Pin It This creamy spinach and artichoke dip combines tender wilted spinach with chopped artichoke hearts, blended with cheeses and garlic for rich flavor. The mixture is baked until bubbly and golden on top, creating a warm and cheesy dish perfect for gatherings. Serve alongside freshly toasted pita wedges brushed with olive oil, adding a crisp texture that complements the smooth dip. Optional crushed red pepper flakes bring gentle heat, and substitutions like Greek yogurt lighten the dairy base. Ideal for easy entertaining, this dip balances savory, creamy, and fresh vegetable notes effortlessly.
The first time I made this spinach and artichoke dip, my friend Sarah actually licked the bowl clean when she thought no one was watching. We were huddled around the coffee table during playoffs, and I remember the room going completely silent when that golden, bubbling dish emerged from the oven. Something about the way the cheeses stretch and pull when you take that first scoop just transforms any gathering into a real party.
Last winter, I made a double batch for my brother's birthday party, and honestly, I should have made triple. The way my usually quiet uncle kept going back for just one more dip made me realize this stuff is basically magic. The whole house smelled like garlic and melting cheese, and I swear that scent alone had people drifting into the kitchen before I even called them for dinner.
Ingredients
- Artichoke hearts: Canned ones work perfectly here, just give them a rough chop so you get satisfying chunks in every bite
- Fresh baby spinach: Wilting it first removes excess water so your dip stays thick and creamy
- Cream cheese: Make sure it is completely softened to avoid any lumpy spots in the finished dish
- Sour cream: Adds a lovely tang that balances all the rich, melty cheese
- Mayonnaise: This secret ingredient makes everything incredibly smooth and rich
- Mozzarella and Parmesan: The mozzarella creates those gorgeous cheese pulls while Parmesan adds a salty, nutty depth
- Garlic: Fresh minced garlic gives you that aromatic punch that makes the whole house smell amazing
- Pita bread: Cutting into wedges and toasting creates the perfect sturdy chips for dipping
Instructions
- Preheat and prep:
- Get your oven to 375°F and chop those artichoke hearts into bite-sized pieces while you are at it
- Wilt the spinach:
- Toss the spinach in a hot skillet for just 2-3 minutes until it collapses, then let it cool slightly so it does not melt your cheeses
- Make the cheese base:
- Beat together the cream cheese, sour cream, mayo, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes until completely smooth
- Combine everything:
- Fold in those chopped artichokes and cooked spinach gently so you do not overmix the mixture
- Spread and bake:
- Scrape everything into a 9-inch baking dish and smooth the top, then bake for 20-25 minutes until golden and bubbling
- Prep the pita:
- Cut your pita into wedges, brush with olive oil, and bake alongside the dip for 8-10 minutes until crisp and golden
- Serve it up:
- Bring that hot, bubbly dip straight to the table with the warm pita wedges and watch it disappear
Pin It My roommate and I used to make this every Sunday during football season, and it became such a ritual that we would plan our entire weekend around it. There is something about standing around a warm dish with friends, all of us reaching in at once, that just feels right.
Make It Ahead
You can assemble the entire dip mixture up to 24 hours in advance and keep it covered in the refrigerator. The flavors actually meld together beautifully overnight, making it taste even better. Just add about 5 extra minutes to the baking time if you are putting it in cold.
Serving Suggestions
While pita wedges are classic, I have discovered that tortilla chips, crusty bread cubes, or even raw vegetables work wonderfully here. During summer, I sometimes serve it with an assortment of colorful bell pepper strips and cucumber rounds alongside the usual dippers.
Spice It Up
If your crew loves heat, do not be shy with the crushed red pepper flakes. I have started adding a tablespoon of chopped pickled jalapeños to the mix, and that tangy heat takes things to a whole new level.
- Try swapping half the mozzarella for smoked gouda for a deeply smoky version
- A splash of hot sauce in the cheese mixture creates beautiful depth
- Fresh chopped herbs like parsley or basil on top add a pop of color and brightness
Pin It Trust me, this dip is going to become your most requested recipe for every gathering from now on.
Recipe FAQs
- → How do I prevent the dip from becoming watery?
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Cooking the spinach until wilted removes excess moisture. Draining the artichoke hearts well before mixing also helps maintain a creamy, not watery, texture.
- → Can I make this dip ahead of time?
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Yes, prepare the dip in advance and refrigerate. Bake just before serving to enjoy it warm and bubbly with freshly toasted pita.
- → What can I use instead of pita for dipping?
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Try tortilla chips, vegetable sticks like carrots or celery, or crackers for alternative dipping options.
- → How spicy is the dip with red pepper flakes?
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Red pepper flakes add a mild to moderate heat that enhances flavor without overpowering the creamy base. Adjust amount to taste or omit for mild flavor.
- → Is there a lighter version of this dish?
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Substituting Greek yogurt for sour cream reduces fat content while maintaining creaminess, making for a lighter variation.
- → What cheeses contribute to the dip's flavor?
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Mozzarella adds a mild, stretchy texture while Parmesan offers a nutty, sharp depth of flavor that enhances the creamy blend.
