Introduction: Craving a Warm, Cheesy Dip That’s a Party Hit?
Want a crowd-pleasing appetizer that’s creamy, cheesy, and packed with flavor? Hot Spinach Artichoke Dip is the perfect recipe! This oven-baked dip combines rich cream cheese, tangy artichokes, and savory spinach, topped with melted mozzarella for a gooey, irresistible treat. Ideal for game nights, holiday gatherings, or casual get-togethers, this dip is easy to whip up and pairs perfectly with crackers. Ready to create a delicious, shareable dish that everyone will love? Let’s dive into this tasty recipe!
Overview: Why Hot Spinach Artichoke Dip is Special
Hot Spinach Artichoke Dip is a classic appetizer that’s both comforting and indulgent, with a perfect balance of creamy, tangy, and cheesy flavors. The oven-baked method gives it a bubbly, golden top. Here’s why it’s so special:
- Time Requirement: About 15 minutes prep, 20-25 minutes baking, for a total of about 35-40 minutes.
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a quick, high-flavor appetizer.
- Why It’s Unique: The combination of cream cheese, Parmesan, and mozzarella creates a rich, melty texture, while artichokes and spinach add hearty, earthy notes. The garlic, basil, and seasonings bring a savory depth, making this dip a versatile, crowd-pleasing choice for any occasion.
This recipe is indulgent, shareable, and perfect for dip lovers or fans of cheesy appetizers. Let’s get cooking!
Essential Ingredients
This recipe serves 8-10 as an appetizer and uses simple ingredients for a creamy, flavorful dip. Here’s what you’ll need for the original (1x) recipe:
- For the Dip:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon dried basil
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained, and chopped
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1/4 cup shredded mozzarella cheese
- For Serving:
- Assorted crackers
Why These Ingredients Matter
- Cream Cheese: Provides a creamy, rich base for the dip.
- Parmesan Cheese: Adds nutty, savory depth.
- Mayonnaise: Contributes smoothness and a slight tang.
- Garlic: Brings bold, aromatic flavor.
- Dried Basil: Adds an earthy, herbaceous note.
- Garlic Salt, Pepper: Enhance and balance the flavors.
- Artichoke Hearts: Offer a tangy, meaty texture.
- Spinach: Adds earthy flavor and a bit of green goodness.
- Mozzarella Cheese: Creates a melty, golden topping.
- Crackers: Provide a crunchy vehicle for scooping the dip.
Substitutions and Variations
- Cream Cheese: Use low-fat cream cheese or Greek yogurt for a lighter option.
- Parmesan: Swap with Pecorino Romano or Asiago for a similar nutty flavor.
- Mayonnaise: Replace with sour cream or plain Greek yogurt for a tangier taste.
- Garlic: Use 1/2 teaspoon garlic powder if fresh isn’t available.
- Dried Basil: Substitute with 1 tablespoon fresh basil or 1 teaspoon dried oregano.
- Artichokes: Use marinated artichoke hearts (drained) for extra flavor.
- Spinach: Swap with fresh spinach (cooked, chopped, and squeezed dry).
- Mozzarella: Replace with provolone or Monterey Jack for a different cheesy top.
- Gluten-Free: Use gluten-free crackers and check all ingredients for additives.
- Spicy Kick: Add 1/4 teaspoon red pepper flakes or a dash of hot sauce.
Step-by-Step Instructions
Making Hot Spinach Artichoke Dip is quick and straightforward, with the oven creating a bubbly, golden result. Follow these steps for a perfect dip every time!
Step 1: Prep Your Ingredients
- Soften 1 package (8 ounces) cream cheese at room temperature (or microwave for 15-20 seconds).
- Grate 1/2 cup Parmesan cheese and shred 1/4 cup mozzarella cheese.
- Mince 1 garlic clove.
- Measure 1/4 cup mayonnaise, 1 teaspoon dried basil, 1/4 teaspoon garlic salt, and 1/4 teaspoon pepper.
- Rinse, drain, and chop 1 can (14 ounces) water-packed artichoke hearts.
- Thaw 1/2 cup frozen chopped spinach and squeeze dry with paper towels.
- Grease a 9-inch pie plate with butter or non-stick spray.
- Preheat oven to 350°F (175°C).
Tip: Squeeze spinach thoroughly to remove excess water and prevent a watery dip.
Step 2: Mix the Dip Base
- Combine Ingredients: In a large bowl, combine 8 ounces softened cream cheese, 1/2 cup grated Parmesan cheese, 1/4 cup mayonnaise, 1 minced garlic clove, 1 teaspoon dried basil, 1/4 teaspoon garlic salt, and 1/4 teaspoon pepper. Mix well with a spoon or hand mixer until smooth.
Tip: Ensure cream cheese is soft for easy mixing and a creamy texture.
Step 3: Add Artichokes and Spinach
- Stir In: Add the chopped artichoke hearts and squeezed-dry spinach to the cream cheese mixture. Stir until evenly combined.
Tip: Fold gently to distribute artichokes and spinach without breaking them up too much.
Step 4: Assemble and Bake
- Transfer to Pie Plate: Spread the mixture evenly in the greased 9-inch pie plate.
- Top with Mozzarella: Sprinkle 1/4 cup shredded mozzarella cheese evenly over the top.
- Bake: Bake, uncovered, at 350°F (175°C) for 20-25 minutes, until the dip is bubbly and the edges are lightly browned.
Tip: Check at 20 minutes; ovens vary, and you want a golden top without overcooking.
Step 5: Serve
- Cool Slightly: Let the dip cool for 5 minutes to set slightly (it will be very hot).
- Serve: Serve warm with assorted crackers arranged around the dish or on the side.
Tip: Use a small spatula or spoon for serving to make scooping easy.
Assembly: Building the Perfect Hot Spinach Artichoke Dip
Assembling Hot Spinach Artichoke Dip is all about creating a creamy, cheesy dip with a golden, bubbly top. Here’s how to put it together:
- Mix Base: Combine cream cheese, Parmesan, mayo, and seasonings for a rich foundation.
- Add Veggies: Stir in artichokes and spinach for texture and flavor.
- Top and Bake: Spread in a dish, sprinkle with mozzarella, and bake until bubbly.
- Serve Hot: Pair with crackers for a scoopable, shareable appetizer.
Presentation Tips:
- Serve in the pie plate or transfer to a decorative baking dish for a rustic look.
- Garnish with a sprinkle of fresh parsley, extra Parmesan, or a pinch of paprika for color.
- Pair with a variety of crackers, breadsticks, or veggie sticks for dipping options.
- Use a colorful or white dish to highlight the dip’s golden, cheesy top.
Serving Suggestions
Hot Spinach Artichoke Dip is a versatile appetizer that pairs well with many dippers and occasions. Here are some ideas to enjoy it:
- With Dippers: Serve with crackers, baguette slices, pita chips, or tortilla chips.
- With Veggies: Offer carrot sticks, celery, or bell pepper strips for a lighter option.
- As a Spread: Use as a spread on toasted bread or in a sandwich with grilled veggies.
- For Parties: Place in a slow cooker on Warm to keep it gooey for a buffet.
- With Drinks: Pair with white wine, sparkling water, or a light beer for a party vibe.
Storage and Make-Ahead Tips
Hot Spinach Artichoke Dip is great for leftovers or prepping ahead. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a 350°F oven for 10-15 minutes, covered with foil, or microwave for 1-2 minutes, stirring halfway, until warm.
- Make-Ahead Tips:
- Dip: Assemble the dip (without baking) up to 2 days ahead; cover and refrigerate. Bake when ready, adding 5 minutes if cold.
- Ingredients: Chop artichokes, thaw spinach, and grate cheese up to 1 day ahead; store in the fridge.
- Freezing: Freeze unbaked dip in a freezer-safe dish for up to 2 months. Thaw in the fridge overnight and bake as directed, adding 5-10 minutes.
Tip: Add fresh mozzarella or Parmesan when reheating to revive the cheesy top.
Recipe Variations
Hot Spinach Artichoke Dip is versatile and easy to customize. Here are some fun twists to try:
- Spicy Kick: Add 1/2 teaspoon red pepper flakes or 1 tablespoon diced jalapeños.
- Cheesy Boost: Mix in 1/4 cup shredded cheddar or Gouda with the mozzarella.
- Bacon Twist: Stir in 1/4 cup cooked, crumbled bacon for smoky flavor.
- Gluten-Free: Use gluten-free crackers and check all ingredients for additives.
- Lower Fat: Use low-fat cream cheese, mayo, and mozzarella, or swap mayo for Greek yogurt.
- Vegan: Use vegan cream cheese, mayo, and cheese, and check artichokes for additives.
- Slow-Cooker Option: Combine all ingredients (except mozzarella) in a 3-quart slow cooker, cook on Low for 2-3 hours, stir, top with mozzarella, and cook 15 minutes more.
Tip: Keep the artichokes and spinach for the signature flavor.
Conclusion: Savor Your Hot Spinach Artichoke Dip!
You’ve just made Hot Spinach Artichoke Dip—a warm, cheesy, and irresistible appetizer that’s perfect for any occasion! This oven-baked recipe is easy, flavorful, and so versatile you can make it your own. Whether you scoop it with crackers or add your favorite toppings, it’s sure to be a hit. Grab a cracker, dive into the creamy goodness, and enjoy the savory flavors. What’s your favorite dipper for this dip? Share your ideas in the comments, and happy cooking!
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Hot Spinach Artichoke Dip
Description
Want a crowd-pleasing appetizer that’s creamy, cheesy, and packed with flavor? Hot Spinach Artichoke Dip is the perfect recipe! This oven-baked dip combines rich cream cheese, tangy artichokes, and savory spinach, topped with melted mozzarella for a gooey, irresistible treat
Ingredients
This recipe serves 8-10 as an appetizer and uses simple ingredients for a creamy, flavorful dip. Here’s what you’ll need for the original (1x) recipe:
- For the Dip:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon dried basil
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained, and chopped
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1/4 cup shredded mozzarella cheese
- For Serving:
- Assorted crackers
Why These Ingredients Matter
- Cream Cheese: Provides a creamy, rich base for the dip.
- Parmesan Cheese: Adds nutty, savory depth.
- Mayonnaise: Contributes smoothness and a slight tang.
- Garlic: Brings bold, aromatic flavor.
- Dried Basil: Adds an earthy, herbaceous note.
- Garlic Salt, Pepper: Enhance and balance the flavors.
- Artichoke Hearts: Offer a tangy, meaty texture.
- Spinach: Adds earthy flavor and a bit of green goodness.
- Mozzarella Cheese: Creates a melty, golden topping.
- Crackers: Provide a crunchy vehicle for scooping the dip.
Substitutions and Variations
- Cream Cheese: Use low-fat cream cheese or Greek yogurt for a lighter option.
- Parmesan: Swap with Pecorino Romano or Asiago for a similar nutty flavor.
- Mayonnaise: Replace with sour cream or plain Greek yogurt for a tangier taste.
- Garlic: Use 1/2 teaspoon garlic powder if fresh isn’t available.
- Dried Basil: Substitute with 1 tablespoon fresh basil or 1 teaspoon dried oregano.
- Artichokes: Use marinated artichoke hearts (drained) for extra flavor.
- Spinach: Swap with fresh spinach (cooked, chopped, and squeezed dry).
- Mozzarella: Replace with provolone or Monterey Jack for a different cheesy top.
- Gluten-Free: Use gluten-free crackers and check all ingredients for additives.
- Spicy Kick: Add 1/4 teaspoon red pepper flakes or a dash of hot sauce.
Instructions
Step 1: Prep Your Ingredients
- Soften 1 package (8 ounces) cream cheese at room temperature (or microwave for 15-20 seconds).
- Grate 1/2 cup Parmesan cheese and shred 1/4 cup mozzarella cheese.
- Mince 1 garlic clove.
- Measure 1/4 cup mayonnaise, 1 teaspoon dried basil, 1/4 teaspoon garlic salt, and 1/4 teaspoon pepper.
- Rinse, drain, and chop 1 can (14 ounces) water-packed artichoke hearts.
- Thaw 1/2 cup frozen chopped spinach and squeeze dry with paper towels.
- Grease a 9-inch pie plate with butter or non-stick spray.
- Preheat oven to 350°F (175°C).
Tip: Squeeze spinach thoroughly to remove excess water and prevent a watery dip.
Step 2: Mix the Dip Base
- Combine Ingredients: In a large bowl, combine 8 ounces softened cream cheese, 1/2 cup grated Parmesan cheese, 1/4 cup mayonnaise, 1 minced garlic clove, 1 teaspoon dried basil, 1/4 teaspoon garlic salt, and 1/4 teaspoon pepper. Mix well with a spoon or hand mixer until smooth.
Tip: Ensure cream cheese is soft for easy mixing and a creamy texture.
Step 3: Add Artichokes and Spinach
- Stir In: Add the chopped artichoke hearts and squeezed-dry spinach to the cream cheese mixture. Stir until evenly combined.
Tip: Fold gently to distribute artichokes and spinach without breaking them up too much.
Step 4: Assemble and Bake
- Transfer to Pie Plate: Spread the mixture evenly in the greased 9-inch pie plate.
- Top with Mozzarella: Sprinkle 1/4 cup shredded mozzarella cheese evenly over the top.
- Bake: Bake, uncovered, at 350°F (175°C) for 20-25 minutes, until the dip is bubbly and the edges are lightly browned.
Tip: Check at 20 minutes; ovens vary, and you want a golden top without overcooking.
Step 5: Serve
- Cool Slightly: Let the dip cool for 5 minutes to set slightly (it will be very hot).
- Serve: Serve warm with assorted crackers arranged around the dish or on the side.
Tip: Use a small spatula or spoon for serving to make scooping easy.
FAQs
Q: Is Hot Spinach Artichoke Dip healthy?
A: Spinach and artichokes add nutrients, but the cream cheese, mayo, and cheese are high in fat and calories. Use low-fat ingredients or Greek yogurt for a lighter version. Pair with veggie dippers for balance.
Q: Can I use fresh spinach?
A: Yes! Cook 2 cups fresh spinach until wilted, cool, squeeze dry, and chop before adding. Use in place of frozen spinach.
Q: Why is my dip watery?
A: Excess water from spinach or artichokes can cause this. Squeeze spinach dry thoroughly and drain artichokes well before chopping.
Q: Can I make this in a slow cooker?
A: Yes! Combine all ingredients (except mozzarella) in a 3-quart slow cooker, cook on Low for 2-3 hours, stir, top with mozzarella, and cook 15 minutes more until melted.
Q: Can I make this ahead for a party?
A: Yes! Assemble the dip up to 2 days ahead, refrigerate, and bake when ready. Or bake and reheat in the oven or slow cooker to keep warm.
Q: Can I freeze Hot Spinach Artichoke Dip?
A: Yes! Freeze unbaked dip for up to 2 months. Thaw in the fridge overnight, bake as directed, and add extra cheese if needed.