Why You’ll Love this Hot Spinach Artichoke Dip
Three reasons this hot spinach artichoke dip deserves a permanent spot in your recipe collection.
First, it’s ridiculously creamy—that blend of cream cheese, sour cream, and two melty cheeses creates a texture that makes store-bought versions pale in comparison.
Second, it’s adaptable; lighten it up with Greek yogurt or transform it into jalapeño popper dip when you’re feeling adventurous.
Finally, it’s a crowd-pleaser that vanishes within minutes at any gathering. Trust me, I’ve watched grown adults hover protectively over the last scoop.
Make-ahead friendly and impossible to mess up? That’s what I call party perfection.
What Ingredients are in Hot Spinach Artichoke Dip?
This hot spinach artichoke dip brings together the perfect balance of creamy, cheesy goodness with the earthy flavors of spinach and the slight tang of artichoke hearts. The base starts with a trio of creamy ingredients that melt together beautifully, while two different cheeses add depth and that irresistible cheese pull we all secretly look for in a good dip.
And don’t worry about the spinach—even veggie skeptics tend to devour this dip without hesitation.
- 8 oz cream cheese, softened
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 cup chopped artichoke hearts, well drained
- 1 cup chopped spinach (packed; thawed & squeezed dry if frozen)
- 2 garlic cloves, minced
- ¼ tsp red pepper flakes
- ¼ tsp fine salt, plus black pepper to taste
- Optional: 1 tsp lemon zest, 2 Tbsp chopped scallions, or a pinch of smoked paprika
The key to success with these ingredients? Moisture control. Nothing ruins a good spinach artichoke dip faster than excess water making everything soupy and diluting all that wonderful flavor.
That’s why you’ll want to squeeze that thawed spinach until your knuckles turn white (okay, maybe not that hard) and pat those artichoke hearts dry with paper towels.
Trust me on this—I’ve learned the hard way that skipping this step leads to disappointment, and nobody wants a watery dip sitting sadly on their party table.
How to Make this Hot Spinach Artichoke Dip
Making this dip is wonderfully straightforward, which is perfect when you need something impressive but don’t want to spend hours in the kitchen. First, preheat your oven to 375°F (190°C) and lightly grease an 8-inch baking dish or small skillet—I find cast iron skillets work beautifully here, giving you that rustic presentation while maintaining even heat.
Next comes the mixing, which couldn’t be simpler. In a bowl, beat 8 oz of softened cream cheese until it’s completely smooth—those little lumps can be stubborn, so make sure it’s fully softened before you start. Then stir in 1 cup of sour cream and ½ cup of mayonnaise until everything is well combined. This creamy base is what gives the dip its luxurious texture.
Add 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese, followed by 1 cup of well-drained, chopped artichoke hearts and 1 cup of chopped spinach (remember, if using frozen spinach, it must be thoroughly thawed and squeezed dry—seriously, squeeze it like your life depends on it). Then add 2 minced garlic cloves for that aromatic punch, ¼ teaspoon of red pepper flakes for a gentle heat, and ¼ teaspoon of fine salt plus some black pepper to taste. This is also where you’d mix in any optional boosts like lemon zest, chopped scallions, or smoked paprika if you’re feeling fancy.
Spread this mixture into your prepared dish and pop it into the oven for 20-25 minutes until it’s hot and bubbling around the edges. For that irresistible golden-brown top that makes everyone grab their phones for a photo, switch to the broiler for just 1-2 minutes—but watch it like a hawk, as the difference between “beautifully browned” and “sadly scorched” happens in seconds.
Let the dip cool for about 5 minutes before serving, which both prevents burned tongues and allows the dip to set up a bit. Serve it with crostini, pita chips, baguette slices, sturdy crackers, or even some crisp veggies for those trying to balance out all that delicious cheese.
Hot Spinach Artichoke Dip Substitutions and Variations
While the classic recipe creates a crowd-pleasing dip, you can easily customize this hot spinach artichoke dip to suit dietary needs or simply to experiment with new flavor profiles.
For a lighter version, I often swap half the sour cream with Greek yogurt and use Neufchâtel cheese instead of full-fat cream cheese.
When I’m feeling indulgent, I’ll add Monterey Jack for extra cheese pull—trust me, it’s worth it.
The jalapeño popper variation has become my go-to for game days, and the seafood option? Divine with crab.
And don’t get me started on serving it in a bread bowl—my family practically fights over who gets to eat the bowl afterward.
What to Serve with Hot Spinach Artichoke Dip
Now that we’ve explored all the delicious ways to modify the dip, let’s talk about what to pair with this creamy masterpiece.
I’m a big fan of serving it with crostini or thinly sliced baguette—something sturdy that won’t collapse under the weight of all that cheesy goodness.
Pita chips and sturdy crackers make excellent vehicles too.
Want something lighter? Crisp veggies like bell pepper strips, cucumber rounds, or endive leaves offer an invigorating crunch that balances the richness.
Truth be told, I’ve been known to just grab a spoon when nobody’s looking. No judgment here.
Final Thoughts
The humble spinach artichoke dip has earned its place as a crowd-pleasing classic for good reason.
It’s that perfect balance of creamy, cheesy goodness with just enough vegetables to let’s pretend we’re being somewhat virtuous.
I’ve made this recipe countless times, tweaking it slightly for different crowds.
Sometimes I go lighter with Greek yogurt, other times I indulge with extra cheese.
The versatility is what makes it special.
