Hot Spinach Artichoke Dip

Spinach artichoke dip is the appetizer that empties first at every party. Warm, creamy and loaded with melted cheese, it is easy to make at home and tastes even better than the restaurant version.

The most important step is squeezing every bit of water out of the thawed spinach. Wet spinach makes a runny, watery dip, while well-squeezed spinach gives you a thick, scoopable texture.

You can mix it a day ahead, keep it in the fridge and bake it right before guests arrive.

Why You’ll Love This Recipe

• Creamy, cheesy and crowd pleasing
• Mix ahead and bake when needed
• Uses frozen spinach and canned artichokes
• Great with chips, bread or vegetables

Ingredient Notes

Frozen spinach: Thaw it completely, then squeeze it in a clean kitchen towel until no more water comes out.

Artichoke hearts: Use canned or jarred artichoke hearts in water or brine, not marinated in oil.

See the recipe card below for full measurements.

How to Make Hot Spinach Artichoke Dip

1. Preheat

   Heat the oven to 375°F (190°C). Lightly grease a 1 1/2 quart baking dish or a 9 inch pie dish.

2. Mix the base

   In a large bowl, beat or stir the softened cream cheese, sour cream, mayonnaise and garlic until smooth.

3. Add the filling

   Stir in the spinach, artichokes, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, red pepper flakes and black pepper. Taste and add salt if needed.

4. Top and bake

   Spread the dip in the baking dish and top with the remaining mozzarella and Parmesan. Bake for 20 to 25 minutes, until hot and bubbly around the edges.

5. Brown and serve

   For a golden top, broil for 1 to 2 minutes, watching closely. Let it cool for 5 minutes and serve with chips, toasted baguette or vegetables.

Tips for the Best Results

• Let the cream cheese soften fully at room temperature for a smooth, lump-free dip.
• Chop the artichokes into small pieces so every scoop gets some.
• Serve in a small slow cooker on WARM to keep it hot during a party.
• Taste before adding salt. The cheeses and artichokes are already salty.

Common Mistakes to Avoid

Substitutions

• Frozen spinach: 1 lb fresh spinach, sautéed until wilted, cooled and squeezed dry.
• Sour cream: Plain Greek yogurt.
• Mozzarella: Monterey Jack or white cheddar.

What to Serve With It

• Tortilla chips
• Toasted baguette slices
• Pita chips
• Carrot, celery and bell pepper sticks

Storage and Reheating

Fridge: Make the unbaked dip up to 2 days ahead and cover. Store baked leftovers for up to 4 days.

Freezer: Not recommended; the dairy can turn grainy after thawing.

Reheat: Reheat in a 350°F (175°C) oven for 10 to 15 minutes, or microwave in 30 second bursts, stirring.

Tools That Make This Easier