Spinach Artichoke Cheese Dip

This Spinach Artichoke Dip delivers creamy comfort with real spinach, artichoke hearts, and a blend of cheeses all baked together for a warm appetizer everyone loves. It is easy enough for any gathering but feels festive enough for the holidays. Serve it straight from the oven with crunchy bread and watch it disappear.

I once made this dip for a last-minute movie night and it disappeared before the previews ended. It is still my family’s top pick every game day.

Ingredients

• Fresh spinach: adds flavor and color try to select vibrant green bunches for the freshest dip
• White or yellow onion: gives natural sweetness look for ones without blemishes
• Unsalted butter: combines with aromatics for a rich savory base choose butter with minimal added water if possible
• Garlic: brings aromatic depth use firm cloves with tight skin for best flavor
• Cream cheese: delivers body and richness let it come to room temperature for easier mixing
• Sour cream: brings tanginess and extra smooth texture choose a full-fat version for best results
• Mayonnaise: boosts creaminess and flavor opt for real mayonnaise not salad dressing
• Shredded Parmesan cheese: adds salty sharpness try to buy it freshly grated
• Ground black pepper: brightens all the flavors grind it fresh if you can
• Artichoke hearts: add a tender bite use canned hearts packed in water for less salt
• Vegetable or chicken broth: helps blend everything smoothly use low-sodium for better flavor control
• Shredded mozzarella cheese: melts into gooey perfection always grate from a block if possible for the best melt

Step-by-Step Instructions

Sauté the Aromatics:

Melt the butter over medium heat in a large skillet. Add the chopped onion and minced garlic. Cook slowly for about eight minutes until the onions turn translucent and the whole kitchen smells delicious. Stir often to prevent burning and let the flavors build.

Wilt the Spinach:

Add a handful of fresh spinach at a time to the skillet. Let it wilt before adding more. Keep stirring and cooking on medium heat. This step creates rich color and ensures the spinach is nicely tender and not watery. It typically takes ten to twelve minutes from start to finish. Turn off the heat and set aside.

Mix the Creamy Base:

In a large bowl add the softened cream cheese, sour cream, and mayonnaise. Use a sturdy wooden spoon or spatula to blend them together until totally smooth. Let everything come to room temperature if possible to make this step easier and creamier.

Combine Cheese and Artichoke:

Add shredded Parmesan cheese, freshly ground black pepper, and well-drained artichoke hearts to the creamy base. Stir until the artichokes are broken up into small pieces and the mixture is evenly combined.

Incorporate Broth:

Pour the vegetable or chicken broth into the creamy mix. You might think it seems too loose but this step keeps the dip from drying out when it bakes. Stir well until you have an even and slightly pourable mixture.

Fold in Spinach and Mozzarella:

Take your cooked spinach mixture and mozzarella cheese and gently fold them into the creamy bowl. Make sure everything is evenly distributed. Pour the dip into a four-quart baking dish and spread it out with a spatula for even baking.

Bake and Serve:

Place the baking dish into the preheated oven. Bake for thirty minutes until bubbling and the top is golden in spots. Remove carefully and serve while piping hot with your favorite dippers.

Save This

Spinach always reminds me of cooking with my grandmother because she insisted on squeezing every last bit of liquid out for the perfect dip. Her secret for happy guests was extra mozzarella on top just before baking for that golden finish.

Storage Tips

Cool the dip to room temperature before storing. Place leftovers in an airtight container and refrigerate for up to three days. For longer keeping spoon portions into small containers and freeze. When ready to reheat simply microwave or bake until warm and bubbly again. The texture remains creamy even after freezing.

Ingredient Substitutions

You can use frozen spinach in place of fresh if needed just thaw and squeeze out extra liquid. Greek yogurt can stand in for sour cream for a lighter touch. Monterey Jack or provolone will work instead of mozzarella if you are out. If artichoke hearts are not available try canned hearts of palm for a similar bite and flavor.

Serving Suggestions

This dip pairs beautifully with toasted baguette slices but also works with crispy crackers pita chips or sturdy veggies like carrots and celery. Sometimes I scoop leftovers onto baked potatoes or stir a spoonful into scrambled eggs the next morning for a special treat.

Cultural Context

Spinach artichoke dip became popular in the United States in the 1980s and works both as a retro classic and modern party favorite. Its creamy texture and rich taste make it a go-to appetizer especially for holidays like Thanksgiving Super Bowl or winter gatherings.

Common Queries

→ What is the best way to serve spinach artichoke dip?

It’s delicious hot from the oven, paired with toasted bread slices, tortilla chips, or bagel chips for dipping.

→ Can I use frozen spinach instead of fresh?

Yes, thaw frozen spinach and squeeze out excess moisture before stirring it into the cheese mixture.

→ Is there a substitute for mayonnaise?

You can use extra sour cream or Greek yogurt in place of mayonnaise for a similar texture and tang.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently in the oven or microwave before serving.

→ What cheeses work best?

Mozzarella gives melt, parmesan adds sharpness, and cream cheese creates creaminess. Gouda or fontina can also be used.