Save to Pinterest This warm, cheesy dip combines tender spinach and artichoke hearts with cream cheese, sour cream, and melted mozzarella. Garlic and seasonings bring depth, while a golden top adds texture. Serve it with toasted baguette slices for a perfect party starter or cozy appetizer. Preparation is quick, requiring a simple sauté of spinach and garlic before mixing with cheeses and baking until bubbly.
The first time I brought this dip to a Super Bowl gathering, my friend Sarah literally hovered over the baking dish until it came out of the oven. She confessed she'd been dreaming about spinach artichoke dip from a restaurant we used to visit in college, and nothing else quite hit the spot since then.
Last winter my sister came over after a rough week at work, and I whipped this up while she vented on the couch. Something about bubbling cheese and warm bread just makes conversations flow easier.
Ingredients
- 1 can artichoke hearts: Drained well and chopped into bite sized pieces, these bring a tangy brightness that cuts through all that creaminess
- Fresh spinach: Roughly chopped and briefly cooked down, though frozen works if you squeeze out absolutely every drop of water first
- 3 cloves garlic: Minced fresh because garlic powder just cannot compete here
- Cream cheese: Make sure it is properly softened or you will fight lumps forever
- Sour cream: Adds a pleasant tang that balances the richness
- Mayonnaise: The secret ingredient many restaurant dips use
- Shredded mozzarella: For that incredible stringy pull everyone photographs
- Grated Parmesan: Brings a salty, nutty depth that rounds everything out
- Salt and pepper: Essential since the vegetables start quite mild
- Red pepper flakes: Just enough warmth to keep people coming back for more
- Baguette: Sliced thin and lightly toasted creates the perfect vessel
Instructions
- Preheat your oven:
- Get it to 180°C (350°F) so it is ready when you are
- Sauté the garlic:
- Heat a splash of olive oil in a large skillet over medium heat, cook the minced garlic for about 1 minute until it smells amazing but do not let it brown
- Wilt the spinach:
- Toss in the chopped spinach and stir for 2 minutes until it collapses completely, then set it aside to cool slightly
- Make the creamy base:
- In a large bowl, beat together the softened cream cheese, sour cream, and mayonnaise until absolutely smooth
- Combine everything:
- Fold in both cheeses, the chopped artichokes, cooked spinach, garlic, and all seasonings until evenly distributed
- Transfer to baking dish:
- Spread the mixture into an 8x8 inch baking dish and smooth the top with your spatula
- Bake until bubbly:
- Slide it into the oven for 20 to 25 minutes until the top turns golden brown and you can see it bubbling around the edges
- Prepare the bread:
- Slice your baguette while the dip bakes and give the slices a quick toast if you want extra crunch
- Serve immediately:
- Bring that steaming dish straight to the table with the bread and watch it disappear
Save to Pinterest My dad claims he does not even like artichokes, yet every time I make this he ends up standing by the oven, eating straight from the dish with whatever bread is left.
Make It Your Own
Sometimes I toss in chopped green onions or squeeze fresh lemon juice right before baking for brightness. A tablespoon of chopped jalapeño transforms it into something entirely different if your crew likes heat.
Serving Suggestions
Beyond baguette slices, pita chips, sturdy crackers, or even vegetable crudites work beautifully. I once served it in a bread bowl and that was pretty legendary.
Make Ahead Magic
You can assemble the entire dip up to a day in advance and keep it covered in the refrigerator. Just add a few extra minutes to the baking time since it will be cold going into the oven.
- The flavors actually meld better after sitting overnight
- Freeze the unbaked dip for up to a month, thaw completely before baking
- Leftovers reheat surprisingly well in the microwave at 30 second intervals
Save to Pinterest There is something about standing around a warm dish of dip, dipping bread and talking, that just feels right.
Recipe FAQs
- → Can I use frozen spinach?
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Yes, thaw and squeeze out excess liquid before using to maintain the dip's creamy texture.
- → How do I get a bubbly, golden top?
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Bake the mixture at 180°C (350°F) for 20–25 minutes until hot and lightly browned on top.
- → What can I serve with this dip?
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Slices of crusty baguette are ideal, but crackers, pita chips, or vegetable sticks also pair well.
- → Can I add extra flavor?
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Try mixing in finely chopped green onions or a squeeze of lemon juice for a fresh twist.
- → Are there alternatives to sour cream?
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Greek yogurt can be used as a lighter substitute without compromising creaminess.
