Spinach & Artichoke Dip Recipe

Prepare spinach

Thaw the frozen chopped spinach completely (leave overnight in refrigerator or microwave in short intervals). Once thawed, place spinach in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. You should end up with about 1 to 1 1/4 cups packed drained spinach.

Prep artichokes

Drain the canned artichoke hearts well and pat dry. Roughly chop or quarter them so they are bite-sized but not mushy.

Mix base

Preheat the oven to 375°F (190°C). In a large mixing bowl, beat the softened cream cheese with a spatula or handheld mixer until smooth. Add the sour cream, mayonnaise, grated Parmesan, 3/4 cup shredded mozzarella, minced garlic, lemon juice, olive oil, salt, black pepper, and red pepper flakes (if using). Mix until fully combined and uniform.

Combine

Fold the drained spinach and chopped artichokes into the cream-cheese mixture until evenly distributed. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Bake

Transfer the mixture to a 1-quart (or similar) oven-safe baking dish and spread into an even layer. Sprinkle the remaining 1/4 cup mozzarella (and a little extra Parmesan if you like) over the top. Bake in the preheated oven for 20 to 25 minutes, until the dip is bubbling and the top is golden-brown. If you prefer a browned top, briefly broil for 1 to 2 minutes—watch closely to avoid burning.

Finish

Remove from oven and let cool for 5 minutes. Sprinkle with chopped parsley for color. If the dip thickens while cooling, stir gently to loosen before serving.

Arrange tortilla chips on a serving platter or bowl. Spoon the warm spinach and artichoke dip into a shallow serving bowl or keep in the baking dish and serve straight to the table.

Offer extra tortilla chips alongside and allow guests to top individual servings with additional shredded mozzarella or parsley if desired.