Save to Pinterest My neighbor knocked on the door with a casserole dish still warm in her hands, asking if I had any cream cheese. She was making spinach artichoke dip for a book club that evening and had run out mid-recipe. I handed her a block, and twenty minutes later she returned with a spoonful on a cracker. That one bite, still bubbling and golden, turned into my most-requested party dish. I've been making it ever since, tweaking and tasting until it became my own.
The first time I brought this to a potluck, I set it down next to a tower of fancy appetizers and figured it would get lost in the crowd. By the time I turned around, three people were hovering over the dish with crackers in hand. Someone asked if I'd brought the recipe, and I realized I'd just found my signature contribution. Now I double the batch because I know it won't last.
Ingredients
- Artichoke hearts (14 oz can, drained and chopped): These bring a tender, slightly tangy bite that balances the richness of the cheese, and chopping them finely helps distribute their flavor throughout.
- Fresh spinach (5 oz, chopped) or frozen spinach (1 cup, thawed and squeezed dry): Fresh spinach wilts down beautifully and tastes brighter, but frozen works just as well if you squeeze out every drop of water to avoid a watery dip.
- Garlic (2 cloves, minced): Fresh garlic adds a sharp, aromatic punch that mellows into sweetness as it bakes, so don't skip it or use the jarred kind.
- Cream cheese (8 oz, softened): Softening it fully at room temperature makes mixing effortless and ensures a smooth, creamy base without lumps.
- Mozzarella cheese (1 cup, shredded): This melts into gooey strands and adds a mild, stretchy texture that makes every scoop satisfying.
- Parmesan cheese (1/2 cup, grated): The salty, nutty depth of Parmesan sharpens the overall flavor and creates those golden, crispy edges on top.
- Sour cream (1/2 cup): It adds tangy richness and helps loosen the mixture so it bakes evenly without drying out.
- Mayonnaise (1/4 cup): This contributes creaminess and a subtle savory note that rounds out the dairy flavors.
- Salt (1/2 tsp), black pepper (1/4 tsp), and crushed red pepper flakes (1/4 tsp, optional): Simple seasonings that let the vegetables and cheese shine, with a hint of heat if you want a little kick.
Instructions
- Preheat and prep:
- Set your oven to 375°F (190°C) so it's ready when you are. This temperature ensures the dip bubbles without scorching the top.
- Wilt the spinach:
- If using fresh spinach, toss it into a dry skillet over medium heat and stir for 2 to 3 minutes until it collapses and releases its moisture. Let it cool, then squeeze it hard in a clean towel to remove excess water before chopping.
- Mix the creamy base:
- In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise, stirring until the mixture is smooth and lump-free. A hand mixer makes this step faster, but a sturdy spoon works just fine.
- Fold in the fillings:
- Add the chopped artichoke hearts, prepared spinach, minced garlic, shredded mozzarella, grated Parmesan, salt, black pepper, and red pepper flakes if using. Fold everything together gently until evenly distributed.
- Transfer and spread:
- Spoon the mixture into a 1-quart baking dish and spread it evenly with the back of a spoon. A smooth, level surface helps it bake uniformly.
- Bake until bubbly:
- Place the dish in the oven and bake for 20 to 25 minutes, until the dip is bubbling around the edges and the top turns golden. The smell will fill your kitchen long before the timer goes off.
- Cool and serve:
- Let the dip rest for 5 minutes so it thickens slightly and doesn't burn anyone's mouth. Serve it warm with chips, toasted bread, or fresh vegetable sticks.
Save to Pinterest One evening, I made this dip for a casual dinner with friends who claimed they didn't like spinach. They devoured half the dish before I could set out the crackers, and one of them asked for the recipe on the way out the door. It reminded me that the right combination of flavors can change anyone's mind, even about vegetables.
Choosing Your Spinach
Fresh spinach gives you a brighter, grassier flavor and a softer texture, but it requires a quick sauté and a firm squeeze to remove moisture. Frozen spinach is more convenient and already chopped, though it can taste slightly earthier and needs just as much draining. I keep both on hand and choose based on how much time I have, knowing either one delivers a rich, savory dip.
Make Ahead Magic
You can assemble this dip up to a day in advance, cover it tightly, and refrigerate it until you're ready to bake. When you pull it from the fridge, let it sit at room temperature for about 15 minutes before sliding it into the oven, or add a few extra minutes to the baking time. This trick has saved me more than once when hosting, letting me focus on everything else while the dip bakes itself.
Serving and Pairing Ideas
This dip shines with sturdy tortilla chips, toasted baguette slices, or pita wedges that can handle its creamy weight. For a lighter option, try celery sticks, bell pepper strips, or cucumber rounds that add crunch without competing for attention. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, though a cold beer or sparkling water works just as well.
- Top with extra mozzarella in the last 5 minutes of baking for an even gooier, more golden finish.
- Swap sour cream for Greek yogurt if you want a tangier, slightly lighter version without sacrificing creaminess.
- Reheat leftovers gently in the oven or microwave, adding a splash of milk if it seems too thick.
Save to Pinterest This dip has become my go-to for any gathering, from game nights to holiday parties, because it's foolproof and always makes people happy. There's something deeply satisfying about watching a dish disappear, knowing you made something that brought everyone together.
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 mixing it with the other ingredients.
- → How do I prevent the dip from becoming watery?
The key is removing excess moisture from the spinach. Whether using fresh or frozen, squeeze the cooked spinach thoroughly in a clean kitchen towel or paper towels before adding it to the mixture.
- → Can I make this ahead of time?
Absolutely. Prepare the dip completely, transfer to the baking dish, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding 5-10 extra minutes if baking straight from the refrigerator.
- → What are the best items to serve with this dip?
Tortilla chips, pita chips, crackers, toasted baguette slices, and fresh vegetables like carrots, celery, and bell peppers all pair wonderfully. Choose based on your preference and occasion.
- → How can I make this dip lighter?
Substitute Greek yogurt for the sour cream and use reduced-fat cream cheese. You can also increase the proportion of vegetables and reduce the cheese slightly while maintaining great flavor.
- → How long will leftovers keep?
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 before serving.