Save The oven timer went off just as my sister walked through the door, and the smell hit her before she even set her bag down. She pointed at the bubbling dish and said, That better be what I think it is. It was mid-November, cold enough that we'd cranked the heat up too high, and I'd thrown together spinach artichoke dip on a whim because I had everything already sitting in the fridge. We ended up eating half of it standing at the counter with tortilla chips, still in our coats.
I started making this for book club nights because it was the only thing everyone agreed on. One friend would bring sourdough, another would slice up bell peppers, and I'd show up with this dip still warm in a towel-wrapped dish. We'd sit around talking too loud, and by the end of the night, someone always scraped the edges of the pan with a chip, trying to get the last golden, crusty bits.
Ingredients
- Artichoke hearts: Use the kind packed in water, not oil or marinade, and chop them smaller than you think you need to so they distribute evenly throughout the dip.
- Fresh spinach: It wilts down to almost nothing, so don't be alarmed by the volume in the pan, and make sure to squeeze out every drop of moisture or the dip will turn watery.
- Garlic: Mince it finely so it melts into the cream cheese base without leaving sharp, raw bites that overpower the other flavors.
- Cream cheese: Let it sit on the counter for at least 30 minutes before mixing, because cold cream cheese will clump and refuse to blend smoothly no matter how hard you stir.
- Mozzarella cheese: Shred it yourself from a block if you can, since pre-shredded cheese has anti-caking agents that can make the dip grainy instead of silky.
- Parmesan cheese: Freshly grated Parmesan adds a sharp, nutty depth that the powdered stuff in a shaker just can't replicate.
- Sour cream: This adds tang and keeps the dip from feeling too rich, balancing out the heaviness of the cream cheese.
- Mayonnaise: It might seem like overkill, but it gives the dip a light, airy texture that sour cream alone won't achieve.
- Salt, black pepper, and red pepper flakes: Start with less salt than you think and taste as you go, because the cheeses are already salty, and the red pepper flakes add a subtle warmth without making it spicy.
Instructions
- Get the oven ready:
- Preheat your oven to 375°F so it's fully heated by the time you're done mixing. This ensures even baking and that gorgeous golden top.
- Prep the spinach:
- If using fresh, toss it into a dry skillet over medium heat and let it wilt for a few minutes, then cool it and squeeze out the moisture with your hands or a towel until it feels almost dry. Frozen spinach needs the same squeezing treatment after thawing.
- Make the creamy base:
- In a medium bowl, beat together the softened cream cheese, sour cream, and mayonnaise until it's completely smooth and no lumps remain. Use a spoon or a hand mixer if the cream cheese is being stubborn.
- Fold in the good stuff:
- Add the chopped artichokes, spinach, garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes, then stir everything together until it's evenly mixed and looks creamy and thick. Taste it now and adjust the seasoning if needed.
- Transfer and bake:
- Scoop the mixture into a 1-quart baking dish and smooth the top with a spatula so it bakes evenly. Bake for 20 to 25 minutes, until the edges are bubbling and the top has golden brown spots.
- Cool and serve:
- Let it sit for about 5 minutes so it thickens up slightly and doesn't burn anyone's mouth. Serve it warm with chips, sliced baguette, pita, or crunchy vegetable sticks.
Save One winter, I brought this to a potluck where I didn't know most of the people, and by the time I looked over, three strangers were hovering around it with napkins, laughing about how they'd already gone back twice. Someone asked for the recipe on a torn piece of notebook paper, and I scribbled it down while they kept eating. That's when I realized this dip has a way of making people relax and talk, like it gives everyone permission to stop being polite and just enjoy something together.
Making It Ahead
You can mix everything together up to a day in advance and store it covered in the fridge, then just pop it in the oven when you're ready. It might need an extra 5 minutes of baking time if it's coming straight from the cold, so keep an eye on it until the top starts to brown. I've done this countless times for parties, and it's a relief to have one less thing to worry about when people start arriving.
Serving Suggestions
This dip is endlessly flexible when it comes to what you serve it with. Tortilla chips are classic and sturdy enough to hold up to the thickness, but toasted baguette slices or pita wedges add a more elegant touch. I've also put out cucumber rounds, bell pepper strips, and carrot sticks for people who want something lighter, and they always disappear just as fast as the chips.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days, and I actually think they taste better the next day when everything has settled. Reheat individual portions in the microwave for about 30 seconds, or warm the whole thing in a 300°F oven for 10 minutes until it's heated through. Don't try to freeze it, though, because the texture gets grainy and separated when it thaws, and no amount of stirring will bring it back.
- If the dip seems too thick after reheating, stir in a tablespoon of milk or sour cream to loosen it up.
- For a crispy top on leftovers, sprinkle a little extra Parmesan on top before reheating in the oven.
- Serve any leftover dip as a spread on sandwiches or wraps for an easy lunch the next day.
Save This dip has pulled me out of more last-minute hosting panics than I can count, and it never fails to make people happy. Keep the ingredients on hand, and you'll always have something warm and satisfying to share.
Recipe FAQs
- → Can I make this dip ahead of time?
Yes, you can assemble the dip completely and refrigerate it covered for up to 24 hours before baking. Add a few extra minutes to the baking time if placing it in the oven cold.
- → What can I serve with spinach artichoke dip?
Serve with tortilla chips, pita chips, toasted baguette slices, crackers, or fresh vegetables like carrot sticks, celery, and bell pepper strips for dipping.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use 1 cup of frozen spinach, thawed completely. Be sure to squeeze out all excess moisture thoroughly before mixing to prevent a watery dip.
- → How do I store leftover dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or microwave until warmed through and creamy again.
- → Can I make this lighter or healthier?
Substitute Greek yogurt for sour cream, use reduced-fat cream cheese, or replace mayonnaise with additional Greek yogurt. The dip will be slightly less rich but still delicious.
- → What size baking dish should I use?
A 1-quart baking dish works perfectly. You can also use an 8-inch square dish or a shallow oven-safe skillet for easier serving and scooping.