Creamy Spinach Artichoke Dip

My neighbor brought this to a backyard gathering last summer, served in a shallow cast-iron skillet still bubbling from the oven. I stood by that table longer than I care to admit, scooping tortilla chips through molten cheese and pretending I was waiting for someone. By the time I went home, I'd already texted her for the recipe. It's been my go-to ever since, the kind of dip that makes people linger in the kitchen instead of drifting back to the living room.

I made this for a book club meeting in January, doubling the recipe and baking it in a deep ceramic dish. The house smelled like garlic and melted Parmesan before anyone even arrived. We ate almost all of it before we even opened the book, passing around sliced baguette and pretzel chips, talking over each other in that easy, full-bellied way. One friend asked if I'd catered it.

Ingredients

• Artichoke hearts: Use the canned kind packed in water, not marinated, and chop them small so they blend into every bite without clumping.
• Fresh spinach: Wilting it first in a dry pan takes out the water that would otherwise make your dip soupy, and chopping it fine keeps the texture smooth.
• Garlic: Mince it as finely as you can stand, fresh garlic gives a sharpness that powdered just can't match here.
• Cream cheese: Let it sit on the counter for at least 20 minutes before mixing, softened cream cheese folds in without lumps and makes everything silky.
• Mozzarella cheese: Shred it yourself from a block if possible, pre-shredded has anti-caking agents that can make the dip grainy instead of gooey.
• Parmesan cheese: Freshly grated Parmesan adds a salty, nutty depth that the shelf-stable kind just doesn't bring.
• Sour cream: This loosens the cream cheese and adds a gentle tang that balances all the richness.
• Mayonnaise: A little mayo might sound odd, but it makes the whole thing creamy and helps it stay smooth even after baking.
• Salt, black pepper, and red pepper flakes: Season to your taste, but don't skip the red pepper if you like a quiet hum of heat in the background.

Instructions

Preheat and prep:

Set your oven to 375°F and pull out your baking dish so it's ready when you need it. This gives you a few minutes to gather everything without rushing.

Wilt the spinach:

If you're using fresh spinach, toss it in a dry skillet over medium heat and stir until it shrinks down and releases its water, about 2 to 3 minutes. Let it cool, then squeeze it hard in a clean kitchen towel until no more liquid drips out, and chop it roughly.

Mix the creamy base:

In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise, stirring with a spoon or spatula until it's completely smooth and no lumps remain. This is the foundation that holds everything together.

Fold in the fillings:

Add the chopped artichokes, spinach, minced garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes if you're using them. Fold everything gently until it's evenly mixed and every scoop looks about the same.

Transfer and spread:

Scrape the mixture into your baking dish and spread it out so the top is level. An even layer means even browning and no cold spots in the center.

Bake until bubbly:

Slide the dish into the oven and bake for 20 to 25 minutes, until the top is golden in places and the edges are bubbling up around the sides. The smell will tell you when it's close.

Cool and serve:

Let it sit for about 5 minutes after pulling it out so it thickens up just enough to cling to your chip or bread. Serve it warm with whatever you like for dipping.

Save

The first time I brought this to a family dinner, my uncle, who usually skips appetizers, stood at the counter with a sleeve of crackers and worked his way through nearly half the dish before we even sat down. He looked up, cracker in hand, and said it reminded him of something his mom used to make. I didn't have the heart to tell him I'd only learned it a few weeks before.

Make Ahead and Storage

You can mix everything together up to a day ahead, cover the dish tightly with plastic wrap, and keep it in the fridge until you're ready to bake. Just add an extra 5 minutes to the baking time if it goes in cold. Leftovers keep for about three days in an airtight container and reheat beautifully in the oven or microwave, though they rarely last that long in my house.

Serving Suggestions

I like serving this with sturdy tortilla chips, toasted baguette slices, or pita wedges, but it's just as good with celery sticks and bell pepper strips if you want something lighter. Once I served it in individual ramekins at a dinner party and everyone got their own little bubbling portion, which felt fancy but took no extra effort. A crisp white wine like Sauvignon Blanc or a cold lager cuts through the richness and makes it feel like a real occasion.

Variations and Swaps

If you want to lighten it up a bit, swap the sour cream for Greek yogurt and use a little less mayonnaise, it won't be quite as rich but it's still creamy and satisfying. For extra flavor, stir in some chopped sun-dried tomatoes, crumbled cooked bacon, or a handful of fresh basil before baking. You can also top the whole thing with a thick layer of mozzarella in the last 5 minutes for a browned, stretchy cheese cap that makes it look like it came from a restaurant.

• Try mixing in a handful of chopped roasted red peppers for a sweet, smoky note that pairs beautifully with the artichokes.
• If you like things spicy, add a diced jalapeño or a few dashes of hot sauce to the base before baking.
• For a gluten-free option, serve with rice crackers, veggie sticks, or gluten-free bread, the dip itself is naturally gluten-free as written.

Save

This dip has become the thing I bring when I don't know what else to make, and somehow it always feels like exactly the right choice. It's warm, easy, and makes people happy, which is really all you need from a recipe.

Recipe FAQs

→ Can I make this dip ahead of time?

Yes, you can assemble the dip completely and refrigerate it unbaked for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if needed since it will be cold from the refrigerator.

→ Can I use frozen spinach instead of fresh?

Absolutely. Use 1 cup of frozen spinach that has been thawed and thoroughly squeezed dry to remove excess moisture. This prevents the dip from becoming watery.

→ What can I serve with this dip?

This dip pairs wonderfully with tortilla chips, pita chips, crackers, toasted baguette slices, or fresh vegetable sticks like carrots, celery, and bell peppers.

→ How do I make this dip lighter?

Substitute Greek yogurt for the sour cream and use reduced-fat cream cheese. You can also decrease the amount of mayonnaise or use a light version.

→ How long will leftovers keep?

Store leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through before serving.

→ Can I add other ingredients to customize it?

Yes, consider adding cooked bacon bits, diced jalapeños for heat, or chopped sun-dried tomatoes. You can also experiment with different cheese combinations like Gruyère or fontina.