Spinach Artichoke Creamy Dip

The smell of bubbling cheese and garlic always pulls people into the kitchen like a magnet. I first made this dip for a Super Bowl party years ago, and honestly, I spent more time refilling the bowl than watching the game. My friend Sarah actually stood guard over the baking dish during halftime so no one else could snag the last scoop.

Last Christmas Eve, my sister requested this instead of the usual shrimp cocktail. We gathered around the island with crackers and bread, dipping and talking late into the night. Something about warm, cheesy food makes conversations flow easier.

Ingredients

• Artichoke hearts: Canned work perfectly here, just drain them well and chop into bite-sized pieces so every dipper gets a bit of that tangy, tender texture
• Frozen spinach: Thaw it completely and squeeze out every drop of water using your hands or a clean towel—excess moisture is the enemy of a creamy dip
• Cream cheese: Let it sit at room temperature for about 30 minutes so it blends smoothly without lumps
• Sour cream and mayonnaise: This dynamic duo adds tang and creaminess in equal measure, creating that irresistible dippable consistency
• Mozzarella and Parmesan: Mozzarella delivers the classic cheese pull while Parmesan adds a salty, nutty depth that makes everything taste better
• Garlic: Freshly minced gives the best punch, but jarred minced garlic works in a pinch—just add a little extra if you love that aromatic kick
• Salt and pepper: Simple seasonings that let the vegetables and cheese shine
• Red pepper flakes: Totally optional, but I love the subtle heat that cuts through all that rich dairy

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and give your baking dish a light coating of oil or cooking spray so nothing sticks to the bottom.

Make the creamy base:

In a large bowl, beat the softened cream cheese, sour cream, and mayonnaise until completely smooth and combined.

Add the cheese and seasonings:

Stir in the mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes until everything is evenly distributed.

Fold in the vegetables:

Gently mix in the chopped artichoke hearts and spinach until they are evenly incorporated throughout the cheesy mixture.

Transfer and bake:

Spread the dip into your prepared baking dish and bake for 20 to 25 minutes until the top is bubbly and turning golden brown.

Serve it up warm:

Bring it to the table straight from the oven with your favorite dippers—tortilla chips, crusty bread, or crisp vegetables all work beautifully.

Save

My neighbor texted me at midnight once asking for this recipe because she kept thinking about the leftovers she had at my house earlier that evening. Now it is her go-to for book club meetings.

Make It Yours

Sometimes I swap half the mozzarella for smoked gouda when I want something different. The smoky flavor pairs so well with the artichokes. A handful of chopped fresh herbs like parsley or chives stirred in right before baking adds a bright pop of color and freshness that cuts the richness.

Serving Suggestions

Beyond the usual chips and crackers, try toasted baguette slices brushed with olive oil and lightly rubbed with garlic. Thin slices of pear or apple might sound unusual, but the sweetness balances the salty cheese in unexpected ways. For a lighter option, endive spears or cucumber rounds provide crunch without the carbs.

Timing Tricks

You can assemble this entire dip up to a day ahead and keep it covered in the refrigerator. Just add a few extra minutes to the baking time since it will be cold. I have also made individual portions in ramekins for dinner parties, which look elegant and bake faster.

• Set out all dairy ingredients 30 minutes before starting for smoother blending
• Line your baking dish with foil for effortless cleanup
• Double the recipe and bake in a 9x13 pan for bigger crowds—it always disappears

Save

Somehow this dip manages to taste even better the second day, if that is even possible. I always make extra just to have some waiting for me in the fridge.

Recipe FAQs

→ Can I prepare the dip in advance?

Yes, you can prepare the mixture ahead and refrigerate. Bake it just before serving to retain its creamy texture.

→ What can I serve with this dip?

This dip pairs well with tortilla chips, baguette slices, or a variety of vegetable sticks like carrots and celery.

→ Are there any good cheese substitutes?

Monterey Jack or smoked Gouda can replace mozzarella for a different flavor twist.

→ Can I make it spicier?

Adding extra crushed red pepper flakes or a dash of hot sauce can easily increase the spice level.

→ Is this dip suitable for vegetarians?

Yes, the dip contains no meat and fits a vegetarian diet, though it includes dairy and egg ingredients.