Save to Pinterest My sister called at 4 PM on a Saturday asking what to bring to her book club, and I blurted out this dip without thinking twice. She'd tasted it once at my place and apparently it had stuck with her. Twenty minutes later I was stirring together cream cheese and artichokes in my kitchen, remembering how quiet it gets on weekend afternoons when you're cooking just to help someone out. That first batch disappeared entirely, and she texted me the next morning saying her friends wanted the recipe.
I brought this to a potluck once and watched someone who claimed they didn't like spinach go back for thirds. They never even realized what they were eating until their friend pointed it out. That's when I knew this recipe was a keeper—not because it's complicated, but because it changes minds.
Ingredients
- Cream cheese (8 oz): This is your base, so make sure it's softened before you start mixing or you'll be fighting lumps the whole time.
- Sour cream (1/2 cup): It adds tang and keeps the dip from being too heavy, which sounds small but makes a real difference.
- Mayonnaise (1/2 cup): I know it sounds odd, but it creates a silky texture that makes people keep dipping.
- Mozzarella cheese, shredded (1 cup): This melts into stretchy pockets of flavor throughout the dip.
- Parmesan cheese, grated (1/2 cup): The salty, sharp one that makes you realize cheese isn't just a filler ingredient.
- Frozen spinach, thawed and squeezed dry (1 cup): Squeezing it is the step people skip and then wonder why their dip is watery—don't skip it.
- Artichoke hearts, drained and chopped (14 oz can): They give you little bursts of earthy flavor and interesting texture.
- Garlic, minced (2 cloves): Fresh garlic, please, and mince it yourself if you can so you get the real punch.
- Salt (1/2 tsp): Just a whisper to bring everything forward.
- Black pepper, freshly ground (1/4 tsp): Freshly ground makes a noticeable difference here.
- Red pepper flakes (1/4 tsp, optional): A tiny amount gives a subtle warmth without making it actually spicy.
Instructions
- Get your oven ready:
- Preheat to 375°F and grease your baking dish lightly so nothing sticks to the edges.
- Mix the creamy base:
- Combine the softened cream cheese, sour cream, mayo, mozzarella, and Parmesan in a large bowl. Stir until it's completely smooth with no lumps lingering around.
- Fold in the good stuff:
- Add your squeezed-dry spinach, chopped artichoke hearts, minced garlic, salt, pepper, and red pepper flakes if you're using them. Stir everything together until the vegetables are evenly distributed and you can't see any white streaks of unmixed cheese.
- Transfer and spread:
- Pour the mixture into your prepared baking dish and smooth the top with a spatula so it bakes evenly.
- Bake until golden:
- Pop it in the oven for 20 to 25 minutes, watching for the moment when the edges start bubbling and the top turns a light golden color. You want it hot all the way through but not dried out.
- Cool just slightly before serving:
- Let it sit for a minute so you don't burn anyone's mouth, then serve warm with whatever you're dipping.
Save to Pinterest My neighbor smelled it baking and knocked on the door asking what I was making. She ended up staying for thirty minutes just talking in my kitchen while we waited for it to finish. Sometimes the best part of cooking isn't the eating—it's the excuse to slow down and be present with someone.
Variations That Work
This dip is actually flexible, which is why it shows up so often at parties. You can swap the mozzarella for fontina or provolone if you want a different flavor profile, or add chopped green onions for brightness. Some people stir in a squeeze of fresh lemon juice right before serving, and that little bit of acid wakes everything up. I've even added sun-dried tomatoes on days when I wanted something a bit more interesting, and nobody complained.
Serving and Storage
Serve this warm with tortilla chips, sliced baguette, crackers, or fresh vegetables for dipping. It's best enjoyed right out of the oven when the cheese is still stretchy and the flavors feel bright. Leftovers keep in the fridge for a few days, and you can reheat them gently in a 325°F oven until warm again, though it won't taste quite as good as the first time.
Timing Tips
The whole thing takes about 40 minutes from start to finish, which means you can prep it while people are arriving and have it ready just as everyone's settled in. The actual active cooking time is only 15 minutes, so this is perfect for when you want to look like you've done more work than you actually have. If you're timing it for a party, prep everything the morning of and just mix and bake when you need it.
- You can assemble the dip up to 8 hours ahead and bake it right before guests arrive.
- If you're doubling the recipe, add a few extra minutes to the baking time and watch for the golden top.
- Cold dip straight from the fridge will take longer to heat through, so let it sit at room temperature for 15 minutes first if you can.
Save to Pinterest This dip has become the thing people request when they're hosting, and I've stopped counting how many times I've written it down for someone. It's proof that the best recipes aren't the complicated ones—they're the ones that make people happy and bring them back to your kitchen.
Frequently Asked Questions
- → What cheeses are best for this dish?
Combining cream cheese, mozzarella, sour cream, and Parmesan creates a rich, melty texture and balanced flavor.
- → Can I use fresh spinach instead of frozen?
Fresh spinach must be cooked and thoroughly drained to avoid excess moisture affecting the texture.
- → How can I adjust the spice level?
Adding or omitting crushed red pepper flakes allows you to tailor the heat to your preference.
- → What are good serving options?
Serve warm with tortilla chips, sliced baguette, or crunchy fresh vegetables for dipping.
- → How should leftovers be stored?
Store any leftovers in an airtight container in the fridge and reheat gently before serving.