Spinach & Artichoke Dip Recipe

Preheat

Preheat oven to 375°F (190°C). Lightly grease a 1-quart (or 9-inch) oven-safe baking dish or skillet.

If using fresh spinach, rinse and pat dry, then roughly chop. If using frozen spinach, thaw completely and squeeze out as much liquid as possible, then measure 3 packed cups.

Drain canned artichoke hearts well and chop into bite-size pieces.

Heat a large skillet over medium heat. Add olive oil and butter. When butter melts, add minced garlic and minced shallot. Sauté for about 1–2 minutes until fragrant and translucent, taking care not to burn the garlic.

Add chopped spinach to the skillet. Cook, stirring, until wilted and any released moisture mostly evaporates, about 3–4 minutes. If liquid accumulates, increase heat briefly and cook until reduced. Remove skillet from heat and let cool slightly.

In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat with a spoon or hand mixer until smooth and lump-free.

Stir in grated Parmesan and shredded mozzarella (reserve topping amounts listed separately). Add the cooked spinach and sautéed aromatics, and fold in the chopped artichoke hearts.

Season the mixture with lemon juice, salt, black pepper, crushed red pepper flakes, and freshly grated nutmeg (if using). Taste and adjust seasoning. If the mixture feels too thick, stir in up to 2 tablespoons of cream to reach a creamy consistency suitable for scooping.

Transfer the combined dip into the prepared baking dish and smooth the top with a spatula.

Sprinkle the reserved 1/2 cup shredded mozzarella and 2 tablespoons grated Parmesan evenly over the top.

Bake in the preheated oven for 18–22 minutes, until the dip is bubbling at the edges and the top is golden-brown. For a more deeply browned crust, place under a broiler for 1–2 minutes while watching carefully.

Remove the dip from the oven and let rest for 5 minutes to thicken slightly. Sprinkle chopped fresh parsley over the top for color.

Serve warm with tortilla chips, crostini, or vegetable dippers. Store any leftovers covered in the refrigerator for up to 3 days; reheat in a 325°F (160°C) oven until warmed through.