Cheesy Spinach Artichoke Dip

There's something about the way a spinach and artichoke dip draws people to a table—a warm, bubbling centerpiece that says you've thought about them. I discovered this particular version at a friend's dinner party years ago, and what struck me wasn't just how creamy it was, but how she'd made it seem effortless, like she was sharing something she'd been perfecting in her own kitchen for ages. I've since learned that the secret isn't technique; it's using good cream cheese and actually wringing out that spinach until your hands ache just a little.

I made this for my book club last spring, and what I remember most isn't the compliments—though there were plenty—but the moment my neighbor came back for thirds, standing in the kitchen with a toasted slice of baguette, just shaking her head in a way that meant she'd already committed to asking for the recipe. The next week, she texted me a photo of her own version, slightly less creamy because she'd used Greek yogurt instead of sour cream, and it looked just as inviting.

Ingredients

• Artichoke hearts (400 g / 14 oz): Canned and drained artichokes give you tender, meaty pieces without any of the fuss; make sure to chop them to roughly the size of a chickpea so they distribute evenly.
• Frozen spinach (150 g / 5 oz): This is non-negotiable—thaw it completely and squeeze it until you think you've squeezed enough, then squeeze again; excess moisture is the enemy of a creamy dip.
• Garlic cloves (2): Freshly minced garlic melts into the cream cheese base and becomes this subtle, sweet backdrop that makes people wonder what your secret ingredient is.
• Cream cheese (225 g / 8 oz): Softened cream cheese is the foundation; if you use it cold, you'll spend forever stirring and the dip won't bind smoothly.
• Sour cream (120 ml / ½ cup): This adds tang and lightness; don't skip it or you'll end up with something that feels heavy on the palate.
• Mayonnaise (120 ml / ½ cup): It sounds like a strange addition, but it creates a silkiness that cream cheese alone can't achieve.
• Mozzarella cheese (100 g / 1 cup): Use freshly grated if you can; pre-shredded mozzarella contains anticaking agents that prevent it from melting quite as smoothly.
• Parmesan cheese (50 g / ½ cup): The sharpness cuts through the richness and adds complexity; don't even think about using the green can.
• Salt and pepper: Season gently at first, then taste; remember that the cheeses themselves add saltiness.
• Red pepper flakes (optional): Just a pinch adds warmth without heat if you want a subtle edge.
• Baguette (1): Choose one that's sturdy but not rock-hard; a bakery baguette is infinitely better than the pre-packaged kind.
• Olive oil (2 tbsp): A light brush is all you need to make those baguette slices turn golden and crisp.

Instructions

Warm and prepare:

Preheat your oven to 190°C (375°F) and gather your mixing bowl; having everything ready means you're not hunting for ingredients mid-mix.

Build your base:

Combine the softened cream cheese, sour cream, and mayonnaise in a large bowl, stirring until you have a smooth, cloud-like texture with no lumps of cream cheese stubbornly holding on.

Add the umami:

Stir in both cheeses, minced garlic, salt, pepper, and red pepper flakes if using, folding gently so the cheese coats everything evenly; this is where it starts to smell like something worth staying for.

Fold in the vegetables:

Add the squeezed spinach and chopped artichokes last, folding with a spatula until you can't see any white streaks of undisturbed cheese mixture; this takes longer than you'd think, but it's worth the care.

Transfer and bake:

Spread the mixture into an oven-safe baking dish in an even layer and slide it into the oven for 20 to 25 minutes, until the top is golden and you can see it bubbling at the edges.

Toast the baguette:

While the dip bakes, slice your baguette on a slight diagonal, brush both sides lightly with olive oil, and arrange on a separate baking sheet; toast in the same oven for 7 to 10 minutes, turning halfway, until the slices are crisp and the edges are just beginning to char.

Serve immediately:

Pull everything from the oven at roughly the same time, transfer the dip to a serving bowl if you like, and arrange the warm baguette slices around it while everything is still steaming.

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The real magic of this dip, I've realized, is that it becomes a reason for people to linger—they come for the food but stay to talk, passing slices back and forth, and somehow the conversation gets better. It's the kind of thing that transforms a regular evening into something that feels intentional.

Make It Your Own

This dip is a canvas, even though it's already perfect as written. I've added roasted red peppers for sweetness, crumbled bacon for a guest who insisted, and even a handful of fresh dill when I had it on hand. Each version has been beloved by someone, which tells me that the base is forgiving enough to handle your creativity. The ratio of cream cheese to vegetables is what matters; everything else is negotiable.

Serving and Pairing

Warm dips have a window of perfection—usually about 30 to 40 minutes after they come out of the oven—so serve them as soon as you can. If you're making this ahead for a party, you can assemble it in the baking dish hours earlier, cover it loosely, and bake it just before guests arrive. As for drinks, a crisp white wine like Sauvignon Blanc or even a light beer complements the richness without competing with it.

Storage and Reheating

Leftovers, which are rare in my experience, keep beautifully in the refrigerator for three or four days in an airtight container. To reheat, warm it gently in a 160°C (320°F) oven for about 15 minutes, stirring once halfway through so it heats evenly and doesn't dry out at the edges. You can also reheat it gently in a small saucepan over low heat, stirring constantly, though the oven method is more forgiving.

• Swap sour cream for Greek yogurt if you want a lighter version without losing any creaminess.
• Add chopped jalapeños or a pinch more red pepper flakes if your crowd enjoys a little heat.
• Try serving it with pita chips, crackers, or even raw vegetable sticks for a different textural contrast.

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This dip has become one of those recipes I return to again and again because it never fails and it always brings people together. Make it once and it'll become part of your repertoire too.

Recipe FAQs

→ How do I ensure the spinach is not watery?

Thaw frozen spinach and squeeze out as much liquid as possible using a clean kitchen towel or your hands before mixing to prevent excess moisture.

→ Can I prepare the dip ahead of time?

Yes, you can assemble the dip a few hours in advance, keep it refrigerated, then bake just before serving to maintain freshness and texture.

→ What type of bread works best for serving?

Sliced baguette brushed with olive oil and toasted until crisp offers a perfect crunchy contrast to the creamy dip.

→ How can I add a spicy kick to the dip?

Incorporate crushed red pepper flakes directly in the mix or finely chopped jalapeños for a milder, fresh heat.

→ Are there any suitable substitutions for sour cream?

Greek yogurt can replace sour cream to lighten the dish while preserving creaminess and tang.