Save There's something about the smell of spinach and artichoke melting into cream cheese that immediately makes a kitchen feel like a celebration is about to happen. I discovered this dip one winter evening when a friend canceled last-minute and I had already started prepping snacks out of nervous habit. Instead of abandoning the ingredients, I threw them together, slid the dish into the oven, and by the time it emerged golden and bubbling, I had convinced three neighbors to come over. The whole thing took less than an hour from start to finish, which somehow felt like the greatest kitchen magic I'd performed all season.
I've made this dip so many times now that I can sense when it's done by the sound it makes bubbling at the edges of the baking dish. My sister brought it to her book club last spring and people literally stopped talking mid-sentence to ask for the recipe, which felt like the highest compliment I could receive. Now every gathering where I show up with this warm, golden dish in my hands gets a knowing smile from friends who remember it from the last time.
Ingredients
- Cream cheese (225 g / 8 oz), softened: This is your foundation and the reason the dip stays creamy instead of separating in the oven; letting it soften for 15 minutes before mixing saves your arms from serious whisking.
- Sour cream (120 g / 1/2 cup): It adds tang that keeps the dip from tasting one-note and helps bind everything together smoothly.
- Mayonnaise (120 g / 1/2 cup): I know it sounds odd, but it creates richness and prevents the dip from drying out as it bakes.
- Mozzarella cheese, shredded (120 g / 1 cup): This melts into silky strings and creates those irresistible stretchy moments when you dip.
- Parmesan cheese, grated (60 g / 1/2 cup): It brings umami and helps the top turn that gorgeous golden brown.
- Frozen spinach (250 g / 1 cup), thawed and squeezed dry: The squeezing step matters more than you think; excess moisture makes the dip watery, so squeeze it like you mean it.
- Canned artichoke hearts (400 g / 14 oz), drained and chopped: Marinated varieties add extra flavor if regular ones feel too plain.
- Garlic (2 cloves), minced: Fresh garlic wakes up every other ingredient, making the whole dip taste less like a recipe and more like something made with intention.
- Salt (1/2 tsp), freshly ground black pepper (1/4 tsp), and red pepper flakes (1/4 tsp, optional): These seasonings keep everything balanced and let the vegetables shine without overwhelming them.
Instructions
- Heat the oven and ready your dish:
- Preheat to 190°C (375°F) and lightly grease a medium baking dish so your finished dip slides right out of it when you're feeling generous enough to transfer it. This temperature is hot enough to make everything bubble without burning the top.
- Create the creamy base:
- In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan, stirring until the mixture is smooth and no streaks of cream cheese remain. This takes about two to three minutes and you'll feel it transform from chunky to silky under your spoon.
- Fold in the vegetables and seasons:
- Add the squeezed-dry spinach, chopped artichoke hearts, minced garlic, salt, pepper, and red pepper flakes if you like a hint of heat, stirring until everything is evenly distributed and no pockets of cheese remain. The mixture should look speckled and substantial, ready for the oven.
- Transfer to the baking dish:
- Spread the dip mixture evenly across your prepared baking dish, using a spatula to smooth the top so it bakes uniformly. An even surface turns golden more predictably than lumpy patches.
- Bake until golden and bubbly:
- Slide the dish into your preheated oven for 20 to 25 minutes, watching for the moment when the top turns light golden and bubbles appear around the edges. The smell alone will tell you when it's close, filling your kitchen with the warmth of melted cheese and cooked garlic.
- Serve while it's still warm:
- Transfer the baking dish to the table or a heat-safe surface and surround it with tortilla chips, sliced baguette, crackers, or fresh vegetables for dipping. The dip stays creamy for about 20 minutes on the counter before it starts to cool and thicken.
Save One of my favorite memories with this dip is watching my eight-year-old nephew dip a chip, taste it, and immediately ask if I could make it every single day for the rest of his life. That moment made me understand that sometimes the simplest dishes carry the most joy because they bring people together without pretense or fuss. It's a dip that doesn't apologize for being delicious.
Flavor Variations to Explore
Once you've mastered the basic version, the dip becomes a canvas for experimentation. I've swapped the mozzarella for fontina when I wanted something earthier, added crispy bacon bits for smoke and crunch, and stirred in a squeeze of fresh lemon juice when the dip tasted a bit flat. Some people add sun-dried tomatoes or roasted red peppers, and while these feel different from the original, they're all delicious in their own way.
Pairing and Serving Strategies
The dip tastes best when served immediately after baking, while the cheese still stretches and the whole dish radiates heat. I've learned to surround it with a variety of dipping companions so everyone finds something they love: crispy tortilla chips for texture contrast, toasted baguette slices for something more substantial, and fresh vegetables like celery and bell pepper strips for people who want something lighter. Placing the baking dish on a heat-safe trivet keeps it warm longer and prevents it from cooling too quickly on the table.
Storage and Reheating Secrets
Leftovers keep beautifully in the refrigerator for three to four days, though honestly this dip rarely lasts that long in my house. When you're ready to eat it again, either reheat gently in a 160°C (325°F) oven for 10 minutes until it's warm throughout, or transfer a portion to a small oven-safe dish so you're not heating the entire batch.
- Reheating in the microwave works in a pinch but tends to create weird hot spots, so stir it halfway through if you go that route.
- If the dip seems a bit stiff after refrigeration, whisk in a tablespoon of sour cream to restore its creamy texture before reheating.
- Freeze leftovers in an airtight container for up to two months, though the texture becomes slightly grainy after thawing.
Save This dip has earned a permanent spot in my entertaining rotation because it asks so little of you in effort but gives back so much in gratitude and joy. There's something quietly powerful about a warm bowl of food that makes everyone happy, no matter what else is happening.
Recipe FAQs
- → What cheeses are used in this dip?
Cream cheese, mozzarella, Parmesan, sour cream, and mayonnaise create the creamy, cheesy blend.
- → Can I prepare this dip ahead of time?
Yes, you can mix ingredients in advance and refrigerate before baking, keeping it fresh until serving.
- → What sides pair well with this dish?
It’s best served warm with tortilla chips, sliced baguette, or fresh vegetables for dipping.
- → How can I adjust the spice level?
Add or omit crushed red pepper flakes to control the amount of heat in the blend.
- → Are there dairy-free alternatives?
This version contains multiple dairy cheeses, but vegan substitutes for cream cheese and mozzarella can be used to make it dairy-free.