Creamy Spinach Artichoke Dip

This velvety spinach and artichoke dip transforms any gathering into a special occasion with its rich, creamy texture and bold flavors. As a crowd-pleasing appetizer, it consistently disappears faster than any other dish on my table.

I first made this dip for a last minute game day gathering when I needed something quick but impressive. The empty dish and requests for the recipe convinced me this would become my signature appetizer for years to come.

Ingredients

• Fresh spinach: Brings vibrant color and nutrition without the excess water of frozen varieties
• Full fat sour cream: Creates that tangy creaminess that makes this dip irresistible
• Room temperature cream cheese: Blends seamlessly and prevents lumps in your final dip
• Canned artichoke hearts: Provide meaty texture and rich flavor; choose ones in water rather than marinated for cleaner flavor
• Fresh minced garlic: Delivers more punch than pre-minced options
• Shredded mozzarella: Melts beautifully for that perfect cheese pull effect
• Parmesan cheese: Adds that salty umami depth that takes this dip to the next level
• Kosher salt: Enhances all the flavors without making the dip taste salty
• Freshly cracked pepper: Adds subtle heat and complexity

Step-by-Step Instructions

Prepare Your Oven:

Heat your oven to a moderate 350 degrees which allows the dip to warm through completely without burning the top. Position your rack in the middle of the oven for even cooking.

Combine Ingredients:

Add your fresh spinach to a large mixing bowl first so it gets thoroughly incorporated. Layer on room temperature sour cream and cream cheese which blend much more easily than cold ingredients. Add the drained and chopped artichoke hearts making sure you've removed excess moisture. Sprinkle in minced garlic, half the mozzarella, and all the Parmesan, then season with several generous pinches of kosher salt and freshly cracked pepper. Mix everything thoroughly until all ingredients are evenly distributed throughout.

Transfer and Top:

Spoon the mixture into either a 9×9 baking dish or a medium-sized cast iron skillet spreading it into an even layer. The evenness ensures consistent cooking throughout. Top with the remaining mozzarella making sure to spread it to the edges for that beautiful golden crust.

Bake to Perfection:

Bake for 25 to 30 minutes until the dip is bubbling around the edges and heated through. Then switch to broil for just 1 to 2 minutes watching carefully until the cheese on top reaches a dark golden brown with some spots of caramelization. This final step creates that irresistible crispy cheese top that contrasts beautifully with the creamy interior.

Pin it

The artichokes are truly the secret star of this recipe. Their subtle earthy flavor complements the richness of the cheeses perfectly. My mother-in-law who claims to dislike artichokes had three servings of this dip before I revealed the ingredients. She now requests it at every family gathering.

Make It Ahead

This dip is perfect for advance preparation. You can assemble the entire dip up to 24 hours before your event and store it covered in the refrigerator. When ready to serve simply add an extra 5 to 10 minutes to the baking time if starting from cold. The flavors actually develop and improve with some time to meld making this an ideal dish to prepare when you want to minimize day-of cooking stress.

Customize Your Creation

While this classic version is phenomenal, you can easily adapt it to suit your preferences. Add a quarter cup of drained pickled jalapeños for heat. Mix in half a cup of crumbled cooked bacon for a smoky dimension. Substitute half the mozzarella with white cheddar for a sharper flavor profile. The base recipe provides the perfect foundation for your creative variations.

Pin it

Serving Suggestions

This versatile dip pairs beautifully with more than just bread. Try serving it with crisp vegetable crudités like bell pepper strips, cucumber slices, and carrot sticks for a lighter option. Tortilla chips provide a satisfying crunch contrast. For an elegant presentation, hollow out a sourdough bread bowl, bake the dip inside, and serve with the removed bread cubes for dipping. When I host wine nights, I sometimes portion it into individual ramekins for a sophisticated presentation.

Frequently Asked Questions

→ Can I make this spinach artichoke dip ahead of time?

Yes, you can assemble the dip up to 24 hours in advance and refrigerate it covered. When ready to serve, let it sit at room temperature for 30 minutes before baking as directed. This makes it perfect for party planning.

→ What can I substitute for fresh spinach?

You can substitute 10 oz of frozen spinach (thawed and thoroughly squeezed dry) for the fresh spinach. This often provides a more concentrated spinach flavor and works just as well in the recipe.

→ Can I use low-fat cream cheese and sour cream?

While you can use low-fat versions, the full-fat ingredients specified in the recipe yield a creamier, more flavorful result. Low-fat dairy products often contain more water and can make the dip less rich and potentially watery.

→ What other serving options besides baguette work well?

This dip pairs wonderfully with tortilla chips, pita chips, fresh vegetable crudités like carrots and bell peppers, or even as a topping for baked potatoes. For a low-carb option, try serving with cucumber rounds or celery sticks.

→ How do I store and reheat leftover spinach artichoke dip?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave in 30-second intervals until warm, or in the oven at 350°F for about 10-15 minutes. Add a sprinkle of cheese on top before reheating for extra freshness.

→ Can I freeze this spinach artichoke dip?

Yes, you can freeze the unbaked dip for up to 3 months. Thaw completely in the refrigerator overnight before baking. The texture may change slightly after freezing, but the flavor remains delicious. For best results, add the final cheese topping just before baking.