Save to Pinterest My friend showed up with a baking dish still warm from her oven, and the smell filled my kitchen before she even set it down. I had no idea what it was, but I grabbed a chip and dipped in without asking. That first bite, all creamy and tangy with little bursts of artichoke, made me forget we were supposed to be watching a movie. We stood there eating straight from the dish until it was half gone.
I brought this to a potluck once and watched people circle back three times. One guy even asked if I catered it. I just laughed and said it took me twenty minutes. He didn't believe me until I walked him through it later, and now he makes it for his own parties.
Ingredients
- Artichoke hearts: Use the canned kind packed in water, not oil, and chop them into bite-sized pieces so every scoop has a little tang and texture.
- Fresh spinach: It wilts down to almost nothing, so don't worry if it looks like too much at first, and squeezing it dry is the secret to avoiding a watery dip.
- Garlic: Fresh minced garlic is worth it here because it adds a sharpness that garlic powder just can't match.
- Cream cheese: Let it sit on the counter for at least thirty minutes so it blends smoothly without lumps.
- Mozzarella cheese: Shred it yourself from a block if you can, because the pre-shredded stuff has coatings that keep it from melting as beautifully.
- Parmesan cheese: The real grated kind, not the shelf-stable powder, brings a salty, nutty depth that makes everything taste richer.
- Sour cream: It adds a slight tang that balances out all the richness and keeps the dip from feeling too heavy.
- Mayonnaise: Just a bit helps the mixture stay creamy and smooth as it bakes.
- Salt and black pepper: Taste before you bake because the cheeses are already salty, and you might need less than you think.
- Crushed red pepper flakes: A tiny pinch gives it a barely-there warmth that makes people wonder what your secret is.
Instructions
- Preheat and Prep:
- Turn your oven to 375°F and let it heat while you get everything ready. This is the perfect temperature to get the top golden and bubbly without drying out the edges.
- Wilt the Spinach:
- If you're using fresh spinach, toss it into a dry skillet over medium heat and stir until it shrinks down and looks dark green. Let it cool for a minute, then squeeze it hard in a towel to get rid of all the water, or your dip will be soupy.
- Mix the Creamy Base:
- In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise, stirring until it's completely smooth. If your cream cheese is still cold, this will take forever and leave you with lumps, so patience here pays off.
- Fold in the Fillings:
- Add the chopped artichokes, spinach, garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes if you're using them, then fold everything together gently. You want it mixed well, but don't overstir or it gets gluey.
- Spread in the Dish:
- Scrape the mixture into a 1-quart baking dish and smooth the top with the back of a spoon. An even layer means it bakes at the same rate and you won't get cold spots in the middle.
- Bake Until Golden:
- Slide it into the oven and bake for 20 to 25 minutes, until the edges are bubbling and the top has golden brown patches. The smell will tell you when it's almost ready.
- Cool and Serve:
- Let it sit for about 5 minutes so it thickens up a little and you don't burn your mouth. Serve it warm with sturdy chips, toasted baguette slices, or even carrot sticks if you want to pretend it's healthy.
Save to Pinterest I made this for my sister's baby shower, and by the time I looked up from refilling the chip basket, the dish was scraped clean. One of her friends pulled me aside and asked if I'd make it for her wedding. I said yes before I even thought about it, and now I'm the unofficial dip lady at every family gathering.
Make It Your Own
If you want to lighten it up without losing the creaminess, swap Greek yogurt for the sour cream. I tried this once when I ran out, and honestly, I couldn't tell the difference. You can also add a handful of chopped sun-dried tomatoes or a few dashes of hot sauce if you want more flavor layers.
Timing and Planning
This is one of those recipes you can make in the morning, cover with foil, and keep in the fridge until your guests arrive. Just add an extra 5 minutes to the baking time if it's going in cold. I do this every time I host now because it's one less thing to worry about when people start showing up early.
Serving and Pairing
I've served this with everything from tortilla chips to pita wedges to celery sticks, and it works every time. A crisp white wine like Sauvignon Blanc is perfect if you're feeling fancy, but honestly, it's just as good with a cold beer or sparkling water.
- Top with extra mozzarella in the last 5 minutes for a cheesier, bubblier finish.
- Use a smaller, deeper dish if you like a thicker dip with more scoopable height.
- Leftovers reheat beautifully in the microwave, covered with a damp paper towel so they don't dry out.
Save to Pinterest This dip has become my go-to whenever I need to bring something people will actually remember. It's simple, it's cozy, and it never lets me down.
Recipe FAQs
- → Can I make spinach artichoke dip ahead of time?
Yes, you can assemble the dip completely and refrigerate it covered for up to 24 hours before baking. When ready to serve, let it sit at room temperature for 15 minutes, then bake as directed, adding 5-10 extra minutes if needed.
- → Should I use fresh or frozen spinach?
Both work well. Fresh spinach provides a brighter flavor and should be sautéed and squeezed dry. Frozen spinach is convenient and equally delicious when thoroughly thawed and drained of all excess moisture.
- → How do I prevent the dip from becoming watery?
The key is removing excess moisture from both spinach and artichokes. Squeeze spinach in a clean kitchen towel until very dry, and thoroughly drain chopped artichoke hearts on paper towels before mixing.
- → What are the best dippers for spinach artichoke dip?
Tortilla chips, pita chips, crackers, toasted baguette slices, and fresh vegetables like carrots, celery, and bell peppers all pair wonderfully. Choose sturdy options that can scoop the thick, creamy dip.
- → Can I make this dip lighter or healthier?
Substitute Greek yogurt for sour cream, use reduced-fat cream cheese, or replace mayonnaise with additional Greek yogurt. The dip will be slightly less rich but still delicious and creamy.
- → How long does leftover dip stay fresh?
Store covered in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven for 15-20 minutes until heated through.