Spinach Artichoke Dip

The first time I brought this spinach artichoke dip to a friend's game night, I watched it disappear in under fifteen minutes. Someone actually asked for the recipe before they'd even finished their first bite, scraping the bottom of the dish with a cracker. That's when I knew this wasn't just another party appetizer—it was the kind of dish that makes people linger around the serving table, laughing and reaching for just one more taste.

Last winter, my sister-in-law and I stood in my kitchen with snow falling outside, taking turns sneaking bites straight from the baking dish while it cooled. We burned our tongues slightly and didn't even care. That's the kind of dip this is—worth the minor injuries, worth standing over a hot oven in a drafty kitchen, worth every single calorie.

Ingredients

• Fresh spinach: I've learned to chop it finely so it distributes evenly throughout the dip
• Artichoke hearts: Look for the marinated kind in jars—they pack extra flavor
• Cream cheese: Room temperature is non-negotiable for that silky smooth base
• Sour cream: Adds just enough tang to cut through all that richness
• Shredded mozzarella: Creates those gorgeous cheese pulls everyone loves
• Grated Parmesan: Salty and nutty, it's the secret to the golden crust

Instructions

Preheat your oven:

Get it to 375°F while you prep everything else

Make the creamy base:

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

Fold in the good stuff:

Gently mix in the spinach, artichokes, garlic, mozzarella, Parmesan, and all those seasonings

Get it into the dish:

Spread everything evenly into your baking dish, making sure the top is level

Bake until golden:

Twenty to twenty-five minutes until you see bubbling and those gorgeous browned spots

The hardest part:

Let it cool for five minutes so you don't burn your tongue like I always do

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This dip has become my go-to for every occasion now—Super Bowl parties, holiday gatherings, Tuesdays when I need comfort food. Something about standing around a warm, bubbling dish with people you care about, everyone reaching in with whatever vehicle they can find. It's more than food. It's an excuse to slow down and connect.

Making It Your Own

Sometimes I swap in Greek yogurt for the sour cream when I'm feeling virtuous, though I'll never claim it tastes exactly the same. A squeeze of fresh lemon juice right before baking brightens everything up, especially if you're serving it alongside heavier appetizers.

The Serving Strategy

Thinly sliced baguette, sturdy crackers that won't snap under the weight, or even just simple tortilla chips—I've served this with all of them. My personal favorite is actually toasted pita bread, brushed with a little olive oil and salt before going under the broiler. Something about that extra crunch against the creamy dip makes perfect sense.

Make-Ahead Magic

You can absolutely assemble this dip the day before and keep it covered in the refrigerator. In fact, the flavors meld together beautifully overnight. Just add a couple extra minutes to the baking time since you're starting with cold mixture.

• Extra Parmesan on top never hurts anyone
• Keep it warm in a slow cooker if you're serving a crowd
• Double the recipe because you'll want leftovers

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Hope this dip finds its way to your table soon, surrounded by the people you love. There's something magical about a dish that brings everyone together.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, use 1 cup of frozen spinach that has been thawed and thoroughly drained. Squeeze out excess moisture to prevent the dip from becoming watery.

→ How do I store leftovers?

Store 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, stirring occasionally.

→ Can I make this ahead of time?

Yes, assemble the dip up to 24 hours in advance and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if baking from cold.

→ What can I serve with this dip?

Toasted baguette slices, pita bread, crackers, tortilla chips, or fresh vegetable crudité all work beautifully. The warm, cheesy coating clings perfectly to dippers.

→ How can I make this lighter?

Substitute Greek yogurt for sour cream and use reduced-fat cream cheese. The flavor remains rich while cutting calories and fat content.