Creamy Spinach and Artichoke Dip

There was this one winter where we practically lived on appetizers for dinner because it felt more fun than a real meal. I remember pulling this bubbling dish out of the oven while snow piled up outside the window, the smell of garlic and cheese filling the tiny kitchen. It turned a boring Tuesday night into something that felt like a party. That is the magic of hot dip, it transforms the mood instantly.

I made this for a Super Bowl party once and honestly the game became secondary to the food. Everyone crowded around the coffee table, dipping chips and sharing stories, ignoring the television entirely. Seeing people relax and connect over something warm and homemade is the best feeling. It is now the only request I get for every gathering.

Ingredients

• Artichoke hearts: 1 (14 oz) can of artichoke hearts works best if you use the ones in water for texture.
• Baby spinach: 5 oz of fresh spinach wilts down beautifully but frozen works if you squeeze out every drop of water.
• Garlic: 2 cloves of fresh minced garlic are non negotiable here because that sharp bite cuts through the heavy cream.
• Cream cheese: 8 oz of cream cheese should sit on the counter until soft so your dip stays smooth instead of lumpy.
• Sour cream and Mayo: 1/2 cup of sour cream and 1/4 cup of mayo create the perfect tangy backbone that keeps the dip from feeling too heavy.
• Mozzarella: 1 cup of shredded mozzarella is best if you grate it yourself because pre shredded stuff has anti caking agents that ruin the melt.
• Parmesan: 1/2 cup of grated Parmesan adds a salty, nutty depth that makes the flavor profile really complex.
• Red pepper flakes: 1/4 tsp of red pepper flakes adds a warmth that sneaks up on you at the end.

Instructions

Get the oven ready:

Get your oven to 375 degrees F so it is ready to melt all that cheesy goodness.

Prepare the greens:

Toss fresh spinach in a hot pan until it collapses or thaw frozen and squeeze it dry with your hands.

Whip the base:

Beat the cream cheese, sour cream, and mayo together until they look like a fluffy cloud.

Combine everything:

Fold in the cheeses, garlic, artichokes, and spinach until every bit is coated.

Bake until golden:

Scoop it into a 1 quart dish and let the oven work until the top is golden and bubbling.

Rest and serve:

Let it cool for just five minutes so you do not burn your tongue on the first bite.

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My partner usually hates spinach in any form but somehow this dish converted them completely. I watched them double dip a chip when they thought no one was looking and I just smiled. Seeing someone usually picky about food go back for seconds is a huge victory in my book. It reminds me that good food can change minds without saying a word.

Serving Ideas

A crusty baguette is my vessel of choice because it holds up against the thick cheese. However, sturdy pita chips or even carrot sticks offer a nice crunch that balances the soft texture. Anything that can scoop up a hefty amount will work perfectly here.

Making It Ahead

You can assemble this entire mixture a day before and keep it in the fridge. Just add a few extra minutes to the baking time since it will be cold going into the oven. This makes it a lifesaver when you are hosting a big dinner party.

Getting The Texture Right

The key to that restaurant style texture is making sure your cream cheese is truly room temperature. If you try to mix cold ingredients, you will end up with chunks that never melt down properly. Take the time to prep your ingredients before you start mixing.

• Use a potato ricer to squeeze water out of frozen spinach.
• Grate your own cheese for the smoothest melt.
• Do not over bake or the oils will separate from the cheese.

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I hope this dip brings as much joy to your table as it has to mine. Grab a chip and dig in while it is hot.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the mixture up to 24 hours in advance and store it refrigerated. When ready to serve, bake as directed, adding a few extra minutes if baking from cold.

→ What should I serve with this dip?

Tortilla chips, crusty bread slices, pita bread, crackers, or fresh vegetables like carrot sticks, celery, and bell pepper strips all work wonderfully.

→ Can I use frozen spinach instead of fresh?

Absolutely. Thaw frozen spinach completely and squeeze out all excess moisture before adding to the mixture. This prevents the dip from becoming watery.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven at 350°F until warmed through.

→ Can I freeze this dip?

You can freeze the unbaked mixture for up to 2 months. Thaw overnight in the refrigerator before baking. Note that the texture may be slightly creamier if baked fresh.

→ How can I make it spicier?

Increase the crushed red pepper flakes to 1/2 teaspoon, or add a dash of hot sauce to the mixture. You can also mix in some jalapeños for extra heat.