Spinach Artichoke Dip

The smell of garlic and bubbling cheese pulled everyone into the kitchen before I even called them. I was testing this dip on a random Tuesday, not for a party, just because I had spinach to use up. By the time it came out of the oven, golden and crackling at the edges, my neighbor had wandered over with a bag of tortilla chips. We stood at the counter and devoured half the dish in ten minutes, laughing at how something so simple could feel like such a victory.

I brought this to a potluck once and watched a toddler dip carrot sticks into it with the focus of a surgeon. Her mom looked mortified, but I was thrilled because it meant the dip had range. It works for chip people, bread people, and apparently vegetable people too. That night I realized this recipe doesnt just feed a crowd, it unites one.

Ingredients

• Artichoke hearts: Drain them well and chop into bite sized pieces so every scoop has tender, tangy little pockets of flavor.
• Fresh spinach: Wilting it first in a dry skillet keeps the dip from getting watery, and squeezing out the moisture is non negotiable if you want creamy instead of soupy.
• Garlic: Mince it fine so it melts into the background, adding warmth without overpowering the cheese.
• Cream cheese: Let it sit on the counter for twenty minutes before mixing, or youll be wrestling with cold lumps that refuse to blend.
• Mozzarella and Parmesan: Mozzarella gives you that gooey stretch, Parmesan brings the salty sharpness that balances the richness.
• Sour cream and mayonnaise: These two make the base silky and tangy, each doing half the work so neither flavor dominates.
• Salt, black pepper, and red pepper flakes: Season with a light hand at first, you can always add more after tasting, but you cant take it back.

Instructions

Get the oven ready:

Preheat to 375 degrees F so the heat is even and steady when the dip goes in. This ensures a bubbly top without drying out the edges.

Prep the spinach:

If using fresh, toss it in a dry skillet over medium heat and let it wilt for two to three minutes, then cool and squeeze out every drop of moisture with your hands or a towel. Frozen spinach works too, just thaw it completely and wring it dry like youre wringing out a washcloth.

Mix the creamy base:

Combine the softened cream cheese, sour cream, and mayonnaise in a medium bowl, stirring until the mixture is smooth and lump free. This is your canvas, so make sure its even before adding everything else.

Fold in the stars:

Gently stir in the chopped artichoke hearts, spinach, garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if you like a little heat. Mix just until everything is evenly distributed and looks like a chunky, creamy dream.

Transfer and spread:

Scoop the mixture into a one quart baking dish and smooth the top with a spoon or spatula. An even layer means even browning, which makes all the difference visually and texturally.

Bake until golden:

Slide the dish into the oven and bake for twenty to twenty five minutes, until the dip is bubbling around the edges and the top has turned golden and slightly crispy. The smell alone will have people hovering near the kitchen.

Cool and serve:

Let it rest for five minutes so you dont burn the roof of your mouth on molten cheese. Serve warm with sturdy chips, toasted bread, or fresh veggie sticks for dipping.

Save

The first time I made this for a holiday gathering, I doubled the batch and still ran out before dessert was served. My aunt asked for the recipe three times that night, each time with more urgency, because she wanted to make it for her book club. Watching her scribble notes on a napkin while balancing a cracker loaded with dip made me realize this recipe had officially left my kitchen and entered the world.

Make It Your Own

If you want extra richness, sprinkle a handful of mozzarella on top before baking so it gets bubbly and browned. For a lighter version, swap Greek yogurt for the sour cream, it keeps the tang but cuts some of the heaviness. I have also stirred in a handful of chopped sun dried tomatoes for a sweet, tangy surprise that plays beautifully with the artichokes. You can even mix in cooked, crumbled bacon if youre feeding people who think everything is better with pork.

Storing and Reheating

This dip keeps in the fridge for up to three days in an airtight container, though it rarely lasts that long. To reheat, cover it with foil and warm it in a 350 degree F oven for about fifteen minutes, or microwave individual portions in thirty second bursts, stirring between each. You can also assemble the whole thing a day ahead, cover it tightly, and refrigerate until youre ready to bake. Just add five extra minutes to the baking time if youre starting from cold.

Serving Suggestions

This dip shines with thick, sturdy tortilla chips that can handle the weight without snapping. Toasted baguette slices, pita wedges, or even crispy flatbread crackers work beautifully too. For a lighter option, serve it with celery sticks, bell pepper strips, or cucumber rounds, which add crunch and freshness without competing with the richness.

• Pair it with a crisp white wine like Sauvignon Blanc to cut through the creaminess.
• Set out a small bowl of extra red pepper flakes for guests who like more heat.
• If serving at a party, keep it warm in a slow cooker on low so it stays creamy and dip able for hours.

Save

Every time I pull this dip from the oven, I feel like Im offering people a little edible hug, warm and reliable and impossible to resist. It never fails to start conversations, spark recipe swaps, and leave the dish scraped completely clean.

Recipe Questions & Answers

→ Can I make this dip ahead of time?

Yes, you can prepare the mixture completely and refrigerate it in the baking dish before baking. When ready to serve, simply bake as directed, adding a few extra minutes if needed since it will be cold from the refrigerator.

→ What's the best way to serve spinach artichoke dip?

Serve warm with tortilla chips, pita chips, toasted baguette slices, crackers, or fresh vegetable sticks like carrots, celery, and bell peppers. The dip tastes best when bubbly and fresh from the oven.

→ Can I use frozen spinach instead of fresh?

Absolutely. Use 1 cup of frozen spinach, thawed completely. Be sure to squeeze out all excess moisture thoroughly using a clean kitchen towel or cheesecloth to prevent a watery dip.

→ How do I store leftover dip?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals, stirring between each.

→ Can I make this dip lighter or healthier?

Yes, substitute Greek yogurt for sour cream, use reduced-fat cream cheese, or decrease the amount of mayonnaise. You can also increase the proportion of spinach and artichokes for more vegetables and fewer calories.

→ Why is my dip watery?

Excess moisture usually comes from not draining the artichokes thoroughly or not squeezing enough water from the spinach. Always press spinach dry in a clean towel and drain artichokes completely before mixing.