Spinach Artichoke Dip

The first time I brought this dip to a Super Bowl party, my friend Sarah literally hovered over the baking dish until it came out of the oven. She confessed later that she'd been dreaming about spinach artichoke dip since college but never found a recipe that lived up to her memories of that little restaurant downtown. Watching everyone crowd around with chips and bread, dipping and double-dipping, I realized the secret isn't some fancy technique—it's just really good cheese in really good proportions.

Last winter my sister-in-law asked me to bring appetizers to her holiday open house. I made three different things, but people kept gravitating toward this bubbling golden dish. By the time I made it back to the kitchen, someone had already scraped the last bit onto a crusty baguette slice. Now whenever there's a gathering, I get the text first—'you're bringing that spinach dip, right?'—which I consider the highest form of recipe success.

Ingredients

• Artichoke hearts: Canned ones work beautifully here, just make sure to drain them well and give them a rough chop so you get those tender bites throughout
• Fresh spinach: If you can find it fresh, sauté it quickly until wilted, then squeeze out every drop of moisture—water is the enemy of a creamy dip
• Cream cheese: Let it sit on the counter for about twenty minutes before starting, room temperature cheese blends so much smoother
• Mozzarella: Pre-shredded is fine, but if you have time to shred it yourself from a block, you'll get that gorgeous melted cheese pull
• Parmesan: This adds the salty, nutty depth that keeps the dip from tasting one-dimensionally creamy
• Sour cream and mayonnaise: This combo creates the perfect tangy backdrop that lets the spinach and artichokes shine
• Garlic: Fresh minced is worth it here—it mellows beautifully in the oven but still gives that aromatic backbone
• Salt and pepper: Start with these amounts, but give it a quick taste before baking since everyone's salt tolerance differs
• Red pepper flakes: Totally optional, but I love the subtle warmth that creeps in after each bite

Instructions

Get your oven ready:

Preheat to 375°F and move your oven rack to the upper-middle position so the top gets perfectly golden.

Prep the spinach:

If using fresh, toss it in a dry skillet over medium heat for 2–3 minutes until wilted, then let it cool and squeeze out all that extra moisture with your hands.

Make the creamy base:

In a medium bowl, beat together the softened cream cheese, sour cream, and mayonnaise until completely smooth—no lumps allowed.

Fold everything together:

Gently mix in the chopped artichokes, spinach, garlic, mozzarella, Parmesan, salt, pepper, and those red pepper flakes if you're using them.

Transfer and spread:

Scoop the mixture into a 1-quart baking dish and use the back of your spoon to create an even surface that will brown beautifully.

Bake until bubbly:

Slide it into the oven for 20–25 minutes, keeping an eye on it after the 20-minute mark to catch that perfect golden-brown moment.

The hardest part:

Let it cool for 5 minutes before serving—this gives the cheese a moment to set slightly so each scoop holds together.

Save

My neighbor texted me at 11 PM one night after she'd hosted book club, saying four different women had asked for the recipe. What started as a simple appetizer I threw together for a last-minute gathering has become my most requested dish. Something about the combination of creamy, tangy, and slightly salty just makes people gather around and stay a while longer.

Make It Ahead

You can absolutely assemble this dip a day before your event—just cover the baking dish tightly with foil and refrigerate. When you're ready to bake, add about 5 extra minutes to the cooking time since it's starting cold. I've found the flavors actually meld together beautifully after that overnight rest.

Serving Suggestions

Thin baguette slices toasted until golden are my personal vehicle of choice—their crunch holds up to that creamy cheese. But honestly, sturdy potato chips, pita bread, or even raw veggies all work. Once I served it with sliced apples on a whim, and the sweet-savory combo was unexpectedly fantastic.

Game Day Hosting

If you're feeding a crowd, consider doubling the recipe and baking it in a 9x13 dish instead. It'll need an extra 10 minutes in the oven, but you'll thank yourself when halftime hits and everyone descends on the kitchen at once.

• Set out your dipping vessels before the dip comes out of the oven so people can start immediately
• Keep a small knife nearby for scraping those delicious cheesy edges from the baking dish
• If the dip starts to get cool during a long party, pop it back in the oven for 5 minutes to regain that bubbly goodness

Save

Every time I pull this bubbling, golden dish out of the oven, I'm reminded that the best recipes are the ones that bring people together. Hope it becomes a favorite at your table too.

Recipe FAQ

→ What kind of artichokes are best for this dip?

Canned or jarred artichoke hearts (usually packed in water or brine) are ideal for convenience and tender texture. Simply drain and chop them before adding to the mixture.

→ Can I use frozen spinach instead of fresh?

Yes, absolutely. If using frozen, make sure it's completely thawed and thoroughly squeezed to remove as much excess water as possible. This prevents the dip from becoming watery.

→ How can I make the dip extra rich and flavorful?

For an even richer dip, consider adding an extra layer of mozzarella or Parmesan cheese on top during the last few minutes of baking. A dash of onion powder can also deepen the savory notes.

→ What are some good serving suggestions for this dip?

This warm dip is incredibly versatile! Serve it with sturdy tortilla chips, pita bread, baguette slices, crackers, or an assortment of fresh vegetable sticks like carrots, celery, and bell peppers.

→ Can this dip be prepared ahead of time?

Yes, you can assemble the dip mixture up to 24 hours in advance. Store it covered in the refrigerator, then transfer to a baking dish and bake as directed when ready to serve. You might need to add a few extra minutes to the baking time if starting from cold.

→ Is this a vegetarian-friendly appetizer?

Yes, this Spinach Artichoke Dip is inherently vegetarian, containing no meat or poultry. It's a wonderful option for guests following a plant-based diet, though it does contain dairy products.