Save I first made this dip for a last-minute game night, convinced I had nothing impressive to serve. My fridge had cream cheese about to expire, a forgotten bag of spinach in the freezer, and a can of artichokes I bought on impulse months earlier. I tossed it all together, baked it until golden, and watched it disappear in minutes while everyone asked for the recipe.
I remember bringing this to a potluck once and leaving it on the table while I grabbed a drink. When I turned back, a small crowd had formed around it, double-dipping with chips and arguing over whether it needed more garlic. It didnt, but I loved that it sparked that kind of enthusiasm.
Ingredients
- 225 g (8 oz) cream cheese, softened: This is the creamy base that holds everything together, so let it sit out for at least 30 minutes or it will clump when you mix.
- 120 g (1/2 cup) sour cream: Adds tang and smoothness without making the dip too heavy.
- 120 g (1/2 cup) mayonnaise: Keeps the texture luxurious and prevents it from drying out in the oven.
- 120 g (1 cup) mozzarella cheese, shredded: Melts beautifully and gives you those satisfying cheese pulls.
- 60 g (1/2 cup) Parmesan cheese, grated: Brings a sharp, nutty flavor that balances the richness.
- 250 g (1 cup) frozen chopped spinach, thawed and squeezed dry: You must squeeze out every bit of water or the dip will turn watery and sad.
- 400 g (14 oz) can artichoke hearts, drained and chopped: These add a tender, slightly briny contrast to all the creaminess.
- 2 cloves garlic, minced: Fresh garlic is key here, jarred just doesnt have the same punch.
- 1/2 tsp salt: Taste as you go, especially if your cheeses are already salty.
- 1/4 tsp freshly ground black pepper: A little heat that wakes up the other flavors.
- 1/4 tsp crushed red pepper flakes (optional): I always add these because I like a subtle kick lurking in the background.
Instructions
- Preheat and prep:
- Set your oven to 190°C (375°F) and lightly grease a medium baking dish so nothing sticks. I use butter for greasing because it adds a hint of flavor to the edges.
- Mix the creamy base:
- In a large bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan. Stir until smooth and no lumps remain, it should look like thick, velvety frosting.
- Fold in the vegetables:
- Add the spinach, artichoke hearts, garlic, salt, pepper, and red pepper flakes if using. Mix gently until everything is evenly distributed and coated in that creamy mixture.
- Transfer and spread:
- Scrape the dip into your prepared baking dish and smooth the top with a spatula. An even layer means it bakes consistently and you get those golden spots all over.
- Bake until bubbly:
- Slide it into the oven and bake for 20 to 25 minutes, until the dip is hot all the way through and the top is lightly browned. The edges should be bubbling and the kitchen will smell incredible.
- Serve warm:
- Let it cool for just a minute or two, then serve with tortilla chips, sliced baguette, or fresh vegetables. I like sturdy chips that can handle scooping without breaking.
Save One winter evening, I made this while hosting friends who showed up earlier than expected. I panicked and threw it in the oven half-mixed, but somehow it still turned out perfectly golden and delicious. We sat around the coffee table, dipping and laughing, and it became the dish I make whenever I want my home to feel warm and welcoming without any fuss.
Make It Your Own
I have swapped mozzarella for fontina when I want something creamier, or used provolone for a sharper edge. A handful of chopped green onions stirred in at the end adds a fresh bite, and a squeeze of lemon juice right before baking brightens the whole thing. Some people like adding crumbled bacon on top, which I will never argue against.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. Reheat in a 175°C (350°F) oven until warmed through, or microwave in short bursts, stirring in between. It loses a little of its magic the second time around, but it is still better than most things you could buy premade.
Serving Suggestions
This dip shines at parties, but I have also eaten it straight from the dish with a spoon on a quiet Tuesday night. Tortilla chips are classic, but I love it with thick-cut pita wedges or even spooned over baked potatoes.
- Try it with sourdough crostini for a fancier presentation.
- Serve alongside raw bell pepper strips and celery sticks for crunch.
- Pair it with a crisp white wine or a cold beer if you are entertaining.
Save This dip has saved me more times than I can count, turning ordinary moments into something people remember. I hope it does the same for you.
Recipe FAQ Section
- → What cheeses are used in this dish?
This includes cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan for a rich, creamy blend.
- → Can I substitute the spinach or artichokes?
Frozen chopped spinach and canned artichoke hearts work best, but fresh versions can be used after proper preparation.
- → How long should it bake for the best texture?
Baking for 20–25 minutes until hot and bubbly with a lightly golden top ensures ideal texture.
- → What are good serving options?
Serve warm with tortilla chips, sliced baguette, or fresh vegetables for dipping.
- → How can I enhance the flavor?
Add chopped green onions or a squeeze of lemon juice for a bright, fresh flavor boost.