Spinach & Artichoke Dip Recipe

Prepare spinach

Thaw the frozen chopped spinach completely (preferably overnight in refrigerator or in a microwave). Squeeze the spinach very well in a clean kitchen towel or several layers of paper towels to remove as much liquid as possible — you want it dry to avoid a watery dip. Measure 2 cups of the drained spinach and set aside.

Prepare artichokes

Drain the canned artichoke hearts and pat them dry. Roughly chop them into bite-sized pieces until you have about 1 cup. Set aside.

Sauté garlic (optional step for extra flavor)

Preheat a small skillet over medium heat and add 1 tablespoon olive oil. Add the minced garlic and sauté for about 30–45 seconds until fragrant but not browned. Remove from heat.

Mix base

In a large bowl, add the softened 8 oz cream cheese. Beat with a hand mixer or sturdy whisk until smooth. Add 1 cup sour cream and 1/2 cup mayonnaise and mix until fully combined and creamy.

Combine ingredients

Fold the drained spinach, chopped artichoke hearts, sautéed garlic (including oil), 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1/2 teaspoon black pepper, 3/4 teaspoon salt, 1/4 teaspoon red pepper flakes (if using), and 1 teaspoon fresh lemon juice into the cream cheese mixture. Stir until evenly distributed.

Adjust seasoning

Taste a small amount and adjust salt and pepper as needed. If the dip tastes flat, a little more lemon juice (up to 1/2 teaspoon) brightens it; if too tangy, a pinch more sugar is optional (not included in ingredients).

Bake the dip

Preheat the oven to 375°F (190°C). Transfer the dip to a 1-quart (or similar-sized) oven-safe baking dish and spread into an even layer. Sprinkle an additional 1/4 cup shredded mozzarella and a light dusting of Parmesan on top for a browned crust. Bake uncovered for 20–25 minutes, until bubbly and the top is golden. If you prefer a more browned top, place under broiler for 1–2 minutes, watching closely to avoid burning.

Serve

Let the dip rest 5 minutes to cool slightly and firm up. Serve warm with approximately 6 cups of tortilla chips for dipping. Transfer to a serving bowl if desired and garnish with an extra pinch of Parmesan or chopped parsley (optional).