Creamy Spinach Artichokes Dip

There's something about a warm spinach and artichoke dip that stops conversations mid-sentence. My neighbor brought one to a game night years ago, and I watched people abandon their chairs to cluster around the baking dish, scooping without thinking. Years later, I reverse-engineered her version in my own kitchen, and it became the dip I now bring everywhere—not because it's impressive, but because it actually disappears.

I made this for a small dinner party on a rainy Wednesday, worried I'd chosen something too boring for the occasion. The dip bubbled quietly in the oven while we poured wine, and by the time I set it on the table, everyone had already noticed the smell—garlicky, cheesy, herbaceous. One guest went back for thirds and admitted she'd been skeptical about spinach and artichoke until that moment.

Ingredients

• Artichoke hearts (1 can, 400 g): Drain these very well—excess liquid is the enemy of a thick, clingy dip that coats a cracker properly.
• Frozen spinach (150 g): The squeeze-it-dry step matters more than it sounds; waterlogged spinach turns the whole thing soupy, so don't skip it.
• Garlic (2 cloves, minced): Fresh is worth it here—it melts into the cream cheese and adds a subtle sharpness that makes the whole dip more interesting.
• Cream cheese (200 g), softened: Let it sit on the counter while you prep; cold cream cheese lumps everything up and makes mixing a battle.
• Sour cream (120 ml): This is the acid that keeps the dip from tasting one-dimensional—don't substitute it out.
• Mayonnaise (60 ml): It sounds odd, but it smooths everything and adds a quiet richness you can't quite name.
• Mozzarella (100 g, grated): Grate it fresh if you can; pre-shredded cheese has additives that make it grainy when it melts.
• Parmesan (50 g, grated): This brings the umami and the golden crust on top—worth using the good stuff.
• Salt, pepper, and optional nutmeg: The nutmeg is subtle but adds warmth; red pepper flakes give a small kick if you want it.

Instructions

Heat your oven and prep:

Set the oven to 180°C (350°F) and while it warms, gather everything in one place—this dip comes together fast once you start.

Build the creamy base:

In a large bowl, beat the softened cream cheese, sour cream, and mayo together until there are no lumps and the mixture is smooth and pale. This takes a minute or two with a whisk or wooden spoon.

Add the cheeses and seasonings:

Stir in the mozzarella, Parmesan, minced garlic, salt, pepper, and nutmeg if using. Taste as you go—you might want a bit more garlic or seasoning, and now is the time to adjust.

Fold in the vegetables:

Gently fold the chopped artichoke hearts and squeezed-dry spinach into the cheese mixture until everything is evenly combined. Don't overmix; it should look textured and studded with vegetables.

Transfer and top:

Pour the dip into a lightly greased baking dish (about 1-liter capacity). If you like extra crust and cheese on top, sprinkle a small handful of mozzarella and Parmesan over the surface.

Bake until bubbly:

Slide it into the oven for 20 to 25 minutes, until the edges are bubbling and the top is lightly golden. A slight brown spot here and there is beautiful—that's where the cheese gets crispy.

Rest and serve:

Let it cool for just 5 minutes (it's easier to scoop when it's not molten). Serve it warm with toasted baguette slices, crackers, or fresh vegetables for dipping.

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What surprised me most about this dip wasn't the flavor—though it's genuinely delicious—but how it became a reliable thing to bring when I wasn't sure what else to offer. It's humble enough to feel welcoming and rich enough to feel like you tried. People remember it, and they ask you to make it again.

Variations and Swaps

If you want to lighten this, substitute Greek yogurt for half or all of the sour cream; the dip will be slightly tangy and less rich, but still excellent. For a vegetable-forward version, add a handful of finely chopped green onions or sun-dried tomatoes stirred in at the end. A small squeeze of fresh lemon juice right before serving brightens the whole thing, especially if someone makes a comment about it tasting a little flat.

Serving Ideas

Serve this warm in the baking dish so people can see it bubbling—it looks more inviting that way. Arrange your dippers in a loose circle around it: toasted baguette slices, crispy crackers, fresh vegetables like celery and bell peppers, pita wedges, or even tortilla chips if you want something unexpected. It pairs naturally with wine or even simple sparkling water, and it's the kind of thing people will come back to between conversations.

Make-Ahead and Storage

This dip is wonderfully forgiving if you have guests arriving soon. Assemble it completely in the baking dish up to 8 hours ahead, cover it, and refrigerate; just add 5 extra minutes to the baking time if it goes straight from cold to hot. Leftovers keep for 3 to 4 days covered in the fridge and reheat beautifully.

• To reheat, cover the dish loosely with foil and warm it at 160°C for about 10 minutes until it's hot through.
• You can also reheat individual portions in a small skillet over low heat, stirring gently until creamy.
• Don't freeze this—the texture changes too much when the dairy thaws.

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This dip has a way of becoming a regular in your rotation once you make it once. It's the kind of dish that proves you don't need complicated techniques or rare ingredients to make something people genuinely want to eat.

Common Questions

→ Can fresh spinach be used instead of frozen?

Yes, fresh spinach can be wilted and chopped as an alternative; just be sure to squeeze out excess moisture for best texture.

→ What cheese types are included in this dip?

Mozzarella and Parmesan cheeses are combined with cream cheese to create the dip's rich and creamy consistency.

→ How long should the dip be baked?

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

→ Can this dip be prepared in advance?

Yes, it can be made ahead and reheated before serving for convenience while maintaining its creamy texture.

→ What are some good serving options?

Serve warm with toasted baguette slices, crackers, tortilla chips, pita wedges, or fresh vegetables for dipping.

→ Are there options to alter flavor or lighten the dip?

Adding chopped green onions or a squeeze of lemon juice enhances flavor, and Greek yogurt can replace sour cream for a lighter version.