Hot Spinach Artichoke Dip is that crowd-pleasing classic everyone secretly (or not-so-secretly) hopes will appear at the party table. Rich, creamy, and loaded with flavor, this irresistible dip brings together tender spinach, briny artichokes, and a melty blanket of cheese—all baked until bubbly and golden. It’s as easy to make as it is to devour, and every batch disappears in record time, whether served at a festive gathering or casual game night. Trust me, you’ll want to keep this Hot Spinach Artichoke Dip recipe handy for every occasion that calls for something warm, comforting, and absolutely delicious.
Ingredients You’ll Need
This classic dip doesn’t require a mile-long ingredient list, just honest staples that each play a crucial role in the flavor and texture. Every component is chosen to balance creamy richness, tang, earthiness, and that unmistakable cheesy pull.
- Frozen Chopped Spinach (10 oz, thawed and drained): Brings a gentle earthiness and gorgeous green flecks throughout the dip—just be sure to squeeze out as much water as possible for the best consistency.
- Artichoke Hearts (14 oz can, drained and chopped): Offer a mild flavor and a slightly tangy, toothsome bite that pairs perfectly with the cheesy base.
- Cream Cheese (8 oz, softened): The main source of creaminess and body—let it come to room temperature so it blends easily and smoothly.
- Sour Cream (1/4 cup): Adds a subtle tang that keeps the dip from feeling too heavy or one-note.
- Mayonnaise (1/4 cup): Rounds out the richness and ensures that melty, luxurious texture everyone loves.
- Parmesan Cheese (1 cup, grated): Punches up the saltiness and gives the dip that addictive umami note.
- Mozzarella Cheese (1 cup, shredded): For maximum melt factor and those irresistible cheese pulls—feel free to add a little extra on top before baking!
- Garlic (2 cloves, minced): Brings an aromatic punch that makes every bite pop.
- Crushed Red Pepper Flakes (1/4 tsp, optional): A tiny kick of heat to keep things lively—adjust to taste or omit if you prefer a milder dip.
- Salt and Pepper (to taste): Essential for balancing and amplifying all the flavors; don’t be shy with seasoning.
How to Make Hot Spinach Artichoke Dip
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Take out a small baking dish (about 1 to 1.5 quarts) and set it aside; a light mist of nonstick spray will make cleanup a breeze later. This way, your Hot Spinach Artichoke Dip will have the perfect vessel for even heating and that lovely bubbling top.
Step 2: Mix the Creamy Base
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Grab a sturdy spatula or hand mixer and blend everything until the mixture is completely smooth and creamy with no lumps. This trio forms the decadent base that will carry all the other delicious elements.
Step 3: Add the Spinach, Artichokes, and Cheese
Fold in your well-drained chopped spinach and artichoke hearts, followed by the grated Parmesan, shredded mozzarella, and minced garlic. At this stage, you can also sprinkle in the crushed red pepper flakes if you’re after a hint of heat. Give everything a good stir so the spinach and artichoke are evenly distributed and every bite is loaded with flavor.
Step 4: Season and Spread
Taste your mixture and add salt and freshly ground black pepper as needed—you want all the flavors to sing. Once satisfied, scoop the mixture into your prepared baking dish. Spread it out evenly, smoothing the top with the back of your spoon. For extra cheesy goodness, you can scatter a little more mozzarella over the surface.
Step 5: Bake Until Golden and Bubbly
Slide your dish into the oven and bake for 20 to 25 minutes, or until the top is beautifully golden and bubbly around the edges. The aroma in your kitchen will be downright irresistible! Remove from the oven and let it cool for 5 minutes to firm up ever so slightly—which makes for easier scooping.
How to Serve Hot Spinach Artichoke Dip
Garnishes
A sprinkle of extra Parmesan, a scattering of chopped fresh parsley, or a pinch of red pepper flakes on top right before serving really wakes up the flavors and adds a pop of color. These easy touches make your Hot Spinach Artichoke Dip look and taste even more inviting.
Side Dishes
Serve this dreamy dip with a generous basket of sturdy tortilla chips, crisp crostini, crackers, or even slices of baguette. Fresh veggie crudités like carrot sticks, celery, and bell pepper strips are a wonderful crunchy option if you’re aiming for a lighter spread.
Creative Ways to Present
For parties, try baking Hot Spinach Artichoke Dip in individual ramekins for single-serve sides or appetizers. You can even hollow out a round bread loaf and bake the dip inside for a rustic bread bowl presentation—guests love tearing off bits of bread to scoop up every last cheesy bite.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply spoon the cooled Hot Spinach Artichoke Dip into an airtight container. It will keep beautifully in the refrigerator for up to 4 days, offering a perfect snack for whenever the craving hits.
Freezing
Yes, you can freeze this dip! For best texture, transfer the unbaked dip into a freezer-safe dish and wrap tightly. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as instructed—adding an extra 5–10 minutes if needed to heat through.
Reheating
To reheat refrigerated dip, transfer back to an oven-safe dish and heat at 350°F (175°C) until hot and bubbly. Individual servings can be microwaved in short bursts, stirring in between, until thoroughly warmed. Always let the dip stand a minute or two before serving to avoid burning eager mouths!
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If you’d prefer fresh, just steam or sauté about 10 ounces of spinach until wilted, then drain and chop it well. Make sure to press out excess moisture so the Hot Spinach Artichoke Dip stays thick and creamy.
Is there a way to make this dip lighter?
You can swap in light cream cheese, Greek yogurt for sour cream, and reduced-fat mayonnaise to make a lower-fat version. While it changes the texture slightly, you’ll still get plenty of creamy, cheesy goodness in your Hot Spinach Artichoke Dip.
Can I make Hot Spinach Artichoke Dip in advance?
Definitely! Prepare the dip up to a day ahead and refrigerate unbaked, tightly covered. When you’re ready, all you need to do is bake as directed—the flavors may even meld and improve after resting overnight.
What cheeses work best in this dip?
A combination of Parmesan and mozzarella is traditional for Hot Spinach Artichoke Dip, but you can experiment with Monterey Jack, Gruyère, or white cheddar for a tasty twist. Mixing different cheeses can add complex flavor and an even dreamier melt.
How do I prevent the dip from being watery?
The secret is to squeeze as much liquid as possible from both the spinach and artichokes before mixing. This step is the key to achieving a thick, scoopable Hot Spinach Artichoke Dip every time.
Final Thoughts
Once you taste this golden, cheesy, Hot Spinach Artichoke Dip, it’s sure to earn a permanent spot in your recipe rotation. It’s simple, comforting, and universally loved—bring it to your next gathering and watch it vanish! Give it a try and enjoy all the smiles (and requests for the recipe) that are bound to follow.
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Hot Spinach Artichoke Dip Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in this creamy and flavorful Hot Spinach Artichoke Dip that is perfect for any gathering or party. This cheesy appetizer is a crowd-pleaser and will have your guests coming back for more!
Ingredients
Spinach Artichoke Dip:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Mix Ingredients: In a large bowl, combine cream cheese, sour cream, and mayonnaise until smooth. Add spinach, artichokes, Parmesan, mozzarella, garlic, red pepper flakes, salt, and pepper.
- Bake: Transfer mixture to a baking dish, bake for 20–25 minutes until golden and bubbly.
- Serve: Let cool slightly before serving with chips, crackers, or bread.
Notes
- You can prepare this dip a day in advance and refrigerate until ready to bake.
- For extra flavor, top with more mozzarella cheese before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of dip
- Calories: 210
- Sugar: 1 g
- Sodium: 440 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg
