Creamy Spinach Artichoke Dip

My sister accidentally became famous for this dip after bringing it to a Super Bowl party years ago. Someone asked for the recipe before the first quarter even ended. Now she texts me every time she makes it just to say I was right about the extra garlic.

I made this for my book club last winter and we spent two hours talking about absolutely nothing except dip variations. The host asked me to leave the leftovers, which I interpreted as a massive compliment.

Ingredients

• Fresh spinach: The fresh stuff gives you better texture than frozen, which can sometimes turn waterlogged
• Artichoke hearts: Canned work perfectly here, just give them a good squeeze to remove excess liquid
• Cream cheese: Let this soften completely or you will end up with lumpy spots that never quite smooth out
• Sour cream: This adds a tangy brightness that cuts through all that rich cheese
• Mayonnaise: I know, but trust me, this is what makes it feel like a restaurant appetizer
• Mozzarella cheese: Shred it yourself if you can, the pre-shredded stuff has anti-caking agents
• Parmesan cheese: The salty, nutty flavor here is what makes people ask what your secret ingredient is
• Garlic: Fresh minced is absolutely worth the extra prep time over garlic powder
• Red pepper flakes: Just enough warmth to make people wonder what that subtle kick is

Instructions

Get everything ready:

Chop your spinach and artichokes beforehand, and definitely let your cream cheese sit out for an hour.

Mix the creamy base:

Whip the cream cheese, sour cream, and mayonnaise until you cannot see any white lumps remaining.

Build the flavor:

Fold in everything else and resist the urge to taste it now, it somehow transforms in the oven.

Spread it out:

Press the mixture into your baking dish and create some shallow ridges on top for those crispy edges.

Watch the magic happen:

Bake until you see those gorgeous golden brown bubbles forming across the surface.

The hardest part:

Let it rest for five minutes or you will burn your mouth and still probably go back for more.

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This recipe has become my go-to for new neighbors and nervous dinner guests. Something about a hot, bubbly dip makes everyone relax immediately.

Make It Your Own

Sometimes I swap in Greek yogurt for the sour cream when I am pretending to be healthy. The dip still disappears just as fast.

The Serving Situation

Toasted baguette slices are non-negotiable in my house. The crunch against the creamy dip is what dreams are made of.

Leftover Strategy

This reheats surprisingly well in the microwave with a splash of milk. I have eaten it for breakfast more times than I am willing to admit.

• Double the recipe if you are feeding more than six people
• Keep it warm in a slow cooker on low for parties
• The flavor actually develops overnight if you can resist eating it all

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Hope your guests arrive hungry, because this dip never lasts long.

Recipe FAQs

→ Can I make spinach artichoke dip ahead of time?

Yes, you can assemble the dip up to 24 hours in advance and store it covered in the refrigerator. When ready to serve, bake as directed, adding a few extra minutes if baking cold.

→ What can I serve with spinach artichoke dip?

This versatile dip pairs well with toasted baguette slices, pita bread, tortilla chips, crackers, or even fresh vegetables like carrots and celery for lighter options.

→ Can I use frozen spinach instead of fresh?

Absolutely. Use 1 cup of frozen spinach, thaw it completely, and squeeze out excess moisture before adding to the mixture. This prevents the dip from becoming watery.

→ How do I store leftover spinach artichoke dip?

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

→ Can I make this dip lighter?

For a lighter version, substitute Greek yogurt for the sour cream and use reduced-fat cream cheese. You can also increase the spinach ratio while slightly reducing the amount of cheese.