Cheesy Spinach Artichoke Dip

I never planned to become known for this dip, but after bringing it to three potlucks in a row, people started asking if I was making "the spinach thing" before they'd even RSVP. There's something about the way the cheese bubbles up golden at the edges, the artichokes tucked into every creamy bite, that makes it impossible to stop at one scoop. It's the kind of recipe that looks impressive but comes together while you're still in your pajamas on a Sunday morning.

The first time I served this, my friend's toddler ate it with a spoon straight from the dish, bypassing the chips entirely. Her mom was mortified, but I took it as the highest compliment. Now I double the batch every time because I've learned that no matter how many people you invite, this dip vanishes faster than you'd think possible.

Ingredients

• Cream cheese (225 g, softened): This is the creamy backbone of the whole dip, so let it sit on the counter for at least 30 minutes or it'll clump instead of blending smoothly.
• Sour cream (120 g): Adds a subtle tang that keeps the dip from feeling too heavy, and it helps everything meld together without separating in the oven.
• Mayonnaise (120 g): I know some people wrinkle their noses, but this is what makes the texture impossibly silky and rich.
• Mozzarella cheese (100 g, shredded): The cheese that melts into those glorious stretchy pulls, save a little for the top so it gets golden and bubbly.
• Parmesan cheese (50 g, grated): Brings a sharp, nutty depth that balances the creaminess, and it crisps up beautifully when sprinkled on top.
• Cheddar cheese (100 g, shredded): Adds a slight sharpness and a gorgeous color, though you can swap it for pepper jack if you want heat.
• Frozen chopped spinach (250 g, thawed and drained): Squeeze it like your life depends on it or you'll end up with a watery mess, I learned that the hard way.
• Canned artichoke hearts (400 g, drained and chopped): These add a tender, slightly tangy bite that makes the dip feel fancy, just make sure to chop them small so they distribute evenly.
• Garlic cloves (2, minced): Fresh garlic is non-negotiable here, the jarred stuff just doesn't have the same punch.
• Sea salt (1/2 tsp): Brings all the flavors into focus without making it taste salty.
• Black pepper (1/4 tsp, freshly ground): A little warmth that you'll notice in the best way.
• Crushed red pepper flakes (1/4 tsp, optional): If you like a tiny kick of heat in the background, toss these in.
• Tortilla chips (200 g): Thick, sturdy chips are your friend here, the flimsy ones snap under the weight of all that cheese.

Instructions

Preheat and prep:

Set your oven to 190°C (375°F) and let it warm up while you mix everything. This is also a good time to pull out your baking dish and give it a quick spray or butter so nothing sticks later.

Blend the creamy base:

In a large bowl, beat together the cream cheese, sour cream, and mayonnaise until it's completely smooth and there are no lumps. If your cream cheese is still cold, this will feel like an arm workout.

Fold in the cheeses:

Stir in most of the mozzarella, parmesan, and cheddar, but hold back about 30 g of mozzarella and 15 g of parmesan for the topping. The mixture should look thick and very, very cheesy.

Add the veggies and season:

Mix in the well-drained spinach, chopped artichokes, and minced garlic, then season with salt, pepper, and red pepper flakes if you're using them. Make sure everything is evenly distributed so every bite has a little bit of everything.

Transfer and top:

Scrape the mixture into your baking dish, smooth the top with a spoon, and sprinkle the reserved cheeses over the surface. This is what's going to get golden and bubbly and irresistible.

Bake until bubbly:

Slide the dish into the oven and bake for 20 to 25 minutes, until the edges are bubbling and the top is golden brown. Your kitchen will smell amazing.

Cool and serve:

Let it sit for about 5 minutes before serving, it'll be molten hot straight out of the oven. Serve it warm with a big bowl of tortilla chips and watch it disappear.

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I once made this for a quiet Friday night at home and ended up eating half the pan myself while watching a terrible movie. There's no judgment here, sometimes you just need comfort in a baking dish, and this delivers every single time.

Make It Your Own

If you want a little brightness, stir in a squeeze of lemon juice or a dash of hot sauce before baking. I've also swapped the cheddar for pepper jack when I'm cooking for people who like heat, and it turns the whole thing up a notch. You can even add crumbled cooked bacon on top if you're not keeping it vegetarian, and honestly, no one will complain.

Serving and Storing

This is best served hot and bubbly straight from the oven, but it's also great at room temperature if you're setting up a buffet. Leftovers keep in the fridge for up to three days, just reheat in the oven or microwave and give it a stir. I've even spread cold leftovers on toast for breakfast, which sounds weird but is actually incredible.

What to Serve It With

Tortilla chips are classic, but I've also served this with sliced baguette, pita chips, or even raw veggies like bell pepper strips and celery for people who want to pretend they're being healthy. It's versatile enough to work with whatever you have on hand.

• Try it with toasted garlic bread for an extra indulgent scoop.
• Carrot sticks and cucumber slices add a fresh crunch that balances the richness.
• If you're feeling fancy, serve it in individual ramekins for a more elegant presentation.

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This dip has saved me from showing up empty-handed more times than I can count, and it's never let me down. I hope it becomes one of those recipes you reach for without thinking, the kind that makes people smile before they even take a bite.

Recipe FAQs

→ Can I prepare the dip ahead of time?

Yes, assemble the mixture and refrigerate before baking. Bake just before serving for best results.

→ What cheese combinations work best?

A mix of mozzarella, parmesan, and cheddar provides a creamy, tangy, and sharp flavor balance.

→ How can I make it spicier?

Add crushed red pepper flakes or swap cheddar for pepper jack cheese to introduce a spicy kick.

→ What are good alternatives for serving besides tortilla chips?

Try sliced baguette, vegetable sticks, or pita chips as tasty alternatives for dipping.

→ Is this suitable for vegetarians?

Yes, the dish contains no meat and relies on dairy and vegetables for flavor.