Creamy Spinach Artichoke Dip

My cousin showed up to a potluck once with this dip still warm in a slow cooker, and I watched a crowd form around it like moths to a porch light. I asked for the recipe that night, scribbling it on a napkin between bites of tortilla chips. The next weekend I made it myself, doubled the garlic because I always do, and served it straight from the oven with toasted baguette slices. It disappeared faster than I could refill the basket. Now it's the dish I bring when I want to arrive like I know what I'm doing.

I made this for a game night once and forgot to set a timer, so the top got darker than I planned. Turns out that deeper golden crust made everyone assume I'd been making it for years. One friend scraped the edges onto her plate first, then looked up and said it reminded her of something her grandmother used to make. I didn't tell her I'd only learned it a month before.

Ingredients

• Artichoke hearts: Use the canned ones in water, not marinated, and chop them small so they blend into every scoop.
• Fresh spinach: It wilts down to almost nothing, so don't worry if the pile looks huge at first, and squeeze it dry or your dip will turn soupy.
• Garlic: Fresh minced garlic is worth it here, the jarred stuff just doesn't wake up the same way under heat.
• Cream cheese: Let it sit on the counter for 20 minutes before you start or you'll be wrestling with cold chunks that won't blend smooth.
• Mozzarella cheese: Shred it yourself from a block if you can, the pre-shredded kind has coatings that keep it from melting as beautifully.
• Parmesan cheese: The real grated stuff adds a sharp, nutty backbone that holds everything together.
• Sour cream: This is what makes it tangy and keeps the texture from getting too heavy.
• Mayonnaise: It sounds weird, but it adds richness and helps everything meld into one creamy mass.
• Salt, black pepper, and red pepper flakes: The flakes are optional, but a tiny pinch gives it a gentle warmth that sneaks up on you.

Instructions

Preheat your oven:

Set it to 375°F and let it fully heat while you mix everything. A hot oven from the start gives you that bubbly, golden top.

Prep the spinach:

If using fresh, toss it in a dry skillet over medium heat and stir until it wilts and shrinks, about 2 to 3 minutes. Let it cool, then grab it by the handful and squeeze out every drop of water you can, then chop it roughly.

Mix the creamy base:

In a medium bowl, stir together the softened cream cheese, sour cream, and mayonnaise until smooth and no lumps remain. A sturdy spoon works fine, but a spatula makes it easier.

Fold in the good stuff:

Add the chopped artichokes, spinach, garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes if you're using them. Fold everything gently so it's evenly distributed but not overworked.

Transfer to the baking dish:

Scrape the mixture into a 1-quart baking dish and spread it out evenly with the back of a spoon. If you want extra cheese on top, sprinkle a little more mozzarella now.

Bake until bubbly:

Slide it into the oven and bake for 20 to 25 minutes, until the edges are bubbling and the top has golden spots. Don't walk away, that last 5 minutes goes fast.

Cool and serve:

Let it sit for 5 minutes so you don't burn your mouth on molten cheese. Serve it warm with sturdy chips, toasted bread, or anything that can handle the weight.

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A friend once told me she made this for her book club and they spent the first 20 minutes eating instead of talking about the book. She said it broke the ice better than any discussion question ever could. I think about that whenever I need something that turns a quiet room into a comfortable one.

Make It Your Own

I've added crumbled bacon on top before baking, and it turned into something my brother requests every time he visits. You can stir in a handful of chopped sun-dried tomatoes for a sweet-tart punch, or swap half the mozzarella for pepper jack if you want a little kick. Greek yogurt in place of sour cream makes it lighter without losing the tang, and I've done that on nights when I want to feel slightly less guilty about eating half the pan myself.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, though I've rarely seen any survive that long. Reheat individual portions in the microwave for 30 seconds or warm the whole thing in a 350°F oven for about 10 minutes until it's bubbly again. If you're making it ahead, assemble everything in the baking dish, cover it tightly, and refrigerate for up to 24 hours before baking, just add a few extra minutes to the oven time if it goes in cold.

Serving Suggestions

I like setting out a mix of dippers so people can choose their own adventure. Thick-cut potato chips hold up to the weight, toasted baguette slices add a little crunch, and raw veggies like bell pepper strips or celery sticks make it feel slightly virtuous. Pita chips are great too, and once I served it with pretzel crisps and people lost their minds.

• Pair it with a crisp white wine like Sauvignon Blanc or a light beer if you're keeping it casual.
• Double the batch if you're feeding more than six people, it goes faster than you think.
• Serve it in a cast iron skillet straight from the oven if you want it to stay warm longer and look rustic.

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This dip has pulled me out of more last-minute hosting panic than I can count. It's the kind of recipe that makes you look generous and capable, even on days when you feel like neither.

Recipe FAQ

→ Can I make this dip ahead of time?

Yes, you can prepare the dip mixture and refrigerate it unbaked for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if needed since it will be cold from the fridge.

→ Can I use frozen spinach instead of fresh?

Absolutely. Use 1 cup of frozen spinach that has been thawed and thoroughly squeezed dry to remove excess moisture. This prevents the dip from becoming watery.

→ What can I serve with spinach artichoke dip?

This dip pairs beautifully with tortilla chips, pita chips, crackers, sliced baguette, or fresh vegetables like carrots, celery, and bell peppers.

→ How do I store leftovers?

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through.

→ Can I make this dip lighter or healthier?

Yes, substitute Greek yogurt for sour cream and use reduced-fat cream cheese. You can also increase the spinach-to-cheese ratio for more vegetables and fewer calories.

→ Why is my dip watery?

Excess moisture usually comes from not properly draining the artichokes or squeezing the spinach dry. Always thoroughly drain and press out liquid from both vegetables before mixing.