Hot Spinach Artichoke Dip
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Squeeze the spinach dry in a towel, fold it into cream cheese, artichokes, two cheeses and a little lemon, and bake until the top browns and bubbles. Then watch the whole party drift toward the kitchen.
The short version
Mix softened cream cheese, sour cream, mayo, garlic, lemon, Parmesan and mozzarella with squeezed-dry spinach and chopped artichokes, top with more Parmesan and bake at 375°F for 20 to 25 minutes until bubbling and browned. Squeezing the spinach is the step you don't skip.
What makes ours better
small changes, very loud compliments
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Wring the spinach in a towel. Thawed frozen spinach holds about half a cup of water. Pressing it in a sieve leaves most of it; twisting it hard in a kitchen towel gets it out, and that's the difference between thick dip and soupy dip.
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Two cheeses, two jobs. Mozzarella melts and stretches; Parmesan brings the salty, nutty flavor and browns into a crust on top. Using only one gives you either stringy and bland or tasty and greasy.
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Add lemon and brined artichokes. Artichokes packed in brine, not oil, keep the dip from turning greasy, and a teaspoon of lemon juice cuts through the cream cheese so the third chip tastes as good as the first.
What you need
check the pantry before you promise anyone
- Frozen chopped spinach10 ounces
- Block cream cheese8 ounces
- Sour cream½ cup
- Mayonnaise⅓ cup
- Garlic2 cloves
- Shredded low-moisture mozzarella1 cup
- Finely grated Parmesan1 cup
tap each one as it goes in. no double-salting.
Steps
go slow. the good part can’t be rushed.
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Heat the oven
Set a rack in the center of the oven and heat it to 375°F. Lightly butter a 1½-quart baking dish or a 9-inch pie plate.
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Squeeze the spinach dry
Pile the thawed spinach in the middle of a clean kitchen towel, gather the corners and twist hard over the sink until no more water drips out. You should end up with a tight, dry ball about the size of a tennis ball.
This is the step that decides the dip. If water still drips when you twist, keep going.
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Mix the base
In a large bowl, stir the cream cheese, sour cream and mayonnaise together until smooth. Stir in the garlic, lemon juice, red pepper flakes, black pepper and salt.
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Fold in the rest
Break up the spinach into the bowl with your fingers. Add the artichokes, all the mozzarella and ¾ cup of the Parmesan, and fold until the spinach is evenly spread through. Taste and add a pinch more salt only if it needs it; the Parmesan is salty.
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Top and bake
Spread the dip in the baking dish and sprinkle the remaining ¼ cup Parmesan over the top. Bake until bubbling at the edges and golden in spots, 20 to 25 minutes. For a browner top, run it under the broiler for 1 to 2 minutes, watching closely.
About 22 min. Cook mode has a timer for this step.
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Rest and serve
Let it sit 5 minutes so it firms up enough to scoop without dripping. Serve hot with toasted baguette slices, pita chips, tortilla chips or sturdy crackers, plus celery, endive leaves and bell pepper strips.
About 5 min. Cook mode has a timer for this step.
Good to know
things I learned the hard way, so you can skip that part
- Fresh spinach works: wilt 1 pound in a dry pan, cool, chop, then squeeze it in a towel just like frozen.
- Marinated artichokes in oil make the dip greasy; if that's what you have, drain them well and pat dry.
- Make ahead: assemble the dip in its dish up to 2 days ahead, cover and refrigerate. Bake straight from the fridge, adding about 10 minutes.
- To keep it warm on a buffet, bake it in a small slow cooker insert or transfer it to one on the warm setting.
- Storage. Covered in the fridge, 4 days. Reheat at 350°F until hot in the middle, about 15 minutes, or in the microwave in short bursts, stirring between. Freezing makes it watery; skip it.
Questions, answered
asked and answered at the kitchen counter
Why is my spinach artichoke dip watery?
Almost always the spinach wasn't squeezed enough. Wring it in a towel until no water drips, and pat the artichokes dry too. Reduced-fat cream cheese and sour cream also weep in the oven, so use full-fat.
Can I use fresh spinach instead of frozen?
Yes, use 1 pound of fresh. Wilt it in a dry skillet, let it cool, chop it, and squeeze it dry in a towel exactly like frozen.
Can I make spinach artichoke dip ahead of time?
Yes. Assemble it in the baking dish up to 2 days ahead, cover and refrigerate, then bake it cold with about 10 extra minutes in the oven.
What do you serve with spinach artichoke dip?
Toasted baguette slices and pita chips are the sturdiest. Tortilla chips, thick crackers, celery, endive leaves and bell pepper strips all work. Skip thin chips; they snap in the dip.
Can I make it without mayonnaise?
Yes. Replace the mayo with more sour cream or plain Greek yogurt. The dip is a little tangier and a touch less rich.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
tell me the truth, then tell me who had thirds
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Published October 26, 2026.