In most versions of this creamy party dip, the artichoke flavor gets lost. America’s Test Kitchen found it in this Spinach Artichoke Dip recipe.

To amplify the spinach and artichoke flavors in this homemade version of a restaurant staple, they swapped dull, fibrous frozen spinach for sautéed fresh baby spinach and left tinny canned artichokes behind in favor of bright, tender marinated artichokes. Gouda’s sweet and nutty flavor perfectly accentuated the artichokes, and it gave this dip a creamy, melty texture without causing it to congeal and turn stringy after cooling. They streamlined the process, stirring all the ingredients together in one skillet before transferring it to a baking dish. Just 20 minutes in the oven creates a golden brown top and bubbling edges.


  • extra-virgin olive oil
  • mayonnaise
  • teaspoon cayenne pepper


You will need one 12-ounce jar of marinated artichoke hearts to yield the 1⅓ cups called for here. You can substitute canned artichoke hearts if you can’t find marinated. If you can find only 5-ounce packages of baby spinach, there’s no need to buy a third package to make up the extra ounce; just make the dip with 10 ounces. Use the large holes of a box grater to shred the gouda and a rasp-style grater to grate the Parmesan. Serve with tortilla chips, crusty bread, pita chips, or vegetables.


  1. Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add spinach, 1 handful at a time, allowing each to wilt slightly before adding next; cook until wilted and liquid has evaporated, about 4 minutes.
  2. Off heat, add cream cheese and stir until melted and combined, about 1 minute. Stir in gouda, Parmesan, artichokes, mayonnaise, pepper, and cayenne until combined. Transfer to 2-quart baking dish and smooth top with rubber spatula.
  3. Bake until spotty golden brown and bubbling around edges, about 22 minutes. Let cool for 10 minutes. Serve.
  4. TO MAKE AHEAD: At the end of step 2, let dip cool completely, wrap in plastic wrap, and refrigerate for up to 2 days. When ready to serve, continue with step 3, increasing baking time by 10 minutes.