Unbeatable Spinach Artichoke Spread

This smooth and hearty spinach artichoke dip is my go-to comfort food for get-togethers and lazy nights with loved ones. Creamy layers of sour cream and cream cheese make it super silky, and a trio of mozzarella, gruyere, and parmesan brings loads of gooey pull with every scoop. It doesn’t matter if your spinach is straight from the freezer or fresh—just expect an irresistible hot starter that your crowd will demolish fast.

Honestly, the first time this hit the table was during a last-minute board game hangout—it vanished before anything else did. Now, it’s what everyone begs me to bring to every potluck.

Dreamy Ingredients

• Gruyere cheese: nutty, adds real depth Use a young one, or if you’re out, just go all in with mozzarella instead
• Parmesan cheese: salty and sharp Pick a fresh wedge and grate it up for smoothness
• Mozzarella cheese: that classic stretchy cheese pull Grate a chunk of whole milk mozz for best results
• Butter: makes things taste rich and helps sizzle the garlic
• Garlic: pops in flavor and makes the kitchen smell amazing Go with fresh cloves—they really matter
• Cream cheese: keeps everything extra creamy Letting it come to room temp helps avoid lumps
• Mayonnaise: helps keep it smooth and adds body No mayo? Sub more sour cream
• Sour cream: brings tang and mellows it out Full fat is the way to go for creaminess
• Chicken broth and bouillon: adds plenty of flavor to the base Try to pick a low-salt broth and taste before you add more salt
• Dijon mustard: gives it extra warmth and a little kick Go for the smooth kind
• Fresh or frozen spinach: brings color and earthy flavor Thawed frozen works—just squeeze it dry first
• Lemon juice: wakes up all the flavors Fresh lemon is always best if you’ve got it
• Artichoke hearts: soft bites with a bit of briny punch Marinated ones from a jar bring in extra herbs

Step-by-Step Directions

Serve:

Let it sit for a bit to thicken up before spooning it out Hand out with chips, toasted pita, fresh baguette, crackers, or any crunchy veggies

Bake Until Bubbly:

Move everything into a greased baking pan Top with the cheese you set aside Bake without a lid at 350°F for twenty-five minutes until cheese goes gold and the sides are bubbling If you want even more color, stick it under the broiler for a minute or so—don’t wander off

Add Cheese and Finish Sauce:

Hold some cheese back for topping, then stir the rest in a bit at a time until it's all melted Take it off the heat and mix in lemon juice all through the dip

Stir in Artichokes and Spinach:

Gently fold in chopped artichoke hearts, then add your spinach Let it cook until the spinach shrinks down—it’ll look like a lot at first, but it settles in a few mins (even less with defrosted frozen spinach)

Create Creamy Base:

Turn the heat to medium low and add chicken broth, bouillon, Dijon, cream cheese, mayo, and sour cream Let everything melt and blend, stirring all the time for that ultra-smooth base Softer cream cheese melts best

Melt Butter and Sauté Garlic:

Drop butter in a pan on medium Scoop in minced garlic and let it cook till it smells awesome, about two minutes, but don’t let it brown—it starts your rich base here

Gather and Prep Ingredients:

Grate all your cheeses, measure out what you need, and stash everything in bowls so you’re set when it’s time to toss it all together

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The combo of three cheeses is the star for me. Each one does its own melt magic and together you get the ultimate cheesy topping. My kids always want to sneak extra on their chips whenever I’m spooning out the dip—they love helping pile on the cheese.

Keep It Fresh

Store leftovers in a sealed container for up to three or four days in the fridge. Warm up small amounts in the microwave or put the whole batch back in the oven on low—cover with foil so the top stays soft. Got a dip that’s too thick from sitting? Just mix in a splash of milk or broth before you reheat to get that creamy texture back.

Swaps and Mix-Ins

No gruyere? No worries—just toss in extra mozzarella. Not a fan of mayo? Sub in more sour cream and you’re good. Want it vegetarian? Pick veg broth and ditch the bouillon. For something fun, stir in sundried tomatoes or bacon bits for a smoky or bright flavor twist.

How to Serve

Try this creamy dip with toasted baguette, pita crisps, or a pile of crunchy veg sticks. Want to show off? Hollow out a sourdough loaf and use it as a bowl for the dip. For big gatherings, you can even serve it in mini bowls so everyone gets their own scoop.

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Backstory and Origins

The tasty combo of spinach and artichoke in a cheesy dip pops up on steakhouse menus and at parties across the US. It really took off in the '80s as a hot dish perfect for everything from casual family nights to special occasions. Nowadays, it’s a holiday and potluck classic in tons of American homes.

Recipe FAQs

→ Can I add frozen spinach instead of using fresh?

Yep! Make sure you thaw about 10 oz of frozen spinach, then really squeeze out any extra water before mixing it in.

→ Which cheeses go super melty in this dip?

Mixing grated Parmesan, Gruyere, and mozzarella together gives you the smoothest, richest bite.

→ Could I put this together before I need it?

Definitely. Put everything in the baking dish, cover, and chill up to a couple days. Pop it in the oven right before you want to eat.

→ What's the best way to save leftovers?

Just let it cool off, then keep it sealed in the fridge. It'll stay good for 3 or 4 days.

→ What should I dip into it?

Fresh veggies, baguette slices, chips, naan, or pita are all awesome choices for dipping.

→ Can I toss in other flavors?

For sure! Things like sun-dried tomatoes or bits of bacon add extra flavor if you're into it.