Game Day Spinach Artichoke Dip
Honestly, This Dip Saved My Game Day a Few Times
You know those snacks you make once for a big game (or, let’s be honest, just a random Tuesday)? This spinach artichoke dip is that snack. I still remember blurting, “Oh, spinach dip is fine,” and then—poof—everybody was scraping the dish by halftime. Once, my neighbor tried to bring her seven-layer dip, but she had to leave with leftover sadness (okay, not really, but she only took one bite of hers). If you want to make friends, or at least let people hover near your kitchen island, this one’s for you. Oh! Fun fact—one time I made this with the oven dial stuck halfway between temps, yet it still turned out edible. Not saying you should aim for chaos, but hey, it happens.
Why I Keep Making This on Repeat
I make this when the game matters more than how I’m dressed—because you don’t need a fancy cheese board. My family goes a little wild for it, especially my brother who claims he “hates spinach.” (Yeah right, he just hates salad forks.) It’s fast enough for when I’ve forgotten guests are crashing my place, and forgiving enough for the kitchen ‘oopsies’. I’ve even doubled the cheese by accident—never heard anyone complain, but my arteries did.
Stuff You’ll Need (and Possible Cheat Codes)
- 1 can (14 oz) artichoke hearts, chopped up (I sometimes use frozen when I’m out—just make sure you squeeze ’em dry, or you’ll have soup on your hands)
- 2 cups baby spinach, fresh, chopped (or a big handful of frozen, thawed and squeezed—seriously, get rid of that water; I even used kale once but, ehh, didn’t love it)
- 1 cup (about 8 oz) cream cheese, softened (grandma said always use Philadelphia, but I think store brand’s fine)
- 1/2 cup sour cream (if I’m in a rush, plain Greek yogurt gets the job done)
- 1/2 cup mayo (if you skip this, it’s not a crime, but it does make it extra creamy)
- 1 1/2 cups mozzarella cheese, shredded (I sometimes toss in fontina for extra meltiness)
- 1/2 cup grated parmesan (shaky green can, expensive wedge, whatever’s on hand)
- 2 cloves garlic, minced (I once used the pre-chopped jar stuff and didn’t get kicked out of my own party, so)
- 1/2 teaspoon black pepper (or more, I just eyeball it now)
- A shake of salt (taste first—parmesan can be salty enough)
Here’s How I Usually Throw This Together
- First, preheat your oven to 375°F (190°C). If you forget, like I always do, it’ll just take a bit longer to bake—but not a disaster.
- Grab a medium-ish mixing bowl (funny story, I once used a pot, but a bowl is less weird). Dump in your cream cheese, sour cream, and mayo, then beat it all together until it’s nice and smooth. I usually use a fork. Electric mixers are too formal unless you wanna build muscle.
- Fold in your chopped artichokes and spinach. Also, drop in the garlic, half your mozzarella and parmesan, and all that black pepper. This is where I usually sneak a spoonful—just doing “quality control.”
- Spread all of that into a small baking dish (smaller than you think, like 8×8 or a pie plate. No pie plate? Any oven-safe bowl works, just watch for bubbling over.)
- Top with the remaining cheese, evenly-ish. There’s no need to make it a perfect layer. Sometimes the cheese clumps, and that’s fine—more surprises.
- Bake for about 25 minutes, or until it looks bubbly and golden on top. If the top is shy on color, broil for 2 minutes—keep the oven door open a smidge and stare at it so it doesn’t suddenly turn into a charcoal situation (trust me, blink and it burns).
- Let it rest for, eh, at least 5 minutes. If you dig in too soon, you’ll need asbestos fingers or a really good ice pack.
Real Life Notes (AKA How I Messed Up and Learned)
- Don’t skip draining the artichokes or spinach. I forgot once, and my dip had enough liquid to float a paper boat.
- Mozzarella burns quick under the broiler—so just watch it, okay? Learned this the hard smoky way.
- This tastes even better on day two (on those rare occasions leftovers exist).
- Random aside: If you listen to a podcast while cooking, you’ll suddenly realize you’ve forgotten to add in garlic. It just sneaks up on you.
Variations I’ve Tried—Some Good, Some Less Great
- Jalapeños for spice: my uncle swears by this, but wow, be careful. I put two in once and needed extra beverages.
- Adding cooked bacon bits—actually, I find it works better if you don’t go overboard. Too much and it’s just bacon dip; keep it balanced.
- Swapping out mayo for ricotta: honestly, that was weirdly sweet, not my cup of tea, but you might dig it.
- One time I added sun-dried tomatoes. Whoa—kinda overpowers everything else. Wouldn’t do that again, but it made for an interesting debate at the table.
Equipment (But Don’t Panic if You’re Missing Something)
- Mixing bowl – or a big soup pot, no judgement here
- 8×8″ baking dish or pie plate (ceramic, glass, whatever survives your oven)
- Cheese grater is handy, but bagged pre-shredded cheese is fine
- A fork or spatula for mixing (absolutely not judging your spatula collection)
If you only have a microwave—well, it’s not my first choice, but you can melt things gently and finish under a broiler if the universe is kind.
Keeping (and Not Keeping) Leftovers
This will live in your fridge for up to three days, in a sealed container. Reheat gently in the microwave or oven, stirring halfway. But honestly, in my house it never lasts more than a day! If you want to freeze it, I find it gets kind of watery, though The Kitchn has tips for freezing you can try.
How We Like to Eat It Around Here
We serve it with thick pita chips, chunks of sourdough, or a bag of tortilla chips if I forget to buy the fancy stuff. My uncle sometimes even brings celery sticks for “health” (I just see it as a dip vehicle). At family get-togethers, someone always sneaks a spoonful before we’re even ready for appetizers—tradition, I guess?
Stuff I Wish Someone Had Told Me
- I once tried rushing the cheese on top—don’t. Let it melt and brown slowly, or it turns into rubbery sadness.
- Never underestimate the mess if you skip draining spinach; not unless you’re in the mood for green puddles.
- If you’re tempted to add extra garlic, remember it gets punchier the next day; learned that after nobody kissed anyone at the party, haha.
Questions I’ve Actually Heard (and Not All at Parties)
- Can I use low-fat stuff?
Sure you can, but don’t expect miracles. It’ll still be tasty, but maybe less creamy. (But hey, if you’ve got big flavor chips, you might not notice!) - Is this gluten-free?
Yep, the dip itself is GF. Just check your chips if that matters for your crowd. - What if I hate artichokes?
I’ve made it without—just bump up the spinach, or sneak in a little roasted red pepper if you want more texture. But it’s not quite the same thing, in my opinion. - How do I double it?
Literally double everything and use a 9×13 pan; may need 10 minutes more in the oven. Simple as. - My dip’s too runny—what now?
Let it cool a bit, or stir in more cheese. Happens to the best of us; sometimes it’s just the brand of spinach.
Alright, that’s everything. If you’re still not runnin’ to the kitchen, check out Bon Appétit’s version for even fancier tweaks. But really, this is about sharing good food, not stressing about every detail. Good luck—and don’t forget to grab some napkins (this stuff is messy in the absolute best way).
Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
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2In a large bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
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3Stir in the chopped spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, minced garlic, salt, and black pepper. Mix well to combine.
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4Spread the mixture evenly into the prepared baking dish.
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5Bake for 25 minutes, or until the dip is hot and bubbly and the top is lightly golden.
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6Remove from the oven and let cool slightly before serving with tortilla chips, crackers, or fresh vegetables.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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