Pin it I used to think dips were just something you grabbed from the store until a friend showed up to game night with a bubbling dish of this. The smell alone stopped every conversation in the room. By halftime, we were scraping the dish clean with our fingers, too impatient for chips. I asked for the recipe that night, and it's been my go-to ever since.
I made this for a potluck once and watched someone go back four times before finally asking what was in it. When I listed the ingredients, she laughed and said she had everything at home already. That's the beauty of it. It feels indulgent, but it's just pantry staples and a hot oven doing all the work.
Ingredients
- Cream cheese, softened: This is the creamy base that holds everything together, so let it sit out for at least 30 minutes or you'll be fighting lumps.
- Sour cream: Adds tang and keeps the dip from feeling too heavy or one-note.
- Mayonnaise: It might sound odd, but this is what makes the texture silky and rich without being gluey.
- Mozzarella cheese, shredded: Melts beautifully and gives you those stretchy, golden pulls everyone loves.
- Parmesan cheese, grated: Brings a sharp, salty punch that balances out the creaminess.
- Frozen chopped spinach, thawed and squeezed dry: Squeeze it hard in a towel or your dip will turn into soup, trust me on this one.
- Artichoke hearts, drained and chopped: These add a briny, tender bite that makes the dip feel more sophisticated than it has any right to be.
- Garlic, minced: Two cloves is enough to perfume the whole dish without overpowering it.
- Salt, black pepper, and red pepper flakes: Season to your mood, the flakes are optional but they add a subtle warmth I always crave.
Instructions
- Preheat and prep:
- Set your oven to 190°C (375°F) and lightly grease a medium baking dish. This step feels small, but it saves you from a stuck-on mess later.
- Mix the creamy base:
- In a large bowl, blend the cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan until smooth. Your arm might get tired, but the payoff is worth it.
- Fold in the vegetables:
- Stir in the spinach, artichokes, garlic, salt, pepper, and red pepper flakes until everything is evenly distributed. The mixture will look thick and chunky, that's exactly right.
- Transfer and spread:
- Spoon the mixture into your prepared dish and smooth the top with a spatula. It doesn't need to be perfect, it'll all melt together anyway.
- Bake until golden:
- Slide it into the oven for 20 to 25 minutes, until the edges are bubbling and the top has those irresistible golden spots. The smell will make you want to pull it out early, but wait for the bubbles.
- Serve warm:
- Let it cool for just a minute, then serve with tortilla chips, sliced baguette, or whatever you have on hand. It's best when it's still too hot to eat politely.
Pin it The first time I brought this to a family gathering, my cousin ate half the dish before dinner was even served. She kept apologizing between bites, saying she couldn't stop. Now she requests it every time, and I always make a double batch because I know it won't last.
Choosing Your Cheese
Mozzarella is classic for a reason, but I've swapped it for fontina when I want something nuttier, or provolone when I'm feeling bold. Each one changes the personality of the dip just enough to keep things interesting without losing that creamy, melty magic.
Make It Your Own
I like to stir in chopped green onions for a pop of color and freshness, or squeeze in a little lemon juice when the dip feels too rich. Some people add a handful of cooked bacon or a dash of hot sauce. It's forgiving enough to handle whatever mood you're in.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though I've never had it last that long. Reheat it in the oven at 175°C (350°F) until warmed through, or zap it in the microwave if you're impatient. The texture might not be quite as perfect, but it'll still disappear fast.
- Cover it with foil if the top starts to brown too much during reheating.
- Add a splash of milk or cream if it thickens up too much in the fridge.
- Serve it straight from the baking dish to save yourself cleanup time.
Pin it This dip has become my secret weapon for any gathering where I want to show up and actually enjoy myself. It's one less thing to worry about, and it always gets people talking.