If you’re craving a warm, comforting appetizer that will impress every guest and satisfy every craving, this Hot Spinach and Artichoke Dip Recipe is your ultimate go-to. Creamy, cheesy, and packed with tender spinach and flavorful artichokes, this dip transforms everyday ingredients into an irresistible party favorite that’s perfect for any occasion. Whether you’re hosting a game day gathering or a cozy night in, this recipe promises a rich, bubbly delight that will have everyone coming back for more.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you—each element plays a crucial role in building layers of flavor and texture that make this Hot Spinach and Artichoke Dip Recipe truly unforgettable. From the tangy Parmesan to the creamy blend of cheeses, these essentials come together to create pure magic.
- 1 can (14 oz) artichoke hearts, drained and chopped: Adds a tender, slightly tangy base to balance the creaminess perfectly.
- 1 package (10 oz) frozen spinach, thawed and drained: Brings vibrant color and mild veggie goodness without overpowering the dip’s rich flavors.
- 1 cup cream cheese, softened: The velvety foundation that gives the dip its luscious texture.
- 1/2 cup mayonnaise: Adds moisture and a subtle tang that enriches the overall creaminess.
- 1/2 cup grated Parmesan cheese: Boosts savory depth with its sharp, nutty flavor.
- 1 cup shredded mozzarella cheese: Melts beautifully to create gooey, stringy indulgence throughout the dip.
- 1/2 tsp garlic powder: Provides a gentle kiss of aromatic warmth.
- 1/4 tsp salt: Enhances all the other flavors without overwhelming.
- 1/4 tsp black pepper: Adds a mild kick for balance and complexity.
- 1/4 cup shredded mozzarella cheese (for topping): Creates a golden, bubbly crust that’s irresistible to dive into.
How to Make Hot Spinach and Artichoke Dip Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F (190°C). This sets the stage for getting that perfect bubbly and slightly golden finish on your dip, which is the crowning glory of this dish.
Step 2: Mix the Magic
In a medium bowl, combine the chopped artichokes, thawed and drained spinach, softened cream cheese, mayonnaise, grated Parmesan, shredded mozzarella, garlic powder, salt, and pepper. Stir everything together gently but thoroughly until the mixture is smooth and combined—this is where all those individual flavors begin to marry into something spectacular.
Step 3: Transfer to Baking Dish
Spread the mixture evenly into a 9-inch baking dish or something similar in size. This even layering helps the dip cook uniformly, ensuring every bite is creamy and delightful.
Step 4: Add the Final Cheese Touch
Sprinkle the remaining 1/4 cup of shredded mozzarella cheese over the top. This extra cheese layer is crucial because it bubbles up and browns just right in the oven, creating a gorgeous, cheesy crust.
Step 5: Bake Until Bubbly
Bake the dip for 20-25 minutes or until it’s hot, bubbly, and the top showcases a beautiful golden brown. The aroma that fills the kitchen at this point is pure anticipation—trust me, it’s worth the wait.
Step 6: Serve and Enjoy!
Once out of the oven, your Hot Spinach and Artichoke Dip Recipe is ready to be devoured. Serve it warm with chips, crackers, or fresh bread and watch it disappear in no time.
How to Serve Hot Spinach and Artichoke Dip Recipe
Garnishes
To elevate this dip, sprinkle some freshly chopped parsley or chives on top just before serving. The bright green herbs add a fresh contrast in flavor and make the presentation pop with color.
Side Dishes
This Hot Spinach and Artichoke Dip Recipe pairs excellently with crunchy pita chips, crispy tortilla chips, or even sliced baguette pieces. Fresh veggie sticks like carrots or bell peppers also add a refreshing crunch that complements the creaminess.
Creative Ways to Present
You can serve this dip inside a hollowed-out bread bowl for an extra touch of fun and practicality that doubles as an edible dish. Alternatively, portion it into individual mini ramekins for a charming and mess-free appetizer option that guests will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container and refrigerate for up to 3 days. This dip holds its creamy texture well, making it a perfect treat to enjoy the next day.
Freezing
You can freeze this dip by placing it in a freezer-safe container. It will keep nicely for up to 2 months, allowing you to enjoy your Hot Spinach and Artichoke Dip Recipe whenever you want without any fuss.
Reheating
To reheat, thaw in the fridge overnight if frozen, then warm in the oven at 350°F until bubbly or pop into the microwave in short bursts to maintain that creamy consistency without drying out.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just make sure to cook and squeeze out all the excess moisture from fresh spinach before mixing it in to prevent the dip from becoming watery.
Is this dip gluten-free?
The dip itself is gluten-free as long as you choose gluten-free sides like chips or veggies for dipping. Always double-check labels just to be safe.
Can I make this dip vegan or dairy-free?
With some substitutions like dairy-free cream cheese, vegan mayo, and plant-based cheeses, you can create a delicious vegan version without sacrificing flavor or creaminess.
What can I add for extra flavor?
Feel free to add a pinch of crushed red pepper flakes for heat, or a splash of lemon juice to brighten the dip’s flavor profile even more.
How long will this dip stay warm after baking?
It stays nicely warm and melty for about 30-45 minutes if kept covered or placed on a low-heat warming tray, making it perfect for parties and casual get-togethers.
Final Thoughts
This Hot Spinach and Artichoke Dip Recipe is a tried-and-true crowd-pleaser that brings people together effortlessly. Its creamy texture, rich flavors, and bubbly cheese topping make it a must-make whenever you want to impress without the fuss. I promise once you try this, it will become a fast favorite in your recipe rotation—ready to charm guests or make any day feel special with the ultimate comfort food vibe.
Print
Hot Spinach and Artichoke Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This hot spinach and artichoke dip is a creamy, cheesy appetizer perfect for parties or casual gatherings. Combining tender artichoke hearts, spinach, and a blend of cheeses baked to golden perfection, it’s a crowd-pleasing snack served warm with chips, crackers, or bread.
Ingredients
Main Ingredients
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 package (10 oz) frozen spinach, thawed and drained
- 1 cup cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup shredded mozzarella cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip.
- Mix Ingredients: In a medium bowl, combine the chopped artichoke hearts, thawed and drained spinach, softened cream cheese, mayonnaise, grated Parmesan, 1 cup shredded mozzarella, garlic powder, salt, and black pepper. Stir thoroughly until all ingredients are well blended.
- Transfer to Baking Dish: Spread the mixture evenly into a 9-inch or similar size baking dish, making sure the surface is level.
- Add Topping: Sprinkle the remaining 1/4 cup shredded mozzarella cheese evenly over the top of the dip mixture.
- Bake: Place the baking dish in the oven and bake for 20-25 minutes, until the dip is hot, bubbly, and the cheese on top turns a golden brown color.
- Serve: Remove from oven and serve warm with chips, crackers, or fresh bread. Enjoy your delicious hot spinach and artichoke dip!
Notes
- Make sure to thoroughly drain the spinach and artichokes to prevent a watery dip.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- For extra flavor, add a pinch of crushed red pepper flakes or chopped jalapeños.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- This dip pairs well with tortilla chips, pita wedges, or crusty baguette slices.
