I bake together fresh spinach, tender artichoke hearts, and gooey melted cheese to create a creamy, indulgent dip that’s warm, cheesy, and cozy—perfect for gathering around with friends or family.

Hot Spinach and Artichoke Dip

Why You’ll Love This Recipe

I appreciate how effortlessly this dip transforms simple ingredients into something irresistible. The rich blend of cheeses, bright spinach, and savory artichokes makes every scoop feel special. It’s comfort food at its finest, yet elegant enough for a party.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh spinach (or frozen, thawed and drained)
Canned or jarred artichoke hearts, chopped
Cream cheese, softened
Sour cream or Greek yogurt
Mayonnaise (optional, for extra creaminess)
Garlic cloves, minced
Mozzarella cheese, shredded
Parmesan cheese, grated
Salt and black pepper
Optional: red pepper flakes or hot sauce for heat

directions

I preheat the oven to around 375 °F.
I sauté garlic in a little olive oil, add spinach, and cook just until wilted (if using fresh). I allow it to cool slightly, then squeeze out excess moisture.
I stir together cream cheese, sour cream, mayonnaise, garlic, chopped artichoke hearts, sautéed spinach, and seasonings until smooth and evenly mixed.
I fold in most of the mozzarella and Parmesan, reserving some for a golden finish.
I transfer the mixture to an oven-safe dish, sprinkle the remaining cheeses on top, and bake until bubbly and lightly browned—about 20 minutes.
I broil on high for a minute if I want a crisp, golden cheese crust.
I let it cool slightly before serving with chips, pita wedges, bread slices, or veggie sticks.

Servings and timing

Servings: 6–8 (as an appetizer)
Prep time: ~10 minutes
Cook time: ~20–25 minutes
Total time: ~30–35 minutes

Variations

I add crumbled bacon or chopped prosciutto for a smoky twist.
I stir in chopped jalapeño or a dash of hot sauce for extra heat.
For a lighter version, I substitute Greek yogurt for sour cream and use low‑fat cheese.
I mix in artichoke pesto or sun‑dried tomatoes for richer flavor complexity.

storage/reheating

Refrigerate: I store leftovers in a covered container for up to 3 days.
Reheat: I warm individual servings in a microwave or the whole dip in a 350 °F oven until hot and bubbly again—usually about 10 minutes.
Freeze: You can freeze the uncooked mixture in a freezer-safe dish, thaw, and bake before serving.

FAQs

Can I use frozen spinach?

Yes—just thaw it fully and squeeze out all excess water so the dip doesn’t turn runny.

What cheese blends well here?

I love a mix of mozzarella for stretch and Parmesan for sharp flavor. You can even try fontina, cheddar, or Gruyère.

How spicy can I make it?

I often stir in red pepper flakes, diced jalapeño, or a few splashes of hot sauce—adjust to taste.

Can I prep this ahead of time?

Absolutely—assemble the dip, cover it, and refrigerate. Bake when ready to serve for fresh-baked taste.

What should I serve with it?

I enjoy it with tortilla chips, toasted baguette slices, pita wedges, or crisp veggies like carrots and bell peppers.

Conclusion

This Hot Spinach and Artichoke Dip is one of my favorite crowd-pleasers—rich, creamy, and endlessly comforting. It’s fabulous for game nights, family gatherings, or just anytime I’m craving melty, cheesy goodness.