Save This rich, indulgent dip combines frozen spinach and canned artichoke hearts with a creamy base of cream cheese, sour cream, and mayonnaise. Shredded mozzarella and grated Parmesan create that irresistible golden, bubbly top. Ready in just 40 minutes, this vegetarian appetizer feeds a crowd and disappears fast at any gathering.
The first time I made this spinach artichoke dip was for a last-minute game night. I frantically threw everything together, praying it would actually taste good. When my friend Sarah literally licked the bowl clean, I knew this recipe was staying in my regular rotation forever.
I once brought this to a potluck and someone asked for the recipe before even taking a second bite. The way the golden, bubbly cheese pulls apart when you dip into it is absolutely irresistible. Now I double the batch because it always disappears faster than expected.
Ingredients
- Cream cheese: Make sure its fully softened to avoid any lumps in your finished dip
- Sour cream and mayonnaise: This combination creates the perfect tangy, creamy base that holds everything together
- Shredded mozzarella: Use freshly shredded cheese for the best melting texture
- Grated Parmesan: Adds that essential salty, nutty depth that makes this dip addictive
- Frozen spinach: Thaw completely and squeeze out every drop of excess water to prevent a soggy dip
- Artichoke hearts: Canned ones work perfectly here, just drain them well
- Garlic: Fresh minced garlic gives you the best flavor punch
- Salt and pepper: Essential seasonings to bring all the flavors together
- Crushed red pepper flakes: Optional but adds a lovely subtle warmth
Instructions
- Preheat your oven:
- Get it to 190°C (375°F) so it is ready when you are.
- Mix the creamy base:
- Combine softened cream cheese, sour cream, and mayonnaise in a large bowl until completely smooth.
- Combine everything:
- Fold in the mozzarella, Parmesan, spinach, artichokes, garlic, and seasonings until evenly distributed.
- Transfer to baking dish:
- Spread the mixture evenly in a medium baking dish, about 20x20 cm or 8x8 inches.
- Bake until golden:
- Cook for 25 minutes until you see bubbles around the edges and the top is lightly golden.
- Serve it warm:
- Bring it to the table immediately with tortilla chips, bread, or veggies for dipping.
Save This dip has become my go-to whenever I need to feed a crowd. There is something magical about gathering around a warm, bubbling dish that instantly makes everyone feel at home.
Make It Your Own
My favorite variation is adding chopped cooked bacon or swapping some mozzarella for smoked gouda. A splash of lemon juice right before baking brightens everything up and cuts through the richness beautifully.
Serving Suggestions
While tortilla chips are classic, toasted baguette slices or crackers work wonderfully. For a lighter option, cucumber rounds and bell pepper strips make excellent dippers that do not compete with the rich flavors.
Storage And Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven until warmed through, stirring halfway to ensure even heating.
- The dip may separate slightly when refrigerated but will come back together when reheated
- Add a splash of milk if it seems too thick after storing
- Never leave the dip at room temperature for more than two hours
Save Every time I serve this, someone inevitably asks when I am making it again. That is the highest compliment a recipe can get.
Recipe FAQs
- → Can I use fresh spinach instead of frozen?
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Yes, fresh spinach works well. Cook about 300g fresh spinach, squeeze out excess moisture thoroughly, and chop before adding to the mixture.
- → How do I prevent the dip from becoming watery?
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The key is draining both the thawed frozen spinach and canned artichokes very well. Squeeze the spinach in a clean kitchen towel and pat artichokes dry with paper towels.
- → Can I make this ahead of time?
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Absolutely. Assemble the mixture up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time if baking cold from the refrigerator.
- → What goes well with this dip?
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Tortilla chips, crusty bread slices, pita triangles, crackers, or fresh vegetables like carrots, celery, and bell peppers all make excellent dippers.
- → Can I freeze this dip?
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Yes, freeze before baking. Thaw overnight in the refrigerator, then bake as directed. The texture may be slightly thinner after freezing.
