Save I stumbled onto this dip completely by accident at a friend's Christmas party, watching people literally abandon their conversations to hover around the baking dish. Someone finally admitted they'd made it on a whim that morning using whatever cream cheese and frozen spinach they had on hand, and I realized right then that this wasn't just another party dip—it was the kind of thing that makes people keep coming back to the table. Now whenever I bring it anywhere, I watch the same scene unfold, and I've learned to make a double batch because one never survives.
I remember bringing this to a potluck last January when everyone was tired of heavy winter food, and someone's toddler actually asked for seconds instead of running off to play—her mom looked at me in genuine shock. That moment taught me that comfort food doesn't need to be complicated, and sometimes the simplest combinations hit the hardest because they let each ingredient do what it does best.
Ingredients
- Frozen spinach (300 g / 10 oz): Thaw it completely and squeeze out every bit of moisture you can, because water is the enemy of a creamy dip—I learned this the wet way.
- Artichoke hearts (400 g / 14 oz): Canned or jarred works equally well; just drain them thoroughly and chop them into rough, generous chunks so you actually taste them in every bite.
- Cream cheese (225 g / 8 oz): Softened matters more than you'd think—cold cream cheese creates lumps that no amount of stirring fixes, so leave it on the counter for twenty minutes.
- Sour cream (120 ml / ½ cup): This adds tang that keeps the dip from feeling one-note, though Greek yogurt works if you're looking to lighten things up.
- Mayonnaise (60 ml / ¼ cup): A small amount that binds everything together and adds richness without tasting eggy.
- Parmesan cheese (100 g / 1 cup grated): The sharp one that cuts through the cream and makes you taste the umami, not just the fat.
- Mozzarella cheese (100 g / 1 cup shredded): This is what gets those little golden bubbles on top and makes the dip stretch and pull in that satisfying way.
- Garlic cloves (2, minced): Fresh garlic only; the powdered stuff turns bitter when baked, which I discovered by doing it wrong first.
- Salt, pepper, and red pepper flakes: Season to your taste, keeping in mind the cheeses already bring salt, so go easy at first.
Instructions
- Get your oven ready and prep your dish:
- Preheat to 180°C (350°F) and grease a medium baking dish so nothing sticks—I use a shallow 8-inch ceramic one because it maximizes that crispy-edged, bubbly surface everyone fights over.
- Make the creamy base:
- In a large bowl, mix the softened cream cheese, sour cream, and mayonnaise until you have a smooth, lump-free canvas. This is your foundation, so take thirty seconds extra here.
- Fold in everything else:
- Add the drained spinach, chopped artichoke hearts, both cheeses, minced garlic, and seasonings, stirring until evenly distributed—the mixture should look generously flecked with green and taste balanced on your tongue.
- Transfer to the baking dish:
- Spread the mixture evenly so it bakes consistently, creating an even layer that browns beautifully on top.
- Bake until golden and bubbling:
- Twenty to twenty-five minutes in the oven—you're looking for visible bubbles around the edges and a light golden color creeping across the top, which signals everything inside is hot and the cheeses have melted into something almost silky.
- Serve with your chosen vessels:
- Tortilla chips stay crispy longest, but crackers, baguette slices, or even raw vegetables work beautifully depending on your crowd.
Save There's something about watching people eat food you made with their hands, no plate needed, that makes you understand why cooking for others matters. This dip does that thing where it disappears without anyone thinking twice about it, which might be the highest compliment a dish can receive.
Make It Ahead
Assemble the entire dip, cover it with plastic wrap, and refrigerate for up to twenty-four hours before baking—this actually improves the flavor because everything has time to get acquainted. Then just bake it straight from cold for about thirty minutes instead of twenty-five, checking the edges for that telltale bubble.
Flavor Variations That Actually Work
A squeeze of fresh lemon juice right before serving brightens the whole thing and cuts through the richness in a way that makes you reach for another chip. Fresh herbs scattered on top—dill, chives, or parsley—add a color pop and freshen the flavor if you're feeling like it needs a lift.
Serving Strategy
Keep it warm on low heat or in a slow cooker if you're bringing it somewhere, because cold dip is tragic dip. Set it out maybe fifteen minutes before people arrive so the top gets that appetizing golden sheen and the smell has a chance to fill the room first.
- Tortilla chips are forgiving and stay crispy the longest.
- Fresh baguette slices feel fancier and contrast nicely with the warm, creamy texture.
- Raw veggies work if your crowd leans that way, though I usually mix and match.
Save This dip has quietly become the one thing I'm known for bringing, and honestly, I'm not mad about it. It's proof that the best dishes don't need complexity, just honest ingredients and a willingness to feed people things they actually want to eat.
Recipe FAQs
- → How should the spinach be prepared before mixing?
Use well-thawed and thoroughly drained frozen spinach to avoid excess moisture that could affect the dip's texture.
- → What cheeses are best for this dish?
Parmesan adds sharpness while mozzarella provides creamy meltiness, creating a balanced cheesy flavor.
- → Can I use fresh artichokes instead of canned?
Yes, fresh artichokes should be cooked, chopped, and drained well before mixing to maintain proper texture.
- → What is the ideal baking time and temperature?
Bake at 180°C (350°F) for 20–25 minutes until the top is lightly golden and the dip bubbles.
- → Are there lighter alternatives for the dairy ingredients?
Low-fat cream cheese and Greek yogurt can replace sour cream for a lighter, tangier variation.