Pin It My oven timer was buzzing while I juggled a tray of crackers and someone knocked over the salsa. That's when I realized the spinach artichoke dip was the only thing anyone actually cared about. It sat there bubbling and golden, surrounded by eager hands and empty small talk, doing all the work I couldn't. I've made it a dozen times since, and it's never once let me down.
I brought this to a potluck once and watched a friend scrape the dish clean with a tortilla chip, then look around to see if anyone noticed. Everyone noticed. By the time I got back from refilling my drink, the baking dish was empty except for a few golden cheese bits clinging to the edges. Someone asked for the recipe before I even sat back down.
Ingredients
- Artichoke hearts: The canned ones work perfectly here, just make sure to drain them well and chop them into bite sized pieces so every scoop has some.
- Fresh spinach: Wilting it first and squeezing out the moisture keeps the dip from getting watery, which I learned after my first soggy attempt.
- Garlic: Fresh minced garlic adds a sharpness that garlic powder just can't match, and two cloves is the sweet spot.
- Cream cheese: Let it sit on the counter for twenty minutes before mixing, or you'll be fighting lumps the whole way through.
- Mozzarella cheese: It melts beautifully and gives you those satisfying cheese pulls when you dip into it.
- Parmesan cheese: The salty, nutty flavor balances out the richness and adds a little complexity to every bite.
- Sour cream: It adds tang and keeps the dip creamy without being too heavy.
- Mayonnaise: A small amount smooths everything together and helps the dip stay cohesive while baking.
- Salt, black pepper, and red pepper flakes: Simple seasonings that brighten the flavors, and the red pepper flakes add a gentle kick if you're feeling adventurous.
Instructions
- Preheat your oven:
- Set it to 375°F (190°C) so it's ready when your dip is assembled. This gives you time to prep without rushing.
- Prepare the spinach:
- If you're using fresh, toss it into a dry skillet over medium heat and let it wilt for a couple of minutes, then cool it and squeeze out every bit of water you can. Frozen spinach works too, just thaw it completely and wring it out like a wet towel.
- Mix the creamy base:
- Combine the softened cream cheese, sour cream, and mayonnaise in a bowl, stirring until it's smooth and lump free. This is your foundation, so make sure it's well blended.
- Fold in the good stuff:
- Add the chopped artichokes, spinach, garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes if you like a little heat. Stir gently until everything is evenly distributed.
- Transfer to the baking dish:
- Spoon the mixture into a one quart baking dish and spread it out evenly with the back of your 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 top is golden and the edges are bubbling. Your kitchen will smell incredible.
- Cool and serve:
- Let it sit for five minutes so you don't burn anyone's mouth, then serve it warm with chips, toasted bread, or crunchy vegetables. Watch it disappear.
Pin It One evening I made this for myself and ate it with a sleeve of crackers while watching a bad movie. No guests, no pressure, just me and a warm dish of cheesy comfort. It was one of those small, perfect nights where nothing needed to be fancy to feel exactly right.
Make It Your Own
You can swap Greek yogurt for the sour cream if you want to lighten it up a bit without losing the creamy texture. I've also stirred in a handful of chopped sun dried tomatoes or crumbled bacon when I'm feeling like shaking things up. If you like it extra garlicky, add another clove or two. The base is forgiving, so play around with what you have on hand.
Serving Suggestions
This dip shines with sturdy tortilla chips, but toasted baguette slices or pita chips work just as well. I've also served it with raw vegetables like bell pepper strips and celery for guests who want something a little lighter. A crisp white wine like Sauvignon Blanc complements the richness beautifully. If you're making it for a party, keep it warm in a slow cooker set on low so it stays perfectly creamy throughout the event.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave for about 30 seconds, or warm the whole dish in a 350°F oven until heated through. You can also assemble the dip a day ahead and keep it covered in the fridge, then bake it fresh when you're ready to serve.
- Let the dip come to room temperature before baking if you've refrigerated it, or add a few extra minutes to the baking time.
- If it looks dry after reheating, stir in a spoonful of sour cream or milk to bring back the creaminess.
- Freeze any leftovers in a freezer safe container for up to a month, then thaw overnight in the fridge before reheating.
Pin It This dip has saved me more times than I can count, from last minute gatherings to quiet nights when I just needed something warm and satisfying. It's proof that the simplest recipes often become the ones you reach for again and again.
Recipe Questions & Answers
- → Can I use frozen spinach instead of fresh?
Yes, you can use 1 cup of frozen spinach. Make sure to thaw it completely and squeeze out all excess moisture before adding it to the mixture to prevent a watery dip.
- → How do I prevent the dip from being too watery?
The key is properly draining the artichoke hearts and squeezing all moisture from the spinach. If using fresh spinach, wilt it first, let it cool, then squeeze dry with paper towels or a clean kitchen towel.
- → Can I make this ahead of time?
Absolutely. Prepare the mixture and transfer it to the baking dish, then cover and refrigerate for up to 24 hours before baking. You may need to add 5 minutes to the baking time if starting from cold.
- → What are the best dippers to serve with this?
Tortilla chips, pita chips, baguette slices, crackers, or fresh vegetable sticks like carrots, celery, and bell peppers all work wonderfully. Toast the bread for extra crunch.
- → How do I know when the dip is done baking?
The dip is ready when it's bubbly around the edges and golden brown on top, typically after 20-25 minutes at 375°F. The cheese should be melted throughout and the surface lightly browned.
- → Can I make a lighter version of this dip?
Yes, substitute Greek yogurt for the sour cream and use reduced-fat cream cheese. You can also reduce the mayonnaise by half without significantly affecting the texture.