Spinach and Artichoke Dip
Velvety, cheesy, and lightly tangy, this baked dip delivers a bubbling, golden-top center with tender vegetable pieces throughout—perfect for scooping with crisp chips or toasted bread. The texture contrasts a silky cheese base with occasional bites of tender artichoke and bright, wilted greens.
Swap-ins and shortcuts make this flexible: frozen chopped spinach thaws quickly when squeezed dry, and jarred marinated artichoke hearts speed prep. Use a mix of cream cheese, sour cream, and mayonnaise for a reliably rich base; for a lighter version replace half the mayo with plain Greek yogurt. Grated Parmesan adds sharpness—substitute Pecorino Romano if you like a saltier edge.
Serve warm from the oven for parties, potlucks, or as a cozy movie-night snack. It reheats well—bake until bubbly, cool, and cover for fridge storage up to 3 days; rewarm in a 180°C/350°F oven until hot. Pair with crisp baguette slices, pita chips, or fresh vegetable sticks for a crowd-pleasing starter or appetizer.
How to Make It
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1
Preheat the oven to 190°C (375°F).
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2
If using frozen spinach, thaw completely and squeeze out as much liquid as possible; if using fresh, wilt in a hot skillet with 1 tsp olive oil until collapsed, then cool and squeeze dry.
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3
Roughly chop the artichoke hearts into 1–2 cm pieces.
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4
Mince the garlic and finely grate the lemon zest; squeeze 1 tbsp lemon juice and reserve.
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5
In a large bowl, beat the cream cheese until smooth. Stir in the sour cream, mayonnaise, grated Parmesan, lemon zest, lemon juice, minced garlic, salt, pepper, and red pepper flakes until combined.
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6
Fold the drained spinach and chopped artichoke hearts into the cheese mixture, then stir in half of the shredded mozzarella.
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7
Transfer the mixture to a 20–23 cm (8–9 inch) ovenproof baking dish and smooth the top.
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8
In a small bowl, combine panko breadcrumbs (if using) with melted butter and the remaining 1 tsp olive oil; sprinkle evenly over the dip, then top with the remaining mozzarella.
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9
Bake uncovered for 18–22 minutes, until the dip is bubbling and the top is golden brown.
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10
Remove from the oven and let rest 5 minutes, then serve warm with chips, toasted baguette slices, or raw vegetables.