The first thing you want to do is get your ingredients ready. If you're using frozen spinach (which is my go-to), make sure to thaw it and squeeze out all the water. This is a key step because you don’t want your dip to end up watery. If you’re using fresh spinach, simply sauté it in a pan for a few minutes until it wilts down, then squeeze out the moisture. Either way, make sure there’s no excess water—that’s the secret to a thick, creamy dip!

Next, chop up the artichokes into small pieces. You can use canned artichokes, but make sure you drain them well. I personally love artichokes in this recipe because they add a tangy, slightly earthy flavor that pairs perfectly with the richness of the spinach.

In a medium bowl, combine the mayonnaise, Parmesan cheese, mozzarella cheese, garlic powder, salt, and pepper. This is where the magic happens! The mayo acts as the creamy base, and the cheeses give you that stretchy, gooey texture that’s just perfect. Mix it all up until it’s nice and smooth.

Once you’ve got your creamy base, gently fold in the spinach and chopped artichokes. Make sure it’s all evenly mixed together so that each bite has a little bit of everything.

Now, grab a baking dish—something around 9x9 inches is perfect. Spread your dip mixture into the dish and smooth it out. Pop it into your preheated oven at 375°F (190°C) for about 20 minutes. You’ll want to bake it until the top is golden brown and bubbly.

When it comes out of the oven, it should have a nice golden crust on top, and the cheesy goodness will be oozing from the sides. Oh, and don’t worry about it being too hot to eat right away—let it sit for a few minutes to cool down so you don’t burn your mouth.

Once your spinach and artichoke dip is out of the oven and cooled down a bit, it’s time to serve. You can serve it with pita chips, tortilla chips, or even fresh veggies like carrots, celery, and cucumber. And, if you’re feeling fancy, grab some toasted baguette slices or crackers for dipping.

This dip is always a hit with my family and friends. I make it for almost every get-together, and it always gets rave reviews. Seriously, people can’t stop eating it!