Pin it My neighbor knocked on the door one Sunday afternoon holding an empty casserole dish and asking if I had the recipe. Apparently, I'd brought this dip to a block party months earlier, and she'd been thinking about it ever since. I laughed because I'd almost skipped making it that day, thinking everyone would bring something fancier. That conversation reminded me how the simplest things often leave the biggest impressions.
I started making this dip during a particularly cold winter when my sister and I were hosting weekly movie nights. We needed something warm and comforting that didn't require much attention once it was in the oven. The first time I pulled it out, bubbling and golden, we ate half the pan before the opening credits finished. It became our unofficial tradition, and now every time I make it, I think of her laugh and the sound of spoons scraping the dish clean.
Ingredients
- Artichoke hearts (1 can, 14 oz, drained and chopped): These add a tender, slightly tangy bite that balances the richness of the cheeses, and canned ones work perfectly so there is no need to fuss with fresh.
- Fresh spinach (5 oz, chopped, or 1 cup frozen, thawed and squeezed dry): Fresh spinach wilts down fast and tastes brighter, but frozen is just as good if you squeeze out every drop of water first.
- Garlic (2 cloves, minced): Just enough to add warmth without overpowering the creamy base, and fresh garlic makes all the difference here.
- Cream cheese (8 oz, softened): The foundation of that luscious texture, and softening it first means no lumps and easier mixing.
- Shredded mozzarella cheese (1 cup): It melts beautifully and gives you those satisfying cheese pulls when you scoop the dip.
- Grated Parmesan cheese (1/2 cup): Adds a sharp, salty depth that keeps the dip from tasting one note.
- Sour cream (1/2 cup): Brings a subtle tang that brightens the whole dish and keeps it from feeling too heavy.
- Mayonnaise (1/4 cup): Helps create that smooth, cohesive texture and adds a hint of richness.
- Salt (1/2 tsp): Essential for bringing out all the flavors, but taste as you go since the cheeses add saltiness too.
- Black pepper (1/4 tsp): A little warmth that works quietly in the background.
- Crushed red pepper flakes (1/4 tsp, optional): I love adding a pinch for a barely there heat that sneaks up on you in the best way.
Instructions
- Preheat and Prep:
- Set your oven to 375°F (190°C) and give it time to fully heat while you prep everything. This ensures even baking and that perfect bubbly top.
- Wilt the Spinach:
- If using fresh spinach, toss it into a dry skillet over medium heat and let it wilt for 2 to 3 minutes, stirring occasionally. Once it cools, squeeze out all the moisture with your hands or a towel, then chop it up so it blends easily into the dip.
- Mix the Creamy Base:
- In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise, stirring until the mixture is completely smooth and free of lumps. This step is where the magic starts, so take your time to get it silky.
- Fold in the Good Stuff:
- Add the chopped artichoke hearts, prepared spinach, minced garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if you are using them. Fold everything together gently until every ingredient is evenly distributed and coated in that creamy base.
- Transfer and Spread:
- Spoon the mixture into a 1 quart baking dish and spread it out evenly with the back of a spoon. A smooth, even layer helps it bake uniformly and look beautiful when it comes out of the oven.
- Bake Until Golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, watching for bubbling edges and a golden top. The smell will fill your kitchen and make it hard to wait those last few minutes.
- Cool and Serve:
- Let the dip rest for about 5 minutes before serving so it sets slightly and does not burn anyone is tongue. Serve it warm with chips, toasted bread, or crunchy vegetable sticks.
Pin it One evening, I made this for a small dinner party, and a friend who claimed she didn't like spinach scraped the dish clean with a piece of bread. She looked up, surprised at herself, and admitted she might have been wrong about spinach all along. Watching someone change their mind over a single bite is one of the best feelings in the kitchen, and it reminded me that good food has a way of rewriting old rules.
Making It Ahead
I have learned that this dip is a lifesaver when you need to prep in advance. You can mix everything together, spread it in the baking dish, cover it tightly, and refrigerate it for up to a day before baking. When guests arrive, just pop it in the oven and let it do its thing while you finish everything else. It comes out just as creamy and golden as if you made it fresh, and nobody will ever know you did most of the work the night before.
Serving Suggestions
This dip shines when you give people options for scooping. I like setting out a mix of sturdy tortilla chips, toasted baguette slices, and raw veggies like bell pepper strips and cucumber rounds. The contrast between something crunchy and something creamy makes every bite feel a little different, and it keeps people coming back to the table. A cold, crisp white wine like Sauvignon Blanc on the side turns this into a full experience rather than just an appetizer.
Variations and Swaps
Over time, I have played around with this recipe depending on what is in the fridge or who is coming over. Swapping sour cream for Greek yogurt lightens it up without losing the tang, and adding a handful of crumbled bacon on top before baking makes it even more indulgent. If you want extra cheese pull, sprinkle more mozzarella over the top halfway through baking.
- Try stirring in a handful of chopped sun dried tomatoes for a sweet, tangy twist.
- For a little crunch, mix panko breadcrumbs with melted butter and scatter them on top before baking.
- If you are serving a crowd, double the recipe and use a larger baking dish so everyone gets enough.
Pin it This dip has become one of those recipes I reach for without thinking, the kind that feels like a warm hug in a dish. I hope it finds a spot in your rotation too, showing up at your table whenever you need something easy, comforting, and impossible to resist.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, you can substitute 1 cup of frozen spinach that has been thawed and thoroughly squeezed dry to remove excess moisture.
- → How do I prevent the dip from being watery?
Make sure to thoroughly squeeze out all excess moisture from the spinach and drain the artichoke hearts completely before mixing with the other ingredients.
- → Can I make this ahead of time?
Yes, you can prepare the dip mixture and refrigerate it in the baking dish before baking. 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, crackers, sliced baguette, or fresh vegetable sticks like carrots, celery, and bell peppers all pair wonderfully with this dip.
- → How do I store leftovers?
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- → Can I make this lighter or healthier?
Substitute Greek yogurt for sour cream, use reduced-fat cream cheese, or decrease the amount of mayonnaise for a lighter version while maintaining creaminess.