Spinach Artichoke Dip

My neighbor showed up with this dip on a Tuesday night, no warning, just because she'd made too much. We sat on my back steps with a bag of tortilla chips between us, and by the time the sun set, the dish was scraped clean. I asked for the recipe immediately. She laughed and said it was the easiest thing she knew how to make, but I didn't care—it tasted like something you'd order at a restaurant, rich and warm and impossible to stop eating.

I made this for a small gathering once, thinking I'd have leftovers. Within twenty minutes, the dish was empty and people were using the last few chips to scrape up every bit of cheese stuck to the edges. One friend even joked that she'd come back just for the dip. It became my go-to whenever I needed something that felt special without the stress.

Ingredients

• Artichoke hearts: These add a tender, slightly tangy bite that balances the richness of the cheese, and chopping them into small pieces helps them blend seamlessly into every scoop.
• Fresh spinach: Wilting it first concentrates the flavor and removes excess water, which keeps the dip from turning watery in the oven.
• Garlic: Just two cloves bring a gentle warmth without overpowering the other ingredients, and mincing them finely distributes the flavor evenly.
• Cream cheese: Softening it ahead of time makes mixing effortless and ensures a smooth, creamy base that holds everything together.
• Mozzarella cheese: It melts beautifully and adds that stretchy, gooey texture everyone loves in a hot dip.
• Parmesan cheese: A little goes a long way, lending a sharp, nutty depth that makes the whole dish taste more sophisticated.
• Sour cream: This keeps the dip light and tangy, preventing it from feeling too heavy or one-note.
• Mayonnaise: It adds a subtle richness and helps the mixture stay creamy even after baking.
• Salt and black pepper: Simple seasonings that bring all the flavors into focus without complicating things.
• Crushed red pepper flakes: Optional, but a tiny pinch adds a gentle heat that wakes up the whole dish.

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Preheat and prep:

Set your oven to 375°F (190°C) so it's ready when you are. This gives you time to mix everything without rushing.

Wilt the spinach:

If you're using fresh spinach, toss it in a dry skillet over medium heat for a few minutes until it shrinks down, then let it cool and squeeze out all the moisture with your hands. This step keeps your dip from getting soggy.

Make the creamy base:

In a medium bowl, blend the softened cream cheese, sour cream, and mayonnaise until smooth and lump-free. It should look like thick, pourable frosting.

Fold in the fillings:

Gently stir in the chopped artichokes, spinach, garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes if you're using them. Mix just until everything is evenly distributed.

Transfer and spread:

Scrape the mixture into a 1-quart baking dish and smooth the top with a spoon. An even layer helps it bake uniformly.

Bake until bubbly:

Slide the dish into the oven and bake for 20 to 25 minutes, until the top is golden and the edges are bubbling. The smell will fill your kitchen and make everyone wander in asking when it'll be ready.

Cool and serve:

Let it sit for about 5 minutes before serving so no one burns their mouth. Serve it warm with chips, sliced baguette, or crunchy vegetables.

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One evening, I brought this to a potluck where I knew almost no one. By the end of the night, three people had taken photos of the empty dish to remind themselves to ask me for the recipe. It's funny how food can turn strangers into friends, all because of melted cheese and a little bit of spinach.

Making It Ahead

You can mix everything together, cover the dish tightly, and keep it in the fridge for up to a day before baking. When you're ready, just pull it out, let it sit at room temperature for about ten 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 shines with sturdy tortilla chips, but it's also incredible with toasted slices of baguette, pita wedges, or even raw veggies like bell pepper strips and celery sticks. I've seen people use it as a spread on sandwiches the next day, and honestly, that's not a bad idea at all.

Variations and Swaps

If you want to lighten it up, swap the sour cream for Greek yogurt—it still tastes rich but feels a little less indulgent. For extra flavor, try stirring in a handful of chopped sun-dried tomatoes or a spoonful of pesto before baking. You can also top the dip with extra mozzarella in the last few minutes of baking for a gloriously gooey, golden crust.

• Add cooked, crumbled bacon for a smoky, savory twist.
• Stir in a pinch of nutmeg to complement the spinach.
• Use frozen spinach if fresh isn't available, just thaw and squeeze it very dry first.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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This dip has never let me down, whether I'm feeding a crowd or just treating myself on a quiet night in. It's one of those recipes that feels like a small celebration every time you make it.

Recipe FAQs

→ Can I make spinach artichoke dip ahead of time?

Yes, you can prepare the dip completely and refrigerate it before baking. Simply cover and store for up to 24 hours, then 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, toasted baguette slices, pita chips, crackers, or fresh vegetable sticks like carrots, celery, and bell peppers. The dip is best enjoyed straight from the oven when it's bubbly and creamy.

→ Can I use frozen spinach instead of fresh?

Absolutely. Use 1 cup of frozen spinach that has been thawed and thoroughly squeezed dry to remove excess moisture. This prevents the dip from becoming watery and ensures a creamy consistency.

→ How do I store leftover spinach artichoke dip?

Store leftovers 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. You may need to stir in a splash of milk or cream to restore creaminess.

→ Can I make this dip lighter or healthier?

Yes, substitute Greek yogurt for sour cream, use reduced-fat cream cheese, or replace mayonnaise with additional Greek yogurt. These swaps reduce calories and fat while maintaining a creamy texture and delicious flavor.

→ Why is my spinach artichoke dip watery?

Excess moisture from spinach or artichokes is the main culprit. Always squeeze spinach thoroughly after cooking or thawing, and drain canned artichoke hearts completely. Pat them dry with paper towels if needed before mixing.