Hot Spinach Artichoke Dip

Imagine scooping up a perfectly creamy, bubbling spoonful of Hot Spinach Artichoke Dip as the cheese stretches in golden strings from the bowl to your chip. This crowd-pleasing appetizer combines the earthy flavors of spinach with tender artichoke hearts, all wrapped in a blanket of melted cheeses and savory spices. A staple at parties and gatherings, this Hot Spinach Artichoke Dip strikes the perfect balance between rich indulgence and vegetable goodness. You’ll learn how to create this irresistible dip that disappears quickly at every gathering, along with pro tips for achieving that restaurant-quality taste in your own kitchen.

Why You’ll Love This Recipe

This Hot Spinach Artichoke Dip recipe will quickly become your go-to appetizer for any occasion. The contrast between the creamy, molten cheese blend and the subtle crunch from perfectly baked edges creates an addictive textural experience that keeps everyone coming back for more. What makes this version special is the balanced ratio of spinach and artichokes to creamy elements—giving you a hearty dip that doesn’t feel overly heavy.

Unlike store-bought versions that often taste flat or artificial, this homemade spinach and artichoke dip delivers fresh, vibrant flavors with ingredients you can pronounce. The preparation is straightforward—just mix, bake, and serve—making it perfect for both planned gatherings and last-minute entertaining. Even kitchen novices can create this impressive appetizer with minimal effort, and the aromatic blend of garlic, herbs, and melting cheese will fill your home with an irresistible invitation to gather around and dig in.

Ingredients

For this classic Hot Spinach Artichoke Dip, you’ll need:

• 10 oz (280g) frozen chopped spinach, thawed and squeezed dry
• 14 oz (400g) artichoke hearts, drained and roughly chopped
• 8 oz (225g) cream cheese, softened at room temperature
• ¼ cup (60g) sour cream
• ¼ cup (60g) mayonnaise
• 1 cup (100g) shredded mozzarella cheese, divided
• ½ cup (50g) grated Parmesan cheese, divided
• 3 cloves garlic, minced (about 1 tablespoon)
• ½ teaspoon red pepper flakes (optional)
• ¼ teaspoon black pepper
• ½ teaspoon salt

The cream cheese provides the luxurious base, while the combination of mozzarella and Parmesan creates that perfect cheese pull. Fresh garlic is essential for authentic flavor—avoid the pre-minced variety if possible. For the artichoke hearts, water-packed varieties work best, but marinated artichokes can add an extra layer of flavor if that’s what you have on hand.

Pro Tips

Squeeze That Spinach Dry
The most critical step in making perfect Hot Spinach Artichoke Dip is properly draining your spinach. After thawing, place the spinach in a clean kitchen towel and squeeze until no more liquid comes out. This extra effort prevents a watery dip and concentrates the spinach flavor. For an even drier result, press the squeezed spinach between paper towels to absorb any remaining moisture.

Temperature Control Matters
For the creamiest texture, ensure your cream cheese is properly softened at room temperature for at least 30 minutes before mixing. Cold cream cheese will create lumps that won’t fully incorporate. If you’re short on time, cut the cream cheese into small cubes to speed up the softening process.

Create Flavor Depth
To elevate your artichoke spinach dip, sauté the garlic in a tablespoon of butter for 30 seconds before adding it to the mixture. This brief cooking mellows the harsh bite of raw garlic while releasing its aromatic oils, creating a more complex flavor profile that will make your dip taste like it came from a high-end restaurant.

Instructions

Step 1: Prepare the Ingredients
Preheat your oven to 350°F (175°C). Ensure your spinach is completely thawed and squeeze out all excess moisture using a clean kitchen towel or paper towels. Drain the artichoke hearts and chop them into bite-sized pieces. Having all ingredients properly prepared before mixing will ensure a smooth process and consistent texture in your Hot Spinach Artichoke Dip.

Step 2: Create the Creamy Base
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well-incorporated, making sure there are no lumps of cream cheese remaining. This creates the luxurious base that gives the dip its irresistible creaminess. If your cream cheese is still a bit firm, use a hand mixer on low speed to achieve a perfectly smooth consistency.

Step 3: Add the Flavor Elements
To your creamy base, add the minced garlic, red pepper flakes (if using), black pepper, and salt. Stir to distribute the seasonings evenly. Then fold in ¾ cup of the mozzarella cheese and ¼ cup of the Parmesan cheese, reserving the remainder for topping. The combination of these cheeses gives the signature stretch and savory depth to your Hot Spinach Artichoke Dip.

Step 4: Incorporate the Vegetables
Gently fold in the well-drained spinach and chopped artichoke hearts until evenly distributed throughout the mixture. Be careful not to overmix at this stage – you want to maintain some texture from the vegetables rather than turning them into a paste. This careful handling preserves the distinct flavors of each component.

Step 5: Bake to Bubbly Perfection
Transfer the mixture to a 1-quart baking dish and spread it evenly. Sprinkle the reserved ¼ cup mozzarella and ¼ cup Parmesan cheese on top. Bake in your preheated oven for 25-30 minutes, or until the dip is bubbling at the edges and the top has developed a beautiful golden-brown color. For an extra golden top, you can broil for the final 2 minutes, but watch carefully to prevent burning.

Step 6: Rest and Serve
Allow your Hot Spinach Artichoke Dip to rest for 5 minutes before serving. This brief cooling period allows the dip to set slightly while remaining perfectly scoopable. Serve with tortilla chips, pita triangles, crusty bread, or fresh vegetable crudités for a delicious contrast to the rich, creamy dip.

Variations

Greek-Inspired Spinach Artichoke Dip
Transform your classic Hot Spinach Artichoke Dip into a Mediterranean delight by adding ½ cup of crumbled feta cheese, 2 tablespoons of chopped fresh dill, and replacing half the sour cream with Greek yogurt. This variation offers a tangy brightness that cuts through the richness of the original. Serve with warm pita triangles for an authentic Greek-inspired appetizer experience.

Spicy Bacon Spinach Artichoke Dip
For those who love a kick of heat and smoky flavor, add ½ cup of crispy bacon bits, ¼ cup diced jalapeños (seeds removed for less heat), and substitute pepper jack for the mozzarella cheese. The bacon adds a savory crunch while the jalapeños bring a pleasant warmth to the classic spinach and artichoke combination. This hearty variation stands up well to sturdy tortilla chips or toasted baguette slices.

Vegan Spinach Artichoke Dip
Create a plant-based version of this beloved dip by using dairy-free cream cheese, vegan mayonnaise, and plant-based cheese alternatives. Adding 2 tablespoons of nutritional yeast helps create that savory, cheesy flavor without any animal products. The result is a compassionate take on Hot Spinach Artichoke Dip that everyone can enjoy, regardless of dietary preferences.

Storage and Serving

Your Hot Spinach Artichoke Dip can be refrigerated in an airtight container for up to 4 days. To reheat, place the desired portion in a microwave-safe dish and heat in 30-second intervals, stirring between each, until warmed through. For larger portions, reheat in a 350°F (175°C) oven for 15-20 minutes or until bubbling. The dip can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

For an elegant presentation, serve your hot dip in a bread bowl made from a hollowed-out sourdough round. The bread becomes an edible vessel that guests can tear away and enjoy with the dip. For a casual game day spread, keep the dip warm in a small slow cooker set to low. Create a beautiful appetizer board by surrounding your Hot Spinach Artichoke Dip with an assortment of dippers—colorful bell pepper strips, cucumber rounds, cherry tomatoes, pretzel thins, and various crackers offer guests a variety of flavors and textures to complement the creamy dip.

FAQs

Can I make Hot Spinach Artichoke Dip ahead of time?
Yes! You can assemble the dip up to 24 hours ahead and store it covered in the refrigerator. When ready to serve, let it sit at room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the baking time if it’s still cold.

Can I use fresh spinach instead of frozen?
Absolutely. Use about 1 pound of fresh spinach, sautéed until wilted and cooled, then squeezed dry. This will give you approximately the same amount as the frozen spinach called for in the recipe.

Why is my dip watery?
The most common cause is not removing enough moisture from the spinach. Make sure to thoroughly squeeze thawed spinach until no more liquid comes out. Also, draining artichoke hearts completely is important for preventing excess moisture.

What’s the best cheese substitute if I don’t have mozzarella?
White cheddar, Monterey Jack, or Gruyère all work well as substitutes because they melt smoothly and have complementary flavors. Avoid aged cheeses that don’t melt as well.

Can I make this dip in a slow cooker?
Yes! Combine all ingredients in a slow cooker and cook on low for 2-3 hours, stirring occasionally. While you won’t get the browned top that oven-baking provides, it’s a great option for keeping the dip warm during parties.

Conclusion

This Hot Spinach Artichoke Dip is comfort food at its finest — creamy, cheesy, and packed with vegetables that somehow transform into an irresistible treat when combined with the right ingredients. It’s the kind of dish that brings people together, creating those moments of shared enjoyment that make gatherings memorable. Whether you’re hosting a game day party, a holiday celebration, or simply treating yourself to something special, this dip delivers satisfaction in every bite. Make it once, and you’ll understand why this classic appetizer has stood the test of time.

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