Creamy Spinach Artichoke Dip

My neighbor brought this to a game night once, and I watched people circle back to it like moths to a flame. The smell alone had my mouth watering before I even tasted it. I asked for the recipe on the spot, scribbling it on a napkin while someone else was already scraping the bottom of the dish. Since then, I've made it dozens of times, tweaking here and there until it became my go-to contribution for every gathering. It's the kind of dip that turns strangers into friends over a shared cracker.

I remember making this for a potluck where I didn't know anyone well. I set it down on the table and hovered nervously nearby, watching to see if anyone would even try it. Within ten minutes, three people had asked me for the recipe, and one woman told me she'd been searching for a version this good for years. That was the night I realized food doesn't just feed people, it opens doors. I still smile thinking about how something so simple broke the ice better than any small talk could have.

Ingredients

• Artichoke hearts (1 can, 14 oz, drained and chopped): These bring a tender, slightly briny bite that contrasts beautifully with the cream, and draining them well prevents a watery dip.
• Fresh spinach (5 oz, chopped) or frozen (1 cup, thawed and squeezed dry): Fresh gives a brighter flavor, but frozen works just as well if you squeeze out every drop of moisture you can.
• Garlic (2 cloves, minced): Fresh garlic adds a warm, aromatic backbone that powder just can't match.
• Cream cheese (8 oz, softened): Softening it at room temperature makes mixing effortless and prevents lumps.
• Shredded mozzarella cheese (1 cup): This melts into creamy, stretchy goodness and helps bind everything together.
• Grated Parmesan cheese (1/2 cup): It adds a sharp, nutty depth that balances the richness.
• Sour cream (1/2 cup): This brings tang and smoothness, and you can swap in Greek yogurt if you want a lighter feel.
• Mayonnaise (1/4 cup): It adds silkiness and a subtle richness that rounds out the texture.
• Salt (1/2 tsp), black pepper (1/4 tsp), crushed red pepper flakes (1/4 tsp, optional): Simple seasonings that brighten and warm the whole dish without overpowering it.

Instructions

Preheat and Prep:

Set your oven to 375°F (190°C) and let it come up to temperature while you work. This ensures even baking and that perfect bubbly top.

Handle the Spinach:

If using fresh spinach, toss it in a dry skillet over medium heat for 2 to 3 minutes until it wilts down, then let it cool and squeeze out all the moisture with your hands or a towel. Frozen spinach just needs a good squeeze after thawing.

Mix the Creamy Base:

In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise, stirring until the mixture is completely smooth and lump-free. This is your flavor foundation.

Fold in the Goodies:

Add the chopped artichoke hearts, prepared spinach, minced garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if you like a little heat. Fold everything together gently until evenly distributed.

Transfer and Spread:

Scoop the mixture into a 1-quart baking dish and spread it out evenly with a spatula. A smooth, even layer bakes more 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 tell you when it's ready.

Cool and Serve:

Let it rest for 5 minutes after pulling it from the oven, then serve warm with chips, bread, or fresh veggies. The flavors deepen slightly as it cools just a bit.

Save Pin

One winter, I made this for a small dinner party and forgot to set a timer. I got caught up in conversation and only remembered when someone asked what smelled so good. I rushed to the oven, convinced I'd ruined it, but it was perfect, golden and bubbling just right. We stood around the kitchen, dipping bread straight into the dish, laughing about my terrible timing. That chaotic, delicious moment is one of my favorite food memories.

Making It Your Own

I've learned that this dip is forgiving and adaptable. Sometimes I sprinkle extra mozzarella on top before baking for a cheesier crust, or stir in a handful of chopped sun-dried tomatoes for a bright, tangy twist. If you want it lighter, swap the sour cream for Greek yogurt and use a reduced-fat cream cheese. You can even add cooked, crumbled bacon or diced jalapeños if you're feeling adventurous. The base is solid enough to handle whatever direction you want to take it.

Pairing and Serving Ideas

This dip shines with tortilla chips, but I've also served it with toasted baguette slices, pita wedges, and even cucumber rounds for a lighter option. A crisp white wine like Sauvignon Blanc or a cold beer complements the richness beautifully. If you're making it for a party, set it out with a variety of dippers and watch people experiment. I've seen guests pair it with pretzels, bell pepper strips, and even crackers, each finding their favorite combination.

Storage and Make-Ahead Magic

One of the best things about this recipe is how well it waits for you. You can mix everything together, cover the dish tightly, and refrigerate it for up to 24 hours before baking. Just add an extra 5 minutes to the bake time if it's coming straight from the fridge. Leftovers keep in an airtight container in the refrigerator for up to 3 days and reheat beautifully in the oven or microwave. I've even stirred leftover dip into scrambled eggs the next morning, and it was oddly delicious.

• If freezing, assemble unbaked, wrap tightly, and freeze for up to 2 months, then thaw overnight before baking.
• Reheat leftovers gently to keep the texture creamy and avoid separating the cheese.
• For a crispy top on leftovers, pop them under the broiler for a minute or two after reheating.

Save Pin

This dip has become my kitchen safety net, the thing I make when I need to impress without stress. I hope it brings you as many easy wins and happy moments as it's brought me.

Recipe Help & FAQs

→ Can I make this dip ahead of time?

Yes, you can prepare the mixture completely, cover it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if placing it in the oven cold.

→ What can I serve with this dip?

This dip pairs wonderfully with tortilla chips, pita bread, baguette slices, crackers, or fresh vegetable sticks like carrots, celery, and bell peppers.

→ Can I use frozen spinach instead of fresh?

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

→ 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 in the microwave until warmed through.

→ Can I make this dip lighter or healthier?

Yes, substitute Greek yogurt for sour cream, use reduced-fat cream cheese, or decrease the amount of mayonnaise. You can also add more vegetables to increase fiber and nutrients.

→ Why is my dip watery?

Excess moisture usually comes from not draining the artichokes properly or not squeezing enough water from the spinach. Make sure both are very well drained before mixing.