Go Back
–+ servings
creamy spinach artichoke dip

Hot Spinach Artichoke Dip

No ratings yet
This irresistibly creamy hot spinach artichoke dip combines melty cheeses with earthy spinach and tangy artichoke hearts for the ultimate party appetizer. Perfect for gatherings, this crowd-pleasing dip features a golden-brown top and that coveted cheese pull that will have guests hovering over the last scoop.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cloves garlic minced
  • 1 cup artichoke hearts chopped, well drained
  • 1 cup spinach chopped (packed; thawed & squeezed dry if frozen)
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 cup mozzarella cheese shredded
  • ½ cup Parmesan cheese grated
  • ¼ tsp red pepper flakes
  • ¼ tsp fine salt
  • black pepper to taste
  • Optional additions 1 tsp lemon zest, 2 Tbsp chopped scallions, or a pinch of smoked paprika

Equipment

  • 8-inch baking dish or cast iron skillet
  • Mixing bowl
  • Paper towels

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch baking dish or small skillet.
  2. In a mixing bowl, beat the softened cream cheese until completely smooth with no lumps.
  3. Stir in the sour cream and mayonnaise until well combined to create a creamy base.
  4. Add the shredded mozzarella and grated Parmesan cheese to the mixture.
  5. Fold in the well-drained chopped artichoke hearts and chopped spinach. If using frozen spinach, ensure it's thoroughly thawed and squeezed dry to prevent a watery dip.
  6. Mix in the minced garlic, red pepper flakes, salt, and black pepper. If using, add any optional ingredients like lemon zest, chopped scallions, or smoked paprika.
  7. Spread the mixture evenly into your prepared baking dish.
  8. Bake for 20-25 minutes until hot and bubbling around the edges.
  9. For a golden-brown top, switch to the broiler for 1-2 minutes, watching carefully to prevent burning.
  10. Allow the dip to cool for about 5 minutes before serving.

Nutrition

Calories: 285kcal

Notes

For the best texture, make sure to thoroughly drain and dry your artichoke hearts and spinach before adding them to the mixture. Excess moisture can make your dip watery.
This dip can be prepared up to 24 hours in advance and refrigerated until ready to bake. Just add a few extra minutes to the baking time if cooking from cold.
Serve with crostini, pita chips, baguette slices, sturdy crackers, or crisp vegetables like bell pepper strips and cucumber rounds. Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.

Tried this recipe?

Let us know how it was!