Spinach Artichoke Dip

My sister called me at 7 PM on a Tuesday, frantic because her book club was coming over in an hour and she had absolutely nothing to serve. I talked her through this spinach artichoke dip with whatever she had in her fridge, and she texted later that night asking for the real recipe. The dip disappeared before anyone even opened their books.

I once brought this to a Super Bowl party where the hosts had ordered three different kinds of takeout appetizers. My baking dish sat on the counter untouched for twenty minutes, until someone took a tentative bite. Within ten minutes, the dip was gone and people were actually scraping the corners with spoons.

Ingredients

• Artichoke hearts: Canned work perfectly here, just make sure you drain them really well so the dip doesnt get watery
• Fresh spinach: If you can find it fresh, the texture is so much better, but frozen works if you squeeze out every last drop of water
• Cream cheese: Let it sit on the counter for an hour before you start mixing, or youll end up with lumpy pockets of cream cheese in your finished dip
• Mozzarella: The shredded kind from the grocery store melts into those gorgeous cheese pulls everyone loves
• Parmesan: Buy a wedge and grate it yourself if you possibly can, the pre-grated stuff has anti-caking agents that make the dip grainy
• Sour cream: Adds just the right amount of tang to balance all that rich cheese
• Mayonnaise: Do not skip this, it is the secret ingredient that makes restaurant dips taste so much better than homemade ones
• Garlic: Fresh minced, never the stuff in a jar, it makes such a difference in the final flavor
• Salt and pepper: Start with less than you think you need, the cheese already brings plenty of saltiness
• Red pepper flakes: Just a tiny pinch gives this dip a subtle warmth that keeps people coming back for more

Instructions

Get your oven ready:

Preheat to 375F and move your oven rack to the upper middle position so the top gets perfectly golden brown without burning.

Prep the spinach:

Toss fresh spinach in a dry skillet over medium heat for 2 to 3 minutes until it completely wilts, then let it cool and squeeze out all the moisture with your hands.

Make the creamy base:

Beat together the softened cream cheese, sour cream, and mayonnaise until they become one smooth mixture with absolutely no lumps remaining.

Add everything else:

Fold in the artichokes, spinach, garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes until just combined.

Into the oven:

Spread the mixture into a 1 quart baking dish and bake for 20 to 25 minutes until the top is bubbling and turning golden brown.

The hardest part:

Let the dip rest for 5 minutes before serving, otherwise it will be too hot to eat and will not have that perfect creamy consistency.

Save

This became my go-to recipe after I made it for my grandmother, who spent her entire life claiming she hated artichokes. She took one tiny, skeptical bite, then proceeded to eat three servings with crackers and asked for the recipe before she even left my apartment.

Make It Ahead

You can assemble the entire dip up to 24 hours before baking and keep it covered in the refrigerator. The flavors actually meld together better this way, just add an extra 5 to 10 minutes to the baking time since it will be cold going into the oven.

Serving Suggestions

Thin slices of toasted baguette are classic, but I have discovered that pita chips, tortilla chips, and even raw vegetables all work beautifully. The key is having something sturdy enough to scoop up all that cheesy goodness.

Storage and Reheating

Leftovers keep well in the refrigerator for 3 to 4 days in an airtight container. Reheat gently in the microwave at 50 percent power, stirring halfway through, or pop it back in a 350F oven until hot and bubbly again.

• The dip will firm up in the refrigerator but loosens beautifully when reheated
• If it seems too thick after reheating, stir in a teaspoon of sour cream
• Never reheat more than once, the cheese can separate and become grainy

Save

Watch people gather around this dip like moths to a flame, and keep a spoon nearby for scraping up every last bit of that golden cheesy goodness.

Recipe FAQs

→ Can I use frozen spinach for this creation?

Yes, if using frozen spinach, make sure to thaw it completely and squeeze out all excess moisture before adding it to the mixture. This prevents the dip from becoming watery.

→ What are the best serving suggestions for this appetizer?

This warm dip pairs wonderfully with a variety of dippers such as tortilla chips, pita bread, crusty baguette slices, celery sticks, or carrot sticks.

→ How can I make this dip lighter?

For a lighter version, you can substitute Greek yogurt for the sour cream. This will maintain a creamy texture with fewer calories.

→ Can this dip be prepared in advance?

Absolutely. You can assemble the dip mixture and refrigerate it for up to 24 hours before baking. Just ensure it's brought closer to room temperature before baking to ensure even heating.

→ What kind of artichoke hearts should I use?

Canned, drained artichoke hearts work perfectly. If using jarred, ensure they are well-drained and rinsed to remove excess oil or brine.

→ How do I store leftovers?

Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.