Save I used to think dips were just something you threw together at the last minute, until a friend showed up to my place with a bubbling dish of this and I watched it disappear in under ten minutes. The smell alone, garlic and melted cheese mingling with something earthy and green, had everyone hovering around the oven before it even cooled. I asked for the recipe that night and have been making it ever since, tweaking it just enough to call it my own. It's become my go-to whenever I need something that feels indulgent but doesn't require much fuss. There's something about the way the artichokes soften into the cream and the spinach adds little pockets of flavor that makes every bite feel intentional.
I made this for a small gathering once when I was too tired to do anything elaborate, and it ended up being the thing everyone talked about. One person scraped the dish so thoroughly I almost felt embarrassed to bring it to the sink. Someone else texted me two days later asking if I'd make it again for their birthday. It taught me that sometimes the simplest things, the ones you don't overthink, end up meaning the most.
Ingredients
- Cream cheese, softened: This is the base that makes everything creamy and smooth, so let it sit out for at least 30 minutes before you start or you'll be wrestling with cold chunks.
- Sour cream: Adds a subtle tang that keeps the dip from feeling one-note, and it helps loosen the texture just enough to make it scoopable.
- Mayonnaise: I know some people skip this, but it brings a richness and slight sweetness that rounds out the flavor in a way nothing else does.
- Mozzarella cheese, shredded: Melts beautifully and gives you those glorious cheese pulls when you scoop into the dip while it's still warm.
- Parmesan cheese, grated: Adds a salty, nutty depth that balances the creaminess and creates little golden spots on top when it bakes.
- Frozen chopped spinach, thawed and squeezed dry: Make sure you really squeeze it, I learned the hard way that extra water turns the dip soupy and sad.
- Artichoke hearts, drained and chopped: They add a mild, slightly sweet flavor and a tender bite that makes every spoonful interesting.
- Garlic, minced: Fresh is best here, it perfumes the whole dish and gives it that savory backbone you didn't know you needed.
- Salt, black pepper, and red pepper flakes: Simple seasonings that wake everything up, and the flakes add a gentle warmth if you're feeling a little adventurous.
Instructions
- Prep your oven and dish:
- Set your oven to 190°C (375°F) and lightly grease a medium baking dish so nothing sticks later. I like using a little butter or oil and spreading it with a paper towel.
- Mix the creamy base:
- In a large bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan, stirring until it's smooth and there are no lumps. If your cream cheese is still a bit firm, this will take a minute or two of determined stirring.
- Fold in the vegetables and seasonings:
- Add the spinach, artichokes, garlic, salt, pepper, and red pepper flakes if you're using them, then mix everything until it's evenly distributed. The mixture should look thick and speckled with green.
- Transfer and spread:
- Scoop the mixture into your prepared dish and smooth the top with a spatula, making sure it reaches the edges. This helps it bake evenly and get golden all over.
- Bake until bubbly:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the dip is hot throughout and the top is lightly golden and bubbling around the edges. The smell will tell you when it's ready.
- Serve warm:
- Pull it out and let it cool for just a minute or two before setting it out with tortilla chips, sliced baguette, or fresh vegetables. It's best eaten while still warm and gooey.
Save One evening I brought this to a quiet dinner with a few close friends, and we ended up sitting on the kitchen floor eating it straight from the dish with crackers. No one said much, just passed the dish around and scraped at the edges, and I remember thinking that food like this doesn't need an occasion. It makes its own.
Serving Suggestions
I've served this with everything from sturdy tortilla chips to thin slices of toasted baguette, and both work beautifully depending on the mood. Fresh vegetables like bell pepper strips, celery sticks, or carrot coins are great if you want something lighter to balance the richness. Sometimes I'll put out a few options and let people choose, and it always disappears just as fast no matter what's on the side.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container, though I rarely have any left by then. To reheat, I usually pop it in the oven at a low temperature until it's warmed through, which brings back that bubbly texture better than the microwave. If you're in a hurry, the microwave works too, just stir it halfway through so it heats evenly and doesn't dry out around the edges.
Ways to Make It Your Own
This dip is forgiving and loves a little experimentation, so don't be afraid to adjust it based on what you have or what you're craving. I've added chopped green onions for a mild bite, a squeeze of lemon juice for brightness, and even swapped the mozzarella for fontina when I wanted something a little more buttery. Once I stirred in some crumbled cooked bacon and it became an entirely different dish, richer and smokier, and nobody complained.
- Try adding a handful of chopped sun-dried tomatoes for a sweet, tangy contrast.
- Mix in some cooked chicken or crab meat if you want to turn it into something more substantial.
- Top it with extra cheese or breadcrumbs before baking for an even crispier, golden crust.
Save This dip has been there for me on lazy weekends, last-minute gatherings, and quiet nights when I just wanted something warm and comforting without a lot of effort. I hope it becomes one of those recipes you reach for again and again, the kind that feels like home no matter where you serve it.
Recipe FAQs
- → What cheeses are used in this dish?
Cream cheese, sour cream, mayonnaise, shredded mozzarella, and grated Parmesan combine for a rich, creamy texture.
- → Can I make this dish ahead of time?
Yes, prepare it in advance, refrigerate, and reheat before serving to maintain its warm, melty consistency.
- → What can I serve with this warm dip?
Offer tortilla chips, sliced baguette, or fresh vegetables for dipping to complement the creamy mixture.
- → How do I make it spicier?
Add crushed red pepper flakes or a pinch of cayenne pepper to introduce subtle heat without overpowering the flavors.
- → Are there alternative cheeses recommended?
Fontina or provolone can replace mozzarella for a different flavor profile and melt quality.