If you’re on the hunt for a dip that instantly becomes the highlight of any gathering, look no further than this Hot Spinach Artichoke Dip Recipe. Creamy, cheesy, and packed full of tender spinach and tangy artichokes, this dip is a true crowd-pleaser that balances rich flavors with just the right amount of kick. Whether you’re making it for game day, a family party, or a cozy night in, this recipe brings a warm, comforting vibe that pulls everyone together around the snack table.
Ingredients You’ll Need
This Hot Spinach Artichoke Dip Recipe calls for simple, everyday ingredients that blend beautifully to create a luscious texture and vibrant flavor. Each component plays an important role, from the creamy cheeses to the fresh garlic, making this dip irresistibly good.
- Frozen Baby Spinach (10 oz): Make sure to thaw and squeeze out all excess water to keep your dip creamy and not watery.
- Jarred or Canned Artichokes (12 to 14 oz): Drained well, these add a wonderful tangy texture that complements the spinach perfectly.
- Cream Cheese (8 oz, softened): Provides that rich, velvety base that binds everything together.
- Mayonnaise (1/2 cup): Adds smoothness and a touch of tang to balance the cream cheese.
- Sour Cream (1/2 cup): Gives the dip an extra creamy and slightly tangy dimension.
- Grated Parmesan Cheese (1 cup): Delivers a sharp, nutty flavor that boosts the overall taste.
- Mozzarella, White Cheddar, or Monterey Jack Cheese (2 cups shredded, divided): Half mixed in and half reserved for a golden, bubbly topping.
- Minced Garlic (3 cloves): Crucial for that burst of savory aroma and flavor.
- Salt (1/2 teaspoon): Enhances all the other flavors without overpowering.
- Pepper (1/4 teaspoon): Adds subtle heat and depth.
- Red Pepper Flakes (1/4 to 1/2 teaspoon): Just enough to bring warmth and a hint of spice to the dip.
How to Make Hot Spinach Artichoke Dip Recipe
Step 1: Prep and Drain the Spinach
Start by preheating your oven to 375 degrees. As the oven warms up, thaw your frozen baby spinach thoroughly. It’s crucial to squeeze out every bit of moisture using your hands or paper towels because excess water can make the dip soupy instead of creamy. This step sets you up for a perfect texture, so don’t rush it!
Step 2: Mix the Creamy Ingredients
In a large mixing bowl, combine your softened cream cheese, mayonnaise, and sour cream until smooth and well blended. Next, stir in one cup of shredded mozzarella cheese, the grated Parmesan, minced garlic, salt, pepper, and red pepper flakes. This rich mixture forms the flavor-packed heart of the dip, so take a moment to relish that creamy goodness.
Step 3: Fold in Artichokes and Spinach
Drain the canned or jarred artichokes well and fold them gently into the creamy mixture alongside your perfectly squeezed spinach. Mixing these ingredients ensures every bite bursts with the delightful tanginess of artichokes alongside fresh green goodness.
Step 4: Bake to Perfection
Transfer the entire mixture into a 9-inch baking dish. Spread it out evenly, then top with the remaining cup of shredded mozzarella cheese. Pop it into your preheated oven and bake for about 25 to 30 minutes. Look for bubbling edges and a golden brown top to know it’s ready. The baking melds all the flavors and textures into a gooey masterpiece that’s hard to resist.
Step 5: Serve While Warm
The key to enjoying this Hot Spinach Artichoke Dip Recipe is serving it warm and ooey-gooey. Let it rest just briefly after baking, then dig in with your favorite dippers for maximum enjoyment.
How to Serve Hot Spinach Artichoke Dip Recipe
Garnishes
A sprinkle of extra grated Parmesan or a few red pepper flakes on top right after baking brings an attractive touch of color and flavor. Chopped fresh parsley or chives also add a fresh, vibrant contrast to the creamy richness.
Side Dishes
This dip shines paired with an array of crunchy and soft dippers. Tortilla chips, artisan crackers, toasted bread cubes, and crisp vegetable sticks like carrot and celery all complement the creamy texture beautifully and keep the dipping experience fun and varied.
Creative Ways to Present
For a festive touch, serve your Hot Spinach Artichoke Dip Recipe in a hollowed-out bread bowl or individual mini ramekins to make it feel extra special. You can also drizzle a bit of olive oil or chopped olives on top for additional flavor and flair. The presentation will wow your guests and encourage seconds!
Make Ahead and Storage
Storing Leftovers
After your dip has cooled, cover it tightly with plastic wrap or transfer to an airtight container. Refrigerate leftovers and enjoy them within 3 to 4 days for the best flavor and texture.
Freezing
This dip freezes beautifully! Store it in a freezer-safe container for up to 2 months. When you’re ready to indulge again, thaw overnight in the fridge for gentle reheating.
Reheating
Reheat your leftover Hot Spinach Artichoke Dip Recipe in a microwave-safe dish or in a preheated 350-degree oven until warmed through and bubbly again. Stir occasionally during warming to maintain creamy consistency.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, cook it down in a skillet until wilted, then squeeze out all the liquid before mixing into the dip.
What if I don’t have sour cream?
You can substitute sour cream with Greek yogurt for a similar tangy creaminess, or simply increase the mayonnaise slightly to maintain texture.
Can I make this dip gluten-free?
Yes, just be sure to serve the dip with gluten-free dippers such as corn tortilla chips or fresh vegetable sticks.
How spicy is this dip?
The red pepper flakes add mild warmth, but you can adjust the amount to suit your favorite heat level or omit them altogether for a milder flavor.
Can I prepare this dip ahead of time before baking?
Yes! Mix the dip ingredients and store in the refrigerator, then bake right before serving. It’s a great way to save prep time on the day of your event.
Final Thoughts
This Hot Spinach Artichoke Dip Recipe is one of those magical dishes that brings pure comfort and joy to any occasion. Creamy, cheesy, and full of flavor, it’s easy to make and impossible not to love. The next time you want a snack that will wow your friends and family, give this recipe a try—you’ll wonder how you ever lived without it!
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Hot Spinach Artichoke Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Hot Spinach Artichoke Dip is a creamy, cheesy appetizer perfect for parties or gatherings. Made with tender spinach, flavorful artichokes, and a blend of cheeses, it’s baked until bubbly and golden for a deliciously warm and comforting dip.
Ingredients
Vegetables
- 10 ounce package Frozen Baby Spinach, thawed and drained
- 12 to 14 ounces Jarred or Canned Artichokes, drained and chopped
- 3 Garlic Cloves, minced
Dairy & Condiments
- 8 ounce package Cream Cheese, softened
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 cup Grated Parmesan Cheese
- 2 cups shredded Cheese (Mozzarella, White Cheddar, or Monterey Jack), divided
Spices
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 to 1/2 teaspoon Red Pepper Flakes
Instructions
- Preheat Oven and Prepare Spinach: Preheat your oven to 375 degrees Fahrenheit. Thoroughly drain the thawed spinach, then blot with paper towels to remove excess moisture. Squeeze the spinach well to ensure it’s as dry as possible and place it into a mixing bowl.
- Mix Creamy Base: In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, 1 cup of the shredded mozzarella (reserve the other cup for topping), grated Parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes. Mix thoroughly until the ingredients are well incorporated.
- Add Artichokes and Spinach: Drain and chop the artichokes, then fold them into the creamy cheese mixture along with the prepared spinach. Mix until evenly distributed. Transfer the mixture to a 9-inch baking dish and spread evenly.
- Top and Bake: Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the dip. Bake in the preheated oven for 25 to 30 minutes, or until the edges turn golden brown and the dip bubbles.
- Serve Warm: Remove from the oven and serve warm with tortilla chips, crackers, bread cubes, or vegetable sticks like carrots and celery for dipping.
Notes
- Make sure to squeeze out as much moisture as possible from the spinach to prevent a watery dip.
- You can adjust the amount of red pepper flakes to control the spice level.
- Feel free to use a mix of cheeses or your favorite cheese for variation.
- This dip can be made ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking chilled.
- For an extra touch, garnish with chopped fresh parsley or a sprinkle of paprika before serving.
