Spinach & Artichoke Dip Recipe

Prep the spinach

Heat a large skillet over medium heat. Add 1 tablespoon olive oil or butter. Add the fresh spinach in batches, cooking and stirring until wilted (about 2–4 minutes). As spinach wilts, transfer to a colander and press or squeeze with the back of a spoon to remove excess moisture. Let cool slightly, then roughly chop and measure — you should have about 8–10 oz cooked-down (from the 10 oz fresh).

Prepare the artichokes

Drain the canned artichoke hearts thoroughly and pat dry with paper towels. Roughly chop into 1/2-inch pieces so they distribute evenly through the dip.

Combine base ingredients

Preheat the oven to 375°F (190°C). In a large mixing bowl, place the softened cream cheese and beat with a whisk or spatula until smooth. Add sour cream, mayonnaise, minced garlic, lemon juice, salt, black pepper, and crushed red pepper flakes (if using). Stir until fully combined and smooth.

Fold in cheeses and vegetables

Add chopped cooked spinach, chopped artichoke hearts, shredded mozzarella (1 cup), and grated Parmesan (1/2 cup) to the cream cheese mixture. Fold gently until evenly distributed. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Transfer the combined dip to an oven-safe baking dish (an 8x8-inch or similar shallow 2-quart dish works well). Smooth the top with a spatula.

Sprinkle the additional 1/2 cup shredded mozzarella evenly over the top of the dip to create a golden, bubbly crust when baked.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, or until the dip is heated through and the top is golden and bubbly. If you prefer a browned top, switch to broil for 1–2 minutes while watching carefully to avoid burning.

Remove from oven and let sit for 5 minutes to thicken slightly. Sprinkle chopped fresh parsley over the top for color, if using.

Serve warm with tortilla chips for dipping. Provide a spoon or spreader for guests to scoop. Store any leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat gently in a 325°F oven until warmed through or microwave in 30-second intervals, stirring between, until hot.