Garlicky Spinach & Artichoke Dip Perfect for Parties

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There’s something magical about a bubbling dish of spinach and artichoke dip that brings people together.

As someone who’s tried countless variations of this classic appetizer, I’m excited to share my absolute favourite version – one that’s gloriously garlicky, impossibly creamy, and guaranteed to disappear at any gathering.

The Journey to Perfect Dip

Let’s talk about what makes this recipe special. First, we’re not skimping on garlic.

While many recipes call for just a clove or two, we’re going bold with 4-6 cloves (and honestly, I often add more).

The garlic doesn’t just add flavour – it creates layers of complexity that transform this from a simple dip into something memorable.

Ingredients: Quality Matters

Before we dive into the process, let’s gather our ingredients:

• 16 ounces of cream cheese (full-fat is best)
• ½ cup each of mayonnaise and sour cream (the dynamic duo of creaminess)
• A generous cup each of Parmesan and mozzarella
• 10 ounces of frozen spinach
• A 14-ounce can of artichoke hearts
• 4-6 cloves of garlic (or more if you’re brave)
• Black pepper and salt to taste

The Step-by-Step Magic

1. Preparation is Key (15 minutes) Start by preheating your oven to 350°F (175°C). This is also the perfect time to set out your cream cheese to soften – room temperature cream cheese is crucial for achieving that perfectly smooth texture. Pro tip: cut it into cubes to speed up the softening process.
2. The Crucial Spinach Prep (10 minutes) While many recipes gloss over this step, properly preparing your spinach is absolutely essential. Place the thawed spinach in a clean kitchen towel and squeeze it like you’re wringing out a washcloth. Keep squeezing – you’ll be amazed at how much water comes out. This prevents your dip from becoming watery later.
3. The Creamy Base (5 minutes) In a large bowl, combine your softened cream cheese, mayonnaise, and sour cream. This is where patience pays off – keep mixing until you achieve a perfectly smooth consistency. Any lumps now will be lumps in your final dip.
4. Building Flavors (10 minutes) Add your freshly minced garlic (I like to use a microplane for super-fine pieces), followed by both kinds of cheese. The Parmesan brings saltiness and umami, while the mozzarella provides that stretchy, melty texture we all love.
5. Vegetable Integration (5 minutes) Fold in your well-drained spinach and chopped artichoke hearts. I like to roughly chop the artichokes into bite-sized pieces – you want them small enough to fit on a chip but large enough to provide textural contrast.
6. The Secret Weapon: Roasted Garlic (Optional but Recommended) If you’re feeling ambitious, roast a whole head of garlic beforehand. Cut the top off, drizzle with olive oil, wrap in foil, and roast at 400°F for about 40 minutes. The sweet, mellow flavor of roasted garlic adds an incredible depth that takes this dip from great to extraordinary.
7. The Final Bake (20-25 minutes) Transfer everything to a baking dish – I prefer a shallow dish that maximizes the surface area for that coveted golden-brown top. Bake until you see bubbling around the edges and spots of golden brown on top.

Serving Suggestions

Serve this dip piping hot with an array of dipping vehicles – tortilla chips are classic, but don’t overlook:

• Toasted baguette slices
• Crispy vegetables like carrots and celery
• Crackers (water crackers work particularly well)
• Warm pita bread

Make-Ahead Tips

You can assemble this dip up to 24 hours in advance and keep it covered in the refrigerator. Just bring it to room temperature for about 30 minutes before baking. This makes it perfect for entertaining – do the prep work the day before and pop it in the oven when your guests arrive.

The aroma of garlic and melting cheese will fill your kitchen, and I guarantee people will be drawn to the source like moths to a flame. This isn’t just a dip – it’s an experience, a conversation starter, and quite possibly the best version of spinach artichoke dip you’ll ever make.

Happy dipping!

P.S. If you somehow end up with leftovers (unlikely, but it happens), try spreading it on a grilled cheese sandwich the next day. You can thank me later.