Ultimate Creamy Spinach and Artichoke Dip
Spinach Artichoke Dip
Warm, cheesy appetizer with spinach and tangy artichokes. Perfect for parties.
There’s something about a warm, bubbling bowl of spinach and artichoke dip that just feels like a party is starting. Whether I’m hosting a game day crowd or just looking for a cozy appetizer for movie night, this is my absolute go-to recipe. It’s rich, velvety, and packed with that classic flavor combination we all know and love, but with a few chef-inspired tweaks to make it extra special and incredibly crave-worthy.
The secret to the perfect dip lies in the texture—you want it creamy enough to scoop easily but thick enough to hold onto your chips or crackers. By using a blend of cream cheese, sour cream, and a touch of mayonnaise, we achieve that perfect melt-in-your-mouth consistency. Don't skip the fresh garlic and a pinch of red pepper flakes; they provide just enough aromatic depth and heat to cut through the richness of the cheese without overpowering the dish.
Nutrition (per serving)
Directions
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1
Preheat your oven to 350°F and lightly grease a 1-quart baking dish or a small oven-safe skillet.
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2
In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy.
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3
Add the sour cream, mayonnaise, minced garlic, and red pepper flakes, stirring until the mixture is completely combined.
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4
Gently fold in the chopped artichoke hearts and the well-drained spinach until they are evenly distributed.
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5
Stir in 3/4 cup of the mozzarella and all of the Parmesan cheese. Season with salt and pepper to taste.
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6
Spread the mixture evenly into your prepared baking dish and sprinkle the remaining 1/4 cup of mozzarella over the top.
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7
Bake for 20 to 25 minutes until the dip is heated through and the cheese on top is melted and bubbling.
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8
For a golden-brown top, turn the broiler on for the last 1-2 minutes of cooking, watching closely to prevent burning.
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9
Let the dip stand for 5 minutes before serving alongside warm pita chips, tortilla chips, or toasted baguette slices.
Ingredients
- Cream cheese, softened:8 oz
- Sour cream:½ cup
- Mayonnaise:¼ cup
- Shredded mozzarella cheese:1 cup
- Grated Parmesan cheese:½ cup
- Garlic, minced:2 cloves
- Frozen chopped spinach, thawed and squeezed dry:10 oz
- Canned artichoke hearts, drained and chopped:14 oz
- Red pepper flakes:¼ tsp
- Salt and black pepper:1 pinch
Tips & Notes
- Make sure to squeeze as much water out of the spinach as possible to prevent the dip from becoming watery.
- For a smoky twist, try adding a half teaspoon of smoked paprika to the cream cheese mixture.
- This dip can be assembled a day in advance; just cover and refrigerate, then bake when you're ready to serve.
