Save This Cheesy Spinach and Artichoke Dip has transformed every game night in my house into a true crowd-pleaser. It is bubbling hot with a creamy texture, bold flavor, and the perfect golden crust you only get from homemade. Great for gatherings, this dip disappears in minutes and makes even ordinary bread feel special.
When I first brought this out for a birthday potluck, I watched even the pickiest eaters go for seconds. Now it is my go-to recipe when I want something comforting and universally loved.
Ingredients
- Cream cheese: softened for the best creamy base I choose full-fat for richness
- Frozen chopped spinach: thawed and squeezed dry or use fresh spinach sauteed until wilted for best flavor and texture pick deep green leaves without yellowing
- Artichoke hearts: canned or jarred and well drained for distinct tang and bite I always check for hearts packed in water rather than oil for a lighter dip
- Sour cream: for tanginess and silkiness full-fat is best for body
- Mayonnaise: for structure and extra creaminess use a good quality variety for taste
- Garlic: minced fresh brings warmth and aroma choose firm tight cloves for true flavor
- Shredded mozzarella cheese: for gooey melt top with extra for the irresistible crust buy pre-shredded for convenience but block mozzarella melted at home is stretchier
- Parmesan cheese: grated gives nutty depth always choose freshly grated for best melt and flavor
- Salt and black pepper: to taste I add more pepper for a little zing
Instructions
- Prep the Spinach:
- Thaw frozen spinach in the microwave or over the sink in a fine mesh strainer. Squeeze as much water as possible using clean hands or a towel. For fresh spinach wash chop and saute in a dry pan until wilted then let cool and pat dry. Removing as much moisture as possible prevents a watery dip.
- Mix the Cream Base:
- In a large bowl blend softened cream cheese with sour cream and mayonnaise using a spatula or handheld mixer. Mix until smooth creamy and lump free. The cream cheese should be fully at room temperature for seamless blending.
- Combine Spinach and Artichokes:
- Roughly chop drained artichoke hearts and add to the creamy mixture along with the prepped spinach. Stir gently so the artichokes stay chunky and spinach distributes evenly.
- Add Cheeses and Seasoning:
- Fold in mozzarella and parmesan cheeses minced garlic salt and black pepper. Taste and adjust seasoning. Save a handful of mozzarella to sprinkle on top for the best cheesy crust.
- Bake Until Bubbling and Golden:
- Transfer mixture to a greased baking dish and spread into an even layer. Top with the reserved mozzarella. Bake in a preheated oven at three hundred seventy five degrees Fahrenheit for twenty five minutes or until the center is hot and the top is bubbling and lightly browned. If you love a deep golden top broil for one to two minutes but watch closely to prevent burning.
- Serve Hot:
- Let the dip cool for five minutes so it sets up slightly making scooping easier. Serve right away with crusty bread baguette slices crackers pita chips or fresh vegetables.
Save My favorite part of this dip is the Parmesan for its savory complexity. The first time I made it with my sister we laughed about scraping the last bits from the baking dish with a spoon. It was a hit at every family holiday after that.
Storage Tips
Refrigerate leftovers up to four days in an airtight container. Reheat gently in the oven covered with foil until warmed through for the creamiest texture. Microwave works for single servings but the oven keeps that golden topping intact. If you ever make a double batch for a big party like I do you will love having leftovers to snack on for lunch.
Ingredient Substitutions
Replace sour cream with plain Greek yogurt for a little protein boost. Use low-fat cream cheese if you want a lighter version. Monterey Jack or Fontina cheese swaps in well for mozzarella for a slightly different melt and flavor. If you cannot find canned artichokes try jarred or even marinated varieties just drain well.
Serving Suggestions
This dip shines with toasted baguette crostini pretzel crisps or thick potato chips. For a colorful spread add sliced bell peppers celery and carrot sticks. I even spoon leftover dip over baked potatoes or grilled chicken for an instant upgrade.
Cultural Glimpse
Spinach and artichoke dip soared in popularity at casual American restaurants in the nineteen eighties. The base of creamy cheese and vegetables makes it a classic comfort food with Mediterranean-inspired ingredients. Everyone seems to have their version but the oozy cheese and tender artichokes are a must.
Save This dip wins hearts with every bite. Make it once and you will never host a party without it again.
Recipe Guide
- → What cheeses work best in this dip?
Cream cheese, mozzarella, and Parmesan are popular choices, balancing creaminess and flavor.
- → Can fresh spinach be used?
Yes, simply sauté fresh spinach until wilted before mixing with other ingredients.
- → How should leftovers be stored?
Refrigerate in a sealed container; reheat in oven or microwave for best texture.
- → What can I serve with this dip?
Pita chips, baguette slices, crackers, or fresh vegetable sticks pair well with the dip.
- → Can this dish be made ahead?
Prepare and refrigerate unbaked; bake just before serving for best results.
- → Is it possible to make this lighter?
Use low-fat cheese and Greek yogurt to reduce calories while maintaining creaminess.