You know that one dish at every party that completely disappears before you even grab a plate? Yeah, this is that dish. My spinach and artichoke dip is the definition of ooey, gooey, melty goodness, and it comes together with just a handful of simple ingredients. I’ve made it a hundred times, always throwing it together a little differently, but these are the staples that make it perfect every single time.

Ingredients

• 8 oz cream cheese, softened
• ⅓ cup sour cream
• 1 ranch seasoning packet (the Fiesta version is the holy grail, but I can rarely find it)
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 10 oz frozen chopped spinach (Publix brand is my go-to), thawed and squeezed dry
• 1 jar marinated quartered artichoke hearts, drained and finely chopped

Instructions

Prep the spinach. Thaw the spinach completely and squeeze out all the excess water (seriously, squeeze hard — you don’t want a watery dip). Mix it up. In a skillet or saucepan, add the cream cheese, spinach, and artichokes. Heat gently and stir until the cream cheese is smooth and everything is evenly combined. Stir in the flavor. Take the pan off the heat, then mix in the sour cream, ranch seasoning, Parmesan, and mozzarella until everything’s well blended. Bake. Spread the mixture into a small baking dish and bake at 375°F for 20–25 minutes, until hot, bubbly, and golden on top. Serve. Stir it up for extra melty goodness and serve immediately with toasted Hawaiian rolls, crostini, chips, or whatever bread vehicle you prefer.

Serving Ideas

Hawaiian rolls: Split them up, toast them, and watch people fight over them. Crostini / baguette chips: Aka the “little crunchy bread circles” that everyone grabs first. Tortilla chips or pita chips: For the scoop-it-up-and-shovel-it-in crowd.

This dip is the ultimate party starter — creamy, cheesy, and just enough tang from the artichokes to keep you coming back for “just one more bite.” Spoiler alert: you will not get just one more bite.