Spinach & Artichoke Dip Recipe

Preheat and ready ingredients

Preheat oven to 375°F (190°C). Drain the canned artichoke hearts and roughly chop them into bite-size pieces. Rinse spinach if needed and pat dry; roughly chop larger leaves. Mince the garlic and grate the parmesan if not pre-grated.

If using frozen spinach instead of fresh: thaw fully, squeeze out as much water as possible, and measure 8 oz drained spinach.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the fresh chopped spinach in batches, stirring until wilted (about 2–3 minutes). If the skillet releases excess water from the spinach, cook it off for another 1–2 minutes. Remove from heat and let cool slightly.

In a large mixing bowl, combine 8 oz softened cream cheese, 1 cup sour cream, and 1 cup mayonnaise. Stir with a rubber spatula until smooth and well blended.

Stir in the drained chopped artichoke hearts, wilted spinach (squeeze any excess liquid before adding), 1 cup shredded mozzarella, 1 cup grated parmesan, 1 tablespoon lemon juice, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes (if using). Taste and adjust seasoning as needed. If the mixture feels too stiff, add up to 2 tablespoons cream to reach desired consistency.

Transfer the assembled dip into a 1.5–2 quart oven-safe baking dish (an 8-inch or 9-inch dish works). Smooth the top with a spatula and sprinkle an additional 1/4 cup shredded mozzarella and 2 tablespoons grated parmesan evenly over the surface for a golden crust.

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the dip is bubbly around the edges and the top is lightly golden. For a more browned top, switch the oven to broil for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 5 minutes. Sprinkle with 2 tablespoons chopped fresh parsley before serving.

Serve warm with 12 oz tortilla chips alongside. If desired, provide extra chips or cut vegetables (carrots, celery) for dipping. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in a 350°F (175°C) oven until warmed through, about 10–15 minutes.