If you are craving a warm, cheesy, and utterly comforting appetizer, this Hot Spinach and Artichoke Dip Recipe will become your new go-to favorite. It combines tender artichoke hearts and vibrant spinach with creamy cheeses and just the right hint of garlic and seasonings. Baked until bubbly and golden, it’s a crowd-pleaser that feels indulgent but is surprisingly simple to put together, perfect for parties, game days, or cozy gatherings with friends and family.
Ingredients You’ll Need
What’s wonderful about this Hot Spinach and Artichoke Dip Recipe is how straightforward the ingredients are, each playing a crucial role in building the perfect balance of creamy, cheesy, and savory flavors along with a luscious texture and a fresh pop of green color.
- Artichoke hearts (1 can, 14 oz): Drained and chopped for tender bites with a subtly nutty flavor.
- Frozen spinach (1 package, 10 oz): Thawed and drained to add freshness and a vibrant green hue.
- Cream cheese (1 cup, softened): The creamy base that makes every spoonful smooth and luscious.
- Mayonnaise (1/2 cup): Adds moisture and a slight tang to balance the richness.
- Parmesan cheese (1/2 cup, grated): Gives a salty, nutty depth to the flavor profile.
- Mozzarella cheese (1 cup shredded + 1/4 cup for topping): Melts beautifully to create that irresistible gooey texture and golden topping.
- Garlic powder (1/2 tsp): Infuses subtle warmth and savory notes without overpowering the dish.
- Salt (1/4 tsp) and black pepper (1/4 tsp): Essential seasonings to brighten and enhance all the flavors.
How to Make Hot Spinach and Artichoke Dip Recipe
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C) to prepare it for baking the dip. This temperature ensures the cheese melts smoothly and the top crisps up perfectly by the end of baking.
Step 2: Combine All the Ingredients
In a medium bowl, stir together the chopped artichokes, thawed spinach, cream cheese, mayonnaise, Parmesan, shredded mozzarella, garlic powder, salt, and pepper. Mixing these thoroughly creates a harmonious blend of creamy, cheesy, and savory goodness that’s the heart of the recipe.
Step 3: Transfer the Dip to a Baking Dish
Use a 9-inch baking dish or something of similar size and spread the mixture evenly. This ensures every bite gets a consistent amount of spinach, artichokes, and that irresistible cheesy texture.
Step 4: Add the Topping
Sprinkle the remaining 1/4 cup of shredded mozzarella cheese on top. This final touch will create that beautiful, golden, bubbly crust we all love on hot dips.
Step 5: Bake Until Bubbly and Golden
Pop the dish into the oven and bake for 20 to 25 minutes. Keep an eye on it as the cheese melts into a bubbly delight and the top turns a gorgeous golden brown color, signaling it’s ready to enjoy.
Step 6: Serve and Enjoy!
Once baked, serve your Hot Spinach and Artichoke Dip Recipe hot alongside your favorite chips, crackers, or freshly sliced bread. The warm, melty cheese combined with the veggie-packed filling makes it impossible to resist taking second and third helpings.
How to Serve Hot Spinach and Artichoke Dip Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley or chives on top not only amps up the color but also lends a subtle herbal freshness that complements the rich dip beautifully.
Side Dishes
This dip pairs wonderfully with crisp pita chips, sturdy crackers, toasted baguette slices, or even crunchy vegetable sticks like celery and bell peppers — all great for scooping up every last cheesy morsel.
Creative Ways to Present
For a fun twist, serve the dip inside a hollowed-out sourdough bread bowl, turning your Hot Spinach and Artichoke Dip Recipe into a show-stopping centerpiece. You can also portion it into small ramekins for individual servings at parties or bake it with a sprinkle of extra cheese and paprika for added flavor and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, pack them in an airtight container and refrigerate for up to 3 days. The flavors actually meld nicely when resting, so reheated dip can taste even better the next day.
Freezing
While this dip is best fresh, you can freeze leftovers by placing the cooled dip in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat your Hot Spinach and Artichoke Dip Recipe gently in the oven at 350°F (175°C) for 15–20 minutes until warmed through and bubbly again. You can also microwave individual portions, but the oven method preserves the texture best.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works well; just sauté it briefly to wilt and remove excess moisture before mixing it in. This step prevents your dip from becoming watery.
Is mayonnaise necessary in this dip?
Mayonnaise adds creaminess and helps keep the dip moist. You can substitute with Greek yogurt for a tangier, lighter option, but the texture may vary slightly.
Can I make this recipe dairy-free?
It’s a bit tricky since cheese is central to the creamy texture, but using dairy-free cream cheese, vegan mayonnaise, and non-dairy cheeses can work. Expect some differences in taste and consistency.
What’s the best way to avoid watery dip?
Make sure to thoroughly drain and squeeze out excess water from the thawed spinach and canned artichokes. This step is crucial for keeping the dip thick and creamy.
Can I prepare this dip in advance?
Yes! You can assemble the dip up to a day before, cover it, and store it in the fridge. When ready, bake as directed for fresh, warm dip anytime.
Final Thoughts
You truly can’t go wrong with this Hot Spinach and Artichoke Dip Recipe. It’s effortless to make but delivers incredible cheesy, garlicky flavor that everyone will rave about. Whether you’re hosting a party or just craving a cozy treat, give this recipe a try — your taste buds will thank you!
