Save to Pinterest The oven timer was beeping, but I was too busy watching the edges bubble and turn golden through the oven door window. My sister was hosting a birthday party that night, panicking because half her guests were vegetarians and she'd only planned meat-heavy appetizers. I threw this dip together from what she had in the fridge, not expecting much. Twenty minutes later, we pulled it out, set it on the counter with a bag of tortilla chips, and it was gone before the birthday candles were even lit.
I started making this every time I needed to bring something to a potluck, because it never fails and I don't have to worry about dietary restrictions. One time I forgot it in a friend's oven after a game night, and she texted me the next morning saying she'd eaten the leftovers cold for breakfast. We laughed, but honestly, I've done the same thing. There's something about the creamy, savory bite that doesn't need to be warm to be addictive.
Ingredients
- Artichoke hearts: Use the canned kind in water, not marinated, and chop them into bite-sized pieces so every scoop has some in it.
- Fresh spinach: If you go fresh, don't skip the wilting and squeezing step or your dip will be watery and sad.
- Garlic: Mince it fine so it melts into the background instead of hitting you in sharp bursts.
- Cream cheese: Let it sit on the counter for at least 30 minutes before mixing, or you'll be wrestling with cold chunks that won't blend.
- Mozzarella cheese: Shred it yourself from a block if you can, the pre-shredded stuff has coating that keeps it from melting as smoothly.
- Parmesan cheese: Freshly grated adds a sharper, nuttier flavor that the powdered kind in the green can just can't match.
- Sour cream: This is what gives the dip that slight tang that balances all the richness.
- Mayonnaise: It might sound weird, but it makes the texture impossibly creamy and helps everything meld together.
- Salt, black pepper, and crushed red pepper flakes: The red pepper is optional, but a tiny pinch wakes the whole thing up without making it spicy.
Instructions
- Get the oven ready:
- Set it to 375°F and let it fully preheat while you mix everything. A hot oven from the start is what creates that bubbly, golden top.
- Prep the spinach:
- If using fresh, toss it in a dry skillet over medium heat and stir until it wilts down, then let it cool and squeeze out every drop of water you can with your hands or a towel. Frozen spinach needs the same squeezing treatment after thawing.
- Build the creamy base:
- In a medium bowl, beat together the cream cheese, sour cream, and mayonnaise until the mixture is smooth and fluffy with no lumps. This is the foundation, so take your time.
- Fold in the good stuff:
- Stir in the chopped artichokes, spinach, garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if you're using them. Mix gently but thoroughly so everything is evenly coated.
- Transfer and spread:
- Scrape the mixture into a 1-quart baking dish and smooth the top with a spoon or spatula so it bakes evenly.
- Bake until golden:
- Slide it into the oven and bake for 20 to 25 minutes, until the edges are bubbling and the top has turned a light golden brown. Don't overbake or the cheese will separate and get greasy.
- Cool and serve:
- Let it sit for 5 minutes so it thickens up a bit and doesn't burn anyone's mouth. Serve it warm with chips, toasted baguette slices, or crunchy veggies.
Save to Pinterest I remember the first time I brought this to a work potluck and someone asked if I'd ordered it from a restaurant. I didn't correct them right away, just soaked in the compliment, then casually mentioned I'd made it that morning. Now it's the dish people request by name, and I love that something so simple can make me feel like a kitchen genius every single time.
Make It Your Own
If you want to lighten it up without losing the creamy texture, swap the sour cream for Greek yogurt and use a little less mayonnaise. For extra indulgence, sprinkle more mozzarella on top halfway through baking so it gets crispy and browned. I've also stirred in cooked bacon bits and a handful of chopped sun-dried tomatoes when I wanted something a little different, and both versions disappeared just as fast.
Serving and Pairing
This dip is at its best when it's still warm and the cheese is gooey, so serve it straight from the oven with sturdy tortilla chips, toasted pita wedges, or sliced baguette. I've also put out celery sticks and bell pepper strips for people who want something crunchy and fresh to balance the richness. A crisp white wine like Sauvignon Blanc or a cold beer makes it feel like a real party, even if it's just you and a couple of friends on a Tuesday night.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and honestly, they reheat beautifully in the microwave or a low oven. You can also assemble the whole thing a day ahead, cover it tightly, and refrigerate it unbaked until you're ready to pop it in the oven. Just add a few extra minutes to the baking time if you're starting from cold.
- If reheating in the microwave, do it in 30-second bursts and stir between each one so it heats evenly.
- For a crispy top after reheating, run it under the broiler for a minute or two.
- Don't freeze this dip, the dairy separates and gets grainy when thawed.
Save to Pinterest This dip has saved me more times than I can count, from last-minute gatherings to planned parties where I wanted something reliable and delicious. It's the kind of recipe that makes you look like you tried hard, even though you barely broke a sweat.
Recipe Help Center
- → Can I use frozen spinach instead of fresh?
Yes, you can use 1 cup of frozen spinach. Make sure to thaw it completely and squeeze out all excess moisture before adding it to the mixture to prevent a watery dip.
- → How do I prevent the dip from becoming watery?
Ensure you drain the artichoke hearts thoroughly and squeeze all excess liquid from the spinach, whether fresh or frozen. This is the key to achieving a thick, creamy consistency.
- → Can I make this ahead of time?
Absolutely. Prepare the mixture, transfer it to your baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if needed.
- → What are the best dippers to serve with this?
Tortilla chips, pita chips, toasted baguette slices, crackers, and fresh vegetables like bell peppers, carrots, and celery all pair wonderfully with this creamy dip.
- → How can I make this dip lighter?
Substitute Greek yogurt for sour cream and use reduced-fat cream cheese and mayonnaise. You can also increase the proportion of vegetables to cheese for a lighter version.
- → Can I make this in a slow cooker?
Yes, combine all ingredients in your slow cooker and cook on low for 2-3 hours, stirring occasionally, until hot and creamy. This method is perfect for keeping it warm during parties.