Creamy Spinach Artichoke Dip

The winter my radiator died and my apartment stayed at fifty-eight degrees for three weeks, I survived almost entirely on hot dips and toasted bread. Something about standing over a steaming baking dish while snow piled against the windows felt like the only reasonable response to circumstances beyond my control. This spinach and artichoke variation became my nightly ritual, filling the kitchen with garlic and cheese until the warmth spread from the oven into my bones. My roommate started leaving crackers on the counter instead of asking what was for dinner.

I brought this to a Super Bowl party last February where three different people showed up with storebought tubs of the same stuff. The distinction became embarrassingly apparent about seven minutes after I slid my dish into the hostess oven. By halftime, the other dips sat half eaten on the card table while mine had developed that prized crackly cheese crust that makes people abandon their pretense of moderation. The hostess saved my baking dish and texted me the recipe request three days later.

Ingredients

• Artichoke hearts (14 oz can): Jarred ones work too but drain them thoroughly or you will end up with soup
• Baby spinach (5 oz): Frozen needs a serious squeeze session until no water remains
• Garlic (2 cloves): Fresh only, the jar stuff turns harsh in the oven
• Cream cheese (8 oz): Room temperature prevents those sad white lumps in your finished dip
• Sour cream (1 cup): Full fat keeps everything silky and cohesive
• Mayonnaise (1/2 cup): Do not ask what it does, just accept that it makes the cheese distribution perfect
• Mozzarella (1 cup shredded): The melty blanket on top
• Parmesan (1/2 cup grated): Salty bite that cuts through all that cream
• Salt (1/2 tsp): Adjust based on your cheese saltiness
• Black pepper (1/4 tsp): Fresh ground makes a difference here
• Red pepper flakes (1/4 tsp): Optional but that tiny heat spark is worth considering

Instructions

Preheat your oven:

375°F means the cheese bubbles properly without scorching the top layer

Beat the base:

Mix softened cream cheese, sour cream, and mayonnaise until absolutely smooth

Add the cheese and aromatics:

Stir in mozzarella, Parmesan, garlic, salt, pepper, and those optional red pepper flakes

Fold in the vegetables:

Gently combine artichokes and spinach until evenly distributed without mushing everything

Transfer to baking dish:

A greased one quart dish holds this perfectly, spread the top flat for even browning

Bake until golden:

About twenty five minutes until the center bubbles and the top develops those irresistible browned spots

Serve immediately:

While still hot and lava like with sturdy chips, crackers, or bread that will not collapse

Pin it

The first time I made this for my mother, she asked three times what was actually in it before admitting she usually hates artichokes. Two years later she texts me the day before every holiday asking if I am bringing the green stuff. Some traditions establish themselves without any fanfare at all, just one bubbling dish at a time.

Make It Your Own

Half the sour cream can become plain Greek yogurt without anyone noticing the difference. A tablespoon of lemon juice right before baking wakes everything up and makes each taste feel lighter. Water chestnuts add texture that keeps people guessing what makes this version special.

Serving Strategy

Keep this in the oven until people are actually walking through the door, nothing sadder than room temperature dip. Have backup crackers ready because the first batch will disappear fast. A sliced baguette feels fancier but sturdy chips handle the weight better.

Storage Wisdom

This reheats surprisingly well the next day, covered with foil so the top does not dry out. The flavors actually develop overnight in the fridge. Scoop portions into microwave safe containers for the easiest work lunch that will make coworkers jealous.

• Never refrigerate in the metal baking dish, transfer to glass first
• Let it come to room temperature before reheating for even warmth
• Add a fresh sprinkle of Parmesan before the second round in the oven

Pin it

The best dips disappear before anyone remembers to take a picture. This one will be gone before the oven cools.

Recipe Questions & Answers

→ Can fresh spinach be used instead of frozen?

Yes, fresh baby spinach works well; simply wash and drain thoroughly before mixing.

→ What is the best way to achieve a golden top layer?

Bake at 375°F (190°C) until the surface is bubbly and lightly golden, usually about 25 minutes.

→ Can this be prepared ahead of time?

Yes, assemble and refrigerate until baking, then bake just before serving for best texture.

→ Are there substitutions for sour cream?

Greek yogurt can replace half of the sour cream or mayonnaise for a lighter texture.

→ What serving options complement this dish?

Serve warm with tortilla chips, crackers, or slices of baguette to enjoy the creamy texture.