Spinach Artichoke Dip

My neighbor showed up one Sunday with a warm dish wrapped in a towel, and the smell hit me before she even crossed the threshold. It was spinach artichoke dip, still bubbling from her oven, and I ate half of it standing in my kitchen with a bag of tortilla chips. She laughed and said it was the easiest thing she ever made for a crowd. I asked for the recipe that night, and it's been my go-to ever since.

I brought this to a potluck once and watched it disappear in under ten minutes. A friend scraped the dish with a cracker and declared it the best thing on the table. I didn't tell anyone how little effort it took. Sometimes the simplest recipes are the ones that make you look like a kitchen genius.

Ingredients

• Artichoke hearts: Canned ones work beautifully here, just make sure to drain them well and chop them into bite-sized pieces so every scoop has some.
• Fresh spinach: Sautéing it first removes the water and concentrates the flavor, but frozen works if you squeeze it bone-dry.
• Garlic: Fresh minced garlic is key, the jarred stuff doesn't have the same punch.
• Cream cheese: Let it sit on the counter for twenty minutes so it blends smoothly without lumps.
• Mozzarella cheese: Shred it yourself if you can, pre-shredded has coating that can make the dip grainy.
• Parmesan cheese: The real stuff, grated fresh, adds a salty sharpness that balances the richness.
• Sour cream: It loosens the mixture and adds tang, don't skip it.
• Mayonnaise: This gives the dip a silky texture and helps everything meld together.
• Salt, black pepper, and red pepper flakes: Simple seasonings that let the vegetables and cheese shine, the flakes add a gentle warmth.

Instructions

Preheat and prep:

Set your oven to 375°F and get your baking dish ready. This is the time to pull out your cream cheese so it softens.

Wilt the spinach:

If using fresh, toss it in a dry skillet over medium heat and stir until it collapses and darkens, then let it cool and squeeze out every drop of water with your hands. Frozen spinach needs the same squeezing treatment.

Mix the creamy base:

Combine the cream cheese, sour cream, and mayonnaise in a bowl and stir until it's completely smooth and lump-free. A spatula works better than a whisk here.

Fold in the goodness:

Add the chopped artichokes, spinach, garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes, then fold everything together until evenly distributed. It should look thick and creamy.

Bake until bubbly:

Spread the mixture into your baking dish and smooth the top, then bake for 20 to 25 minutes until the edges bubble and the top turns golden. The smell will tell you when it's ready.

Cool and serve:

Let it sit for five minutes so it sets slightly and doesn't burn anyone's mouth. Serve it warm with chips, toasted bread, or crunchy vegetables.

Save

I made this for a game night and set it on the coffee table with a sleeve of crackers. By halftime, the dish was empty and my friends were debating who got the last scoop. One of them still texts me before every gathering to ask if I'm bringing it again.

Making It Ahead

You can mix everything the day before and store it covered in the fridge, then just pop it in the oven when guests arrive. It actually tastes better after the flavors have time to marry overnight. I've done this more times than I can count and it's never let me down.

What to Serve It With

Tortilla chips are the classic choice, but toasted baguette slices or pita chips add a nice crunch. I've also put out carrot sticks and bell pepper strips for anyone who wants to pretend they're being healthy. Everything tastes good when you dip it in melted cheese.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat in a 350°F oven until warmed through, or microwave in short bursts, stirring between each one.

• Add a splash of milk if it seems too thick after reheating.
• You can freeze it unbaked for up to a month and bake from frozen, just add ten extra minutes.
• Don't leave it out at room temperature for more than two hours.

Save

This dip has saved me at more gatherings than I can count, and it never fails to disappear. Make it once and you'll understand why it's worth keeping the ingredients on hand.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, you can use 1 cup of frozen spinach. Make sure to thaw it completely and squeeze out all excess moisture before adding it to the mixture to prevent a watery dip.

→ How do I prevent the dip from becoming watery?

Ensure you drain the artichoke hearts thoroughly and squeeze all moisture from the spinach. This is especially important when using frozen spinach, which retains more water.

→ Can I make this ahead of time?

Absolutely! Prepare the mixture, transfer it to the baking dish, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if needed.

→ What are the best serving options?

Serve with tortilla chips, pita chips, sliced baguette, crackers, or fresh vegetables like carrots, celery, and bell peppers. All pair wonderfully with the creamy, cheesy dip.

→ How do I store leftovers?

Store 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 and creamy again.

→ Can I make this lighter or healthier?

Substitute Greek yogurt for sour cream and use reduced-fat cream cheese. You can also increase the spinach and artichokes while slightly reducing the cheese for a lighter version.