Spinach & Artichoke Dip Recipe

Preheat the oven to 375°F (190°C). Lightly oil a 9-inch (or similar) oven-safe baking dish with 1 teaspoon olive oil.

If using fresh spinach: rinse thoroughly, remove thick stems, and roughly chop. If using very wet spinach, dry it well in a salad spinner or with paper towels.

Drain the canned artichoke hearts well and quarter any large pieces so they are bite-sized.

Wilt the Spinach

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and the minced garlic; sauté for 30–45 seconds until fragrant. Add the chopped spinach in batches and cook, stirring, until wilted, about 2–3 minutes. Remove skillet from heat and transfer wilted spinach to a fine mesh sieve or bowl; press or squeeze to remove excess moisture. Roughly chop the wilted spinach once cooled if large.

Mix the Base

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with a spatula or whisk until smooth. Stir in 1 cup shredded mozzarella, 1 cup grated parmesan, the drained and chopped artichoke hearts, wilted (and squeezed) spinach, minced garlic (if any remains), lemon juice, red pepper flakes, kosher salt, and black pepper. Mix until evenly combined.

Taste and adjust seasoning — add up to 1/2 teaspoon more salt or a little more lemon juice if desired.

Spoon the spinach-artichoke mixture into the prepared baking dish and spread to an even layer. Sprinkle the additional 1 cup mozzarella and 2 tablespoons grated parmesan evenly over the top. Brush the exposed rim of the dish lightly with 1 teaspoon olive oil to help browning.

Bake in the preheated oven for 20–25 minutes, until the dip is bubbly and the top is golden brown. If you prefer a more browned top, broil on high for 1–2 minutes watching closely to avoid burning.

Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Serve warm with tortilla chips and/or sliced baguette or pita. Keep leftover dip refrigerated in an airtight container for up to 3 days; reheat in the oven at 350°F (175°C) until warmed through.