Fill a large pot with water and bring to a boil. Place 3 medium fresh artichokes into the boiling water. Use a heavy plate to keep them fully submerged throughout cooking. Boil for 30 minutes for medium-sized artichokes, or reduce to 20-25 minutes if using smaller ones. The artichokes are done when the outer leaves pull off easily and the base is tender when pierced with a fork. Remove from water and let cool completely, about 15 minutes. Once cooled enough to handle, remove all outer petals-you’re only keeping the heart and stem. Using a spoon, carefully scrape out the fuzzy “choke” from the center of each heart, ensuring you remove all fibrous material. Finely dice the cleaned artichoke hearts and stems into small, uniform pieces. This labor of love is what distinguishes authentic Cheesecake Factory spinach dip from shortcuts using canned artichokes.

Bring a medium pot of salted water to a rolling boil. Add the entire bunch of fresh spinach (approximately 8-10 ounces) to the boiling water. Blanch for 3-5 minutes until the spinach turns dark green and wilts completely. The color transformation indicates the spinach is properly cooked and will integrate smoothly into your copycat Cheesecake Factory spinach dip recipe. Drain the spinach thoroughly in a colander, pressing gently with the back of a spoon to remove excess water. Once cooled slightly, squeeze the spinach with your hands to remove as much moisture as possible-excess water will make your dip runny. Finely chop the blanched spinach and set aside.

In a large sauté pan or skillet, heat 1 tablespoon olive oil and 2 tablespoons butter together over medium heat until the butter melts and begins to foam. Add the finely diced onion to the pan and sauté for 1-2 minutes, stirring frequently, until the pieces become translucent and fragrant. The onions should soften but not brown. Add the minced garlic to the pan and cook for an additional 1-2 minutes, stirring constantly to prevent burning. The garlic should become aromatic and just barely golden. This aromatic foundation is essential to building the complex flavor profile that makes the Cheesecake Factory spinach dip so memorable.

Add your finely diced artichoke hearts to the pan with the sautéed aromatics. Season with ½ teaspoon salt and 1 teaspoon black pepper, stirring to distribute the seasonings evenly. Pour in 1 cup of heavy cream and increase the heat to medium-high. Bring the mixture to a gentle boil, stirring occasionally to prevent scorching on the bottom. Once the cream reaches a boil, fold in the chopped blanched spinach, distributing it evenly throughout the cream mixture. Add ¼ cup shredded mozzarella cheese and 1 tablespoon freshly grated Parmesan cheese. Stir constantly for 1-2 minutes as the cheeses melt and the sauce begins to thicken noticeably. The mixture should coat the back of your spoon and have a creamy, cohesive consistency. Remove the pan from heat immediately to prevent over-reduction.

Preheat your oven to 350°F (180°C). Transfer the spinach and artichoke mixture to an 8×8-inch baking dish or similar oven-safe vessel, spreading it evenly across the bottom. Top generously with extra shredded mozzarella cheese, creating an even layer that covers the entire surface-don’t be shy with the cheese, as this creates the signature golden, bubbly top. Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is completely melted, bubbly around the edges, and developing golden-brown spots on top. For extra color, you can finish under the broiler for 1-2 minutes, watching carefully to prevent burning. Remove from the oven and let rest for 3-5 minutes before serving to allow the Cheesecake Factory spinach dip to set slightly and reach the perfect serving temperature.