USATwo things will ruin this dip before it goes in the oven: wet spinach and cold cream cheese. Both are easy to avoid. For the spinach — squeeze it twice. Squeeze it once, let it sit for a minute, then squeeze again. The second round always yields more water than you expect. For the cream cheese — take it out of the fridge a full hour before you need it, not fifteen minutes. If you're in a hurry, unwrap the block and microwave it on 50% power for 30 seconds. Stir and repeat if needed. You want it soft enough to mix with a spoon without effort.
The dip can be assembled up to 24 hours in advance. Mix everything together, spread in the baking dish, cover tightly with cling film, and refrigerate. Take it out of the fridge 30 minutes before baking to remove the chill — a cold dip going into a hot oven takes longer to heat through and the cheese on top can overbrown before the interior is hot. Add 5 minutes to the baking time if you're putting it in cold.
Spinach and Artichoke Dip
By Sergei Martynov
Hot, cheesy, and straightforward — this is the version that disappears first at any party. Cream cheese is the base, mozzarella provides the gooeyness, parmesan does the seasoning work, and sour cream keeps the whole thing from being too dense. The two non-negotiables: squeeze the frozen spinach until your hands ache, and let the cream cheese reach room temperature before you try to mix anything. Watery spinach ruins the texture. Cold cream cheese makes a lumpy mess. Everything else is flexible.
What you'll need
Ingredients
- 250 g
See recipes with cream cheesecream cheese
i - 120 g
See recipes with sour creamsour cream
i - 120 g
See recipes with mayonnaisemayonnaise
i - 300 g
See recipes with frozen spinachfrozen spinach
i - 400 g
See recipes with canned artichoke hearts in watercanned artichoke hearts in water
i - 3
See recipes with garlic clovesgarlic cloves
i - 60 g
See recipes with parmesanparmesan
i - 150 g
See recipes with low-moisture mozzarellalow-moisture mozzarella
i - 0.5 tsp
See recipes with fine saltfine salt
i - 0.25 tsp
See recipes with black pepperblack pepper
i - 0.25 tsp
See recipes with red pepper flakesred pepper flakes
i
How to make it
Instructions
- 1
Deal with the spinach first. Put the thawed frozen spinach into a clean tea towel or several layers of paper towel and squeeze hard — very hard — over the sink. You want to remove as much water as physically possible. Press, twist, press again. One standard 300g block of frozen spinach can release nearly half a cup of water. If that water stays in, the dip will be thin and wet by the time it comes out of the oven. Once squeezed, roughly chop the spinach if the pieces are large. Set aside.
- 2
Mix the base. Make sure the cream cheese is genuinely at room temperature — it should feel soft when you press it, not cold and firm. Cold cream cheese will not blend smoothly and will leave lumps. Put the cream cheese, sour cream, and mayonnaise in a large bowl and stir together until smooth. Add the garlic, parmesan, about two-thirds of the mozzarella, salt, pepper, and red pepper flakes if using. Mix until combined.
- 3
Add the vegetables. Fold in the squeezed spinach and roughly chopped artichoke hearts. Don't over-mix — you want to see distinct pieces of artichoke rather than a uniform paste. Taste the mixture now, before it goes into the oven, and adjust the salt. The flavors will concentrate slightly as it bakes, so if it tastes right raw it will taste right baked.
- 4
Bake. Preheat the oven to 180°C (350°F). Spread the mixture into a lightly greased baking dish — a 20 cm square or a medium cast iron pan both work. Scatter the remaining mozzarella evenly over the top. Bake for 20 to 25 minutes until the edges are bubbling and the cheese on top has melted. For a browned top, switch the oven to grill/broil for the final 2 to 3 minutes. Watch it closely — the difference between golden and burnt is about 60 seconds under a broiler.
- 5
Serve. Let the dip rest for 5 minutes before serving — it sets slightly and is easier to scoop. Serve hot directly from the baking dish with toasted baguette slices, pita chips, crackers, or vegetable sticks. The dip firms up as it cools and can be reheated: cover with foil and warm in a 160°C oven for 15 minutes, or microwave in short bursts.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes. Start with about 450g of fresh spinach leaves. Wilt them in a dry pan over high heat in batches — a full bag takes about 3 minutes. Let the wilted spinach cool completely, then squeeze out the water exactly as you would with frozen spinach. The end result is the same in the dip, but fresh spinach needs more prep time. Frozen is easier for this recipe; the texture difference in the final dip is negligible.
What kind of artichoke hearts should I buy?
Canned artichoke hearts packed in water, not marinated. Marinated artichokes come in vinegar and oil and have a sharp, pickled flavor that doesn't suit this dip. Drain the canned ones well and press out any excess water before chopping. Frozen artichoke hearts also work — thaw and squeeze them dry like the spinach. Fresh artichoke hearts are technically the best option but genuinely not worth the effort here; the difference in flavor is marginal once everything is mixed with cream cheese and cheese.
Can I make this in a slow cooker?
Yes. Combine all ingredients in the slow cooker insert, set to low, and cook for 2 hours, stirring once or twice. The result is looser than the baked version and won't have the browned cheese top, but it's useful for keeping the dip warm throughout a long party. Switch to the 'warm' setting once it's hot. If you want a browned top, transfer to a baking dish and put under the broiler for 2 to 3 minutes.
Why is my dip watery?
Almost certainly the spinach. Even if you think you've squeezed it enough, squeeze again. The spinach should feel almost dry — you shouldn't be able to get more than a few drops out when you give it a final press. A secondary cause is artichoke hearts that weren't drained properly. Press those down in the colander too. If the dip is already assembled and looks too loose, you can stir in an extra tablespoon of mayonnaise or sour cream to thicken it slightly before baking.
What can I serve alongside this dip?
Toasted baguette slices hold up well to thick dips and absorb the cheese without going soggy immediately. Pita chips are the most durable option. Crackers work but thin ones break; go for sturdy water crackers or sourdough crackers. Raw vegetables — celery, bell pepper strips, broccoli, cucumber — are good if you want something lighter. Tortilla chips are the most common accompaniment but tend to go soft faster than the bread options.
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Comments (1)
The single most important thing is squeezing the spinach dry. I mean really dry — wrap it in a clean towel and twist until nothing comes out. I've ruined this dip twice by being lazy about it. Also, room temperature cream cheese is not optional — cold cream cheese makes the dip grainy and lumpy no matter how long you mix.