Save Pin I wasnt expecting this dip to become such a thing in our house. It started as a last minute addition to a Super Bowl party when I realized I had forgotten to pick up appetizers. Now my friends actually request it by name and send reminders two days before any gathering.
Last winter my neighbor stopped by unexpectedly while I was testing yet another variation. We ended up standing in the kitchen dipping torn pieces of baguette straight from the baking dish while it was still too hot to eat comfortably. Neither of us cared. She texted me at midnight asking for the recipe.
Ingredients
- Frozen spinach: Thaw it completely and squeeze out every drop of excess water using your hands or a clean towel. This step prevents the dreaded watery dip.
- Artichoke hearts: Canned ones work perfectly but jarred marinated artichokes add an extra layer of flavor if you dont mind the slight tang.
- Cream cheese: Let it sit on the counter for at least an hour before starting. Room temperature cream cheese blends seamlessly into the base.
- Sour cream and mayonnaise: This combination creates that restaurant style creaminess that keeps people coming back for just one more bite.
- Parmesan and mozzarella: The Parmesan brings the salty depth while mozzarella delivers those gorgeous cheese pulls everyone loves.
- Garlic: Fresh minced garlic is non negotiable here. Powder just doesnt have the same punch.
- Red pepper flakes: Even if you think you dont like heat add half the amount. It cuts through the richness beautifully.
Instructions
- Preheat your oven and prep the dish:
- A 350°F oven gives you that perfect golden top without burning the cheese before the center heats through. Light greasing makes cleanup so much easier later.
- Make the creamy base:
- Beat the cream cheese sour cream and mayonnaise until absolutely smooth. I use a hand mixer on low speed for about 45 seconds.
- Combine everything:
- Fold in the spinach artichokes both cheeses garlic and seasonings. Dont overmix once you add the vegetables you want some texture remaining.
- Transfer and spread:
- Scrape the mixture into your baking dish and use the back of a spoon to create an even surface. This ensures uniform baking.
- Bake until golden:
- Twenty to twenty five minutes is usually perfect. You want it bubbling around the edges with lightly browned spots on top.
- Serve it hot:
- Let it rest for about five minutes before serving. This brief pause makes scooping easier and prevents those first too hot bites.
Save Pin My sister served this at her apartmentwarming and people literally scraped the dish clean. Someone actually asked if she could make it again for her wedding shower. That request still makes me smile every time I think about it.
Make It Ahead
You can assemble the entire dip up to 24 hours in advance and keep it covered in the refrigerator. Add an extra 3 to 5 minutes to the baking time if its coming straight from the fridge. The flavors actually develop nicely overnight.
Serving Suggestions
Beyond the usual tortilla chips try toasted pita bread bagel chips or even vegetables for dipping. I once served it alongside crudité and was shocked when people chose the veggies over the carbs. Balance happens in the strangest ways.
Reheating and Storage
Leftovers keep well in an airtight container for up to four days. Reheat individual portions in the microwave at 50 percent power to prevent separating. Or reheat the whole thing in a 350°F oven for about 15 minutes. It somehow tastes even better the second time around.
- Dont freeze this dip. The dairy separates and the texture never quite recovers.
- If you only have frozen artichokes thaw and drain them just like the spinach.
- A squeeze of fresh lemon juice right before serving wakes everything up.
Save Pin This is the kind of recipe that turns strangers into friends and friends into family. Hope it becomes a staple in your kitchen like it has in mine.
Recipe FAQs
- → Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used. Just cook and drain it thoroughly to remove excess moisture before mixing.
- → What cheeses work best in this dish?
Parmesan and mozzarella add creamy texture and flavor, but you can experiment with similar soft and shredded cheeses.
- → How do I make the dip spicier?
Add extra crushed red pepper flakes or a dash of hot sauce to the mix before baking for a mild to moderate heat boost.
- → Can I prepare this dip ahead of time?
Yes, assemble the mixture in the baking dish and refrigerate. Bake just before serving to maintain freshness.
- → What are good serving options?
Serve warm with tortilla chips, crackers, toasted bread, or veggie sticks for dipping.