Creamy Spinach Artichoke Dip with Warm Tortilla Chips

This spinach artichoke dip is the ultimate party appetizer: creamy, cheesy, and loaded with garlic, parmesan, and plenty of melted mozzarella.

Baked in a cast-iron skillet until bubbly and golden, it's the kind of dip that disappears in minutes. Serve it hot with crispy tortilla chips for a crowd-pleasing starter that's surprisingly simple to make.

There's something irresistible about a warm, bubbling dip that pulls long strings of melted cheese. This version combines frozen spinach, artichoke hearts, and a trio of creamy ingredients—cream cheese, sour cream, and mayonnaise—with garlic and two kinds of cheese.

The result is rich, tangy, and deeply satisfying. Whether you're hosting game day, a holiday gathering, or just a casual get-together, this dip is guaranteed to be a hit.

Ingredients

Why this recipe works

The combination of cream cheese, sour cream, and mayonnaise creates a rich, tangy base that's both creamy and stable.

Beating them together with garlic until smooth and fluffy ensures a silky texture with no lumps. The sour cream and mayonnaise also add a slight tang that balances the richness of the cheese.

Baking the dip in a cast-iron skillet allows the edges to get bubbly and browned while the center stays creamy. Topping with extra mozzarella creates a golden, blistered crust that adds texture and visual appeal.

The high heat of the oven (400°F) ensures the dip heats through quickly and the cheese melts to a perfect pull.

Notes and substitutions

Frozen spinach is convenient and works perfectly here; just be sure to thaw and squeeze it thoroughly to remove excess water. Artichoke hearts from a can are already cooked and add a nice briny flavor. Use full-fat cream cheese, sour cream, and mayonnaise for the best texture and taste.

A cast-iron skillet is ideal for even heating and a nice browned top, but any oven-safe baking dish will work. For a smoother dip, chop the artichokes finely; for more texture, leave them in larger pieces. Shredded mozzarella melts smoothly, while parmesan adds a salty, nutty note.

• frozen spinach: Fresh spinach can be used; blanch, squeeze dry, and chop before measuring.
• sour cream: Plain Greek yogurt works well in place of sour cream.
• mayonnaise: Use an equal amount of additional sour cream or Greek yogurt for a lighter dip.
• mozzarella: Monterey Jack or provolone can be substituted for mozzarella.

Equipment

• Mixing bowl
• Electric hand mixer or whisk
• Rubber spatula
• Cast-iron skillet (10-inch)
• Chef's knife
• Cutting board