Save to Pinterest My friend Sarah brought this to a game night years ago, and I watched it disappear faster than anything else on the table. The moment I tasted it—that creamy, tangy combination with the artichoke hearts catching against my teeth—I knew I had to figure out how to make it. Turns out, it's shockingly simple, and now it's become my go-to when I need to show up somewhere without looking like I didn't try.
I made this the night my neighbor stopped by unexpectedly with fresh sourdough, and we ended up talking for three hours with this dip between us. There's something about passing a warm bowl back and forth that turns a random Tuesday into something memorable.
Ingredients
- Frozen spinach: Thaw it completely and squeeze it dry—I mean really dry, almost aggressively—because excess water is the enemy of a creamy dip.
- Canned or jarred artichoke hearts: Drain them well and chop them into bite-sized pieces; they're the textural magic here.
- Cream cheese: Softened is non-negotiable; cold cream cheese turns everything lumpy and frustrating.
- Sour cream: This adds tang and keeps everything from feeling too heavy.
- Mayonnaise: A quarter cup sounds small, but it's the secret that makes everything creamy without being gritty.
- Parmesan and mozzarella: Use freshly grated if you can; pre-shredded cheese has additives that prevent melting smoothly.
- Garlic: Fresh minced garlic, not powder—you can taste the difference, and it matters.
- Salt, pepper, and red pepper flakes: The flakes are optional, but I add them for a tiny heat that balances the richness.
Instructions
- Heat your oven and prepare:
- Preheat to 180°C and lightly grease your baking dish. This takes two minutes but saves you from a stuck, burnt bottom later.
- Create the creamy base:
- Combine the softened cream cheese, sour cream, and mayonnaise in a large bowl and mix until smooth. The warmth of your hands (or a gentle electric mixer) helps soften everything into one velvety mixture.
- Fold in the vegetables and cheese:
- Gently fold in the spinach, artichoke hearts, Parmesan, mozzarella, garlic, salt, pepper, and red pepper flakes if using. Stir until everything is evenly distributed—you want every spoonful to have spinach, cheese, and artichoke.
- Transfer and bake:
- Spread the mixture evenly into your prepared baking dish and place it in the oven. Bake for 20–25 minutes until the dip is bubbling around the edges and the top is lightly golden and slightly browned in spots.
- Serve immediately:
- Pull it from the oven and serve while it's still steaming with tortilla chips, crackers, or sliced baguette on the side.
Save to Pinterest This dip stopped being just a recipe for me the afternoon my mom made it during a visit and my youngest asked for seconds, then thirds. Watching people relax and reach for more, mid-conversation, is when you know something's worth keeping around.
Making It Lighter
If you're looking to cut calories without sacrificing creaminess, swap the cream cheese for a low-fat version and use Greek yogurt instead of sour cream. I was skeptical the first time, but the tanginess actually deepens the flavor, and you save enough calories to justify a few extra chips.
Flavor Twists Worth Trying
A squeeze of fresh lemon juice brightens everything and cuts through the richness beautifully. I've also added a handful of fresh dill or parsley, which transforms it into something that feels more spring-like and garden-fresh. Red pepper flakes add heat, but so does a pinch of cayenne if you prefer something more subtle and layered.
Make-Ahead Magic
This is one of those recipes that actually improves when you make it ahead—the flavors meld overnight in the fridge, making it taste even better. You can prepare the entire dip up to two days before and bake it fresh right before guests arrive, which means less stress and more time to actually enjoy the party.
- Store the unbaked dip in an airtight container in the refrigerator for up to two days.
- If baking from cold, add an extra 5 minutes to the cooking time.
- Leftover dip keeps for three days and reheats gently in a 150°C oven until warm through.
Save to Pinterest This dip has become the dish I make when I need to show up and belong, and it never lets me down. Serve it warm, watch it disappear, and accept the compliments as graciously as you can.
Recipe FAQs
- → How should the spinach be prepared?
Use thawed and well-drained frozen spinach to avoid excess moisture and ensure a smooth texture.
- → Can I substitute the cheeses used?
Yes, while Parmesan and mozzarella provide distinct flavors and melting qualities, similar cheeses can be used to maintain a creamy consistency.
- → What is the best way to serve this dish?
Serve warm with tortilla chips, crackers, or slices of baguette to complement the creamy texture.
- → How can I add more brightness to the dish?
A squeeze of fresh lemon juice or a handful of chopped herbs can enhance the flavor and add freshness.
- → Can this be made ahead of time?
Yes, the mixture can be prepared in advance and baked just before serving to save time.