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This Spinach Artichoke Dip with Roasted Garlic brings together creamy cheese fresh spinach tangy artichokes and deeply flavorful roasted garlic for an appetizer no one can walk by without grabbing a bite. It comes together fast bakes with little effort and disappears even faster at parties or family gatherings. I always pull this recipe out for holiday spreads or a big game and every time I get asked for the secret behind its richness.
What Makes It Special
- Comes together in about 30 minutes for quick party prep
- Uses roasted garlic for an extra flavor kick
- Perfect hot from the oven creamy and bubbling at the edges
- Versatile for chips veggies or toasted baguette
What You’ll Need
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- Cream cheese: This gives the dip its signature creamy texture so look for full fat blocks for the smoothest blend
- Mayonnaise: Adds richness and helps everything melt together choose a real-egg version with clean ingredients
- Frozen spinach: A convenient way to pack in greens squeeze all the water out for the best texture
- Parmesan or Parmigiano Reggiano: Brings a sharp nutty bite and melts into the mix always grate fresh for best flavor
- Marinated artichoke hearts: Give tang and brightness and extra flavor from the marinade drain well and roughly chop for texture
- Fresh lemon juice: A little acidity lifts all the other flavors use fresh lemons for the bright clean taste
- Fresh ground black pepper: For gentle heat grind it right before mixing for max aroma
- Roasted garlic: The game changer deeply sweet and mellow roast whole heads until soft and golden
Let’s Cook This Together
- Prepare the Oven:
- Preheat your oven to 375 degrees Fahrenheit so it is ready when the dip is mixed
- Get the Baking Dish Ready:
- Coat a three quart baking dish evenly using a mist of non stick spray so nothing sticks after baking
- Blend the Base:
- In a large bowl combine the softened cream cheese with the mayonnaise mix thoroughly using a sturdy spoon or hand mixer until very smooth this ensures a creamy dip without lumps
- Combine the Veggies and Flavor:
- Add the thoroughly drained spinach the grated cheese chopped artichoke hearts fresh squeezed lemon juice freshly cracked black pepper and all the soft roasted garlic cloves mash and stir everything together until evenly combined make sure the garlic is distributed for flavor in every bite
- Fill and Smooth:
- Transfer the thick mixture into your prepared dish smoothing the top gently with a spatula so it bakes evenly
- Bake to Perfection:
- Place the dish on the middle rack and bake for twenty to twenty five minutes until the edges are deeply golden and the center is bubbling do not overbake or the top could dry out
- Serve While Hot:
- Let the dip cool for five minutes then set out with dippers like crunchy tortilla chips toasted baguette slices or crisp celery for a complete appetizer spread
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Good to Know
- High in calcium and protein for a substantial dip
- Great make ahead option just assemble and chill before baking
- Leftover dip reheats beautifully for next day snacking
I am always amazed how roasted garlic transforms the flavor from merely good to completely irresistible and my dad swears it is the reason he always comes back for seconds. Nothing brings family together like crowding over a hot cheesy dip on a chilly evening.
Keeping It Fresh
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To maintain the bright taste always use freshly squeezed lemon juice and avoid pre shredded cheese which never melts as smoothly. If prepping ahead assemble and store covered in the fridge for up to twenty four hours then bake just before serving for the freshest flavor and best bubbly top.
Easy Ingredient Swaps
You can switch in Greek yogurt for half the mayo to lighten the dip with a bit of tang. Fresh baby spinach works beautifully just chop and wilt it in a hot pan before mixing. For more bite try pecorino in place of parmesan or add some chopped jalapeños for gentle heat.
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How to Serve It Right
This dip is a showstopper served straight from the oven bubbly and golden with an array of dippers that include lots of color and crunch. Toasted baguette slices always disappear first at my table but crisp raw veggies and sturdy tortilla chips hold up to the creamy dip just as well. If you want to impress serve it in a bread bowl.
Behind the Dish
The combination of creamy dips and gatherings spans all my best memories. Even as a kid I remember sneaking into the kitchen to swipe extra artichoke hearts before they went in and now it is one of those dishes I bring to every big event potluck and family holiday just for that taste of nostalgia.
Recipe FAQs
- → Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be cooked down and drained well to replace frozen spinach in this dip.
- → What are the best dippers for this dish?
Toasted baguette slices, tortilla chips, pita chips, and crisp celery sticks pair perfectly with this creamy dip.
- → Can I prepare this dip ahead of time?
Absolutely. Assemble the mixture in advance, refrigerate, and bake just before serving for best results.
- → How do I roast the garlic for this dip?
Slice the top off garlic heads, drizzle with oil, wrap in foil, and roast at 400°F until soft and caramelized.
- → Is there a way to make it lighter?
You may substitute light cream cheese and mayonnaise to reduce calories, though the texture may change slightly.
- → What cheeses work best?
Parmesan or Parmigiano Reggiano adds bold flavor, but you can add mozzarella for extra melty texture.