Creamy Spinach Artichoke Dip

This spinach artichoke dip has become my entertaining secret weapon, delivering that perfect blend of creamy, cheesy goodness that keeps everyone coming back for more. The combination of fresh spinach, artichoke hearts, and a trio of cheeses creates an irresistible texture that's both rich and satisfying.

I first created this dip for a last-minute game day gathering, and it disappeared faster than any other dish on the table. Now it's requested at every family function and holiday party without fail.

Ingredients

• Fresh spinach provides vibrant flavor and color that frozen simply cannot match
• Butter creates the perfect base for sautéing the aromatics to develop deep flavor
• Cream cheese delivers that signature creamy texture essential for the perfect dip
• Sour cream adds tanginess that balances the richness of the cheeses
• Mayonnaise contributes silky smoothness and helps bind everything together
• Artichoke hearts bring a subtle earthy flavor and satisfying texture
• Parmesan cheese provides that sharp, nutty element that elevates the entire dish
• Ground pepper adds just the right amount of subtle heat
• Broth thins the mixture to the perfect consistency while adding depth of flavor
• Mozzarella cheese creates that irresistible gooey stretch when pulled with chips

Step-by-Step Instructions

Prepare the oven:

Preheat your oven to 350°F. This moderate temperature allows the dip to heat through evenly without burning the top or sides.

Sauté the aromatics:

Melt butter in a large skillet over medium heat. Add diced onions and minced garlic, cooking until onions become translucent but not browned. This process takes about 5 minutes and builds the flavor foundation for the entire dish.

Cook the spinach:

Working in batches, add handfuls of fresh spinach to the skillet. Let each batch wilt down completely before adding more. This gradual approach ensures all spinach comes in contact with the butter mixture for maximum flavor absorption. Continue until all spinach is wilted and deeply green.

Create the creamy base:

In a large mixing bowl, thoroughly combine room temperature cream cheese, sour cream, and mayonnaise until completely smooth. The room temperature cream cheese is crucial for preventing lumps in your final dip.

Incorporate key ingredients:

Add shredded Parmesan, freshly ground pepper, and chopped artichoke hearts to the cream cheese mixture. Stir gently but thoroughly to distribute evenly while maintaining texture.

Add liquid element:

Pour in broth and stir until fully incorporated. The mixture will appear slightly loose at this stage, but this ensures your final dip will be scoopable rather than stiff.

Combine and bake:

Fold in the cooled spinach mixture and shredded mozzarella cheese. Transfer everything to a 4quart baking dish, spreading evenly. Bake for 30 minutes until bubbly around the edges and lightly golden on top.

Serve immediately:

The dip is at its absolute best when served hot from the oven, with your choice of dipping vessels like crusty bread, tortilla chips, or crackers.

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The artichoke hearts are truly the unsung heroes of this recipe. I discovered their importance when I made the dip without them during a pantry shortage emergency. My family immediately noticed something was missing. The artichokes provide that slight tanginess and unique texture that makes this dip stand apart from standard cheese dips.

Make Ahead Instructions

This dip is perfect for preparing in advance. You can assemble the entire dish up to 24 hours before your event and store it covered in the refrigerator. When ready to serve, simply remove it from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed. The flavors actually develop beautifully during the resting period, making this an ideal preparation strategy for busy hosts.

Serving Suggestions

While tortilla chips are the classic pairing, this dip reaches new heights when served with toasted baguette slices brushed with olive oil and garlic. For a lighter option, provide cucumber rounds, bell pepper strips, or endive leaves. The dip also works wonderfully as a spread on sandwiches or wraps the next day, or even as a decadent topping for baked potatoes. For an elegant presentation, serve in a hollowed bread bowl with the torn bread pieces for dipping.

Customization Options

This recipe welcomes creative variations. For a spicy kick, add diced jalapeños or a dash of red pepper flakes. Crab meat or chopped shrimp can transform it into a seafood sensation. Dairy sensitivities can be accommodated by using dairy free cream cheese and plant based sour cream alternatives, though the texture will be slightly different. For a less indulgent version, replace half the mayonnaise with Greek yogurt and use reduced fat cream cheese.

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Common Questions Answered

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

Yes! You can prepare the dip up to a day in advance and refrigerate it unbaked. When ready to serve, let it sit at room temperature for about 30 minutes, then bake as directed for 30 minutes at 350°F until hot and bubbly. For best results, don't bake it ahead of time, as reheating can affect the texture.

→ Can I substitute frozen spinach for fresh?

Yes, you can substitute frozen spinach. Use a 10-ounce package of frozen chopped spinach, thaw it completely, and squeeze out as much moisture as possible with a clean kitchen towel. Skip the sautéing step for the spinach, but still sauté the onions and garlic in butter before combining all ingredients.

→ How long does leftover spinach artichoke dip last?

Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave in 30-second intervals, stirring between each, or reheat in the oven at 350°F for about 15-20 minutes until warmed through.

→ Can I make this dip lighter or lower in calories?

Yes! For a lighter version, substitute Greek yogurt for the sour cream, use reduced-fat cream cheese, and reduce the mayonnaise to 1/3 cup. You can also use part-skim mozzarella and increase the proportion of vegetables to cheese. The flavor profile will change slightly but still be delicious.

→ What can I serve with spinach artichoke dip?

This versatile dip pairs wonderfully with toasted French bread slices, pita chips, bagel chips, tortilla chips, fresh vegetable sticks (like carrots, celery, and bell peppers), or butter crackers. For a low-carb option, serve with cucumber rounds or endive leaves.

→ Can I make this dip in a slow cooker?

Absolutely! After sautéing the spinach, onions, and garlic, combine all ingredients in a slow cooker and cook on low for 2-3 hours or on high for 1-1.5 hours, stirring occasionally until hot and bubbly. This method is perfect for keeping the dip warm during parties.