Spinach & Artichoke Dip Recipe

Prepare spinach and artichokes

Thaw the frozen chopped spinach in the refrigerator overnight or in a bowl at room temperature. Once thawed, place the spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible (you want it fairly dry). Drain the canned artichoke hearts in a colander, then chop them into roughly 1/2-inch pieces.

Preheat oven

Preheat your oven to 375°F (190°C). Lightly brush or spray a shallow 1 to 1.5-quart baking dish with the olive oil to prevent sticking.

Mix base ingredients

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or electric mixer on low speed to smooth until uniform and creamy (about 30–45 seconds with a mixer).

Add cheeses, garlic and seasonings

Add the grated Parmesan, 1/2 cup of the shredded mozzarella, minced garlic, lemon juice, red pepper flakes, kosher salt, and black pepper to the cream cheese mixture. Stir until evenly distributed.

Fold in vegetables

Add the well-drained spinach and chopped artichoke hearts to the mixture. Fold gently with a spatula until everything is evenly combined and there are no large pockets of cream cheese.

Transfer to baking dish and top

Spoon the dip mixture into the prepared baking dish, smoothing the top with the back of the spatula. Sprinkle the remaining 1/2 cup shredded mozzarella over the top (and the extra 1/2 cup if using for a cheesier crust).

Bake

Bake in the preheated oven for 20–25 minutes, until the dip is bubbling around the edges and the top is golden-brown in spots. If you want a more deeply browned top, place under the broiler for 1–2 minutes—watch closely to prevent burning.

Finish and garnish

Remove the dish from the oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top, if using. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Arrange tortilla chips and optional baguette slices or pita chips on a large platter. Serve the dip warm directly in the baking dish or transfer to a warmed serving bowl.

Provide small spoons or spreaders for guests to scoop. Leftovers can be refrigerated in an airtight container for up to 3–4 days; reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through.