Spinach Artichoke Dip Recipe

Prepare spinach

Squeeze the thawed spinach in a clean kitchen towel or several layers of paper towels until very dry. Measure 2 cups of tightly packed, well-drained spinach and set aside.

Preheat

Preheat the oven to 375°F (190°C). If you will bake the dip in a shallow oven-safe dish, lightly grease the dish.

Combine base ingredients

In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream and mayonnaise and mix until fully incorporated and creamy.

Add flavorings and cheese

Stir in the minced garlic, lemon juice, red pepper flakes, kosher salt, and black pepper. Add the grated parmesan and 3/4 cup of the shredded mozzarella; reserve remaining mozzarella for topping.

Fold in vegetables

Fold the well-drained spinach and quartered artichoke hearts into the creamy mixture, ensuring even distribution. Taste and adjust seasoning if necessary.

Bake

Transfer the mixture to the prepared oven-safe dish, spread to an even layer, and sprinkle the reserved 1/4 cup mozzarella (and extra parmesan if using) on top. Bake in the preheated oven for 20–25 minutes until bubbly and lightly golden on top.

Finish

If you want a browned top, switch the oven to broil for 1–2 minutes while watching closely to prevent burning. Remove from oven and let rest 5 minutes before serving. Garnish with chopped parsley and a squeeze of lemon if desired.

Option A — Frying (crispiest)

Pour oil into a deep skillet or pot to a depth of about 1–1.5 inches and heat to 350°F (175°C). Working in batches, carefully add wonton wrappers (do not overcrowd). Fry for about 30–45 seconds per side, or until golden brown and crisp. Use a slotted spoon to transfer chips to a paper towel-lined tray. Immediately sprinkle with sea salt and smoked paprika (if using). Let cool slightly — chips will crisp further as they cool.

Option B — Baking (lighter)

Preheat oven to 375°F (190°C). Lightly brush or spray each wonton wrapper on both sides with oil and place on a baking sheet in a single layer. Sprinkle lightly with sea salt and smoked paprika. Bake for 6–10 minutes, checking after 5 minutes and flipping once, until edges are golden and crisp. Remove and let cool — they will crisp as they cool.

Shape tips

For chip bowls or cups, brush both sides with oil and press wrappers into the cups of a muffin tin. Bake at 375°F (190°C) for 8–10 minutes until golden; remove carefully and cool before serving.

Place the warm spinach artichoke dip on a serving platter or keep in the baking dish. Arrange fresh wonton chips around the dip or serve chips in a separate bowl. Sprinkle optional extra cheese and chopped parsley over the hot dip and serve immediately with lemon wedges on the side.