Spinach Artichoke Dip

My friend Sarah brought this spinach artichoke dip to a random Tuesday night hangout years ago, and I honestly haven't stopped thinking about it since. We sat around her coffee table, dipping torn baguette pieces into this bubbling dish, talking until midnight. Something about that warm, cheesy comfort just makes people linger. Now I make it for pretty much every gathering, and it always disappears first.

I made this for my sister's baby shower last spring, watching my mom sneak thirds when she thought nobody was looking. That's when I knew this recipe wasn't just food—it was the kind of dish that makes memories. The way the cheese gets all golden and slightly crispy on top while staying creamy underneath is pure magic.

Ingredients

• 2 cups fresh spinach, chopped: Fresh spinach gives you better texture and flavor than frozen, though thawed frozen works in a pinch
• 1 can (14 oz) artichoke hearts, drained and chopped: These bring that perfect tangy bite that cuts through all the rich cheese
• 2 cloves garlic, minced: Fresh garlic makes all the difference here, don't skip it
• 1 cup cream cheese, softened: Let this sit out for at least 30 minutes so it blends smoothly into the other ingredients
• 1/2 cup sour cream: Adds just enough tang to balance everything out
• 1/4 cup mayonnaise: This sounds weird but it's the secret to that restaurant style creaminess
• 1 cup shredded mozzarella cheese: Go for the good stuff, freshly shredded melts so much better
• 1/2 cup grated Parmesan cheese: Adds that salty, nutty flavor layer on top
• 1/2 tsp salt and 1/4 tsp black pepper: Keep it simple, let the other ingredients shine
• 1/4 tsp crushed red pepper flakes: Just a subtle warmth that makes people wonder what's different about your version

Instructions

Get your oven ready:

Preheat to 375°F (190°C) and grab a 1-quart baking dish while you're at it.

Make the creamy base:

Beat together the softened cream cheese, sour cream, and mayonnaise until absolutely smooth.

Add everything else:

Fold in the spinach, artichokes, garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes.

Spread and bake:

Transfer to your baking dish and bake for 20 to 25 minutes until it's bubbling and golden on top.

The hardest part:

Let it cool for 5 minutes before serving, though I know you'll want to dive right in.

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Last New Year's Eve, I made a double batch and watched people actually congregate in the kitchen instead of the party room. Something about standing around a warm dip just pulls people together.

Make It Your Own

Sometimes I swap in Greek yogurt for the sour cream when I'm pretending to be healthy, though nobody notices the difference. A squeeze of fresh lemon juice right before baking brightens everything up beautifully, especially on cold winter days when you need that extra spark.

Serving Suggestions

Toasted baguette slices are classic for a reason, but I've discovered that pita bread or even sturdy tortilla chips work surprisingly well. Once I served it with pretzel crisps and my brother declared it a game changer.

Storage And Reheating

This keeps in the fridge for up to 3 days, though it rarely lasts that long in my house. Reheat it in the microwave in 30-second bursts, stirring between each, or pop it back in a 350°F oven until hot and bubbly again.

• Extra Parmesan on top before reheating brings back that crispy crust
• If it seems thick after refrigeration, stir in a splash of cream or milk
• This freezes surprisingly well if you want to meal prep for parties

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Hope this dip becomes part of your gathering traditions like it has for mine. There's something special about food that makes people stay a little longer.

Frequently Asked Questions

→ Can I make this ahead of time?

Yes, prepare the mixture up to 24 hours in advance and refrigerate. Bake just before serving for the best results.

→ What can I use instead of frozen spinach?

Fresh spinach works perfectly. Use about 2 cups chopped fresh spinach, sautéed briefly to wilt before mixing.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm.

→ Can I freeze this?

Freezing isn't recommended as the dairy may separate when thawed, affecting the creamy texture.

→ What other toppings can I add?

Extra Parmesan creates a crispy crust. You can also add shredded cheddar or a sprinkle of herbs before baking.