Spinach & Artichoke Dip Recipe

Prepare spinach

Bring a large pot of salted water to a boil. Add the fresh spinach in batches and blanch for 30 seconds until wilted. Drain immediately and transfer to a bowl of ice water to stop cooking. Squeeze out as much liquid as possible from the spinach using your hands or a clean kitchen towel, then chop coarsely. Measure about 6 ounces by packed weight after draining (approximately all the blanched spinach).

Prepare artichokes

Drain and quarter the canned artichoke hearts, then pat them dry with paper towels. Chop coarsely so pieces are bite-sized (about 1/2-inch pieces).

Sauté aromatics

Preheat a 10-inch skillet over medium heat and add 1 tablespoon olive oil. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Combine base ingredients

Add the softened cream cheese to the skillet and stir to warm and loosen for about 1 minute. Stir in the sour cream, mayonnaise, grated Parmesan, 3/4 cup shredded mozzarella, lemon juice, salt, pepper, and red pepper flakes (if using). Mix until smooth and uniform.

Add vegetables

Fold in the chopped artichoke hearts and the drained, chopped spinach. Cook over low heat 2–3 minutes, stirring, until everything is heated through and well combined. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Bake

Transfer the mixture to a shallow, ovenproof baking dish (about 1 to 1.5 quart). Sprinkle the reserved 1/4 cup shredded mozzarella evenly on top. Bake in a preheated oven at 375°F (190°C) for 18–22 minutes, until bubbly and the top is lightly golden. If you prefer a more browned top, broil on high for 1–2 minutes while watching closely.

Finish

Remove from oven and let rest 5 minutes. Sprinkle with chopped fresh parsley if using. Serve warm.

While the dip bakes, preheat oven to 375°F (190°C) if not already. Slice the baguette on a slight diagonal into 1/4-inch–1/2-inch thick slices. Arrange on a baking sheet.

Brush each slice lightly with the remaining 1 tablespoon olive oil (and an extra tablespoon as needed). Sprinkle sea salt lightly over the slices, if desired.

Bake the baguette slices for 8–10 minutes, flipping once halfway, until crisp and golden. For extra crunch, broil 30–60 seconds at the end—watch carefully so they don’t burn. Let cool slightly before serving.

Spoon the hot spinach & artichoke dip into a shallow serving bowl or keep it in the baking dish. Arrange crostini on a platter around the dip. Use extra crostini to scoop or spread the dip. If desired, serve with additional lemon wedges.