If you’re craving a warm, creamy, cheesy delight that instantly brings everyone together, this Hot Spinach Artichoke Dip Recipe is your new best friend. It’s the perfect combination of tender spinach, tangy artichokes, and a luscious blend of cream cheese, sour cream, and cheeses that bubble to golden perfection. Whether you’re hosting a casual get-together or just want a comforting snack, this dip will make you feel like the ultimate kitchen hero every time you serve it. Trust me, once you try this, it will become a go-to staple in your recipe box!
Ingredients You’ll Need
These ingredients are wonderfully simple yet come together in a way that balances freshness, richness, and a little hint of spice. Each one plays a vital role—from the creamy base to the melted cheese topping—ensuring every bite is packed with flavor and perfect texture.
- Frozen Baby Spinach (10 oz): Make sure it’s thoroughly drained to avoid excess moisture that can dilute the dip.
- Jarred or Canned Artichokes (12 to 14 oz): Well-drained and chopped to add a subtle tang and hearty texture.
- Cream Cheese (8 oz, softened): The creamy, luxurious base that binds everything together smoothly.
- Mayonnaise (½ cup): Adds extra creaminess and helps balance the tanginess.
- Sour Cream (½ cup): Brings a nice, cool tang that complements the cheese perfectly.
- Grated Parmesan Cheese (1 cup): Offers a salty, nutty depth of flavor.
- Mozzarella, White Cheddar, or Monterey Jack Cheese (2 cups shredded, divided): For gooey, melty goodness—split between mixing and topping for best texture.
- Garlic Cloves (3, minced): Fresh minced garlic adds a subtle punch that livens up the dip.
- Salt (½ teaspoon): Enhances all the flavors beautifully without overpowering them.
- Black Pepper (¼ teaspoon): Adds a gentle warmth and complexity.
- Red Pepper Flakes (¼ to ½ teaspoon): Just enough heat for a little kick—adjust to your taste.
How to Make Hot Spinach Artichoke Dip Recipe
Step 1: Prepare the Spinach
Start by preheating your oven to 375 degrees and thaw your frozen spinach thoroughly. Once thawed, really squeeze and blot the spinach dry using paper towels until no moisture remains. This step is crucial because excess water will make your dip runny. Place the spinach in a large mixing bowl, and you’re ready to move to the next step.
Step 2: Mix the Creamy Base
In the same large bowl, combine the softened cream cheese, mayonnaise, and sour cream. Add in one cup of shredded mozzarella cheese (reserve the other cup for later), grated Parmesan, minced garlic, salt, black pepper, and red pepper flakes. Stir everything together until you have a perfectly smooth and creamy mixture. This combination is where all the magic begins, blending richness and zing.
Step 3: Add the Artichokes
Drain your chopped artichokes well and gently fold them into the creamy mixture. Their unique texture and mild flavor add a wonderful contrast to the spinach, and they soak up all the richness perfectly. Spread this mixture evenly into a 9-inch baking dish, smoothing the top to prepare for the cheesy finish.
Step 4: Bake to Perfection
Scatter the remaining one cup of shredded mozzarella cheese over the top of the dip in the dish. Pop it into your preheated oven and bake for about 25 to 30 minutes. You’ll know it’s ready when the edges turn golden brown and the whole dip is bubbling with cheesy goodness. Let it set for a few minutes before serving so it’s perfectly hot and gooey.
Step 5: Serve and Enjoy
This is the best part! Scoop out generous portions while the dip is still warm and creamy. Whether it’s a quick appetizer or the star of your snack table, this Hot Spinach Artichoke Dip Recipe never fails to satisfy.
How to Serve Hot Spinach Artichoke Dip Recipe
Garnishes
While the dip itself is a showstopper, a sprinkle of freshly chopped parsley or green onions on top brightens the presentation and adds a fresh note. A light dusting of paprika can also add a beautiful color contrast and subtle smoky flavor, making every bite as visually appealing as it is delicious.
Side Dishes
This dip pairs perfectly with a variety of dippables. Crunchy tortilla chips, crispy crackers, chunks of crusty bread, or even fresh vegetable sticks like carrots and celery all work wonderfully. The variety adds texture contrast and lets everyone customize their perfect bite.
Creative Ways to Present
For a fun twist, try serving this dip in a sourdough bread bowl, hollowed out and filled with the hot, cheesy dip. It makes for an impressive centerpiece and gives everyone an edible serving utensil! Alternatively, scoop the dip into individual mini ramekins for a personalized touch at parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare!), store them in an airtight container in the fridge for up to 3 days. The flavors actually develop even more, so it’s great for next-day snacking. Just make sure to cover it tightly to keep it from drying out.
Freezing
You can freeze this Hot Spinach Artichoke Dip Recipe if needed. Transfer the cooled dip to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Keep in mind that the texture might be slightly different but still deliciously satisfying.
Reheating
To reheat, pop the dip in a preheated oven at 350 degrees until warmed through and bubbly again—usually around 15 to 20 minutes. For a quicker option, microwave individual servings in short bursts, stirring in between, until hot and gooey. Resist the urge to overheat or the cheese might separate.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If you prefer fresh spinach, use about 1½ pounds. Sauté it until wilted and then squeeze out as much moisture as possible before adding. This will maintain the perfect creaminess of the dip without adding excess water.
What type of artichokes work best in this dip?
Both jarred and canned artichokes work well as long as they are drained thoroughly. Look for hearts or chopped pieces packed in water or brine for the best flavor without any overpowering preservatives.
Is this dip spicy?
The recipe includes red pepper flakes for a gentle heat, but you can always adjust the amount to suit your taste. If you want it mild, just leave them out or use less for a subtle warmth that won’t overwhelm the other flavors.
Can I make this Hot Spinach Artichoke Dip Recipe vegetarian?
Yes! This dip is naturally vegetarian as it contains no meat. Just confirm that your cheeses and mayonnaise are made without animal rennet or other animal-derived ingredients if you follow a strict vegetarian diet.
How long does this dip stay good in the fridge?
Stored properly in an airtight container, it will keep for up to 3 days. Beyond that, it’s best to enjoy it fresh or freeze leftovers to keep it tasting its best.
Final Thoughts
This Hot Spinach Artichoke Dip Recipe is a total winner in my book—and I think it’ll be yours, too. It combines simple ingredients that pack a flavorful punch and warm everyone’s hearts, making it perfect for any occasion. Once you make it, you’ll wonder how you ever enjoyed parties or cozy nights without this cheesy, creamy, irresistible dip!
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Hot Spinach Artichoke Dip Recipe
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Hot Spinach Artichoke Dip is a creamy and cheesy appetizer that combines tender spinach, marinated artichokes, and a blend of rich cheeses baked to bubbly perfection. Perfect for parties or cozy gatherings, it pairs wonderfully with chips, crackers, or fresh veggies.
Ingredients
Vegetables
- 10 ounce package Frozen Baby Spinach (thawed and drained)
- 12 to 14 ounces Jarred or Canned Artichokes (drained and chopped)
- 3 Garlic Cloves (minced)
Dairy & Condiments
- 8 ounce package Cream Cheese (softened)
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 cup Grated Parmesan Cheese
- 2 cups shredded Cheese (Mozzarella, White Cheddar, or Monterey Jack, divided)
Seasonings
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 to 1/2 teaspoon Red Pepper Flakes
Instructions
- Preheat and Prepare Spinach: Preheat your oven to 375°F (190°C). Thoroughly drain the thawed spinach by squeezing out as much moisture as possible, then blot with paper towels before placing it into a mixing bowl.
- Combine Dairy and Seasonings: In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, 1 cup of shredded mozzarella (reserve the other cup for topping), grated Parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes. Mix everything together until smooth and well incorporated.
- Add Artichokes and Spinach: Drain the chopped artichokes well and fold them into the cheese mixture along with the prepared spinach. Transfer this mixture into a 9-inch baking dish and spread evenly.
- Top and Bake: Sprinkle the remaining 1 cup of shredded cheese over the top of the mixture. Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden and the dip is bubbly.
- Serve Warm: Remove from oven and let cool slightly. Serve warm with tortilla chips, crackers, bread cubes, or fresh vegetable sticks like carrots and celery.
Notes
- Make sure to squeeze out all excess moisture from the spinach to prevent a watery dip.
- Use a cheese blend you prefer or have on hand—mozzarella adds milky stretchiness, while cheddar or Monterey Jack gives additional flavor.
- Adjust the red pepper flakes to suit your desired spice level or omit for a milder version.
- For easier preparation, you can use fresh spinach sautéed and drained instead of frozen.
- This dip can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
