Spinach & Artichoke Dip Recipe

Wilt spinach and chop artichokes

Heat a large skillet over medium heat. Add the chopped fresh spinach (in batches if necessary) and a very light spray of water or 1 teaspoon butter; cook, stirring, until wilted, about 2–3 minutes. Transfer to a fine-mesh sieve or colander and press or squeeze out as much liquid as possible. Roughly chop if leaves are large. Drain and chop the canned or jarred artichoke hearts into small pieces if not already chopped.

In the same skillet, melt 1 tablespoon unsalted butter over medium heat. Add the finely diced onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute; do not brown. Remove from heat and let cool for 1 minute.

Preheat oven to 375°F (190°C). In a large mixing bowl, add the softened cream cheese and beat with a spatula or electric mixer until smooth. Add sour cream, mayonnaise, lemon juice, salt, black pepper, red pepper flakes, and nutmeg (if using). Mix until fully combined and creamy.

Fold in the cooked onions and garlic, drained/wilted chopped spinach, and chopped artichoke hearts. Stir in 1 cup shredded mozzarella and 1/2 cup grated Parmesan until evenly distributed.

Transfer the mixture to a shallow ovenproof baking dish (about 1 to 1.5 quart). Smooth the top, sprinkle the remaining 1/2 cup shredded mozzarella over the surface. Bake in the preheated oven until bubbly and the top is lightly golden, about 20–25 minutes. If you want a deeper golden top, broil for 1–2 minutes watching carefully to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle with chopped fresh parsley and lemon zest if using. Serve warm.