Warm Spinach Artichoke Dip

My neighbor brought this to a potluck once and I watched people swarm the table before she even set it down. The smell of baked cheese and garlic had already done its work. I asked for the recipe on the spot, scribbled it on a napkin, and made it that same week.

I made this for a game night once and forgot to set out spoons. Everyone just grabbed bell pepper slices and scooped straight from the dish. It became a tradition after that, no utensils allowed.

Ingredients

• Cream cheese: Let it sit on the counter for twenty minutes so it blends smooth without lumps.
• Sour cream: Adds tang that cuts through all the richness, you really notice when its missing.
• Mayonnaise: This is what makes the dip stay creamy even after it cools down a bit.
• Mozzarella cheese: Use the block and grate it yourself, the pre-shredded kind has coating that makes it grainy.
• Parmesan cheese: Freshly grated gives you those golden crispy spots on top that everyone fights over.
• Frozen spinach: Squeeze it dry with your hands over the sink or the dip will turn watery.
• Artichoke hearts: Chop them small so they spread evenly, nobody wants a giant artichoke chunk in one bite.
• Garlic: Fresh minced garlic is worth it here, the jarred stuff tastes flat after baking.
• Crushed red pepper flakes: Just a pinch wakes everything up without making it spicy.
• Carrots: Cut them into thick sticks so they hold up under the weight of a loaded scoop.
• Bell peppers: Use both colors because people eat with their eyes first.
• Cucumber: Slice these thicker than you think, thin ones get soggy fast.
• Cherry tomatoes: Leave them whole, they add a juicy pop between bites of dip.
• Radishes: Halve them to expose the white inside, the peppery bite is a nice contrast.

Instructions

Preheat your oven:

Set it to 190°C (375°F) and let it fully heat while you mix everything. A hot oven from the start makes the top bubble and brown just right.

Blend the creamy base:

Beat the cream cheese, sour cream, and mayonnaise together in a big bowl until its completely smooth. If you see any cream cheese chunks, keep stirring or theyll stay lumpy after baking.

Fold in the good stuff:

Stir in both cheeses, then add the spinach, artichokes, garlic, salt, pepper, and red pepper flakes. Mix it gently so the spinach doesnt clump up in one corner.

Spread it in the dish:

Scrape everything into your baking dish and smooth the top with the back of a spoon. An even layer bakes more consistently.

Bake until bubbly:

Slide it into the oven for 20 to 25 minutes, watching for those golden edges and a bubbling center. If the top starts browning too fast, loosely tent it with foil.

Prep the vegetables:

While it bakes, slice and arrange your carrots, peppers, cucumber, tomatoes, and radishes on a big platter. Make it look abundant, people are more excited when theres plenty to choose from.

Serve it hot:

Bring the dish straight from the oven to the table and set it in the middle of the crudités. The dip stays warm for about twenty minutes, then its still delicious at room temperature.

Save

My sister made this for her book club and someone asked if she catered it. She texted me a photo of the empty dish with three forks still in it and said she felt like a chef.

Make It Your Own

Stir in a handful of chopped green onions or a squeeze of lemon juice right before baking if you want it brighter. I tried adding cooked bacon once and it was gone in under ten minutes, so that tells you something.

Storing and Reheating

Leftovers keep covered in the fridge for three days. Reheat in a low oven or the microwave in short bursts, stirring between each one so it heats evenly and doesnt separate.

What to Serve Alongside

This works beautifully next to toasted baguette slices, pita chips, or even those big sturdy crackers that dont snap under pressure. A cold white wine like Sauvignon Blanc is perfect with it, the acidity cuts right through the creaminess.

• Set out small plates so people dont hover over the dish.
• If youre doubling the recipe, use two shallow dishes instead of one deep one.
• Garnish with a sprinkle of fresh Parmesan and a few red pepper flakes right before serving.

Save

This dip has never let me down, not once. Make it when you want to look like you tried harder than you did.

Recipe FAQs

→ What is the best way to prepare the spinach?

Use frozen spinach that is fully thawed and well-drained to avoid excess moisture in the dip.

→ Can I substitute the cheeses in this dish?

Yes, you can use reduced-fat cheeses or swap mozzarella and Parmesan for similar melting cheeses based on preference.

→ How should I serve the warm dip?

Serve the dip hot from the oven alongside crisp vegetables like carrots, cucumbers, and bell peppers for dipping.

→ Is it possible to make a lighter version?

Yes, substitute Greek yogurt for sour cream and choose reduced-fat cheeses to reduce richness.

→ What additional flavors complement this dish?

Add a squeeze of lemon juice or chopped scallions to brighten the dip’s creamy flavors.