Pin This I used to think spinach artichoke dip was something you only ordered at restaurants, until a friend showed up to game night with a bubbling dish straight from her oven. The smell alone made everyone abandon the TV. She swore it was easier than it looked, and after one bite of that creamy, garlicky goodness, I knew I had to learn it. Now it's the dish I bring when I want to arrive like a hero.
The first time I made this for a potluck, I doubled the recipe and still watched the dish get scraped clean in under twenty minutes. Someone asked if I used a secret ingredient, and I just smiled. The secret was simply good cream cheese, a hot oven, and not skimping on the garlic. That night, three people texted me for the recipe before I even got home.
Ingredients
- Cream cheese, softened: This is the creamy base that holds everything together, so let it sit out for at least thirty minutes before mixing.
- Sour cream: Adds tang and keeps the dip from feeling too heavy or one note.
- Mayonnaise: It might sound odd, but it makes the texture silky and helps the dip stay moist even after baking.
- Mozzarella cheese, shredded: Melts beautifully and gives you those satisfying cheese pulls everyone loves.
- Parmesan cheese, grated: Brings a sharp, nutty flavor that balances the richness of the other cheeses.
- Frozen chopped spinach, thawed and squeezed dry: Squeeze it hard in a clean towel or your hands, because extra water will make the dip soupy.
- Artichoke hearts, drained and chopped: Use canned hearts packed in water, not marinated, and chop them into bite sized pieces.
- Garlic, minced: Fresh garlic is worth it here, the flavor is brighter and more alive than jarred.
- Salt, black pepper, and crushed red pepper flakes: Season to your taste, and add the red pepper if you like a gentle kick in the background.
Instructions
- Preheat and prep:
- Set your oven to 190°C (375°F) and lightly grease a medium baking dish. This step keeps the dip from sticking and makes cleanup easier.
- 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.
- Fold in the vegetables:
- Add the spinach, artichoke hearts, garlic, salt, pepper, and red pepper flakes if using. Mix everything until evenly distributed and every spoonful looks the same.
- Transfer to the dish:
- Spread the mixture into your prepared baking dish in an even layer. Smooth the top with the back of a spoon so it bakes uniformly.
- Bake until golden:
- Slide it into the oven and bake for 20 to 25 minutes, until the dip is hot, bubbly, and the top turns lightly golden. Serve it warm with chips, bread, or veggies.
Pin This There was one evening when I served this alongside roasted vegetables and crusty bread, and my normally picky eater asked for seconds. It wasn't just the taste, it was the way the kitchen smelled like garlic and melted cheese, and how everyone gathered around the counter instead of waiting at the table. That's when I realized this dip does more than feed people, it starts conversations.
Serving Suggestions
I love setting this out with tortilla chips, but toasted baguette slices and colorful vegetable sticks like bell peppers and carrots make it feel more elegant. Once, I served it in a small cast iron skillet straight from the oven, and people couldn't stop talking about the presentation. Keep it warm on a trivet or in a slow cooker set to low if you're hosting a longer party.
Flavor Variations
A handful of chopped green onions stirred in at the end adds brightness, and a squeeze of lemon juice can wake up the flavors if they feel flat. I've also swapped mozzarella for fontina when I want something richer, or provolone for a slightly sharper bite. If you like bacon, crumbled crispy pieces folded in before baking turn this into something dangerously addictive.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though I've never had any last that long. Reheat individual portions in the microwave or the whole dish covered in a 175°C (350°F) oven until warmed through. The texture stays creamy, and sometimes I think it tastes even better the next day after the flavors have had time to meld.
- Let the dip cool completely before covering and refrigerating.
- Reheat gently to avoid separating the cheese.
- Freeze portions in a freezer safe dish for up to one month if you want to prep ahead.
Pin This This dip has earned a permanent spot in my rotation, not just because it's easy, but because it brings people together every single time. Make it once, and you'll understand why it disappears so fast.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, it can be prepared in advance and refrigerated. Reheat gently before serving to maintain its creamy texture.
- → What can I substitute for mozzarella cheese?
Fontina or provolone cheeses work well as alternatives, offering a similar melt and flavor profile.
- → How do I prevent the top from browning too fast?
Covering loosely with foil during baking helps prevent excessive browning while ensuring even heat.
- → What are good serving options with this dish?
Tortilla chips, sliced baguette, or fresh vegetable sticks complement the creamy texture perfectly.
- → Is this suitable for a vegetarian diet?
Yes, this dish contains no meat products and fits well within a vegetarian-friendly diet.