Hot Spinach Artichoke Dip

This Hot Spinach Artichoke Dip is a creamy cheesy delectable dip with garlic, Parmesan cheese, spinach, and chopped artichoke hearts. The result is a mouthwatering good hot mess that family and friends just love! Make some soon for movie night, game day, or your next shindig.

This is one of our all-time favorite dips! I mean, what’s not to love about a big hot mess of melted Parmesan, mozzarella, spinach, and artichoke hearts all baked in a creamy base? This dip can be prepped up to 24 hours in advance and stored in the fridge, only to be baked warm and gooey right before your guests arrive. I love to serve this at my parties with bacon-wrapped water chestnuts, crab rangoon, and baked shrimp toast.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Cream cheese: Use full-fat cream cheese for the best creamy texture and flavor.
• Sour cream: You can use light sour cream but not fat-free sour cream.
• Parmesan cheese: For optimal taste use freshly grated Parmesan.  The flavor makes it worth every red cent as my late mother used to say.
• Artichoke hearts: For best results, use canned artichoke hearts packed in water. Drain to remove any excess moisture.
• Frozen spinach: You can use fresh spinach but sauté it first and remove any excess moisture

How to make Hot Spinach Artichoke Dip

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

First squeeze your spinach until almost all of the moisture is removed.  I find it easier to do with my hands than with a towel.  Now coarsely chop the spinach.  Next in a medium bowl stir together the garlic, softened cream cheese, mayo, sour cream, grated Parmesan Cheese, shredded mozzarella, chopped spinach, chopped artichoke hearts, salt, and black pepper.

Spoon the mixture into a greased baking dish and sprinkle with the remaining mozzarella. Bake until the cheese is melted and the dip is warmed through. For best results serve promptly.

Preparation Tips

• If you love garlic add another minced clove. You will love it!
• This dish can be prepped up to 24 hours in advance, stored covered in the refrigerator, and baked just before your company arrives.
• To brown the top of the dip turn on the broiler on low for the last 1-2 minutes of baking. Stay close by as I have always found broilers unpredictable.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.  Reheat in the microwave at reduced power.  

Serving Suggestions

• Veggies: cucumber rounds, celery sticks, or carrot sticks
• Chips: tortilla, bagel, pita, or Frito Scoops
• Bread: crostini or baguette slices
• Crisps or crackers: pretzel crisps or butter crackers

More Dip Recipes

7 Layer Dip

Chili Cheese Dip

Shrimp Dip

Taco Dip

Salmon Dip

Buffalo Chicken Dip

Hot Spinach Artichoke Dip Recipe

A super easy delectable cheesy spinach and artichoke party dip prepped in less than ten minutes. Serve with carrot sticks, cucumber rounds, pretzel crisps, bagel chips or crostini.

5 from 24 votes

Print Pin Rate

Course: Appetizer

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 servings

Calories: 126kcal

Author: Beth Pierce

Ingredients

• 2 cloves garlic minced
• 8 ounces cream cheese softened to room temperature
• ⅕ cup mayonnaise
• ⅓ cup sour cream
• ½ cup grated Parmesan Cheese
• 1½ cups shredded mozzarella cheese
• 1 (14-ounce) can artichoke hearts drained and chopped
• 10 ounces frozen spinach thawed drained and chopped
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper

Instructions

• Preheat oven to 375 degrees.  Grease a small baking dish.
• In a medium bowl mix together the garlic, softened cream cheese, mayonnaise, sour cream, Parmesan, 1/2 cup mozzarella, artichoke hearts, spinach, salt, and black pepper. 
• Spoon into prepared baking dish.  Sprinkle with the remaining mozzarella.  Bake for 25-30 minutes; until the cheese is melted and dip is warmed through. For best results serve promptly.

Notes

• If you love garlic add another minced clove. You will love it!
• This dish can be prepped up to 24 hours in advance, stored covered in the refrigerator, and baked just before your company arrives.
• To brown the top of the dip turn on the broiler on low for the last 1-2 minutes of baking. Stay close by as I have always found broilers unpredictable.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.  Reheat in the microwave at reduced power. 

Nutrition

Calories: 126kcal | Carbohydrates: 3g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 328mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2393IU | Vitamin C: 8mg | Calcium: 144mg | Iron: 1mg

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