Creamy Spinach Artichoke Dip

There's something about bringing a bubbling dish to a party that makes you feel like you've actually accomplished something, and this spinach artichoke dip was my gateway to that feeling. I'd been standing in someone's kitchen, watching a friend make it from scratch, when the aroma hit me—that warm, garlicky, creamy thing that made everyone drift toward the oven without even trying. I went home determined to master it, and somehow it became the thing I'm now asked to bring everywhere.

I remember the first time I made this for a neighborhood gathering on a random Wednesday evening. One guest—a notoriously picky eater—took a cautious bite and went back for seconds immediately, then thirds, asking for the recipe in a tone that suggested she'd just discovered something life-changing. Watching someone fall in love with food you've made is a small joy that never gets old.

Ingredients

• Cream cheese (225 g / 8 oz), softened: This is your dip's foundation, so let it sit at room temperature for a few minutes before mixing—cold cream cheese will fight you every step of the way.
• Sour cream (120 g / 1/2 cup): Adds tang and keeps the texture creamy without being heavy, though Greek yogurt works beautifully if you want something sharper.
• Mayonnaise (120 g / 1/2 cup): Trust me on this—it binds everything together and creates that luxurious mouthfeel that makes people wonder if there's more cheese than there actually is.
• Shredded mozzarella cheese (100 g / 1 cup): This melts into stretchy, creamy bliss, so don't skip it or substitute with pre-grated cheese if you can help it.
• Grated Parmesan cheese (60 g / 1/2 cup): A little salty punch that elevates the whole dish and gets slightly nutty when baked.
• Frozen chopped spinach (200 g / 7 oz), thawed and squeezed dry: This step matters more than you'd think—excess moisture will make your dip weepy and loose, so really wring it out with your hands or in a clean kitchen towel.
• Canned artichoke hearts (400 g / 14 oz), drained and chopped: Look for ones packed in water, not oil, and chop them into bite-sized pieces so they distribute evenly.
• Garlic (2 cloves), minced: Fresh is non-negotiable here—jarred garlic will taste tinny compared to the real thing.
• Salt (1/2 tsp): A gentle starting point; taste as you go because the cheese adds its own saltiness.
• Freshly ground black pepper (1/4 tsp): A crack of fresh pepper beats pre-ground every single time.
• Crushed red pepper flakes (1/4 tsp, optional): This is your chance to add subtle heat that whispers rather than shouts.
• Baguette (1 large), sliced: Day-old baguette actually toasts better than fresh, developing a crispness that fresh bread can't quite match.

Instructions

Preheat and prep:

Set your oven to 180°C (350°F) and give it a few minutes to reach temperature. While it's warming, squeeze your thawed spinach one more time—I mean really squeeze it—using a clean kitchen towel or your hands, because any leftover water will water down your beautiful dip.

Build the creamy base:

In a large mixing bowl, combine your softened cream cheese, sour cream, and mayonnaise. Stir with a wooden spoon or spatula until completely smooth and there are no streaks of cream cheese lurking at the bottom—this takes patience but matters for texture.

Fold in everything else:

Add the mozzarella, Parmesan, spinach, artichoke hearts, minced garlic, salt, pepper, and red pepper flakes if you're using them. Stir gently but thoroughly until everything is evenly distributed and you don't see any white streaks of cheese mixture anymore.

Transfer and spread:

Pour the mixture into a baking dish (something around 1.5 liters works perfectly) and smooth the top with the back of your spatula so it bakes evenly.

Bake the dip:

Slide it into the oven for 20 to 25 minutes—you're looking for the edges to be bubbling and the top to have a light golden-brown layer. If it's still pale after 20 minutes, give it another few minutes; if it starts looking dark, pull it out.

Toast the baguette:

While the dip is baking, arrange your baguette slices on a baking tray and slide that in too—they'll be ready in about 5 to 7 minutes when they're crisp and just starting to turn golden. Keep an eye on them because ovens vary and burnt toast is nobody's friend.

Bring it all together:

Remove both from the oven, let the dip settle for just a minute or two, and serve them together while everything is still warm and the dip is at its most voluptuous.

Save

There was one moment when I made this dip for a dinner party and someone asked if I'd bought it from a fancy deli—and honestly, I might have glowed a little bit. That's when I realized this recipe had crossed from being something I made into something people genuinely looked forward to.

Make It Your Own

The beautiful thing about this dip is that it's forgiving and flexible. I've added everything from sun-dried tomatoes to crumbled bacon to fresh herbs like dill or basil, and it's handled every addition with grace. Some people stir in a squeeze of fresh lemon juice right at the end for brightness, or a handful of chopped fresh basil or parsley if they want something green and herbaceous. You can even add a pinch of cayenne if you like heat, or a tablespoon of pesto for an Italian turn. The cream cheese and cheese base is strong enough to support these variations without losing its identity.

Serving and Storage

This dip is best served hot, straight from the oven, when everything is at peak creaminess and the cheese is still pulling into those satisfying strings. If you need to make it ahead, you can assemble it completely in the baking dish, cover it with plastic wrap, and refrigerate for up to a day—just add a few extra minutes to the baking time if it goes in cold. Leftovers keep in an airtight container for about three days, though reheating in a low oven is kinder to the texture than the microwave.

Pairing and Presentation

Serve this with toasted baguette slices, but don't stop there—it's just as happy with vegetable sticks like celery and carrots, rice crackers, or even sturdy pita chips if you want something with texture. A crisp Sauvignon Blanc or sparkling wine pairs beautifully with the richness, cutting through the cream and cheese with a clean finish that makes you want another bite and another sip. The dip looks especially inviting when you transfer it to a shallow serving bowl and arrange your accompaniments on a board around it, so people can graze casually throughout the evening.

• Keep extra baguette slices warm in a low oven so guests always have a fresh, crispy vehicle for dipping.
• A sprinkle of fresh herbs or a tiny pinch of paprika on top adds visual appeal and hints at the flavors inside.
• Serve in a shallow dish rather than a deep bowl so the dip stays accessible and doesn't cool down as quickly.

Save

This dip has become my reliable go-to for when I want to show up somewhere and know that people will genuinely enjoy what I've brought. It's the kind of recipe that earns compliments, feeds a crowd, and somehow always disappears first from the table.

Recipe FAQs

→ What is the best bread to serve with this dip?

Toasted baguette slices complement the creamy texture perfectly, offering a crisp contrast. You can also use crackers or vegetable sticks for variety.

→ Can I make this dip ahead of time?

Yes, prepare the mixture and refrigerate it until ready to bake. Bake just before serving for the best warm and bubbly result.

→ Is there a way to add more flavor to the dish?

Adding fresh herbs like parsley or a squeeze of lemon juice brightens the flavors and enhances the creamy base.

→ Can I use fresh spinach instead of frozen?

Fresh spinach can be substituted, but it should be cooked and squeezed of excess moisture beforehand to maintain the desired texture.

→ How can I make this dish spicier?

Incorporate crushed red pepper flakes or a dash of hot sauce into the mix for a gentle kick without overpowering the creamy balance.