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Spinach Artichoke Dip

Okay, picture this: a party where everyone’s fighting over the appetizer plate—and for good reason! This spinach artichoke dip has been my go-to crowd-pleaser for years, and honestly, it’s addictively creamy and cheesy in all the right ways. The first time I made it, I couldn’t stop sneaking spoonfuls before it even hit the table. It’s warm, bubbly, and loaded with tender spinach and those tangy artichoke hearts that give it such a lovely zing. Trust me, once you whip up this dip, it’ll become your secret weapon for every gathering, movie night, or lazy weekend snack session.

Quick Facts

Yield: Serves 6–8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

10 oz frozen chopped spinach, thawed and squeezed dry
14 oz canned artichoke hearts, drained and chopped
8 oz cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
¼ tsp crushed red pepper flakes (optional, for a subtle kick)

How I Make It

Step 1:

First up, preheat your oven to 375°F. In a medium bowl, mix together the softened cream cheese, sour cream, and mayonnaise until smooth and creamy—this combo is the heart of the dip! The creaminess is key, so don’t skip softening your cream cheese beforehand (a quick 20 seconds in the microwave helps if you’re in a hurry).

Step 2:

Stir in the minced garlic, salt, pepper, and red pepper flakes if you’re using them. Then fold in the thawed and well-drained spinach along with the chopped artichoke hearts. Make sure those veggies aren’t soggy—excess water can make the dip runny.

Step 3:

Next, add in the Mozzarella and Parmesan cheeses, stirring until everything is evenly combined and looking beautifully cheesy and inviting.

Step 4:

Transfer the mixture to a greased 8×8-inch baking dish, smoothing out the top so it bakes evenly and looks tantalizing when it comes out of the oven.

Step 5:

Bake uncovered for about 20–25 minutes, or until the dip is bubbling around the edges and just starting to turn golden on top. You’ll know it’s done when you see those little bubbly spots and can smell that gorgeous cheesy aroma filling your kitchen.

Step 6:

Let it cool for about 5 minutes before digging in. This rest time helps the dip thicken up perfectly and makes scooping easier. Grab your favorite chips, crusty bread, or veggie sticks, and get ready for some serious deliciousness!

Variations & Tips

Swap out mayonnaise for Greek yogurt for a tangier, lighter dip.
Add a handful of chopped cooked bacon or pancetta for a smoky twist.
For a dairy-free version, use vegan cream cheese and shredded dairy-free cheese.
Mix in chopped fresh herbs like dill or parsley for a fresh burst.
Keep an eye on your oven; if the top browns too fast, cover loosely with foil.
Serve warm but leftovers reheat beautifully in the microwave or oven.

How I Like to Serve It

This spinach artichoke dip shines at any occasion—whether it’s game day with friends or a cozy movie night in. I love pairing it with tortilla chips and crispy baguette slices, plus a colorful platter of cucumber and bell pepper strips for some crunch and freshness. It’s perfect year-round but makes a real crowd-pleasing star during holiday parties!

Notes

Store leftovers covered in the fridge for up to 3 days.
Reheat gently in the microwave or oven until warm and creamy again.

Closing: Honestly, this dip feels like a warm hug in appetizer form—rich, cheesy, and ridiculously easy to make, it never fails to bring smiles around the table.

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