Craving a delectable and irresistible appetizer? Look no further than this dip! This Hot Spinach Artichoke dip is made with tons of spinach, artichoke hearts, garlic, cheese and the perfect blend of seasoning baked together to create the perfect party or anytime snack!
Spinach Artichoke dip is probably one of my favorite hot dips. As a matter of fact, this is probably one of my most requested dips to make for parties and baby showers with everyone always looking to take home any leftovers.
This dip is so easy to make and is as simple as mixing the ingredients, layering on some extra cheese, and baking. Yes, I like to layer my cheese in this dip. I especially love to see that delicious cheese pull when it’s fresh out of the oven.
If you are wondering what to serve with this dip, don’t think too hard about it. This spinach artichoke dip pairs well with anything including veggies, toast points, crackers and even pretzels! If you are looking for more delicious appetizers and dips try my Texas Queso, Korean Air-Fryer Wings, and Restaurant-Style Salsa recipes.
SPINACH DIP INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Spinach – Fresh or frozen spinach, chopped
Artichoke hearts – Fresh, frozen or canned
Onion – one medium onion, diced
Garlic – one medium bell pepper (green, yellow, red, or orange)
Cheese – shredded mozarella and parmesan cheese
Cream cheese – 1 8 oz block can be substituted with low-fat options.
Seasoning and Spices – garlic powder, salt and pepper
Mayo – can be substiuted with buttermilk or low fat mayo if desired.
Sour cream – I like to use full-fat, but if yo are looking to make this a bit healthier, substitute with low-fat sourcream or greek yogurt.
HOW TO MAKE SPINACH DIP
Follow these steps to make this recipe:
- Prep: Preheat oven to 375°F then Lightly grease a baking dish and set aside.
- Cook the spinach: If using fresh spinach, steam the spinach in a skillet, then drain the excess water and set aside. If using frozen, drain water and set aside.
- Combine the ingredients: In a large bowl, mix the cream cheese. Then, add the sour cream and mayo and mix until well combined. Add the garlic, onion, spinach, artichoke, garlic powder, and 1/4 cup of the cheese. Stir well, then season with salt and pepper.
- Layer the dip: Place half of the dip into the greased baking dish. Sprinkle with the remaining mozzarella cheese, then add the remaining dip.
- Top it: Top with the remaining parmesan extra mozzarella cheese, then place in the preheated oven.
- Bake: Bake for 20 minutes, then turn on the broiler and cook for another 2 minutes.
CAN I MAKE THIS RECIPE AHEAD?
You most definitely can! This recipe is make-a-head-friendly and ready. To make spinach artichoke dip ahead, simple follow the recipe directions up until baking. Cover with plastic wrap and place in the refrigerator for up to 48 hours. When ready to bake, remove from the refrigerator and allow to sit out at room temperature while the oven preheats. Bake according to recipe steps.
PRO TIPS FOR MAKING THIS RECIPE
- Use fresh spinach. I love using fresh spinach in this recipe, however I am no stranger to using frozen spinach here. I have made this recipe so many times over the years and have used frozen spinach many times. Just make sure that the frozen spinach is thawed fully so that you can easily drain the water from it.
- Properly drain the spinach. I can’t say this enough, but please be sure to drain as much water as you can from the spinach before using. I like to use cheesecloth, but you can use your hands to squeeze excess water too
- Substitute the mayo. Don’t have mayo? Substitute the mayo in this recipe with buttermilk. I have done this in a pinch and it is an excellent replacement.
- Double the recipe. The recipe can easily be doubled for larger groups. If you need a quick and delicious meal for a large group, this is it!
Hot Spinach Artichoke Dip
10-12
servings10
minutes20
minutesKeep the screen of your device on
Ingredients
4 cups fresh spinach or 1 16 oz bag of frozen spinach, thawed
14 oz canned or frozen artichoke hearts, chopped
1/4 cup onion, diced
4 cloves garlic, minced
1 cup shredded parmesan cheese, plus more for topping
1/2 cup mozzarella cheese plus more for topping
8 oz cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayo
1 tsp garlic powder
salt and pepper to taste
tortilla chips or toast points
Chopped parsley, garnish
Directions
- Preheat oven to 375°F
- Lightly grease a baking dish and set aside.
- If using fresh spinach, steam the spinach in a skillet, then drain the excess water and set aside. If using frozen, drain water and set aside.
- In a large bowl, mix the cream cheese. Then, add the sour cream and mayo and mix until well combined.
- Add the garlic, onion, spinach, artichoke, garlic powder, and half of the parmesan and mozzarella cheese. Stir well, then season with salt and pepper.
- Place half of the dip in a greased baking dish. Sprinkle with the remaining mozzarella cheese, then add the remaining dip.
- Top with the remaining parmesan and extra mozzarella cheese, then place in the preheated oven.
- Bake for 20 minutes, then turn on the broiler and cook for another 2 minutes.
- Garnish with chopped parsley and serve immediately with bread, tortilla chips, or your favorite vegetable.
Recipe Video
Notes
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