Spinach Artichoke Cheesy Dip

My apartment had this tiny oven that took forever to heat up, but the day I discovered spinach artichoke dip, I suddenly didnt mind waiting. The smell would drift into the hallway and my neighbors started knocking with chips in hand, pretending they just happened to be passing by. Now whenever I make it for parties, I still smile watching people migrate toward the kitchen like theyre following some cheese scented beacon.

I made this for my sisters book club once and completely forgot to buy bread until people were already arriving. Ended up serving it with whatever crackers I could scrounge from the back of the pantry, and honestly they were too busy fighting over the last spoonfuls to notice. The dip pan was literally scraped clean.

Ingredients

• 1 can artichoke hearts (400 g / 14 oz), drained and chopped: These bring a mild tangy bite that cuts through all that rich cheese
• 150 g (5 oz) frozen spinach, thawed and squeezed dry: Squeeze out every last drop of water or your dip will turn soupy—learned this the messy way
• 2 cloves garlic, minced: Fresh garlic makes all the difference here, dont even think about using the jarred stuff
• 225 g (8 oz) cream cheese, softened: Let it sit on the counter for an hour so it blends smoothly without fighting you
• 120 g (1 cup) sour cream: Adds that tangy creaminess that balances the heavier cheeses
• 60 g (½ cup) mayonnaise: Sounds weird but this is the secret ingredient that makes everything taste restaurant quality
• 100 g (1 cup) grated mozzarella cheese: Freshly grated melts better than the pre-shredded stuff with anti-caking agents
• 50 g (½ cup) grated Parmesan cheese: Salty and nutty, this brings the whole flavor profile together
• ½ tsp salt: Adjust based on how salty your Parmesan is
• ¼ tsp black pepper: Freshly ground gives you way more flavor
• ¼ tsp crushed red pepper flakes (optional): Just a tiny warmth in the background, not spicy heat

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and give a medium baking dish about a 1 to 1.5 liter capacity a quick grease with butter or oil

Make the creamy base:

Beat together the softened cream cheese, sour cream, and mayonnaise until youve got a perfectly smooth mixture with zero lumps

Add the cheese and seasonings:

Stir in mozzarella, Parmesan, garlic, salt, pepper, and those red pepper flakes until everything is evenly distributed

Fold in the vegetables:

Gently mix in the chopped artichokes and spinach—be gentle here so you dont smash up the artichoke pieces too much

Transfer and smooth:

Scrape everything into your prepared dish and use a spoon to level the top so it bakes evenly

Bake until bubbly:

Slide it into the oven for 20 to 25 minutes, keeping an eye out for that gorgeous golden brown color on top

Serve it up:

Let it cool for just a few minutes because molten cheese is no joke, then serve warm with whatever dipping vessel your heart desires

Save

This recipe has become my go-to for every potluck because it travels well and reheats beautifully. Last New Years Eve I made a double batch and there literally wasnt enough left for me to even taste it. Had to make another one the next day just for myself.

Make It Your Own

Sometimes I toss in a handful of chopped fresh herbs like basil or parsley right at the end for color. A squeeze of fresh lemon juice cuts through the richness beautifully and brightens everything up. For extra protein, chopped cooked chicken or crab meat turns this into a proper meal.

The Best Dippers

Thinly sliced baguette gets all crispy and wonderful in the oven. Tortilla chips are classic and practically designed for scooping. I also love serving it with raw vegetables because the cool crunch balances the hot creaminess so perfectly.

Make Ahead Magic

You can assemble everything up to a day ahead and keep it covered in the fridge. Just add an extra five minutes to the baking time if it goes in cold. I actually think the flavors meld better this way.

• Don't bake it ahead though—the texture never reheats quite as perfectly as fresh baked
• Store any leftovers in the fridge and eat them within three days
• Reheat in the microwave with a splash of milk to bring back that creamy consistency

Save

Hope this becomes your most requested recipe too. Nothing beats watching a room full of people fall silent over a bubbling pan of cheese.

Recipe FAQs

→ Can I prepare the dip ahead of time?

Yes, you can combine all ingredients in advance and store the mixture refrigerated. Bake just before serving for best texture and flavor.

→ What are good accompaniments for this dip?

Tortilla chips, baguette slices, and vegetable sticks like carrots or celery all pair well and complement the creamy texture.

→ Can I substitute the cheeses used?

Absolutely. Try Monterey Jack or smoked gouda in place of mozzarella for a different flavor profile while maintaining creaminess.

→ Is this dip suitable for vegetarian diets?

Yes, this dip contains no meat and uses dairy ingredients, making it suitable for vegetarians but not for vegans.

→ How can I adjust the spice level?

Omit or reduce the crushed red pepper flakes for milder taste, or add more for extra heat according to your preference.