Pin It This creamy spinach and artichoke dish features a smooth blend of cream cheese, sour cream, and mayo combined with tender spinach and chopped artichokes. Mozzarella and Parmesan add rich, melty texture and savory depth, while garlic and spices bring a subtle kick. Baked until bubbly and lightly golden, it pairs wonderfully with bread, crackers, or fresh veggies. Perfect for sharing at cozy gatherings or as an appetizer to warm the palate.
My apartment door kept opening and closing that Super Bowl Sunday, friends tracking snow across my entryway while I hovered over the oven door, watching the cheese bubble through the glass.
Someone asked for the recipe before they even took their coat off, dipping a cracker into what turned out to be the most successful appetizer Id ever attempted for a crowd.
Ingredients
- Frozen chopped spinach: Thaw completely and squeeze out every drop of water or your dip will be soupy
- Canned artichoke hearts: Chop them into bite sized pieces so you get artichoke in every scoop
- Cream cheese: Let it sit on the counter for an hour so it blends without lumps
- Sour cream: Adds tang that cuts through all that rich cheese
- Mayonnaise: The secret to restaurant style creaminess
- Shredded mozzarella: Creates those irresistible cheese pulls everyone photographs
- Grated Parmesan: Brings salty depth that makes this dip addictive
- Garlic: Use fresh minced cloves, nothing jarred or powdered
- Salt and pepper: Start with less since cheeses are already salty
- Crushed red pepper flakes: Optional but adds a gentle warmth that keeps people coming back
Instructions
- Preheat your oven:
- Set it to 375F so its ready when your mixture is prepped
- Make the creamy base:
- Beat cream cheese, sour cream and mayonnaise until completely smooth
- Add the cheeses and seasonings:
- Stir in mozzarella, Parmesan, garlic, salt, pepper and red pepper flakes until combined
- Fold in the vegetables:
- Gently mix in spinach and artichokes until everything is evenly distributed
- Transfer to baking dish:
- Spread into a 1.5 quart dish so it bakes evenly
- Bake until bubbly:
- Let it cook for 25 minutes until the top turns golden brown
- Rest briefly:
- Give it five minutes so the dip sets up slightly and wont burn anyones tongue
Pin It Now I make this dip for every gathering, watching friends crowd around the bowl with the same enthusiasm they showed that first snowy evening years ago.
Make Ahead Magic
Assemble everything up to 24 hours in advance and store it covered in the refrigerator, then just pop it in the oven when guests arrive.
Serving Suggestions
Toasted baguette slices transform into the perfect vehicle, though sturdy crackers and fresh bell pepper strips never disappoint either.
Easy Variations
Monterey Jack stands in beautifully for mozzarella when you want a slightly mellower flavor profile.
- Add fresh herbs like basil or chives after baking
- A squeeze of lemon juice brightens the richness
- Extra garlic never hurt anyone
Pin It There is something deeply satisfying about watching an empty dish get scraped clean by happy people.
Recipe FAQs
- → Can I use fresh spinach instead of frozen?
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Yes, fresh spinach can be used. Be sure to wilt it first and drain well to avoid excess moisture in the mixture.
- → What can I substitute for mayonnaise?
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Sour cream or Greek yogurt can replace mayonnaise to maintain creaminess with a slightly tangier flavor.
- → How do I make the dip spicier?
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Add extra crushed red pepper flakes or a dash of hot sauce to the mixture before baking to increase heat.
- → Can I prepare the dip in advance?
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Yes, assemble it ahead of time and refrigerate. Bake just before serving to keep it fresh and warm.
- → What are good dippers for this dish?
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Toasted bread, crackers, fresh vegetables like carrots or celery, and pita chips all complement the creamy texture well.
