Sundried Tomato Spinach Artichoke Dip Recipe
Make Sundried Tomato Spinach Artichoke Dip Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dip Base
Vegetables & Add-ins
Seasoning & Finishing
To Serve (suggestions)
Method
Prepare the Vegetables
Wilt and drain spinach
Place the fresh spinach in a large skillet over medium heat with no added oil. Cook, stirring, until wilted (2–3 minutes). Transfer to a fine-mesh sieve or clean kitchen towel, press or squeeze out as much liquid as possible. Chop coarsely and set aside.
Prepare artichokes and sundried tomatoes
Drain the artichoke hearts well and chop into small bite-sized pieces. Drain sundried tomatoes from oil, pat with paper towel if needed, and chop finely. Thinly slice green onions and mince the garlic cloves.
Make the Dip Base
Preheat oven to 375°F (190°C). In a large mixing bowl, beat the softened cream cheese with a hand mixer or sturdy spoon until smooth.
Add the sour cream, mayonnaise, 1/2 cup grated Parmesan, 1 cup shredded mozzarella, and optional 2 tablespoons cream. Mix until uniform and creamy.
Stir in the lemon juice, dried oregano, crushed red pepper flakes (if using), kosher salt, and black pepper. Taste and adjust seasoning—add a pinch more salt or a squeeze more lemon if needed.
Combine and Assemble
Fold the chopped, well-drained spinach, chopped artichoke hearts, chopped sundried tomatoes, minced garlic, and sliced green onions into the cream cheese mixture until evenly distributed. Ensure there is no excess liquid from the spinach or artichokes; if there is, drain again to avoid a watery dip.
Transfer the mixture to a shallow ovenproof baking dish (about 9-inch round or 8x8-inch square). Smooth the top with a spatula and sprinkle the remaining 1/2 cup Parmesan and 1/2 cup shredded mozzarella evenly over the top.
Bake and Finish
Bake in the preheated oven until the dip is hot and bubbly and the top is golden, about 20–25 minutes. If you want a more browned top, switch to broil for 1–2 minutes while watching closely to prevent burning.
Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top before serving.