Creamy Spinach Artichoke Spread

This creamy spinach and artichoke dip is my tried and true recipe for gatherings and cozy nights in with family. Cream cheese and sour cream create a silky base, while mozzarella, gruyere, and parmesan give every bite a stretchy cheesy finish. Whether you use fresh or frozen spinach, you will end up with a bubbling hot appetizer that never sits on the table for long.

The first time I made this, we hosted a last-minute game night and it disappeared faster than anything else on the table. Now, it is the dish I am always asked to bring for potlucks.

Ingredients

• Mozzarella cheese: adds classic stretchy cheesy texture and melts beautifully Grate your own from whole milk mozzarella for best results
• Gruyere cheese: brings a nutty depth and takes the flavor up a notch Use a young gruyere or swap for more mozzarella
• Parmesan cheese: sharp and salty flavor choose a wedge and grate fresh for best melt
• Butter: makes the dip rich and helps saute the garlic
• Garlic: gives wonderful savory aroma and depth to the base Strongly recommend fresh garlic cloves
• Chicken broth and bouillon: round out the sauce with lots of flavor Look for low sodium broth and taste before adding salt
• Dijon mustard: little touch for warmth and complexity Choose smooth style
• Cream cheese: provides the main creamy structure Softened at room temp melts easiest
• Sour cream: adds tang and lightens the richness Opt for full fat for creaminess
• Mayonnaise: gives body and helps keep things smooth Can swap for extra sour cream if you prefer
• Artichoke hearts: briny bite with unique softness Marinated jars add a nice herby kick
• Fresh or frozen spinach: green and earthy If using frozen squeeze out all liquid before adding
• Lemon juice: brightens and balances the richness Always use fresh lemon if possible

Step-by-Step Instructions

Gather and Prep Ingredients:

Have all cheese grated and measured out Place remaining ingredients in bowls to streamline the process This makes assembly quick and easy later

Melt Butter and Sauté Garlic:

Melt butter in a saucepan over medium heat Add minced garlic and let it gently sizzle for two minutes until fragrant but not browned This is the base of the dish and builds flavor

Create Creamy Base:

Lower heat to medium low Stir in chicken broth bouillon Dijon mustard cream cheese sour cream and mayonnaise Let them melt together slowly stirring constantly until totally smooth and combined Softened cream cheese is key to a lump free dip

Stir in Artichokes and Spinach:

Fold in the chopped drained artichoke hearts followed by the chopped spinach Cook until spinach has wilted This takes five minutes with fresh spinach Less with thawed frozen spinach at this stage it will look very full but cooks down perfectly

Add Cheese and Finish Sauce:

Reserve some cheese for topping Gradually add the rest into the pot Stir as it melts fully Remove pan from heat and stir in lemon juice evenly throughout

Bake Until Bubbly:

Transfer to a lightly greased baking dish Top with reserved cheese Bake uncovered at three hundred fifty degrees for about twenty five minutes Dip is ready when the edges are bubbling and cheese is golden For deeper color broil for a minute watching closely

Serve:

Let cool slightly before serving to thicken up Serve with chips toasted pita bread naan baguettes crackers or colorful veggies

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My favorite part of this recipe is the combination of all three cheeses Each melts differently but together create the perfect gooey top My kids love to help layer the cheese and sneak a little extra on their own chips before I even serve the dip

Storage Tips

Spinach and artichoke dip keeps well in the refrigerator for three to four days in an airtight container Reheat individual servings in the microwave or bake at low heat in the oven Cover with foil to prevent the top from drying out If the dip thickens in the fridge stir in a splash of milk or broth before reheating to loosen

Ingredient Substitutions

No gruyere on hand Use extra mozzarella instead Out of mayonnaise Just swap for more sour cream If you want to make it vegetarian choose vegetable broth and leave out the chicken bouillon Sun dried tomatoes or even a handful of crumbled cooked bacon are delicious stirred in for a smoky or tangy twist

Serving Suggestions

This dip pairs perfectly with freshly toasted bread pita chips or crunchy sliced vegetables For something special try serving it in a hollowed out sourdough loaf as an edible bowl For parties give each guest their own ramekin or small bowl of dip

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Cultural and Historical Context

Spinach and artichoke dip is rooted in classic American steakhouse menus and cocktail parties It became especially popular in the nineteen eighties as a hot baked dip that suited both casual home gatherings and restaurant starters today it is truly a staple in many homes for holidays and celebrations

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thaw 10 oz. frozen spinach thoroughly and squeeze out excess moisture before adding to the mixture.

→ What cheeses melt best in this dip?

Freshly shredded mozzarella, Gruyere, and Parmesan blend smoothly for a rich texture and robust flavor.

→ Is it possible to make this dish ahead?

Absolutely. Assemble fully, cover, and refrigerate for up to two days. Bake just before serving for best results.

→ How should leftovers be stored?

Cool completely and store in an airtight container in the refrigerator for up to 3-4 days.

→ What are the best dippers?

Toasted pita, naan, baguette slices, crackers, and fresh vegetables make excellent choices for scooping up the creamy mixture.

→ Can I add extra flavors?

Yes, sundried tomatoes or crumbled bacon can be mixed in for added taste and a unique twist.