Creamy Spinach Artichoke Dip

My friend Sarah brought this dip to a Super Bowl party years ago, and I literally hovered over the bowl the entire night. She laughed when she caught me eating the last spoonful straight from the baking dish while everyone else was distracted by the game. The next day I called her begging for the recipe, and it has been my go-to party appetizer ever since.

Last Christmas Eve, my sister accidentally arrived two hours early while I was still squeezing the spinach dry between paper towels. She ended up helping me finish the prep, and we stood around the kitchen island eating the first batch straight from the oven with whatever crackers we could find in the pantry. Now she requests it for every family gathering, even the ones where it is not technically on the menu.

Ingredients

• Frozen chopped spinach: Thaw completely and squeeze out every drop of excess water, or your dip will be watery
• Canned artichoke hearts: Marinated ones add extra flavor, but regular work fine too
• Cream cheese: Must be softened to room temperature for smooth mixing
• Sour cream and mayonnaise: This creamy base creates that velvety restaurant texture
• Parmesan and mozzarella: The Parmesan adds salty depth while mozzarella gives the perfect cheesy pull
• Garlic: Fresh minced garlic makes all the difference here

Instructions

Get your oven ready:

Preheat to 375°F (190°C) so you can pop the dip in as soon as it is mixed

Make the creamy base:

Beat the softened cream cheese, sour cream, and mayonnaise until completely smooth and no lumps remain

Add the cheeses and seasonings:

Stir in Parmesan, mozzarella, garlic, salt, pepper, and red pepper flakes until well combined

Fold in the vegetables:

Gently mix in the squeezed spinach and chopped artichokes until everything is evenly distributed

Bake until bubbly:

Spread in a 1-quart baking dish and bake for 25 minutes until the top is golden and the dip is hot throughout

Save

My neighbor smelled this baking through our shared apartment wall and knocked on my door with a bag of tortilla chips, pretending she just happened to be passing by. We ended up sitting on my kitchen floor eating dip and talking for two hours while it snowed outside. Sometimes food creates the best kind of friendships.

Make-Ahead Magic

You can assemble this dip completely up to 24 hours before baking. Cover it tightly and store it in the refrigerator, then just add a few extra minutes to the baking time since it will be cold. I have even frozen the uncooked mixture for up to a month, though fresh is always better.

Serving Suggestions That Work

Beyond the usual tortilla chips, try sliced baguette, pita wedges, or even thin bagel chips. For a lighter option, cucumber rounds and bell pepper strips actually work beautifully with the creamy dip. Once I served it with pretzel bites and people lost their minds over that combination.

Personalize Your Dip

Sometimes I swap half the mozzarella for gruyere when I want to feel fancy. A handful of chopped sun-dried tomatoes adds incredible depth, or try adding crab meat for a seafood version that feels completely different but equally delicious.

• Extra cheese on top never hurt anyone
• A squeeze of fresh lemon juice right before serving brightens everything
• Keep the dip warm in a small slow cooker on low

Save

This dip has started more conversations at parties than anything else I make. There is something about standing around a warm, bubbling dish that brings people together.

Recipe Questions & Answers

→ What cheeses are used in this dish?

Cream cheese, Parmesan, and mozzarella come together to create a creamy, flavorful texture.

→ Can I prepare this ahead of time?

Yes, you can combine ingredients and refrigerate before baking to save time closer to serving.

→ What is the best way to serve it?

Serve warm with tortilla chips, pita bread, or fresh vegetable sticks for dipping.

→ Are there any optional seasonings?

Crushed red pepper flakes add a slight kick, and a squeeze of fresh lemon juice brightens the flavor.

→ How long should it bake?

Bake at 375°F (190°C) for 25 minutes until bubbly and lightly golden on top.