Save to Pinterest My neighbor brought this to a block party last summer, and I watched the bowl empty in minutes while people hovered nearby, pretending to chat but really waiting for a second scoop. The creamy texture and the way the cheese stretched from cracker to mouth had everyone asking for the recipe. I made it the next weekend and burned the top because I got distracted by a phone call, but even with the dark edges, my kids scraped the dish clean. Now it sits in my rotation for any gathering where I need something reliable that actually disappears. It's the kind of dip that makes you look like you tried harder than you did.
I brought this to a potluck at work once, still warm in a towel-wrapped dish, and by the time I set it down, three people were already standing there with napkins. Someone asked if I used fresh or frozen spinach, and I admitted I'd used frozen because it was a Tuesday night and I was tired. They laughed and said it was perfect anyway. That's when I realized this recipe doesn't demand perfection, it just asks you to show up with a hot dish and a bag of tortilla chips.
Ingredients
- Artichoke hearts: Use the canned kind packed in water, not marinated, and chop them small so they blend into every bite without clumping.
- Fresh spinach: It wilts down to almost nothing, so don't be alarmed by the pile in your pan, and squeeze it dry with a towel or your hands to avoid a watery dip.
- Garlic: Fresh minced garlic is best here, but if you use jarred, cut the amount in half because it's stronger and can overpower the cheese.
- Cream cheese: Let it sit on the counter for 30 minutes before mixing, or you'll be fighting lumps that never quite smooth out.
- Mozzarella cheese: Shred it yourself from a block if you can, the pre-shredded stuff has anti-caking agents that affect the melt.
- Parmesan cheese: The real grated kind adds a sharp, nutty backbone that balances the creamy richness of the other cheeses.
- Sour cream: This adds tang and keeps the dip from feeling too heavy, you can swap in Greek yogurt if you want a lighter version.
- Mayonnaise: It might seem odd, but it helps bind everything and adds a subtle richness without making the dip greasy.
- Salt, black pepper, and red pepper flakes: Season to taste, and if you like heat, don't skip the red pepper flakes, they add a gentle warmth that sneaks up on you.
Instructions
- Preheat and Prep:
- Turn your oven to 375°F and get your baking dish ready. If you're using fresh spinach, toss it in a dry skillet over medium heat and watch it shrink down in just a couple of minutes, then let it cool before squeezing out the water with your hands or a towel.
- Make the Creamy Base:
- In a medium bowl, beat together the softened cream cheese, sour cream, and mayonnaise until smooth and lump-free. This is the foundation of the dip, so take your time to get it creamy.
- Fold in the Filling:
- Add the chopped artichokes, spinach, garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes if you're using them. Stir everything together until it's evenly mixed and every spoonful has a bit of everything.
- Bake Until Bubbly:
- Scrape the mixture into your baking dish and spread it out evenly, then slide it into the oven for 20 to 25 minutes. You'll know it's done when the edges are bubbling and the top has golden spots that look irresistible.
- Cool and Serve:
- Let it sit for 5 minutes before serving so you don't burn your mouth on molten cheese. Serve it warm with sturdy chips, toasted bread, or vegetable sticks for dipping.
Save to Pinterest The first time I made this for a family game night, my brother-in-law ate half the dish by himself and then asked if I could make it again for his birthday. I did, and he requested it every year after that. It became his unofficial birthday appetizer, and now when I make it, I think of him leaning over the table with a chip in each hand, double-dipping when he thought no one was looking.
Make-Ahead Magic
You can mix everything together up to a day in advance and keep it covered in the fridge until you're ready to bake. Just add 5 extra minutes to the baking time if it's going in cold. I've done this more times than I can count when I needed to free up my evening before a party, and it works perfectly every time.
Serving Suggestions
This dip is sturdy enough for thick tortilla chips, but it also shines with toasted baguette slices or even pita wedges. I've served it with raw vegetables like bell pepper strips and celery sticks for guests watching their carbs, and they were just as happy. One time I put out crackers, bread, and veggies all at once, and people mixed and matched without complaint.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to three days, and they reheat beautifully in the microwave or a low oven. I've even eaten it cold straight from the fridge on a late night when I was too tired to care, and it was still good. If you're reheating in the oven, cover it with foil so the top doesn't dry out before the center warms through.
- Add a sprinkle of extra mozzarella on top before baking for an even cheesier, golden crust.
- Swap the sour cream for Greek yogurt to cut some calories without losing the tangy creaminess.
- Pair it with a crisp white wine like Sauvignon Blanc or a cold beer for a casual, crowd-pleasing spread.
Save to Pinterest This dip has saved me more times than I can count, from last minute invitations to planned parties where I needed something foolproof. It's the recipe I reach for when I want to feel like a generous host without spending hours in the kitchen.
Recipe FAQs
- → 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 mixing with the other ingredients to prevent a watery dip.
- → How do I store leftover spinach artichoke dip?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F or in the microwave until warmed through before serving.
- → Can I make this dip ahead of time?
Absolutely. Prepare the dip completely and store it covered in the refrigerator before baking. When ready to serve, bake as directed, adding a few extra minutes if needed since it will be cold.
- → What can I serve with this dip?
This dip pairs wonderfully with tortilla chips, pita chips, crackers, toasted baguette slices, or fresh vegetables like carrots, celery, and bell pepper strips.
- → How can I make this dip lighter?
Substitute Greek yogurt for sour cream, use low-fat cream cheese, and reduce the amount of mayonnaise. You can also use part-skim mozzarella to cut down on calories and fat.
- → Can I make this in a slow cooker?
Yes, combine all ingredients in a slow cooker and cook on low for 2-3 hours or on high for 1-1.5 hours, stirring occasionally, until hot and bubbly throughout.