There’s a reason this dip shows up at every party, every potluck, every New Year’s Eve gathering in America — it’s that good. Hot, creamy, cheesy, and completely impossible to stop eating once you start. Wyatt plants himself next to the dish with a bag of tortilla chips and basically doesn’t move for the rest of the evening.
I’ve tried fancy versions of this — the ones with fresh artichoke hearts that you have to trim yourself, the ones with five different cheeses, the ones that require a double boiler. And you know what? This simple version wins every time. Cream cheese, sour cream, mayo, frozen spinach, canned artichoke hearts. Nothing precious. Nothing complicated. Just good.
The one thing I will insist on: squeeze the spinach dry. I mean really dry. Wring it out in a clean kitchen towel until absolutely nothing comes out. Soggy spinach is the number one reason this dip goes from “can’t stop eating this” to “why is there water in my cheese dip.” I learned that lesson the hard way at a church potluck in 2019, and I’ve never forgotten the shame.
New Year's Eve Spinach Artichoke Dip
Ingredients
- 10 oz frozen spinach thawed and squeezed dry
- 14 oz artichoke hearts drained and roughly chopped
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
- salt and pepper to taste
Instructions
-
Preheat oven to 375°F. In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
-
Stir in the squeezed-dry spinach, chopped artichoke hearts, garlic, half the mozzarella, and half the Parmesan. Season with salt, pepper, and red pepper flakes if using.
-
Spread into a 9-inch baking dish or cast iron skillet. Top with remaining mozzarella and Parmesan.
-
Bake 20-25 minutes until bubbly and golden on top. Let it sit 5 minutes before serving — it's molten lava straight out of the oven.
-
Serve with tortilla chips, sliced baguette, or crackers.
Recipe Notes
Squeeze the spinach REALLY dry — like, wring it out in a clean kitchen towel until nothing comes out. Soggy spinach is the number one reason this dip goes wrong. Ask me how I know.
Tips from My Kitchen
I’ve made this dip at least twice a month since November, and here’s what I’ve learned: the frozen spinach has to be absolutely wrung dry. I mean squeezed in a clean kitchen towel until your hands hurt. If you skip this step, you get a watery dip, and nobody wants that.
The other thing — and this is the hill I will die on — is that you have to use full-fat cream cheese. I’ve tried the light version because it was on sale, and the texture was off. Not bad exactly, but not right either. Some things are worth the extra dollar.
If you’ve got leftover dip (unlikely, but it happens when Mason decides he’s ‘not hungry’ five minutes before midnight), it reheats beautifully the next day. I spread it on toasted bread for New Year’s Day lunch and honestly it might be better that way.
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
Homemade tortillas in about two minutes. Once you try it, you do not go back to store-bought.
Every frosting, every batter, every whipped cream. Light enough that my wrist survives a double batch.
Stop guessing. Best twelve dollars I ever spent on my kitchen.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. I only recommend tools I actually use. See all my kitchen picks
