Garlicky Spinach & Artichoke Dip Perfect for Parties

Written by on in Side Dishes

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

After trying countless versions of this classic appetizer, I’m excited to share my absolute favourite. It’s gloriously garlicky, impossibly creamy, and guaranteed to disappear at any gathering.

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A close-up shot of a bubbling hot spinach and artichoke dip in a rustic ceramic baking dish. The dip has a golden-brown, slightly crusty top with visible strands of melted mozzarella cheese stretching as a portion is being scooped up. Rich green specks of spinach and chunks of artichoke hearts are visible throughout the creamy white base. The surface is uneven with small peaks and valleys, showing the textural contrast between the crispy top and creamy interior. Several toasted baguette slices and tri-colored tortilla chips are artfully arranged around one side of the dish. The dish is positioned on a weathered wooden board with a small bowl of extra chips and some scattered fresh herbs for garnish. Warm, directional lighting from the upper left creates appetizing shadows and highlights the melted cheese. A light dusting of cracked black pepper and grated Parmesan is visible on top.

Preheat your oven to 350°F (175°C). Cube the cream cheese to help it soften more quickly at room temperature while you prepare the other ingredients.

Squeeze the moisture out of the thawed spinach. Place it in a clean kitchen towel and wring out as much water as possible to avoid a watery dip.

In a large bowl, mix together the softened cream cheese, mayonnaise, and sour cream until smooth. Be sure to mix thoroughly to avoid any lumps.

Add the freshly minced garlic, Parmesan cheese, and mozzarella cheese. Stir well to combine. The Parmesan will add a salty, umami flavour, while the mozzarella will provide that melty texture.

Gently fold in the drained spinach and chopped artichoke hearts, making sure they’re evenly distributed throughout the dip. If you’d like, you can roughly chop the artichokes into smaller pieces for a better texture.

For an extra depth of flavour, roast a whole head of garlic by cutting off the top, drizzling with olive oil, wrapping it in foil, and baking at 400°F for about 40 minutes. Squeeze out the roasted garlic and mix it into the dip for a rich, sweet garlic flavour.

Transfer the dip mixture to a shallow baking dish. Bake for 20-25 minutes, or until the dip is bubbly around the edges and golden brown on top.

Serve hot with your favourite chips, pita bread, or veggie sticks for dipping!

Creamy Spinach Artichoke Dip

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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 10

Ingredients
  

  • 16 ounces cream cheese full-fat is best
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 cup Parmesan cheese freshly grated
  • 1 cup mozzarella cheese shredded
  • 10 ounces frozen spinach
  • 14- ounce can of artichoke hearts drained and chopped
  • 4-6 cloves garlic minced
  • Black pepper and salt to taste

Instructions
 

  • Preheat your oven to 350°F (175°C). Cube the cream cheese to help it soften more quickly at room temperature while you prepare the other ingredients.
  • Squeeze the moisture out of the thawed spinach. Place it in a clean kitchen towel and wring out as much water as possible to avoid a watery dip.
  • In a large bowl, mix together the softened cream cheese, mayonnaise, and sour cream until smooth. Be sure to mix thoroughly to avoid any lumps.
  • Add the freshly minced garlic, Parmesan cheese, and mozzarella cheese. Stir well to combine. The Parmesan will add a salty, umami flavor, while the mozzarella will provide that melty texture.
  • Gently fold in the drained spinach and chopped artichoke hearts, making sure they’re evenly distributed throughout the dip. If you’d like, you can roughly chop the artichokes into smaller pieces for a better texture.
  • For an extra depth of flavor, roast a whole head of garlic by cutting off the top, drizzling with olive oil, wrapping it in foil, and baking at 400°F for about 40 minutes. Squeeze out the roasted garlic and mix it into the dip for a rich, sweet garlic flavor.
  • Transfer the dip mixture to a shallow baking dish. Bake for 20-25 minutes, or until the dip is bubbly around the edges and golden brown on top.
  • Serve hot with your favorite chips, pita bread, or veggie sticks for dipping!

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.