darker crust, finish under the broiler for 1–2 minutes—watch carefully to prevent burning.

For a chilled option: Transfer the dip to a serving bowl, cover, and refrigerate for at least 1 hour to let flavors meld. Stir before serving and sprinkle remaining mozzarella on top, or omit and serve as-is.

Remove the baked dip from the oven and let it rest for 5 minutes. Sprinkle with the chopped fresh parsley for color and aroma.

Serve warm with pita chips, crostini, sliced baguette, or vegetable sticks. Provide a small spoon or spreader so guests can portion easily.