Spinach Artichoke Dip

The first time I brought this spinach artichoke dip to a Super Bowl party, I honestly thought it was too simple to impress anyone. My friend Sarah took one bite and literally stopped mid conversation to ask who made it, which is basically the highest compliment party food can receive. Now it is the one thing people actually request when I say I am bringing appetizers.

Last winter my sister hosted an impromptu game night and I threw this together with what I had in the fridge. We ended up standing around the baking dish with spoons after the chips ran out, just talking and dipping straight from the pan. Some of my favorite kitchen memories happen when food becomes an excuse to linger a little longer at the table.

Ingredients

• Fresh spinach: I prefer fresh over frozen because you avoid that extra step of squeezing out moisture but frozen works perfectly if thawed and drained really well
• Artichoke hearts: Canned in water is totally fine here no need to buy the expensive marinated kind
• Cream cheese: Let this sit out for 30 minutes before you start mixing saves so much arm power
• Sour cream: Adds that needed tang to cut through all the rich cheese
• Mayonnaise: Sounds strange but this is actually what makes restaurant dip so velvety
• Mozzarella: Shred it yourself if you can because pre shredded cheese has anti caking agents that make it grainy
• Parmesan: The salty sharpness balances everything perfectly

Instructions

Prep your workspace:

Preheat that oven to 375°F and grab your mixing bowl. The most important thing is making sure your cream cheese is actually soft or you will get lumps.

Make the creamy base:

Mash the cream cheese sour cream and mayo together until absolutely smooth. I use a rubber spatula and really work at it because smooth base means smooth dip.

Add everything else:

Fold in the spinach artichokes garlic both cheeses and all your seasonings. Do not overmix once the cheese goes in or it might get weirdly stretchy.

Get it ready for the oven:

Spread everything into your baking dish and press down lightly. An even layer means even bubbling later.

Bake until golden:

20 to 25 minutes usually does it but keep an eye on it after 18. You want those gorgeous browned spots on top.

The waiting game:

Let it rest for 5 full minutes before serving. I know it smells incredible but this step helps the dip set up slightly so it is not too hot to eat.

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My aunt started making a version of this in the eighties when cream cheese appetizers were having their moment. She still insists her secret ingredient is love but I am pretty sure it is just really good mayonnaise.

Make Ahead Magic

You can absolutely assemble this entire dip up to 24 hours before baking and keep it covered in the fridge. The flavors actually meld together better this way. Just add an extra 5 minutes to the baking time if it is coming straight from the refrigerator.

Serving Suggestions That Work

Beyond the usual bread and crackers try sliced baguette toasted with olive oil or even tortilla chips for crunch. I have served this with raw veggie sticks too and people actually went for the vegetables first which never happens.

Keeping It Warm

If you are hosting a party keep the dip warm in a small slow cooker on the low setting. Stir it occasionally to keep it creamy.

• Set out fresh serving spoons when the first one gets low
• Have extra dipping vessels ready because this goes fast
• Consider doubling the recipe if your guest list is over 6 people

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Hope this dip becomes the star of your next gathering. There is something pretty special about a dish that brings people together around the oven waiting for that first bite.

Recipe Questions

→ Can I make this ahead of time?

Yes, assemble the mixture up to 24 hours in advance and refrigerate. Bake just before serving, adding a few extra minutes if baking cold from the refrigerator.

→ What's the best way to serve this?

Serve warm straight from the oven with toasted baguette slices, pita bread, crackers, or tortilla chips. Keeping it warm in a slow cooker on low setting works well for parties.

→ Can I use frozen spinach?

Absolutely. Thaw frozen spinach completely and squeeze out excess moisture before adding. One cup frozen spinach equals about two cups fresh chopped spinach.

→ How do I store leftovers?

Store cooled dip in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven at 350°F until warmed through, stirring occasionally.

→ Can I make this lighter?

Substitute Greek yogurt for sour cream and reduce the amount of cream cheese slightly. Using reduced-fat cheeses also lowers the calorie count while maintaining great flavor.