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Hot Spinach and Artichoke Dip

Warm, cheesy, and delicious, this Hot Spinach and Artichoke Dip is a guaranteed crowd pleaser! Serve it hot with chips, pita, or veggies for an appetizer the family will absolutely love! This Amazing Dip is so easy to make, and takes less than 30 minutes to prep and cook. This can also be made up to two days in advance, so it is extremely flexible with your schedule.

This baked Hot Spinach and Artichoke Dip is one of our family’s favorite hot appetizer dips, and it is super easy to make!

This simple, fool-proof recipe also is perfect if you are hosting people over at your house for any special gathering.

While it’s very hard to make spinach and artichoke dip on the healthy side due to the use of cream and cheese in this dish, we did try to cut back on some of the amounts included where possible. Our daughters can’t get enough of this warm snack, and we do appreciate that we are able to include healthy vegetables such as spinach and artichoke hearts into their diet.

Why This Recipe Works?

  • A Great Vegetarian Appetizer.
  • Warm and Cheesy, sure to be a crowd pleaser.
  • Super fast and easy to make.
  • Kids friendly.
  • Easily available Ingredients.
  • Perfect when hosting people over.
  • Easy to make in advance.
  • Simple to store for a day or two.
  • The Best Hot Spinach and Artichoke Dip ever!!

Ingredients

This recipe uses super easy ingredients that can be purchased from a local store if they are not already in your pantry. Read the Recipe Card for the measurements.

  • Artichoke Hearts – is the star ingredient of this Hot Spinach and Artichoke Dip. We prefer to use canned Artichoke Hearts to keep this recipe simpler. Make sure to rinse and drain them well.
  • Spinach – Frozen spinach works best for this recipe. Thaw, squeeze to drain any excess liquid, and coarsely chop.
  • Sour Cream – Adds some creaminess and softens the texture a bit. We tried to use a little less sour cream to slightly reduce the fat content.
  • Mayonnaise – We prefer to use a good quality mayonnaise, it’s very important for this recipe. We also use low-fat Mayo. The mayonnaise adds creamy texture and a little bit of a tangy flavor.
  • Cream Cheese – is the base of this dip. It is best to soften the cream cheese with a hand mixer to make the dip creamier.
  • Parmesan and Mozzarella Cheese– We use a combination of grated Parmesan Cheese and freshly grated Mozzarella cheese. We found this to be the perfect combination to make this dip extremely tasty, and super simple as well.
  • Butter – This adds a richness to the base. We tried to limit the amount needed and only use two tablespoons.
  • Garlic – We prefer freshly minced garlic, its add an amazing touch of flavor to this recipe.
  • Cayenne Pepper – Our family loves adding spices and heat to almost everything we eat. Giving this dip a little bit of a kick is the perfect finishing touch to this recipe.
Hot Spinach and Artichoke Dip ingredients

What to Serve With Hot Spinach and Artichoke Dip:

We love to eat this dip with a freshly sliced warm baguette, but you can use just about anything dip-able. Here are a few other options:

  • Toasted pita wedges
  • Crudité
  • Tortilla chips
  • Baguette
  • Pretzel rods
second hero shot of artichoke dip

How to make Hot Spinach and Artichoke Dip:

Step 1: Prep It

Preheat the oven to 400°F and set the rack in the middle position.

Step 2: Sauté It

Heat a pan over medium heat. Add butter and garlic; sauté for 1 minute, careful not to burn the garlic.

sauté garlic and butter

Give the spinach a good squeeze to remove any excess liquid. Rinse and drain the artichoke hearts. Add both to the pan. You can give the artichoke a rough chop before adding to the pan or simply break them up with a spatula while sautéing. Cook for 3-4 minutes until spinach and artichoke are heated through. Once done, turn off burner and set aside.

cook the spinach and artichoke

Step 3: Mix It

In a large bowl, add sour cream, mayo, cream cheese, parmesan, mozzarella, salt and cayenne pepper. Mix to combine with a rubber spatula and set aside.

mix all the ingredients

Step 4: Combine It

Add the spinach and artichoke to the large bowl with the cheese mix. Stir to incorporate. If time got away from you and you did not take the cream cheese out to soften, the warm spinach and artichoke mix will do the trick.

combine the cheese, spinach, and artichoke hearts

Step 5: Bake It

Empty the spinach/artichoke and cheese mix into an oven safe baking dish and bake uncovered at 400°F for 15-20 minutes until bubbly hot.

prepare the dip for baking

Serve hot with toasted pitas, baguette, pretzel rods or crudités.

Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

Yield: 6-8 Servings / 3 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Warm, cheesy, and delicious, this Hot Spinach and Artichoke Dip is a guaranteed crowd pleaser! Serve it hot with chips, pita, or veggies for an appetizer the family will absolutely love! This Amazing Dip is so easy to make, and takes less than 30 minutes to prep and cook.

Ingredients

  • 2 tablespoons butter
  • 2-3 cloves garlic
  • 1 can (14 oz) artichoke hearts in brine, drained and rinsed
  • 1 bag (10 oz) frozen spinach, defrosted
  • 1/4 cup Sour cream
  • 1 bag (10 oz) frozen spinach, defrosted
  • 1/4 cup mayo
  • 8 oz cream cheese, softened
  • 1/3 cup parmesan, grated
  • 3/4 cup mozzarella, shredded
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper (adjust to taste)

Instructions

  1. Preheat the oven to 400°F and set the rack in the middle position.
  2. Heat a pan over medium heat. Add butter and garlic; sauté for 1 minute, careful not to burn the garlic.
  3. Remove any excess liquid from spinach and add to the pan. Rinse and drain the artichoke hearts and add to the pan. Give the artichoke a rough chop before adding to the pan or simply break them up with a spatula while sautéing. Cook for 3-4 minutes until spinach and artichoke are heated through. Once done, turn off burner and set aside.
  4. In a large bowl, add sour cream, mayo, cream cheese, parmesan, mozzarella, salt and cayenne pepper. Mix to combine with a rubber spatula and set aside.
  5. Add the spinach and artichoke to the large bowl with the cheese mix. Stir to incorporate.
  6. Empty the spinach/artichoke and cheese mix into an oven safe baking dish and bake uncovered at 400°F for 15-20 minutes until bubbly hot.

Notes

Serve hot with toasted pitas, baguette, pretzel rods or crudités.

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