Save The first time I brought this dip to a Super Bowl party, my friend Sarah literally hovered over the baking dish until it came out of the oven. She kept asking if it was done yet, checking every five minutes like a kid on Christmas morning. That is when I knew this recipe was a keeper and not just another party appetizer people politely eat.
Last winter, my sister hosted an impromptu movie night and I threw this together at the last minute with stuff I already had in the fridge. Everyone ended up gathering around the coffee table instead of the couch, dipping crackers and talking way through the opening credits. The movie was forgettable, but that cozy evening of warm dip and easy conversation stuck with me.
Ingredients
- 225 g (8 oz) cream cheese, softened: This is the foundation that gives the dip its luxurious, velvety texture. Room temperature cream cheese blends seamlessly without leaving lumps.
- 120 g (1/2 cup) sour cream: Adds a pleasant tang that cuts through the richness of all that cheese, creating a more balanced flavor.
- 120 g (1/2 cup) mayonnaise: Do not skip this, it contributes incredible depth and creaminess. The tanginess actually enhances the other flavors without tasting like mayo at all.
- 120 g (1 cup) mozzarella cheese, shredded: Provides that gorgeous, gooey cheese pull everyone loves. Freshly shredded cheese melts better than pre-shredded bags with anti-caking agents.
- 60 g (1/2 cup) Parmesan cheese, grated: Brings a salty, nutty complexity that deepens the overall flavor profile. Use freshly grated Parmesan for the best results.
- 250 g (1 cup) frozen chopped spinach, thawed and squeezed dry: The most critical step, squeeze out every drop of liquid or your dip will be watery. I use a clean kitchen towel and really wring it out.
- 400 g (14 oz) can artichoke hearts, drained and chopped: Look for marinated artichoke hearts packed in water rather than oil for better texture. Chop them into bite-sized pieces so every scoop gets some.
- 2 cloves garlic, minced: Fresh garlic is essential here, garlic powder cannot replicate that aromatic kick. Mince it finely so the flavor distributes evenly.
- 1/2 tsp salt: Enhances all the other flavors without making the dip taste salty.
- 1/4 tsp freshly ground black pepper: Adds a subtle warmth and slight bite that balances the creamy elements.
- 1/4 tsp crushed red pepper flakes (optional): Just a hint of heat that makes the dip more interesting without overwhelming delicate palates.
Instructions
- Preheat and Prepare:
- Preheat the oven to 190°C (375°F). Lightly grease a medium baking dish with butter or cooking spray. I like to use a 20x20 cm (8x8 inch) dish for the perfect ratio of crispy edges to creamy center.
- Mix the Base:
- In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan. Mix until smooth and completely incorporated. A hand mixer makes this quick work, but a sturdy spoon works too.
- Add the Good Stuff:
- Stir in the spinach, artichoke hearts, garlic, salt, pepper, and red pepper flakes (if using) until well combined. Make sure the spinach is evenly distributed so nobody gets a spinach-free bite.
- Transfer and Spread:
- Transfer the mixture to the prepared baking dish and spread it evenly with a spatula. I use the back of a spoon to create shallow grooves on top, which helps the cheese get extra crispy and golden in spots.
- Bake Until Golden:
- Bake for 20 to 25 minutes, or until the dip is hot and bubbly and the top is lightly golden. You want to see some patches of golden brown cheese with maybe even a slightly crispy edge.
- Serve Warm:
- Serve warm with tortilla chips, sliced baguette, or fresh vegetables. The dip stays hot for about twenty minutes, which is perfect timing for your guests to arrive and start digging in.
Save My dad used to make artichoke dip every Christmas Eve while we decorated the tree. The whole house would smell like garlic and bubbling cheese, and we would all take breaks from hanging ornaments to hover over the baking dish. Now whenever I make this, I automatically think of those nights and how food becomes part of our family story.
Make Ahead Magic
You can assemble this dip up to a day in advance and keep it covered in the refrigerator, which actually helps the flavors meld together beautifully. Just add an extra five to ten minutes to the baking time since it will be cold going into the oven. I have made it the night before everything from book club to baby showers, and it always comes out perfectly.
Serving Suggestions
Beyond the usual tortilla chips, try serving this with crusty bread slices that have been brushed with olive oil and lightly toasted. The contrast between the crunchy, seasoned bread and the creamy dip is absolutely next level. Raw vegetables like bell pepper strips, cucumber rounds, or even endive leaves provide a refreshing crunch that balances the richness.
Cheese Variations to Try
While the classic mozzarella and Parmesan combo is hard to beat, swapping in different cheeses creates entirely new experiences. Fontina adds a wonderful nuttiness that pairs beautifully with the artichokes, while provolone brings a mild smokiness that deepens the flavor profile. For something extra special, try adding a handful ofGruye9re for its complex, slightly sweet notes.
- A tablespoon of freshly squeezed lemon juice right before baking brightens everything beautifully
- Chopped green onions added in the last five minutes of baking provide a fresh, mild onion flavor
- A sprinkle of everything bagel seasoning on top before baking creates an irresistible crunchy crust
Save There is something genuinely wonderful about a dish that brings people together, hovering around a warm baking dish, conversation flowing as easily as the cheese. This dip is more than just an appetizer, it is an invitation to slow down and connect.
Recipe FAQs
- → What cheeses are used in this dip?
The dip features cream cheese, sour cream, mayonnaise, shredded mozzarella, and grated Parmesan.
- → Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used but it should be cooked, well-drained, and squeezed dry before mixing.
- → How long should the dip bake?
Bake for 20 to 25 minutes at 190°C (375°F) until hot, bubbly, and lightly golden on top.
- → Is it possible to make this dip spicier?
Adding crushed red pepper flakes or finely diced jalapeños can increase the spiciness according to taste.
- → What are good serving suggestions?
Serve warm with tortilla chips, sliced baguette, or fresh vegetables for dipping.
- → Can leftovers be stored and reheated?
Yes, refrigerate leftovers and reheat until warmed through for best flavor and texture.