Twisted Spinach Artichoke Dip Recipe

Prep spinach and artichokes

Preheat oven to 375°F (190°C). If using fresh spinach, wash thoroughly and pat dry. Roughly chop the spinach. Drain canned artichoke hearts well and roughly chop.

Wilt spinach

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add chopped spinach in batches and cook, stirring, until wilted, about 2–3 minutes. Transfer wilted spinach to a fine-mesh sieve or towel and press gently to remove excess moisture. Let cool, then chop more finely if desired.

Combine base ingredients

In a large bowl, beat together softened cream cheese, sour cream, and mayonnaise until smooth and homogenous using a spatula or electric mixer on low speed. Stir in minced garlic, lemon juice, crushed red pepper flakes, kosher salt, and black pepper.

Fold in vegetables and cheese

Add the drained, chopped artichoke hearts, chopped wilted spinach, shredded mozzarella (1 cup), and grated Parmesan (1 cup) to the cream-cheese mixture. Fold gently until evenly distributed.

Transfer to baking dish

Spoon the mixture into a 1.5–2 quart (approx. 9-inch) ovenproof baking dish, smoothing the top so it is even.

Prepare topping

In a small bowl, combine extra shredded mozzarella (1 cup), panko breadcrumbs (1 tablespoon), and melted butter (1 teaspoon). Mix until the crumbs are evenly coated.

Top and bake

Sprinkle the mozzarella-panko mixture evenly over the prepared dip. Bake in the preheated 375°F (190°C) oven until the dip is bubbly and the top is golden and crisp, about 20–25 minutes. If you prefer extra browning, place under the broiler for 1–2 minutes while watching carefully.

Finish

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top just before serving.

Prep chips

While the dip bakes, stack tortillas and cut each into 6 equal wedges using a sharp knife or pizza cutter (12 tortillas yields 72 chips). Arrange wedges in a single layer on 2–3 baking sheets lined with parchment.

Season and oil

Brush or lightly spray both sides of the tortilla wedges with vegetable oil. Sprinkle evenly with kosher salt and optional smoked paprika for a smoky note.

Bake chips

Bake in the same 375°F (190°C) oven for 8–12 minutes, turning once halfway through, until chips are crisp and lightly golden at the edges. Remove from oven and let cool on the pan; they will crisp further as they cool.

Serve

Arrange warm chips around the baked spinach artichoke dip and serve immediately. Leftover chips can be stored airtight for 2 days.