This spinach artichoke dip started as a way to make use of leftover greens and a jar of artichokes sitting in the fridge. It’s a humble dish, but one that reveals how a few good ingredients can turn into something memorable. I love how it balances richness with a slight vegetal freshness that makes every scoop satisfying.
Cooking it feels like a little ritual—sautéing garlic, watching it bubble and turn fragrant, then folding in the greens and cheese. It’s comfort food with a bit of a story, perfect for sharing or just enjoying on a quiet evening.
Why I keep making this dip again and again
It’s a reliable crowd-pleaser that also feels like a hug. The process is straightforward, but each time I tweak the cheese or add a dash of chili, it feels new. It’s imperfect, cozy, and endlessly adaptable—perfect for those nights when I want comfort in a bowl.
Inside the bowl: ingredients and their magic
- Fresh spinach: I use baby spinach for tenderness, but frozen works in a pinch. Just squeeze out excess water.: Adds a vibrant, slightly bitter freshness that balances richness.
- Artichoke hearts: Canned or jarred, chopped coarsely. Their nutty flavor gives depth.: A tender, slightly briny burst that complements the greens.
- Cream cheese: I prefer full-fat for creamy richness, but Neufchâtel light works too. Soften it first.: Melts into a luscious base, making every bite velvety.
- Parmesan cheese: Freshly grated, it adds a sharp, nutty note.: A sprinkle of salty, umami flavor that ties everything together.
- Garlic: Minced fresh garlic for punch, but roasted garlic adds a smoky sweetness.: Aromatics that wake up your senses with every sniff.
- Sour cream: Adds tang and creaminess, but Greek yogurt can substitute.: Lightens the dish slightly, balancing the richness.
Tools of the trade for this dip
- Skillet: To sauté garlic and wilt spinach, quick and easy.
- Mixing bowl: Combine ingredients smoothly before baking.
- Baking dish: Bake the dip until bubbling and golden.
- Spatula: Stir ingredients and transfer to the baking dish.
- Oven thermometer: Ensure precise oven temperature for even baking.
Step-by-step: From skillet to plate
Step 1: Preheat your oven to 180°C (350°F).
Step 2: In a skillet, melt butter over medium heat; add chopped garlic and sauté until fragrant, about 1 minute.
Step 3: Stir in chopped spinach and cook until wilted, about 2 minutes. Drain excess moisture.
Step 4: Fold in chopped artichoke hearts, cream cheese, sour cream, and grated Parmesan. Mix until smooth.
Step 5: Season with salt, pepper, and a pinch of nutmeg. Transfer to a baking dish.
Step 6: Bake uncovered for 20-25 minutes, until bubbly and golden on top.
Step 7: Let cool slightly before serving with crusty bread or crackers.
Cooking checkpoints and tips to keep in mind
- The spinach should be wilted but not soggy—drain excess water if needed.
- The top should turn a light golden brown—don’t overbake to avoid dryness.
- The mixture should be creamy and well combined—scrape the sides of the bowl if needed.
Common pitfalls and how to avoid them
- Wet spinach makes the dip watery.? FORGOT to drain excess moisture from spinach? Squeeze it out with a clean towel before mixing.
- Over-cheesiness can overpower.? DUMPED in all the cheese at once? Add cheese gradually, tasting for richness.
- Burnt cheese ruins the look and flavor.? OVER-TORCHED the top? Cover with foil halfway through baking to prevent burning.
- Under-seasoned, bland dip.? MISSED seasoning? Taste and adjust salt and pepper before baking.
Spinach Artichoke Dip
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- In a skillet, melt a small amount of butter over medium heat and add the minced garlic, sautéing until fragrant and just beginning to turn golden, about 1 minute.
- Add the fresh baby spinach to the skillet and cook, stirring, until wilted and tender, about 2 minutes. If using frozen spinach, ensure it is thoroughly drained and squeeze out excess moisture before adding.
- Transfer the cooked spinach and garlic to a mixing bowl, then fold in the softened cream cheese, sour cream, chopped artichoke hearts, and grated Parmesan. Mix well until smooth and creamy.
- Season the mixture with salt, pepper, and a pinch of nutmeg if desired. Taste and adjust the seasoning accordingly.
- Transfer the mixture to a baking dish, spreading it evenly with a spatula.
- Bake uncovered in the preheated oven for 20-25 minutes, until bubbling around the edges and lightly golden on top.
- Remove from the oven and let the dip cool slightly until it thickens just enough to scoop. Serve warm with crusty bread or crackers.
Notes
Mark Renshaw is the creator of Val’s Recipe Box, a heartfelt food blog preserving cherished family recipes inspired by his grandmother Val. Blending nostalgic storytelling with comforting, unfussy dishes, he celebrates the tradition and love behind every meal.
