This hot spinach artichoke dip recipe is creamy, cheesy, and guaranteed to vanish first at any party. It’s warm, savory, and full of melty cheese and tangy artichokes. I tested this three ways — stovetop, slow cooker, and oven — and the baked version wins for the best flavor and texture every time.
Ingredients
Serves: 8 | Prep: 10 min | Cook: 25 min | Total: 35 min
- 1 (10 oz / 280 g) box frozen chopped spinach, thawed and squeezed dry
- 1 (14 oz / 400 g) can artichoke hearts, drained and chopped
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 ml) sour cream
- ¼ cup (60 ml) mayonnaise
- 1 cup (100 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use vegan cream cheese, mayo, and cheese | Violife or Kite Hill work great |
| Gluten-free | Serve with GF chips or veggies | The dip itself is naturally gluten-free |
| Lighter | Use Greek yogurt instead of sour cream | Keeps it creamy with more protein |
| No oven | Use slow cooker on LOW 2 hours | Stir halfway for even heating |
Step-By-Step Instructions
- Mix the base:
Preheat oven to 375°F (190°C). In a large bowl, combine cream cheese, sour cream, and mayonnaise until smooth. - Add the flavor:
Stir in spinach, artichokes, garlic, mozzarella, Parmesan, salt, and pepper until evenly mixed. - Bake and serve:
Transfer to an oven-safe dish and bake 20–25 minutes, until hot and bubbly. Broil 1–2 minutes for a golden top. Serve warm with tortilla chips, bread, or veggie sticks.
Pro Tips & Variations
- Drain spinach thoroughly — excess water can make the dip runny.
- Add a pinch of crushed red pepper flakes for a subtle kick.
- Use a mix of mozzarella and Monterey Jack for extra melt.
- Make ahead up to 2 days and bake right before serving.
- For game day, keep warm in a small slow cooker on “warm” setting.
Serving Suggestions
- Serve with pita chips, baguette slices, or celery sticks.
- Add to stuffed mushrooms for a fun appetizer twist.
- Spread leftovers on toasted sandwiches or quesadillas.
Storage & Reheating
Refrigerate: Store leftovers covered up to 4 days.
Freeze: Up to 2 months (texture may change slightly).
Reheat: Bake at 350°F (175°C) for 10–15 minutes, or microwave 45–60 seconds per serving until hot.
Food safety: Keep hot dips above 140°F (60°C) when serving.
Troubleshooting
- Watery dip: Spinach wasn’t drained enough; blot with paper towels.
- Grainy texture: Overheated cream cheese — stir gently, don’t overbake.
- Flat flavor: Add a squeeze of lemon juice or more Parmesan before baking.
FAQs
Q1: Can I use fresh spinach instead of frozen?
A1: Yes. Sauté 5 cups fresh spinach until wilted, then drain well before mixing.
Q2: Can I make this ahead?
A2: Absolutely. Assemble the dip up to 2 days ahead and bake just before serving.
Q3: Can I make it in a slow cooker?
A3: Yes. Combine all ingredients and cook on LOW for 2 hours, stirring once.
Nutrition (per serving)
Calories: 230; Protein: 8g; Carbs: 5g; Fat: 20g
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Creamy Spinach Artichoke Dip
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This hot spinach artichoke dip is creamy, cheesy, and guaranteed to vanish first at any party.
Ingredients
- 1 (10 oz / 280 g) box frozen chopped spinach, thawed and squeezed dry
- 1 (14 oz / 400 g) can artichoke hearts, drained and chopped
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 ml) sour cream
- ¼ cup (60 ml) mayonnaise
- 1 cup (100 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). In a large bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
- Stir in spinach, artichokes, garlic, mozzarella, Parmesan, salt, and pepper until evenly mixed.
- Transfer to an oven-safe dish and bake for 20–25 minutes, until hot and bubbly. Broil for 1–2 minutes for a golden top. Serve warm with tortilla chips, bread, or veggie sticks.
Notes
Drain spinach thoroughly to avoid a watery dip. Can be made ahead up to 2 days and baked right before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: spinach dip, artichoke dip, creamy dip, party appetizer