Creamy Spinach Artichoke Dip

There's something magical about gathering around a warm, bubbling dip with friends. The way everyone leans in, bread in hand, waiting for that first scoop of cheesy goodness. This spinach artichoke dip has become my go to for those moments when conversation flows as easily as the wine.

I first made this for a Super Bowl party years ago, honestly just throwing ingredients together because I was short on time. My friend Sarah actually paused mid conversation, looked me dead in the eye, and demanded the recipe right there. That's when I knew this wasn't just another appetizer.

Ingredients

• Artichoke hearts: Canned ones work beautifully here, just make sure to drain them really well so your dip doesn't get watery
• Fresh spinach: I've tried frozen, but fresh gives you such tender, vibrant leaves, though frozen works if you squeeze out every drop of water first
• Cream cheese: Must be completely softened or you'll end up with lumpy pockets that never quite melt into the mixture
• Sour cream: Adds just the right tang to balance all that rich cheese, and Greek yogurt works surprisingly well as a lighter swap
• Mayonnaise: The secret ingredient that makes everything come together with an almost velvety finish
• Mozzarella: Freshly shredded makes such a difference, that pre shredded stuff has anti caking agents that keep it from melting perfectly
• Parmesan: Grate it yourself if possible, it brings this salty umami that pulls all the flavors together
• Garlic: Don't skip sautéing it first, raw garlic would be too harsh and overwhelm the delicate artichokes
• Red pepper flakes: Totally optional but that tiny hum of heat in the background makes every bite more interesting
• Baguette: Get the crustiest one you can find, and don't be afraid to toast the slices so they stand up to that thick, creamy dip

Instructions

Preheat and prep:

Get your oven to 180°C (350°F) and slice your baguette while everything else comes to room temperature.

Sauté the aromatics:

Heat a splash of olive oil in a large skillet over medium heat and cook the minced garlic for about 1 minute until it becomes fragrant and starts to turn golden at the edges.

Wilt the spinach:

Toss in the chopped spinach and stir constantly for about 2 minutes until it collapses into soft, dark green ribbons, then remove from heat.

Make the creamy base:

In a large mixing bowl, beat together the softened cream cheese, sour cream, and mayonnaise until absolutely smooth with no lumps remaining.

Combine everything:

Fold in both cheeses, the chopped artichokes, cooked spinach, salt, pepper, and red pepper flakes until evenly distributed throughout.

Transfer to baking dish:

Scrape the mixture into a 20 x 20 cm (8 x 8 inch) baking dish and use the back of a spoon to create a smooth, even top.

Bake until bubbly:

Bake for 20 to 25 minutes until you see the edges bubbling furiously and the top has turned a gorgeous golden brown.

Prepare the bread:

While the dip bakes, toast your baguette slices until they're crisp but still slightly tender in the center.

Serve immediately:

Bring that bubbling dish straight to the table and let everyone dig in while it's still hot and incredibly gooey.

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Last New Year's Eve, I made a double batch and honestly thought it would be way too much. Not a single crumb remained. People were literally scraping the baking dish with spoons when the bread ran out.

Make It Ahead

You can assemble this entire dip up to a day before baking. Just cover it tightly and keep it in the refrigerator, then add 5 to 10 minutes to the baking time since it'll be cold going into the oven.

Serving Variations

Beyond baguette slices, I've served this with everything from pita chips and crackers to fresh vegetables for dipping. My personal favorite might be warm tortilla chips, something about the combination is just right.

Leftovers & Storage

Though I rarely have leftovers, this reheats beautifully in the microwave at 30 second intervals or back in a 180°C (350°F) oven until hot and bubbly again. The texture actually holds up surprisingly well, making it perfect for lunch the next day.

• Store in an airtight container in the refrigerator for up to 4 days
• Freeze before baking for up to 3 months, thaw overnight then bake as directed
• If the dip seems thick after refrigerating, stir in a splash of milk or cream before reheating

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Hope this dip brings as much joy to your table as it has to mine over the years.

Recipe FAQs

→ How can I make the dip creamier?

Using softened cream cheese and sour cream helps achieve a smooth texture. Mixing thoroughly and baking until bubbly also enhances creaminess.

→ Can I use frozen spinach instead of fresh?

Yes, thaw and squeeze out excess moisture from frozen spinach before adding to prevent sogginess.

→ What types of bread work well for serving?

Crusty baguette slices are traditional, but crackers, pita chips, or vegetable sticks also complement the warm dip nicely.

→ How long should I bake the dip?

Bake for 20 to 25 minutes at 180°C (350°F) until the mixture is hot and the top turns lightly golden.

→ Can I add extra flavorings?

Chopped green onions or a squeeze of lemon juice added before baking can brighten the flavors.