Cheesy Spinach Artichoke Dip

The smell of bubbling cheese still takes me back to my friend Sarahs tiny apartment kitchen, where wed crowd around the oven watching this dip transform into golden perfection. We were supposed to be studying for finals, but somehow ended up experimenting with frozen spinach and whatever cheese we could scrounge from the back of the fridge. That first batch came out slightly grainy from cheap parmesan, but we didnt care one bit.

Last New Years Eve, I made triple the usual amount because my brother claimed he could eat the entire batch himself. The joke was on me when he actually came pretty close, standing by the dipping bowl with that determined look he gets around good food. Now I always double the recipe and keep a secret backup portion in the fridge.

Ingredients

• Artichoke hearts: Canned work perfectly here, just make sure to drain them thoroughly and chop into bite sized pieces that distribute evenly throughout
• Frozen spinach: Thawing and squeezing out every drop of liquid is absolutely crucial or your dip will end up watery instead of creamy
• Cream cheese: Let it soften completely at room temperature so it blends smoothly without any stubborn lumps
• Sour cream: Adds a tangy brightness that cuts through all that rich cheese and keeps the dip from feeling too heavy
• Mayonnaise: The secret ingredient that makes the dip impossibly creamy and helps it hold together when hot
• Mozzarella cheese: Creates those gorgeous cheese pulls everyone fights over and forms the bubbly golden crust
• Parmesan cheese: Use freshly grated for the best salty, nutty flavor that deepens the whole dish
• Garlic cloves: Minced finely so you get little bursts of roasted sweetness throughout every bite
• Baguette: Sliced and brushed with olive oil then toasted until crisp, these are the perfect vehicles for mounds of hot dip

Instructions

Preheat your oven:

Get it to 190°C (375°F) so its ready when you are, and grab your largest mixing bowl

Make the creamy base:

Beat together the softened cream cheese, sour cream, and mayonnaise until completely smooth and no lumps remain

Add the cheeses and seasonings:

Stir in the mozzarella, parmesan, garlic, salt, pepper, and red pepper flakes until everything is evenly combined

Fold in the vegetables:

Gently mix in the squeezed dry spinach and chopped artichokes, being careful not to overwork the mixture

Spread it out:

Transfer everything to an oven safe dish and smooth the top into an even layer

Bake until bubbly:

Pop it in the oven for 20 to 25 minutes until the top is golden brown and you can see it bubbling around the edges

Prep the baguette:

While the dip bakes, slice your baguette, brush both sides with olive oil, and arrange on a baking sheet

Toast to perfection:

Bake the slices for 7 to 10 minutes, flipping halfway through, until they are golden and satisfyingly crisp

Serve it up:

Bring that hot, bubbling dip straight to the table surrounded by your toasted baguette slices and watch it disappear

Pin it

My aunt now requests this for every family holiday, claiming she can taste the love in every bite. Watching her carefully guard her corner of the dipping bowl has become one of my favorite holiday traditions.

Make Ahead Magic

You can assemble this dip up to 24 hours 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.

Serving Suggestions

Beyond the classic baguette, try serving with sturdy potato chips, pita bread, or even fresh vegetable crudités for lighter options. The contrast of hot dip against cold, crisp vegetables is surprisingly delightful.

Reheating Leftovers

If you somehow have leftovers, they reheat beautifully in the microwave at 30 second intervals. Stir between each interval to redistribute the cheeses and heat evenly throughout.

• Store any remaining dip in an airtight container for up to 3 days
• The flavors actually develop and deepen after a night in the refrigerator
• Never reheat more than once as the cheese can separate and become grainy

Pin it

There is something deeply satisfying about dipping warm, crusty bread into a bowl of molten cheese surrounded by the people you love. Hope this dip becomes part of your story too.

Recipe FAQs

→ Can I make this dip ahead of time?

Yes, assemble the dip mixture up to a day in advance and store covered in the refrigerator. Bake just before serving, adding a few extra minutes to the cooking time if starting from cold.

→ What can I substitute for mayonnaise?

Greek yogurt makes an excellent lighter substitute for mayonnaise while maintaining creaminess. You can also use additional sour cream or a combination of both for a tangier flavor profile.

→ How do I prevent the dip from becoming watery?

Thoroughly squeeze the thawed spinach to remove excess liquid before adding it to the mixture. This step is crucial for achieving the proper creamy consistency rather than a watery texture.

→ Can I use fresh artichokes instead of canned?

Fresh artichokes require significant preparation time. Canned or jarred artichoke hearts work perfectly here and provide consistent results. If using fresh, steam and remove leaves before chopping the hearts.

→ What other serving options work well?

Beyond baguette slices, serve with pita chips, crackers, tortilla chips, or fresh vegetable crudité. For gluten-free guests, rice crackers or sliced bell peppers make excellent dipping vessels.

→ How should I store leftovers?

Store cooled dip in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at 350°F until warmed through, stirring occasionally to ensure even heating.