Save This warm, creamy dip combines softened cream cheese, sour cream, and mayonnaise with shredded mozzarella and grated Parmesan. Loaded with well-drained spinach and chopped artichoke hearts, it bakes up bubbly and golden in just 25 minutes. The addition of minced garlic, salt, black pepper, and optional red pepper flakes creates a rich, savory flavor profile that's perfect for parties or cozy gatherings.
Serve this American-style appetizer warm with tortilla chips, sliced baguette, or fresh vegetables for dipping. The vegetarian dish yields eight servings and keeps in the refrigerator for up to three days. For extra flavor, try adding chopped cooked bacon or swapping half the mozzarella for smoked gouda. A squeeze of fresh lemon juice adds brightness to cut through the richness.
The kitchen had that lazy Sunday energy, rain against the window and nowhere to be. My roommate wandered in, asking what smelled so good, though nothing was cooking yet. Sometimes the anticipation of spinach artichoke dip is better than the actual moment it comes out of the oven.
I made this for a Super Bowl party years ago and accidentally doubled the garlic. Everyone kept asking for the recipe, convinced I had some secret ingredient. Sometimes the best discoveries happen by accident.
Ingredients
- Cream cheese: The foundation that gives this dip its velvety base and keeps everything bound together beautifully
- Sour cream and mayonnaise: Together they create tang and creaminess that balances the rich cheeses
- Mozzarella and Parmesan: Mozzarella melts into gorgeous strings while Parmesan adds that salty depth we all crave
- Frozen spinach: Thawed and squeezed completely dry is non-negotiable or your dip will be watery and sad
- Artichoke hearts: Canned work perfectly here, just give them a rough chop so every bite gets some
- Garlic: Fresh minced is worth every second of prep time
- Salt, pepper, and red pepper flakes: The seasoning trio that elevates everything from snack to centerpiece
Instructions
- Get your oven ready:
- Preheat to 190°C (375°F) and grab your favorite baking dish, something about 20x20 cm works perfectly
- Build the creamy base:
- Beat together the softened cream cheese, sour cream, and mayonnaise until absolutely smooth
- Bring it all together:
- Fold in both cheeses, the drained spinach, chopped artichokes, garlic, and all those seasonings until everything is evenly distributed
- Bake until bubbly:
- Spread the mixture into your baking dish and let it bake for 25 minutes until the top is golden and tempting
- Gather your people:
- Serve it hot while the cheese is still molten and irresistible with whatever dipping vessels you prefer
Save My sister announced she was moving across the country the night I served this. Between the dip and the news, there were a lot of tears, but somehow the warmth of that bubbling dish made everything feel a little more manageable.
Making It Your Own
Half the mozzarella swapped for smoked gouda creates this incredible depth that guests cannot quite identify but absolutely love. Adding cooked bacon transforms it from vegetarian party staple to something entirely more indulgent, though you will lose the meat-free crowd.
The Art of Reheating
This dip actually tastes better the next day when the flavors have had time to mingle and develop. Leftovers keep beautifully for three days, covered tightly in the refrigerator, and a quick stint in the microwave or oven brings back that freshly baked magic.
Serving Suggestions That Work
A baguette sliced thin and toasted until golden creates the perfect sturdy vehicle for all that cheesy goodness. Tortilla chips are the obvious choice and never fail, but fresh vegetables like bell peppers and cucumber add this refreshing crunch that balances the richness.
- Keep lemon wedges on the sidebar for a bright squeeze that cuts through the creaminess
- Have a spare serving spoon ready because someone will inevitably ask for one
- Make extra than you think you need because this disappears faster than expected
Save Some dishes are just food, but this one creates moments. Enjoy every bubbly bite.
Recipe FAQs
- → Can I make this ahead of time?
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Yes, assemble the mixture up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What's the best way to drain frozen spinach?
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Thaw completely, then wrap in cheesecloth or place in a fine-mesh sieve. Press firmly with your hands or squeeze until no excess moisture remains. This prevents a watery consistency.
- → Can I use fresh artichokes instead of canned?
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Fresh artichokes require more preparation. Steam or boil them until tender, then remove the choke and chop the hearts. Canned or jarred artichoke hearts work perfectly and save significant prep time.
- → How do I know when it's done baking?
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The dip is ready when the edges are bubbly and the top has turned lightly golden brown. You may see some cheese browning around the sides of the baking dish.
- → What are good variations?
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Add cooked bacon, swap mozzarella for smoked gouda, or incorporate sun-dried tomatoes. For extra kick, increase the red pepper flakes or add diced jalapeños. A squeeze of lemon juice brightens the flavors.
