Creamy Spinach Artichoke Dip

The first time I made this dip was for a last minute game night with friends. Someone brought a baguette and I realized I had cream cheese and frozen spinach in the fridge. That impromptu version disappeared in ten minutes flat, with people actually scraping the baking dish with their spoons.

Last December my sister requested this for her holiday party. She told me later that guests kept asking who made the dip, and when she said it was homemade, they flat out did not believe her. The best part was watching her mother in law go back for fourths.

Ingredients

• Artichoke hearts: The canned version works perfectly here, just drain them well and give them a rough chop
• Fresh baby spinach: If you use frozen, squeeze it dry thoroughly or your dip will be watery
• Cream cheese: Let it sit on the counter for an hour so it blends smoothly into the other ingredients
• Sour cream and mayonnaise: This combination creates that velvety texture everyone loves
• Mozzarella and Parmesan: Mozzarella gives you the cheese pull while Parmesan adds the salty depth
• Garlic: Fresh minced garlic makes a huge difference compared to powder
• Salt and pepper: Start with less and adjust after tasting the raw mixture
• Red pepper flakes: Just a hint of heat cuts through all that richness

Instructions

Preheat and prep:

Get your oven to 375°F and chop those artichokes while it heats up

Wilt the spinach:

Toss fresh spinach in a skillet over medium heat for 2 to 3 minutes until it collapses, then roughly chop it

Make the creamy base:

Beat together the cream cheese, sour cream, and mayonnaise until no lumps remain

Combine everything:

Stir in both cheeses, garlic, artichokes, spinach, and seasonings until thoroughly mixed

Transfer and bake:

Spread the mixture into a 1 quart baking dish and bake for 20 to 25 minutes until bubbly and lightly golden on top

Rest and serve:

Let it cool for 5 minutes so it sets slightly, then serve warm with your favorite dippers

Save

This recipe has become my go to for every potluck because it travels well and reheats beautifully. I once made a triple batch for a wedding shower and had to stop myself from eating half of it before guests arrived.

Make It Ahead

You can assemble this dip up to 24 hours before baking, cover it tightly, and keep it in the refrigerator. Add 5 to 10 minutes to the baking time since it will be cold going into the oven.

Serving Suggestions

Thinly sliced baguette, pita chips, tortilla chips, or sturdy vegetable crackers all work wonderfully. For a lighter option, serve with bell pepper slices, cucumber rounds, or carrot sticks.

Variations That Work

Sometimes I swap in kale for the spinach when I want a slightly earthier flavor. You can also use Greek yogurt instead of sour cream for a tangier twist, though the texture will be a bit thinner.

• A squeeze of fresh lemon juice right before serving brightens everything up
• Crumble some cooked bacon on top for an irresistible savory crunch
• Try serving it in a hollowed out sourdough round for impressive presentation

Save

There is something deeply satisfying about watching people crowd around a bubbling dish, reaching in together, and coming up with that perfect cheese covered bite. That is what this dip is all about.

Recipe FAQs

→ Can fresh spinach be substituted for frozen?

Yes, fresh spinach should be lightly cooked until wilted before mixing to remove excess moisture and enhance flavor.

→ What cheeses create the creamy texture?

Cream cheese, sour cream, mozzarella, and Parmesan combine to provide a smooth and rich base.

→ How can this dish be made lighter?

Use low-fat cream cheese and sour cream to reduce fat content while maintaining creaminess.

→ What is the best baking temperature and time?

Bake at 375°F (190°C) for 20–25 minutes until hot, bubbly, and lightly golden on top.

→ What are good accompaniments for serving?

Serve warm with tortilla chips, sliced baguette, or fresh vegetable sticks for variety and texture.