Spinach Artichoke Dip

My neighbor brought this to a block party years ago, and I watched the dish empty in under ten minutes. Everyone hovered near the table, scooping up the creamy, cheesy dip with chips and bread until nothing was left but a smear. I asked for the recipe on the spot, and she laughed and said it was the easiest thing she made all week. Now it's my go-to whenever I need something that feels indulgent but comes together without any fuss.

I made this for a small game night once, thinking I'd have plenty left over for myself the next day. By halftime, the dish was scraped clean, and one friend was using a tortilla chip to get every last bit from the corners. That's when I learned to always double the batch, because no matter how many people you think you're feeding, this dip has a way of vanishing.

Ingredients

• Artichoke hearts: The canned kind work perfectly here, just make sure to drain them well and chop them into bite-sized pieces so every scoop has a bit of that tender, slightly tangy flavor.
• Fresh spinach: Wilting it first in a dry skillet removes the water that would otherwise make your dip soupy, and squeezing it dry is non-negotiable.
• Garlic: Minced fresh garlic adds a sharp, aromatic backbone that powdered garlic just can't match.
• Cream cheese: Softened cream cheese blends smoothly and creates that luxurious, creamy base everyone loves.
• Mozzarella cheese: Shredded mozzarella melts into gooey strands and adds a mild, stretchy richness.
• Parmesan cheese: Grated Parmesan brings a nutty, salty depth that balances the creaminess.
• Sour cream: It adds tang and helps lighten the texture just enough to keep it from feeling too heavy.
• Mayonnaise: A little mayo makes everything silkier and adds a subtle richness without being obvious.
• Salt, black pepper, and red pepper flakes: These seasonings wake up all the other flavors, and the red pepper flakes add a gentle warmth if you like a hint of heat.

Instructions

Preheat and Prep:

Set your oven to 375°F (190°C) so it's ready when you are. If you're using fresh spinach, toss it into a dry skillet over medium heat and let it wilt down for a few minutes, then squeeze out every drop of moisture you can.

Mix the Creamy Base:

In a medium bowl, beat together the softened cream cheese, sour cream, and mayonnaise until the mixture is smooth and fluffy. This is the heart of the dip, so take a moment to get it really well combined.

Fold in the Good Stuff:

Stir in the chopped artichoke hearts, spinach, garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes if you're using them. Fold gently until everything is evenly distributed and looks irresistible.

Transfer and Spread:

Scoop the mixture into a 1-quart baking dish and spread it out evenly with a spatula. The surface should be smooth and ready to turn golden.

Bake Until Bubbly:

Slide the dish into the oven and bake for 20 to 25 minutes, until the top is bubbling and starting to turn golden brown around the edges. Let it cool for about 5 minutes before serving so no one burns their mouth in the rush.

Save

One evening, I made this for a quiet dinner at home and ended up eating it straight from the baking dish with crackers while watching a movie. It felt a little indulgent and a little rebellious, like I was getting away with something. That's the magic of this dip, it's just as good for a crowd as it is for a cozy night in when you want something comforting and delicious without any effort.

Making It Ahead

You can mix everything together, spread it in the baking dish, cover it tightly, and refrigerate it for up to a day before you need it. When you're ready, just pull it out, let it sit at room temperature for about 15 minutes, then bake as directed. It's a lifesaver when you're hosting and need one less thing to worry about at the last minute.

Serving Suggestions

This dip pairs beautifully with sturdy tortilla chips, toasted baguette slices, pita wedges, or even raw veggies like bell pepper strips and cucumber rounds. I've also seen people spoon it onto crackers or use it as a spread on sandwiches the next day. Honestly, it's hard to go wrong with how you serve it, because the dip itself does all the work.

Variations and Swaps

If you want to lighten it up a bit, swap the sour cream for Greek yogurt, it still tastes creamy but feels a little less indulgent. You can also add cooked, crumbled bacon on top before baking for a smoky twist, or mix in some diced jalapeños if you like more heat. Some people like to sprinkle extra mozzarella on top halfway through baking for an even cheesier finish.

• Try adding a squeeze of lemon juice to brighten the flavors.
• Use a mix of cheeses like Gruyère or fontina for a different flavor profile.
• Stir in a handful of chopped sun-dried tomatoes for a Mediterranean touch.

Save

This dip has become one of those recipes I don't even think about anymore, I just make it whenever I need something reliable and delicious. It never lets me down, and it always makes people happy.

Recipe Questions & Answers

→ Can I make this dip ahead of time?

Yes, you can prepare the mixture up to 24 hours in advance, store it covered in the refrigerator, and bake when ready to serve. Add a few extra minutes to the baking time if starting from cold.

→ Can I use frozen spinach instead of fresh?

Absolutely. Use 1 cup of frozen spinach, thawed completely and squeezed dry to remove excess moisture. This prevents the dip from becoming watery.

→ What are the best dippers for this appetizer?

Tortilla chips, pita chips, crackers, toasted baguette slices, and fresh vegetables like carrots, celery, and bell peppers all pair wonderfully with this creamy dip.

→ How do I store leftovers?

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

→ Can I make this lighter or healthier?

Yes, substitute Greek yogurt for sour cream and use reduced-fat cream cheese. You can also increase the vegetable-to-cheese ratio for fewer calories while maintaining great flavor.

→ Why is my dip watery?

Excess moisture from spinach or artichokes is usually the culprit. Make sure to thoroughly drain and squeeze all vegetables before mixing to ensure a thick, creamy consistency.