Spinach Artichoke Dip

Spinach artichoke dip has a way of drawing people to the table the moment it comes out of the oven. Warm, golden, and bubbling, it feels like a small, delicious celebration—comfort food that’s also shamelessly shareable.

The recipe that follows keeps the method simple and the flavors honest, the kind of dish made on a weeknight and brought to weekend gatherings. Perfect for sharing or for spooning into a quiet evening, it’s comfort that’s easy to pull together.

Ingredients

This is the cozy, oven-bubbled spinach artichoke dip: creamy base, melty browned cheese on top, and bright ribbons of basil. Below are the exact ingredients you’ll need to recreate it at home.

• 8 oz cream cheese, softened
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, finely grated
• 6 oz frozen chopped spinach, thawed and well squeezed
• 14 oz artichoke hearts, drained and chopped
• 2 cloves garlic, minced
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 8 leaves fresh basil, thinly sliced
• 3 small basil leaves, whole

Instructions

Warm, bubbly, and simple. This is my recipe for a creamy, garlicky base studded with spinach and artichoke, a melty golden top and fresh basil ribbons to finish. Follow these steps and you’ll have a cozy dish ready to share.

1. Preheat the oven: Preheat the oven to 400°F (200°C) and brush a 1.5–2‑quart baking dish with 1 tablespoon of the extra‑virgin olive oil.
2. Make the creamy base: In a mixing bowl, beat the softened cream cheese with the ricotta and most of the grated Parmesan until smooth, then stir in the minced garlic, kosher salt, freshly ground black pepper and the red pepper flakes.
3. Fold in the vegetables and basil: Add the well‑squeezed chopped spinach, the chopped artichoke hearts and six of the thinly sliced basil leaves and fold gently so the mixture is evenly flecked with green.
4. Layer in the mozzarella: Stir half of the shredded mozzarella into the mixture so the base stays creamy while keeping a little texture, taste and adjust seasoning if needed.
5. Assemble and top: Spoon the dip into the prepared dish, smooth the surface, sprinkle the remaining shredded mozzarella and the reserved bit of Parmesan over the top, then drizzle 1 tablespoon of olive oil across the surface for extra shine.
6. Bake until bubbly: Bake until the center is bubbling and the edges begin to brown, about 18–22 minutes, then switch the oven to broil for 1–2 minutes to achieve the browned, slightly charred spots you see in mine—watch it closely so it doesn’t burn!
7. Finish and garnish: Remove the dip from the oven, let it rest 3–5 minutes, drizzle the remaining 1 tablespoon of olive oil over the top, scatter the last two thinly sliced basil leaves and tuck the three small whole basil leaves on top for a fresh finish before serving warm.

Tweaks and Additions

A few small swaps and extras will lift this dip without overcomplicating it — a touch of acid, a silkier cheese, a crunchy top or a gentle smoky kick can make it feel even more comforting. Try one or two, or mix and match depending on what you have in the pantry.

• Use mascarpone for silkiness: Replace half the ricotta with mascarpone (or stir in 2–4 tablespoons) to make the base silkier and less grainy so each spoonful feels luxurious without changing the flavor too much.
• Brighten with lemon: Add 1 teaspoon finely grated lemon zest and a squeeze (1–2 teaspoons) of lemon juice to cut the richness and lift all the flavors so the dip tastes fresher and less heavy.
• Swap some Parmesan for Pecorino: Use half Pecorino Romano in place of some of the Parmesan (start with 1/4 cup) for a tangier, saltier bite that balances the creaminess nicely.
• Add a melty, smoky cheese: Fold in 1 cup shredded fontina or smoked mozzarella for extra gooeyness and a hint of smoke that gives the top more depth as it browns.
• Use roasted or gently sautéed garlic: Roast a head of garlic and squeeze in 2–3 cloves or sauté minced garlic in olive oil until golden to get sweet, mellow garlic flavor instead of a harsh raw bite.
• Top with toasted panko and Parmesan: Toss 1/2 cup panko with 2 tablespoons olive oil and 2 tablespoons grated Parmesan, toast until golden and sprinkle over the dip before baking for a crisp, nutty contrast.
• Warm it with a pinch of nutmeg and extra pepper: Stir a very small pinch of freshly grated nutmeg and an extra crack of black pepper into the base to add a subtle warm note that complements the cheese and spinach.
• Finish with chili oil or Aleppo pepper: Drizzle 1–2 teaspoons of chili‑infused olive oil or sprinkle a little Aleppo pepper over the hot dip for gentle, fruity heat that plays beautifully with the basil.