Creamy Spinach Artichoke Dip

My sister texted me a photo of her empty dip bowl at a work potluck with just "SEND RECIPE" in all caps, and I realized I'd never actually written down how I make this spinach artichoke dip. It started as a lazy afternoon attempt to use up a can of artichokes and some wilting spinach, and somehow it became the thing people ask for by name. The smell when it comes out of the oven—garlicky, cheesy, warm—still makes everyone gather around the kitchen like moths to a flame.

I made this for a Super Bowl party where I didn't know anyone except the host, and I watched it become the thing everyone returned to between plays. Someone's kid came back three times, and their parent was mortified, but honestly that felt like the highest compliment. By halftime the dip was gone and I was being asked if I catered professionally, which made me laugh into my drink.

Ingredients

• Artichoke hearts (14 oz can): Drain them well and chop them into bite-sized pieces—this prevents watery pockets and keeps the texture chunky and interesting throughout.
• Fresh spinach (5 oz): If you use frozen, squeeze it completely dry in a clean kitchen towel or your hands; excess moisture is the enemy of creamy dips.
• Garlic (2 cloves): Mince it fine and sauté it first to mellow its sharpness; raw garlic will punch you in the face.
• Cream cheese (8 oz): Let it soften on the counter for 20 minutes so it blends smooth without lumps.
• Sour cream (1/2 cup): This adds tang that prevents the dip from tasting one-note and heavy.
• Mayonnaise (1/4 cup): It sounds odd but it adds richness and helps everything bind together seamlessly.
• Mozzarella cheese (1 cup shredded): It melts beautifully and creates those little stretchy moments when you dip.
• Parmesan cheese (1/2 cup grated): Use freshly grated if you can; it tastes sharper and more real than pre-shredded.
• Salt and black pepper: Standard amounts, but taste as you go because cheese brings saltiness too.
• Red pepper flakes (1/4 tsp optional): A tiny pinch adds warmth without heat if you want people to notice something special they can't quite name.

Instructions

Heat the oven and prep:

Set your oven to 375°F. You want it ready to go so the dip goes straight from mixing bowl to baking dish.

Wilt the spinach:

Warm a little olive oil in a skillet over medium heat and let the garlic toast for about 30 seconds until you can really smell it. Add your spinach and stir for a couple of minutes until it's dark green and totally wilted, then push it to the side to cool while you get to the next step.

Make the creamy base:

In a big bowl, combine softened cream cheese, sour cream, and mayo, stirring until there are no lumps and it looks smooth and cloud-like. This is where everything comes together, so take your time.

Fold everything together:

Add the cooled spinach, chopped artichokes, both cheeses, and seasonings to your creamy base and fold gently with a spatula until it's evenly mixed and you can't see any white streaks of cream cheese anymore.

Spread and bake:

Transfer the mixture to a baking dish and smooth the top. Bake for 20 to 25 minutes until the edges are bubbling and the top is just starting to turn golden—you want it hot all the way through but not dried out.

Serve with joy:

Let it cool for 2 minutes so people don't burn their mouths, then surround it with whatever vehicles you have: chips, bread, vegetables, crackers.

Save

There was a moment at a dinner party when someone took a bite and just closed their eyes, and I realized this wasn't just a dip anymore—it had become something that makes people pause. That's when food stops being about feeding people and becomes about creating tiny moments of genuine happiness.

Make It Your Own

This dip is a great canvas for personal taste. I've added chopped green onions for brightness, thrown in sun-dried tomatoes when I was feeling fancy, and even stirred in some crispy bacon bits when I wanted to impress someone. The base is sturdy enough to handle your additions without falling apart, so think about what flavors call to you and don't be afraid to experiment.

Timing and Make-Ahead

Mix the entire dip up to two days ahead and keep it covered in the fridge. When you're ready to serve, just pop the baking dish straight into a preheated 375°F oven for 25 to 30 minutes (it'll take slightly longer from cold). This means you can focus on your guests instead of being stuck in the kitchen, which is honestly the whole point of appetizers.

Lighter and Alternative Versions

If you want to ease up on the heaviness, swap out the sour cream for Greek yogurt and use half-and-half instead of mayo—the dip will taste fresher and feel less indulgent without sacrificing that creamy texture. I've also made versions with ricotta instead of some of the cream cheese, which lightens things up while keeping that luxurious mouthfeel.

• Greek yogurt makes the dip tangier and slightly less rich without tasting obviously different.
• Keep the cheese amounts the same; it's what makes people come back for more.
• Taste as you season because dairy changes how salt hits your palate.

Save

This dip has quietly become one of my most requested recipes, and I think it's because it tastes intentional without being fussy. Make it, feed people, and watch them light up.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thaw and squeeze out excess water before sautéing to avoid a watery texture.

→ What can I serve alongside this dish?

It pairs well with tortilla chips, sliced baguette, or fresh vegetable sticks for dipping.

→ How do I prevent the mixture from being too runny?

Ensure spinach is well drained and sautéed, and avoid adding excess liquid ingredients.

→ Can I prepare this ahead of time?

Yes, assemble the mixture and refrigerate before baking. Bake just before serving for best results.

→ Are there any suggested ingredient substitutions?

Greek yogurt can replace sour cream for a lighter texture, and green onions or sun-dried tomatoes add extra flavor.