Creamy Spinach Artichoke Dip

My neighbor knocked on the door one evening with a bag of fresh artichokes, and I suddenly remembered a creamy dip I'd tasted years ago at a college party—the kind that made everyone gravitate toward the appetizer table and forget about everything else. That night, I threw together what I could remember, and somehow it turned into something even better than the original. Now it's the first thing I make whenever I need to impress people without actually trying too hard.

I served this at a potluck last spring, and three people asked for the recipe before they'd even finished eating. One friend sat by the baking dish the whole evening, and I caught her sneaking bites between conversations—that's when I knew I'd nailed it.

Ingredients

• Artichoke hearts (1 can, 400 g): Drain them well and chop into bite-sized pieces; wet artichokes will make your dip watery, so don't skip this step.
• Frozen spinach (150 g): Thaw it completely and squeeze it hard—like, really hard—to remove every drop of moisture or your dip becomes a soggy mess.
• Garlic (2 cloves): Mince it fine so it spreads evenly and adds a gentle garlicky warmth without harsh bits.
• Cream cheese (225 g), softened: Cold cream cheese will be lumpy; let it sit on the counter for 15 minutes and your life becomes easier.
• Sour cream (120 g): This adds tang and keeps the dip from feeling overly heavy.
• Mayonnaise (60 g): A secret weapon that adds richness and helps everything bind together smoothly.
• Mozzarella cheese (100 g), grated: Fresh mozzarella melts beautifully and keeps the texture creamy rather than dense.
• Parmesan cheese (50 g), grated: Sharp and salty, it gives the dip its signature nutty, golden crust on top.
• Salt, black pepper, and red pepper flakes: These are your flavor controllers—taste as you go and adjust to your preference.

Instructions

Get your oven ready:

Preheat to 180°C (350°F) so it's warm and waiting when you need it.

Build your creamy base:

Combine the softened cream cheese, sour cream, and mayonnaise in a large bowl and beat with an electric mixer until everything is smooth and there are no visible lumps. If you don't have a mixer, a sturdy whisk and some arm strength will do the job.

Fold in the vegetables and cheese:

Add the chopped artichokes, squeezed spinach, minced garlic, mozzarella, and half the Parmesan to the creamy mixture. Stir gently but thoroughly until everything is evenly distributed and there are no dry pockets.

Season to taste:

Sprinkle in the salt, black pepper, and red pepper flakes if you want a little heat. Taste a small spoonful and adjust the seasonings—you want it to taste flavorful but not salty, since the cheese already contributes quite a bit.

Transfer and top:

Spread the mixture into a baking dish and smooth the surface with the back of a spoon. Sprinkle the reserved Parmesan cheese over the top; this will get golden and crispy in the oven.

Bake until bubbly:

Place in the oven for 20–25 minutes until the dip is bubbling around the edges and the top is lightly golden brown. You'll know it's ready when you see a few brown spots on the cheese.

Rest and serve:

Let it cool for just a minute or two so nobody burns their mouth, then surround it with tortilla chips, sliced baguette, or fresh vegetable sticks and watch it disappear.

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There's something magical about watching a warm dip make people forget their worries for an evening. This one does that without asking for much in return.

Make-Ahead Magic

Prepare the entire dip up to a day in advance, cover it tightly, and refrigerate. When you're ready to serve, just pop it straight from the fridge into the oven—it may need an extra 5–10 minutes to heat through, but the results are the same. This is the move when you're hosting and want to spend time with guests instead of cooking in the kitchen.

Flavor Variations to Try

The base recipe is forgiving and works with many swaps. A squeeze of fresh lemon juice brightens the whole thing, while a dash of hot sauce adds a kick that makes people ask what the secret ingredient is. Some nights I swap the mozzarella for sharp cheddar or creamy Monterey Jack, which gives it a completely different personality.

Serving and Storage

Serve this hot, straight from the oven, and it will disappear fastest when you put it in a small baking dish so people can scoop directly from the heat source. Leftovers keep for three days in the fridge and reheat beautifully in a low oven at 160°C (325°F) for about 10 minutes.

• Keep it warm during a party by setting the baking dish on a small trivet or hot pad if you're serving on a table.
• If you're bringing this to someone else's house, transport it in the baking dish wrapped in foil and reheat there.
• Pair it with sturdy chips or bread that won't break under the weight of generous scoops.

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This dip proves that the simplest recipes often become the ones people remember. Serve it warm, watch it disappear, and enjoy the quiet victory of having made something everyone loved.

Recipe Help & Support

→ What is the best way to thaw and prepare spinach?

Thaw frozen chopped spinach completely, then squeeze out excess water using a clean cloth or paper towels to prevent watery dips.

→ Can I substitute cheeses in this dish?

Yes, mozzarella can be swapped with Monterey Jack or cheddar for a different texture and flavor profile.

→ How can I add extra flavor to this creamy dip?

A squeeze of fresh lemon juice or a dash of hot sauce can brighten and enhance the overall taste.

→ What sides pair well with this creamy spinach and artichoke blend?

Tortilla chips, sliced baguette, or fresh vegetable sticks complement the rich and flavorful dip perfectly.

→ Is it possible to prepare this dish in advance?

Yes, the mixture can be made ahead and baked shortly before serving for convenience without losing freshness.