Spinach Artichoke Warm Dip

I made this on a Tuesday night when I had nothing planned and six people suddenly coming over. The oven was still warm from dinner, the cream cheese was sitting on the counter, and I had a can of artichokes I'd been meaning to use. What came together in less than an hour became the thing everyone asked about for months.

The first time I brought this to a potluck, I watched someone scrape the dish clean with a cracker and look around to see if anyone was watching. That moment told me everything. Its the kind of dip that makes people lean in, reach for one more chip, and ask if you brought extra.

Ingredients

• Fresh spinach: I prefer fresh because it wilts down beautifully and doesnt add extra moisture, but frozen works if you squeeze it bone dry.
• Artichoke hearts: The canned ones are perfect here, just make sure theyre packed in water, not oil, and chop them small so they blend into every bite.
• Garlic: Fresh minced garlic is worth it, it blooms in the heat and fills the kitchen with the kind of smell that makes people wander in asking whats cooking.
• Cream cheese: Let it sit on the counter for at least 30 minutes so it mixes smoothly without clumps.
• Sour cream and mayonnaise: These two together create a tangy, velvety base that balances the richness of the cheeses.
• Mozzarella and Parmesan: Mozzarella melts into stretchy goodness, Parmesan adds a salty sharpness that ties everything together.
• Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that sneaks up on you in the best way.

Instructions

Preheat the oven:

Set it to 375°F (190°C) so its ready when you are. This temperature gives you a golden bubbling top without drying out the dip.

Mix the creamy base:

Combine the cream cheese, sour cream, and mayonnaise in a bowl and stir until completely smooth. If the cream cheese is too cold, this will take forever, so make sure its soft.

Fold in the vegetables and cheese:

Add the spinach, artichokes, garlic, mozzarella, Parmesan, salt, pepper, and red pepper flakes if using. Stir gently until everything is evenly distributed.

Spread into the baking dish:

Scrape the mixture into a 1 quart baking dish and smooth the top with a spatula. It should look thick and creamy, almost like frosting.

Bake until golden:

Slide it into the oven for 20 to 25 minutes, watching for the edges to bubble and the top to turn lightly golden. The smell will tell you when its close.

Rest before serving:

Let it cool for 5 minutes so the dip sets just enough to scoop without burning anyones tongue. Serve it warm with toasted bread, crackers, or tortilla chips.

Save

One evening, I made this for a small gathering and set it on the coffee table with a pile of crackers. Within ten minutes, the bowl was empty and everyone was sitting closer, talking louder, laughing easier. Food like this doesnt just fill you up, it draws people in.

How to Lighten It Up

If youre looking to cut some of the richness, swap the sour cream for thick Greek yogurt. It keeps the tang and creaminess but feels a little less heavy. I did this once when I was making two batches and ran out of sour cream, and honestly, no one could tell the difference.

Add Brightness with Lemon

A small squeeze of fresh lemon juice right before baking lifts the whole dish. It cuts through the cheese and makes the artichokes taste brighter, almost like theyve been pickled. I started doing this after tasting a version at a friends house and realizing what was missing from mine.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in the oven at 300°F (150°C) until warmed through, or microwave in short bursts, stirring between each. The texture stays creamy if you dont overheat it.

• Sprinkle extra Parmesan on top before baking if you want a crispier, more browned crust.
• You can assemble the dip a few hours ahead and refrigerate it, then bake it right before guests arrive.
• Serve it in a small cast iron skillet if you have one, it holds heat beautifully and looks rustic on the table.

Save

This dip has become my go to whenever I need something quick, warm, and guaranteed to disappear. It never fails to make the room feel a little more gathered, a little more at ease.

Recipe FAQs

→ Can frozen spinach be used instead of fresh?

Yes, frozen spinach works well. Make sure to thaw and drain it thoroughly to avoid excess moisture.

→ What cheeses contribute to the creamy texture?

Cream cheese, mozzarella, and Parmesan combine to create the rich, creamy texture with a savory depth.

→ How can I add a little heat to this dish?

Incorporate crushed red pepper flakes into the mixture before baking for a subtle spicy kick.

→ What are good serving options?

Serve warm with toasted bread, crackers, or tortilla chips for a perfect pairing at gatherings.

→ Is there a lighter alternative to sour cream?

Greek yogurt can be substituted for sour cream to reduce fat while maintaining creaminess.