Easy Hot Spinach Artichoke Dip Recipe (Print Version)
Creamy hot spinach artichoke dip is a crowd-pleasing appetizer. This easy recipe features tender spinach, artichoke hearts, and a blend of cheeses.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ The Creamy Foundation
01 -
8 oz cream cheese, softened
02 -
1/2 cup sour cream
03 -
1/4 cup mayonnaise
→ Hearty Greens & Tangy Bites
04 -
10 oz frozen chopped spinach, thawed and squeezed very dry
05 -
14 oz can artichoke hearts, drained and roughly chopped
→ Melted Cheesy Goodness
06 -
1 1/2 cups shredded mozzarella cheese, divided
07 -
1/2 cup grated Parmesan cheese
→ Aromatic Zest & Spicy Kick
08 -
2 cloves garlic, minced
09 -
1/4 tsp onion powder
10 -
1/4 tsp red pepper flakes
11 -
1/2 tsp salt
12 -
1/4 tsp black pepper
# Instructions:
01 -
Preheat oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish. Ensure your 10 oz frozen chopped spinach is thawed and squeezed very dry, and the 14 oz can artichoke hearts are drained and roughly chopped. This sets the stage for your Easy Hot Spinach and Artichoke Dip.
02 -
In a large bowl, combine 8 oz softened cream cheese, 1/2 cup sour cream, and 1/4 cup mayonnaise. Beat with an electric mixer or whisk until smooth and well combined. This forms the rich, creamy foundation for your dip.
03 -
To the creamy base, add the minced 2 cloves garlic, 1/4 tsp onion powder, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Stir in the prepared 10 oz spinach and 14 oz artichoke hearts until evenly distributed.
04 -
Gently fold in 1 cup of the shredded mozzarella cheese and all of the 1/2 cup grated Parmesan cheese into the mixture. Reserve the remaining 1/2 cup shredded mozzarella for topping. This ensures cheesy goodness throughout your Easy Hot Spinach and Artichoke Dip.
05 -
Transfer the Easy Hot Spinach and Artichoke Dip mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top. Bake for 20-25 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and lightly golden.
06 -
Remove the Easy Hot Spinach and Artichoke Dip from the oven. Let it rest for 5 minutes before serving to allow it to set slightly. Serve warm with tortilla chips, pita bread, crackers, or vegetable sticks.
# Notes:
01 -
For an extra kick, add a pinch more red pepper flakes or a dash of your favorite hot sauce to the mix.
02 -
Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
03 -
Feel free to substitute half of the mozzarella with Monterey Jack or a Mexican blend for a slightly different flavor profile.
04 -
This dip can be assembled ahead of time and refrigerated for up to 24 hours. Just add 5-10 minutes to the baking time if baking from cold.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
8x8 inch baking dish
03 -
spatula
04 -
measuring cups
05 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 293 kcal
Total Fat: 25 g
Total Carbohydrate: 8 g
Protein: 11 g