Super Bowl Spinach Artichoke

There's something magical about gathering around a bubbling dish of dip, everyone reaching in with the same enthusiasm. I discovered this spinach and artichoke combination during a desperate attempt to upgrade our usual Super Bowl spread, and now it's the first thing people ask about before they even walk through the door.

Last year, my brother-in-law actually circled the coffee table three times pretending to check the game score while covertly hovering over the dip bowl. I finally had to hand him a serving spoon and tell him to just take the rest home.

Ingredients

• 1 (14 oz/400 g) can artichoke hearts: Chopping them coarsely instead of finely leaves satisfying chunks throughout the dip
• 5 oz (140 g) fresh baby spinach: Wilting it first removes excess water so your dip stays creamy rather than watery
• 2 cloves garlic, minced: Fresh garlic makes all the difference here, powder just doesn't have the same punch
• 1 cup (225 g) cream cheese, softened: Let it sit on the counter for an hour so it blends smoothly into the other ingredients
• 1 cup (240 g) sour cream: Adds tanginess that cuts through all that rich cheese
• 1/2 cup (120 g) mayonnaise: The secret ingredient that restaurant versions use for that extra silky finish
• 1 cup (110 g) grated mozzarella cheese: Creates those gorgeous cheese pulls everyone loves
• 1/2 cup (50 g) grated Parmesan cheese: Adds a salty, nutty depth that balances the mild mozzarella
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Don't skimp here, artichokes need seasoning to shine
• 1/4 teaspoon crushed red pepper flakes: Just enough warmth to make things interesting without overwhelming
• 4 large pita breads: Cut into wedges and toasted, they're sturdier than chips and hold up better to hot dip
• 2 tablespoons olive oil: For brushing the pita wedges so they get perfectly crisp

Instructions

Wilt the spinach:

Heat a large skillet over medium heat and toss in the spinach, stirring until it collapses into silky ribbons within 2-3 minutes. Set it aside to cool slightly so it doesn't melt the cheese when you mix everything together.

Make the creamy base:

In a large bowl, beat the cream cheese until smooth, then add the sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes. Keep mixing until you have a uniform, creamy mixture that's impossible to resist tasting.

Fold in the vegetables:

Gently incorporate the chopped artichokes and cooled spinach, being careful not to overmix since you want visible pieces throughout the finished dip.

Prepare for baking:

Press the mixture into a 9-inch ovenproof baking dish, using the back of a spoon to create an even surface that will brown beautifully.

Bake until bubbly:

Slide the dish into a 375°F (190°C) oven for 20-25 minutes, until the top is golden and the edges are bubbling with enthusiasm.

Toast the pita wedges:

While the dip bakes, arrange pita wedges on a separate baking sheet, brush them lightly with olive oil, and bake alongside the dip for 8-10 minutes until they're crisp and golden.

Serve immediately:

Bring that bubbling beauty to the table surrounded by warm pita wedges and watch it disappear before the first quarter even ends.

Save

This dip has become my go-to contribution for every potluck and game day gathering. There's nothing quite like watching people's eyes light up when they take that first creamy, cheesy bite.

Making It Ahead

You can assemble the entire dip up to a day before baking and keep it covered in the refrigerator. The flavors actually meld together beautifully overnight, and you'll have one less thing to worry about when guests arrive.

Serving Suggestions

Beyond pita wedges, this dip pairs wonderfully with crusty bread slices, tortilla chips, or even fresh vegetable sticks like bell peppers and carrots. I've even served it inside a hollowed-out sourdough bread bowl for extra presentation points.

Variations and Substitutions

For a lighter version, swap half the mayonnaise with Greek yogurt. You can add chopped water chestnuts for extra crunch or mix in some caramelized onions for sweetness.

• Try adding a tablespoon of fresh lemon juice to brighten all those rich flavors
• A splash of hot sauce in the creamy base takes it to another level entirely
• Extra garlic never hurt anyone, especially when feeding a crowd

Save

Whether it's the Super Bowl or just a Tuesday night craving, this dip has a way of making everything feel like a celebration.

Recipe FAQs

→ How do I wilt the spinach properly?

Cook fresh spinach in a heated skillet over medium heat, stirring frequently until just wilted, usually 2-3 minutes, then let it cool before mixing.

→ Can I make this dip spicier?

Yes, adding extra crushed red pepper flakes or a dash of hot sauce will add a pleasant spicy kick without overpowering the creamy flavors.

→ What alternatives are there for sour cream?

Greek yogurt can be used as a lighter substitute, maintaining creaminess with a slight tangier taste.

→ How do I make the pita wedges crispy?

Brush pita wedges lightly with olive oil and bake them in the oven for 8-10 minutes until golden and crisp.

→ Is this dish suitable for vegetarians?

Yes, it contains no meat and relies on dairy, vegetables, and bread, making it suitable for a vegetarian diet.

→ Can I prepare this ahead of time?

You can mix the dip ingredients and refrigerate before baking; bake just before serving to enjoy the warm, bubbly texture.