Spinach & Artichoke Dip Recipe
tortilla chips
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Ingredients
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Dip
Topping (optional)
To Serve
Method
Prep
Prepare spinach
Thaw the frozen chopped spinach in a bowl in the refrigerator or at room temperature until no longer solid. Once thawed, place the spinach into several layers of paper towels or a clean kitchen towel and squeeze firmly to remove as much moisture as possible. Aim for minimal excess water to avoid a watery dip.
Prepare artichokes
Drain the canned artichoke hearts well and pat dry. Chop into roughly 1/2-inch pieces so they distribute evenly through the dip.
Preheat the oven to 375°F (190°C) if baking the dip for a warm, bubbly finish. If you prefer a no-bake chilled dip, skip preheating.
Make the dip
In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or sturdy spatula to beat until smooth and homogenous.
Stir in the grated Parmesan, shredded mozzarella (reserve the optional extra mozzarella for topping if using), minced garlic, lemon juice, salt, black pepper, and red pepper flakes. Mix until evenly incorporated.
Fold the well-drained spinach and chopped artichoke hearts into the cheese mixture. Mix thoroughly so the vegetables are evenly distributed.
Bake (optional)
Transfer the dip mixture to a shallow ovenproof dish (about 1.5–2 quart). Smooth the top with a spatula.
Sprinkle the reserved extra shredded mozzarella evenly over the top and finish with a light sprinkle of additional Parmesan if desired.
Bake in the preheated 375°F (190°C) oven for 20–25 minutes, or until the dip is bubbling at the edges and the top is golden brown. If you want more browning, finish under the broiler for 1–2 minutes while watching carefully.
No-bake finish (alternative)
If serving chilled, transfer the dip to a serving bowl, smooth the top, and refrigerate for at least 1 hour to let flavors meld. Sprinkle optional extra mozzarella and chopped parsley on top before serving, or heat briefly to melt the cheese just before serving.
Serve
Serve the warm baked dip or chilled dip with tortilla chips and/or sliced baguette or pita chips. Offer a spoon or small serving spatula for guests to scoop. Garnish with chopped fresh parsley if desired.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F (175°C) oven until warmed through (about 10–15 minutes) or microwave in short intervals, stirring between.