Save to Pinterest My sister showed up to book club empty-handed once, raided my fridge, and threw this together in twenty minutes. Everyone thought she'd been cooking all day. The oven did most of the work while we argued over the ending of that month's thriller, and by the time we cracked it open, still bubbling at the edges, the book was forgotten.
I started making this for every potluck after a friend texted me at midnight asking for the recipe. She'd served it at a baby shower and three people fought over the last scoop. Now I double the batch and freeze half, which has saved me more times than I can count when someone announces they're stopping by.
Ingredients
- Artichoke hearts: The canned kind works perfectly here, just make sure to drain them well and chop them into bite-sized pieces so every scoop has some.
- Fresh spinach: It wilts down to almost nothing, so don't be alarmed by the pile in your skillet, and squeeze it dry or the dip will turn watery.
- Garlic: Fresh minced garlic is the move, it melts into the cream cheese and adds a quiet sharpness you'll miss if you skip it.
- Cream cheese: Let it sit on the counter for thirty minutes before you start, softened cream cheese blends without lumps and makes everything silky.
- Mozzarella cheese: This is what gives you those gorgeous cheese pulls, shred it yourself if you can because pre-shredded doesn't melt the same.
- Parmesan cheese: The salty, nutty backbone of the whole dip, splurge on the real stuff and grate it fresh.
- Sour cream: It adds tang and keeps the dip from feeling too heavy, you can swap in Greek yogurt but the flavor shifts a little.
- Mayonnaise: This might sound weird but it makes the texture impossibly creamy and helps everything meld together in the oven.
- Salt, black pepper, and red pepper flakes: Just enough to wake everything up, the red pepper is optional but I always add it for a tiny kick.
Instructions
- Preheat and Prep:
- Set your oven to 375°F and pull out your baking dish. If you're using fresh spinach, toss it in a dry skillet over medium heat and stir until it shrinks down, then let it cool and squeeze out every drop of water you can.
- Make the Base:
- In a medium bowl, mix the cream cheese, sour cream, and mayonnaise until smooth and no lumps remain. This is your creamy foundation, so take a minute to make it right.
- Fold Everything In:
- Add the chopped artichokes, spinach, garlic, mozzarella, Parmesan, salt, black pepper, and red pepper flakes if you're using them. Fold gently until everything is evenly distributed and looks like a thick, chunky dip.
- Transfer and Smooth:
- Scrape the mixture into your baking dish and spread it out evenly with a spatula. If you want extra cheese on top, now's the time to sprinkle more mozzarella over the surface.
- Bake Until Bubbly:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the edges are bubbling and the top turns golden. Let it cool for five minutes before serving so no one burns their tongue.
Save to Pinterest The first time I brought this to a party, I set it on the table and turned around to grab a drink. When I looked back thirty seconds later, half of it was gone and someone had planted a spoon in the middle like a flag. It's been my go-to ever since, the kind of dish that makes people linger in the kitchen.
Make It Ahead
You can mix everything together in the morning, cover the dish with plastic wrap, and stash it in the fridge until you're ready to bake. Just add five extra minutes to the baking time if it's going in cold. I've done this dozens of times and it always comes out perfect.
What to Serve It With
Tortilla chips are the obvious choice, but I love it with toasted baguette slices or even those sturdy pita chips. My kids dip baby carrots and bell pepper strips in it, which makes me feel slightly better about the amount of cheese involved. Crackers work too, just pick something sturdy enough to handle the weight.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat in a 350°F oven for about ten minutes, or microwave in short bursts, stirring in between so it heats evenly. Sometimes I thin it out with a splash of milk if it thickens up too much in the fridge.
- If you freeze it before baking, let it thaw in the fridge overnight before popping it in the oven.
- Don't freeze leftovers that have already been baked, the texture gets grainy.
- Taste it before serving and add a pinch more salt if it needs it, cheese can dull the seasoning as it sits.
Save to Pinterest This dip has pulled me out of more last-minute hosting jams than I care to admit. Keep the ingredients on hand and you'll never be caught off guard again.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, you can use 1 cup of frozen spinach that has been thawed and thoroughly squeezed dry to remove excess moisture. This prevents the dip from becoming watery.
- → How do I prevent the dip from being too watery?
Make sure to drain the artichoke hearts completely and squeeze all excess moisture from the spinach, whether fresh or frozen. This ensures a thick, creamy consistency.
- → Can I make this ahead of time?
Absolutely. Prepare the dip mixture, transfer to the baking dish, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if needed.
- → What are the best dippers to serve with this?
Tortilla chips, pita chips, toasted baguette slices, crackers, and fresh vegetables like carrots, celery, and bell pepper strips all pair beautifully with this creamy dip.
- → How do I store leftovers?
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through.
- → Can I make this lighter or healthier?
Yes, substitute Greek yogurt for sour cream, use reduced-fat cream cheese, or decrease the amount of mayonnaise. These swaps will reduce calories while maintaining creaminess.