Spinach Artichoke Dip

The first time I made spinach artichoke dip, I was hosting a last minute game night and had nothing impressive in my pantry. I threw together what I had and ended up with a bubbling, golden dish that disappeared faster than anything else I served. Now it is my go to for every gathering because something about warm cheese and vegetables makes people instantly comfortable.

Last winter my sister came over after a terrible week at work, and I made this dip while she curled up on my couch. She took one bite and actually stopped mid sentence, eyes wide, and asked why I had never made this for her before. We sat there for hours picking at the dip and talking, and honestly, I think the warm, cheesy goodness was half of what helped her relax.

Ingredients

• Fresh or frozen spinach: Fresh gives you brighter color, but frozen works perfectly if you squeeze out every drop of water first
• Artichoke hearts: Canned are totally fine here, just pat them dry so your dip does not get watery
• Cream cheese: Let it sit out for an hour because soft cheese blends smoothly instead of leaving lumps
• Sour cream and mayonnaise: This duo creates the perfect tangy creaminess that balances the rich cheeses
• Mozzarella and Parmesan: Mozzarella melts into gorgeous strands while Parmesan adds that salty, nutty depth
• Garlic: Fresh minced garlic makes a huge difference here, so do not be tempted to use the jarred stuff
• Red pepper flakes: These add just enough warmth to make the dip interesting without overwhelming anyone

Instructions

Get your oven ready:

Preheat to 375°F so it is fully hot when your dip goes in, which helps create that beautiful golden top

Make the creamy base:

Beat together the cream cheese, sour cream, and mayonnaise until no lumps remain and the mixture looks like satin

Add everything else:

Fold in the spinach, artichokes, garlic, both cheeses, and all the seasonings until every bite will have a bit of everything

Spread it out:

Transfer to your baking dish and use the back of a spoon to create an even surface that will brown beautifully

Let it bubble:

Bake for 20 to 25 minutes until you see golden patches and the edges are bubbling enthusiastically

The hardest part:

Let it rest for exactly 5 minutes because this dip holds heat like lava and nobody wants a burned roof of their mouth

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This dip has become legendary among my friends to the point where people actually request it by name for every party. There is something magical about watching a room full of people gathered around a bubbling dish, all reaching in with crackers or bread, completely abandoning whatever else is on the table.

Make It Your Own

I have played with this recipe so many times and it always works. Greek yogurt can replace half the sour cream if you want something lighter, though I honestly believe some occasions call for the full fat version. A splash of lemon juice right before baking cuts through the richness and brightens everything up.

Serving Suggestions

Thin slices of baguette toasted until crisp are my absolute favorite vehicle for this dip, but sturdy crackers work beautifully too. I have even served it with raw vegetable slices for guests who are watching their carbs, and they still go back for seconds. Whatever you choose, make sure it is sturdy enough to hold up a generous scoop.

Make Ahead Strategy

The beauty of this dip is that you can assemble it completely the day before and keep it covered in the refrigerator. In fact, the flavors meld together beautifully overnight, so I often make it in the morning before hosting. Just add a few extra minutes to the baking time since it will be cold from the fridge.

• Top with extra Parmesan during the last 5 minutes for an incredibly crispy, golden crust
• Keep it warm in a slow cooker on low setting for parties so it stays perfectly melty
• Double the recipe and bake in a 9x13 dish because leftover dip is basically a myth

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There is nothing quite like pulling a golden, bubbling dish out of the oven and watching everyone light up. This dip has a way of making any gathering feel like a celebration.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can assemble the mixture up to 24 hours in advance and refrigerate. When ready to serve, simply bake as directed, adding a few extra minutes if baking cold from the refrigerator.

→ What can I substitute for frozen artichokes?

Fresh artichoke hearts work beautifully—just steam them until tender before chopping. Marinated artichoke hearts also add excellent flavor, though you may want to reduce the added salt.

→ How do I reheat leftovers?

Leftovers reheat well in the microwave in short bursts, stirring between each. For best results, reheat in a 350°F oven until warmed through and bubbly, about 10-15 minutes.

→ Can I freeze this dip?

Yes, freeze before baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed. The texture may be slightly creamier than fresh.

→ What other cheeses can I use?

Gruyère adds nutty depth, fontalt creates an exceptionally smooth melt, or sharp cheddar brings bold flavor. Feel free to experiment with your favorite melting cheeses within the same proportions.