Pin it I threw this together one Saturday when friends texted they were coming over in an hour. I had spinach in the freezer, a jar of artichoke hearts in the pantry, and enough cheese to make something happen. That dip disappeared so fast I barely got a scoop myself. Now it's the recipe I make when I need something crowd-pleasing without the stress.
I once made this for a potluck and watched someone stand by the dish with a spoon, pretending to serve others while sneaking bites. That's when I knew it was a keeper. It's the kind of dip that makes people linger in the kitchen instead of heading back to the living room.
Ingredients
- Cream cheese, softened: This is your creamy base, so let it sit out for 20 minutes or you'll be wrestling with cold chunks.
- Sour cream: Adds tang and keeps the dip from feeling too heavy.
- Mayonnaise: Sounds weird, but it makes everything silky and rich without being dense.
- Mozzarella cheese, shredded: Melts beautifully and gives you those stretchy, gooey bites everyone loves.
- Parmesan cheese, grated: Brings a sharp, salty punch that balances the creaminess.
- Frozen chopped spinach, thawed and squeezed dry: Squeeze it hard or your dip will be watery, I learned that the messy way.
- Artichoke hearts, drained and chopped: The star ingredient, they add texture and a subtle sweetness.
- Garlic, minced: Two cloves is perfect, three if you really love garlic and don't have plans tomorrow.
- Salt, black pepper, and red pepper flakes: Season to your taste, the red pepper adds a gentle warmth if you're into that.
Instructions
- Preheat and prep:
- Set your oven to 190°C (375°F) and grease a medium baking dish so nothing sticks. I use butter or a quick spray.
- Mix the creamy base:
- In a big bowl, beat together the cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan until it's smooth and no lumps remain. This is where the magic starts.
- Fold in the good stuff:
- Stir in the spinach, artichokes, garlic, salt, pepper, and red pepper flakes if you're using them. Mix until everything is evenly coated and looks irresistible.
- Spread and bake:
- Scrape the mixture into your prepared dish and smooth the top. Bake for 20 to 25 minutes until it's bubbling at the edges and turning golden on top.
- Serve warm:
- Pull it out and let it cool for just a minute, then serve with tortilla chips, toasted baguette slices, or crunchy vegetables. Watch it vanish.
Pin it The first time I made this, my sister ate half the pan standing at the counter and then asked if I could make it again for her birthday. That's when I realized some recipes aren't just food, they're the reason people show up.
Make It Your Own
I've swapped mozzarella for fontina when I wanted something richer, and I've added chopped green onions when I had them sitting in the fridge. A squeeze of lemon juice at the end brightens everything up if it tastes too heavy. You can also mix in cooked bacon or sun-dried tomatoes if you want to get fancy.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat in the oven at 175°C (350°F) until warmed through, or microwave in short bursts, stirring between. It won't be quite as bubbly as fresh, but it's still delicious.
Serving Suggestions
This dip is made for sharing, so set it out with sturdy tortilla chips, toasted baguette rounds, or pita wedges. I've also served it with bell pepper strips and celery sticks when I wanted to pretend it was healthy.
- Pair it with a cold beer or a crisp white wine for easy entertaining.
- Double the batch if you're feeding a crowd, it goes faster than you think.
- Serve it straight from the oven in a cast iron skillet for that rustic look everyone loves.
Pin it This dip has saved me more times than I can count, and it's never let me down. Make it once and you'll understand why it's always the first thing to disappear.