Pin it This warm, creamy dip combines tender spinach and chopped artichoke hearts with a rich blend of cream cheese, sour cream, and mozzarella. Garlic is gently sautéed to add depth, then mixed with Parmesan and seasonings for a flavorful finish. Baked until bubbly and topped with a golden crust, it pairs perfectly with sliced baguette for a comforting, crowd-pleasing appetizer. Optional extras like green onions or lemon juice brighten the flavors, making it adaptable and delicious for any gathering.
My apartment was freezing that first winter I decided to host a proper dinner party, the radiator hissing but barely putting out heat. I needed something that would warm everyone from the inside out, something bubbling and golden that people could gather around. This dip was the answer—I watched three friends huddled over the baking dish, steam rising between them, bread triangles disappearing faster than I could slice them.
Last New Years Eve, I made a triple batch because my sister swore six people would finish it easily. We ended up standing around the kitchen island at 2 am, forks in hand, eating it straight from the pan while fireworks popped outside the window. Some memories stick with you.
Ingredients
- Artichoke hearts: Canned work perfectly here, but squeeze them gently so they dont make the dip watery
- Fresh spinach: Wilting it first removes that raw grassy taste and concentrates the flavor beautifully
- Cream cheese: Let it sit out for an hour—room temperature blends into the other ingredients without leaving lumps
- Sour cream: Adds just enough tang to cut through all that rich cheese
- Shredded mozzarella: Fresh mozzarella is too wet, grab the kind in the bag for the best melt
- Grated Parmesan: This salty punch is what keeps the dip from being one-note creamy
- Garlic: Mince it finely so no one gets an overwhelming raw bite
- Crushed red pepper flakes: Even a tiny amount creates this gentle heat that keeps you coming back for more
- Baguette: Day-old bread actually toasts better, holding up to the heavy dip without getting soggy
Instructions
- Preheat and prep:
- Get your oven to 180°C (350°F) while you chop everything—the artichokes into small pieces, spinach into rough ribbons, and garlic as fine as your patience allows.
- Wake up the aromatics:
- Warm a splash of olive oil in a large skillet over medium heat, then sauté the garlic for just 60 seconds until you can really smell it.
- Wilt the spinach:
- Toss in the spinach and stir for about 2 minutes until it collapses completely, then set it aside to cool slightly while you work on the base.
- Build the creamy foundation:
- In a large bowl, beat together the cream cheese, sour cream, and mayonnaise until no lumps remain and the texture looks like thick frosting.
- Bring it all together:
- Fold in both cheeses, the artichokes, spinach, and all your seasonings, mixing until every ingredient is evenly distributed.
- Bake until bubbly:
- Spread the mixture into an 8 x 8 inch baking dish, smoothing the top, then bake for 20 to 25 minutes until the edges are golden and the center is hot throughout.
- Get your bread ready:
- While the dip bakes, slice the baguette and give the pieces a quick toast if you like that extra crunch.
- Serve it hot:
- Bring the bubbling dish straight to the table and let everyone dig in while its still molten and irresistible.
Pin it My neighbor texted me the next day asking for the recipe, which is basically the highest compliment you can give a dip. Now it shows up at every game night, book club meeting, or random Tuesday when comfort food feels nonnegotiable.
Make It Your Own
Once you have the base down, this dip is surprisingly forgiving. I have added caramelized onions for sweetness, swapped in Monterey Jack for a mellower flavor, and even tossed in some chopped sun-dried tomatoes when I wanted something that felt a little more fancy.
Serving Suggestions
Beyond bread, I have served this with pita chips, crackers, or even raw veggie sticks for a lighter option. Sometimes I put out tortilla chips too—the salty crunch works surprisingly well against the creaminess.
Storage and Reheating
The dip keeps beautifully in the fridge for up to 3 days, though the texture thickens as it cools. Reheat it gently in the microwave or oven, stirring halfway through, and it returns to that glorious melty state almost like magic.
- Store in an airtight container to prevent the cheese from absorbing other fridge odors
- Reheat at 160°C (325°F) for about 15 minutes if you want that baked taste again
- Add a splash of milk if it seems too thick after refrigeration
Pin it Some recipes are just keepers, the ones that show up again and again until they feel like part of your kitchen story. This is one of those dishes.
Recipe Q&A
- → Can I prepare the dip ahead of time?
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Yes, you can mix the ingredients and store the dip in the fridge before baking. Bake just before serving for best results.
- → Is frozen spinach a good substitute for fresh?
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Absolutely, just thaw and squeeze out excess water before using to maintain the right consistency.
- → What can I serve with this creamy blend besides baguette?
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Try pairing with crackers, pita chips, or fresh vegetable sticks for gluten-free options.
- → How do I get a bubbly golden top on the dip?
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Bake at 180°C (350°F) for 20–25 minutes until the surface turns lightly golden and bubbling.
- → Can I lighten the dip without losing flavor?
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Swap sour cream for Greek yogurt and consider reducing mayonnaise slightly for a lighter but still creamy result.
