Save This warm, creamy dip combines fresh spinach, tender artichoke hearts, and a blend of cheeses for rich flavor. The mixture is baked until golden and bubbly, creating a perfect balance of textures and taste. Toasted pita wedges brushed with olive oil provide a crisp, warm accompaniment. Easy to prepare, this dish is ideal for sharing and elevates any gathering with its comforting and savory profile.
My cousin brought this dip to a playoff party years ago and I actually ate half of it standing by the kitchen counter before anyone else even arrived. The way the cheeses bubble up and get that golden brown crust while the inside stays impossibly creamy still gets me every single time.
Last February I made three batches for my book club because the first one vanished before people even took their coats off. Now they request it monthly and honestly I dont mind because its become my favorite thing to bake when the house needs to smell like something wonderful is happening.
Ingredients
- Artichoke hearts: Canned works perfectly here but give them a good squeeze so you dont end up with watery dip
- Fresh baby spinach: Frozen spinach makes it too heavy and thats coming from someone who learned this the disappointing way
- Cream cheese: Let it sit on the counter for an hour because trying to whisk cold cream cheese creates the worst lumps
- Sour cream: Adds that tangy brightness that cuts through all the rich cheese
- Mayonnaise: Sounds strange but it makes everything come together into that velvety restaurant texture
- Mozzarella and Parmesan: The mozzarella gives you those gorgeous cheese pulls while Parmesan adds that salty nutty depth
- Garlic: Use fresh minced garlic not powder because this dip deserves the real thing
- Pita bread: Cut them into wedges while cold and brush with oil before baking for the perfect crunch
Instructions
- Preheat and prep:
- Get your oven to 375F (190C) and grab a large skillet while it heats up.
- Wilt the spinach:
- Toss the spinach into the hot skillet and stir for 2 to 3 minutes until it collapses into itself.
- Make the creamy base:
- Beat the cream cheese sour cream mayonnaise mozzarella Parmesan garlic salt pepper and red pepper flakes until everything is smooth.
- Combine everything:
- Fold in the chopped artichokes and cooked spinach until its evenly distributed.
- Get it ready for the oven:
- Spread the mixture into a 9 inch (23 cm) baking dish and press it down slightly so it bakes evenly.
- Bake until bubbly:
- Let it go for 20 to 25 minutes until the top is golden brown and you can see it bubbling around the edges.
- Crisp the pita:
- While the dip bakes arrange the pita wedges on another baking sheet brush with oil and bake for 8 to 10 minutes.
- Serve it warm:
- Bring everything out while the cheese is still molten and watch people swarm the bowl.
Save My sister claimed she didnt like spinach until she tried this at my house and now its the only thing she requests for her birthday. There is something magical about watching a self declared spinach skeptic go back for fourths.
Make It Ahead
You can assemble everything up to 24 hours before and keep it covered in the refrigerator. The flavors actually meld together even better this way which I accidentally discovered when I prepped it the night before a party.
Serving Ideas
While pita wedges are classic I have served this with baguette slices crackers and even raw veggie sticks for the carb conscious guests. The truth is people will eat this with whatever spoon you give them.
Spice It Your Way
The red pepper flakes give it a gentle hum but some of my friends like to really turn up the heat. I usually pass a small bowl of extra hot sauce on the side so everyone gets exactly the kick they want.
- Try adding diced jalapeños if your crowd loves heat
- A splash of hot sauce mixed into the cheese base builds layers of flavor
- Keep crushed red pepper on the table for people who want to adjust their portion
Save Nothing beats gathering around a warm bubbling dip with people you love and good conversation. This recipe has turned countless ordinary nights into memories I still talk about.
Recipe FAQs
- → How do I prepare the spinach for the dip?
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Heat a skillet over medium heat, cook the chopped spinach until wilted (2–3 minutes), then let it cool before mixing it into the dip.
- → Can I make this dip spicier?
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Yes, add extra crushed red pepper flakes or a dash of hot sauce to the mixture to introduce a spicy kick.
- → What can I use instead of pita wedges?
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Tortilla chips or vegetable sticks work well as alternatives for dipping alongside this creamy blend.
- → Is there a lighter version of the dip?
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Substitute Greek yogurt for sour cream for a lighter, tangier variation without compromising flavor.
- → How do I get a crispy texture on the pita wedges?
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Brush pita wedges lightly with olive oil and bake until golden and crisp, about 8–10 minutes alongside the dip.
