Hot Spinach and Artichoke Dip Recipe
If you’re looking for the ultimate crowd-pleaser that’s creamy, cheesy, and packed with flavor, let me introduce you to Hot Spinach and Artichoke Dip. This rich, bubbling appetizer will steal the show at any gathering—whether it’s game day, a holiday spread, or just a cozy night in. Every bite is irresistibly creamy, with pops of tender spinach and tangy artichoke hearts, all woven together with two melty cheeses. One taste and you’ll see why this classic dip deserves a permanent spot in your party rotation!
Ingredients You’ll Need
The beauty of Hot Spinach and Artichoke Dip is how simple, accessible ingredients come together to create pure magic. Each element lends something special to the mix—whether it’s creaminess, tang, or a burst of color. Here’s what makes this dip sing:
- Olive oil: Adds rich flavor to the sautéed garlic and helps release its aroma.
- Garlic: Fresh minced garlic infuses the dip with a pleasant, aromatic kick.
- Frozen chopped spinach: A timesaver that brings vibrant color and a dose of healthy green to every scoop.
- Artichoke hearts: Their tanginess balances the creaminess perfectly and adds welcome texture.
- Cream cheese: The foundation for all that luscious, creamy goodness.
- Sour cream: Offers a tangy note that keeps the dip from feeling too heavy.
- Mayonnaise: Lends a subtle richness and silky texture.
- Parmesan cheese: Adds that classic salty, nutty bite everyone craves in this dip.
- Mozzarella cheese: Gives you that glorious stretchy, cheesy pull when served hot.
- Crushed red pepper flakes (optional): Adds just a touch of heat for those who love a spicy edge.
- Salt and black pepper: Season to taste and bring all the flavors together.
How to Make Hot Spinach and Artichoke Dip
Step 1: Prep the Flavors
Start by preheating your oven to 375°F. While it heats up, warm olive oil in a skillet over medium heat. Add in the minced garlic and let it sizzle until it’s beautifully fragrant—just about 30 seconds. You’ll know it’s time when everyone in the kitchen asks what smells so amazing!
Step 2: Sauté the Spinach
Toss your thawed, drained spinach right into the skillet with the garlic. Sauté for 2 to 3 minutes to drive out any extra moisture and allow those leafy greens to absorb the garlicky magic. This step keeps your dip from turning watery, rewarding you with the perfect creamy texture every time.
Step 3: Mix the Creamy Base
In a big mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat or stir until everything looks silky and unified—this is the base that gives Hot Spinach and Artichoke Dip its signature lusciousness.
Step 4: Add the Vegetables and Cheese
Fold in your cooked spinach, chopped artichoke hearts, grated Parmesan, shredded mozzarella, and (if you like a little extra kick) crushed red pepper flakes. Season with salt and black pepper to taste. The ingredients will meld into a thick, delicious mixture you’ll want to sneak tastes of!
Step 5: Bake to Perfection
Spread the mixture evenly in a small baking dish. Slide it into your preheated oven and bake for 20 to 25 minutes, or until the dip is hot, bubbly, and lightly golden at the edges. For a mouthwatering finish, sprinkle a little more mozzarella on top and broil the dip for the last couple of minutes.
How to Serve Hot Spinach and Artichoke Dip
Garnishes
For extra flair, garnish your Hot Spinach and Artichoke Dip with a sprinkle of freshly chopped parsley, a dusting of Parmesan, or a pinch of red pepper flakes right after baking. Not only do these toppings add visual appeal, but they also enhance flavor and freshness.
Side Dishes
This dip is a natural with all manner of dippers: think crispy tortilla chips, slices of warm baguette, or a selection of fresh veggies like bell peppers, carrots, or cucumber rounds. The creamy texture of the dip pairs beautifully with both crunchy and chewy sides, making it a crowd-pleasing centerpiece for any snack board.
Creative Ways to Present
Elevate your dip game by serving Hot Spinach and Artichoke Dip in a hollowed-out sourdough loaf or mini bread bowls for a rustic touch. For individual servings, portion the dip into small ramekins before baking, so everyone gets their own bubbly, golden-topped appetizer.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (and that’s a big “if”), transfer the cooled dip into an airtight container and keep it refrigerated for up to three days. The flavors actually deepen and become even more irresistible after a night in the fridge!
Freezing
While best enjoyed fresh, you can freeze Hot Spinach and Artichoke Dip before baking. Simply assemble the dip in a freezer-safe dish, tightly cover, and freeze for up to two months. When ready to serve, thaw it in the fridge overnight before baking as usual.
Reheating
To reheat, place the dip in an oven-safe dish and warm at 350°F until bubbling and heated through, usually 15–20 minutes. For individual servings, you can also microwave on medium in 30-second increments, stirring in between, until hot.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Use about 10 ounces of fresh spinach, sautéed until wilted and chopped. Just make sure to squeeze out any excess moisture so your Hot Spinach and Artichoke Dip stays nice and creamy.
Can I make Hot Spinach and Artichoke Dip ahead of time?
Yes! Assemble the dip (without baking) up to a day ahead of time, cover, and refrigerate. When your guests arrive, simply pop it in the oven and bake until melty and hot.
How do I make this dip spicier?
If you love heat, increase the amount of crushed red pepper flakes or even add a chopped jalapeño to the mix. It will give your Hot Spinach and Artichoke Dip an extra kick that spice lovers will adore.
What type Appetizer
Stick with canned or jarred artichoke hearts packed in water (not oil or brine), as they have the best neutral flavor and texture for this classic dip.
Can I use low-fat dairy products?
You can substitute low-fat cream cheese, sour cream, and mayonnaise if you like, just know the dip may be slightly less rich and creamy. The flavor will still be terrific and it’s a great way to lighten up the dish a bit!
Final Thoughts
One scoop and you’ll know why this Hot Spinach and Artichoke Dip is universally loved! Whether you’re feeding a party crowd or just indulging at home, it’s warm, cheesy comfort in every bite. I can’t wait for you to try this recipe and make it your own go-to for any and every occasion. Enjoy!
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Hot Spinach and Artichoke Dip Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in this creamy and flavorful Hot Spinach and Artichoke Dip that’s perfect for any gathering. It’s a cheesy, gooey dip that pairs perfectly with tortilla chips or veggies.
Ingredients
For the Dip:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat to 375°F.
- Sauté garlic: Heat olive oil in a skillet, add garlic, and sauté until fragrant.
- Cook spinach: Add spinach to the skillet, cook to remove excess moisture.
- Mix ingredients: Combine cream cheese, sour cream, and mayonnaise in a bowl. Add spinach, artichokes, Parmesan, mozzarella, red pepper flakes, salt, and pepper.
- Bake: Transfer mixture to a baking dish, bake for 20–25 minutes until bubbly.
- Serve: Enjoy warm with chips, bread, or veggies.
Notes
- For extra flavor, top with more mozzarella and broil before serving.
- Can be prepared ahead and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
