Introduction: Craving a Creamy, Crowd-Pleasing Appetizer?
Looking for a warm, cheesy dip that’s perfect for game days, holiday parties, or casual get-togethers? Hot Spinach Artichoke Dip is the ultimate recipe! This oven-baked dip combines creamy cream cheese, tangy Parmesan, and mozzarella with hearty artichokes and spinach, seasoned with garlic and basil. Served with assorted crackers, it’s a rich, gooey treat that everyone will love. Ready to whip up a delicious, shareable appetizer? Let’s dive into this irresistible recipe!
Overview: Why Hot Spinach Artichoke Dip Is Special
Hot Spinach Artichoke Dip is a classic, indulgent appetizer that’s both comforting and versatile. 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! Simple mixing, chopping, and baking make it ideal for beginners or busy hosts.
- Why It’s Unique: The combination of creamy cheeses, savory artichokes, and earthy spinach creates a rich, balanced flavor, while the baked mozzarella topping adds a golden, bubbly finish. This recipe serves 8-10 as an appetizer, perfect for parties or small gatherings, and pairs perfectly with crackers or other dippers.
This recipe is cheesy, versatile, and perfect for dip lovers or fans of warm, savory appetizers. Let’s get cooking!
Essential Ingredients
This recipe serves 8-10 as an appetizer and uses pantry staples for a decadent 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.
- Parmesan Cheese: Adds nutty, tangy flavor.
- Mayonnaise: Enhances creaminess and smoothness.
- Garlic: Brings savory, aromatic depth.
- Basil: Adds a subtle, herby note.
- Garlic Salt, Pepper: Enhance and balance flavors.
- Artichoke Hearts: Offer hearty, tangy texture.
- Spinach: Adds earthy, green flavor and nutrition.
- Mozzarella: Creates a bubbly, golden topping.
- Crackers: Crunchy vehicle for the dip.
Substitutions and Variations
- Cream Cheese: Swap with low-fat cream cheese or Greek yogurt for a lighter option.
- Parmesan: Replace with Pecorino Romano or Asiago.
- Mayonnaise: Use sour cream or plain yogurt.
- Garlic: Swap with 1/4 teaspoon garlic powder.
- Basil: Use 1 tablespoon fresh basil or 1/2 teaspoon dried oregano.
- Artichokes: Use marinated artichokes (drained) for extra flavor.
- Spinach: Swap with fresh spinach, cooked and chopped.
- Mozzarella: Replace with cheddar or Monterey Jack.
- Gluten-Free: Use gluten-free crackers; ensure all ingredients are gluten-free.
- Spicy Dip: Add 1/4 teaspoon red pepper flakes or 1 tablespoon hot sauce.
- Slow-Cooker Option: Mix ingredients, cook on Low for 2-3 hours, stirring occasionally, then top with mozzarella and broil for 2-3 minutes.
Step-by-Step Instructions
Making Hot Spinach Artichoke Dip is quick and straightforward, with a simple mix-and-bake method. Follow these steps for a perfect appetizer!
Step 1: Prep Your Ingredients
- Preheat oven to 350°F (175°C).
- Soften 1 package (8 ounces) cream cheese (leave at room temperature for 30 minutes or microwave for 15-20 seconds).
- Grate 1/2 cup Parmesan cheese if not pre-grated.
- Mince 1 garlic clove.
- Measure 1/4 cup mayonnaise, 1 teaspoon dried basil, 1/4 teaspoon garlic salt, 1/4 teaspoon pepper.
- Rinse, drain, and chop 1 can (14 ounces) water-packed artichoke hearts.
- Thaw 1/2 cup frozen chopped spinach, then squeeze dry using a clean kitchen towel or paper towels.
- Shred 1/4 cup mozzarella cheese if not pre-shredded.
- Grease a 9-inch pie plate or similar baking dish with cooking spray.
Tip: Squeeze spinach thoroughly to remove excess water; chop artichokes finely for even texture.
Step 2: Mix the Dip Base
- Combine Ingredients: In a large bowl, combine softened cream cheese, 1/2 cup grated Parmesan, 1/4 cup mayonnaise, minced garlic, 1 teaspoon dried basil, 1/4 teaspoon garlic salt, and 1/4 teaspoon pepper. Mix with a spatula or hand mixer until smooth and well blended.
Tip: Ensure cream cheese is soft for easy mixing; blend thoroughly to avoid lumps.
Step 3: Add Artichokes and Spinach
- Stir In: Add the chopped artichoke hearts and squeezed-dry spinach to the cheese mixture. Stir until evenly distributed.
Tip: Fold gently to keep artichokes chunky; ensure spinach is evenly mixed to avoid clumps.
Step 4: Assemble and Bake
- Transfer to Dish: Spread the mixture evenly into the greased 9-inch pie plate.
- Top with Mozzarella: Sprinkle 1/4 cup shredded mozzarella cheese evenly over the top.
- Bake: Place in the preheated oven and bake, uncovered, for 20-25 minutes, until the dip is bubbly and the edges are lightly browned.
Tip: Check at 20 minutes; the top should be golden and the dip should bubble around the edges. Avoid overbaking to keep it creamy.
Step 5: Serve
- Cool Slightly: Let the dip cool for 5 minutes to set slightly.
- Serve Hot: Serve warm with assorted crackers arranged around the dish or in a separate bowl.
Tip: Use a small spatula for serving; provide a variety of crackers like butter, wheat, or rice crackers for texture.
Assembly: Building the Perfect Hot Spinach Artichoke Dip
Assembling this dip is all about creating a creamy, cheesy base with a golden topping. Here’s how to put it together:
- Mix Base: Blend cream cheese, Parmesan, mayo, and seasonings for a smooth foundation.
- Add Veggies: Stir in artichokes and spinach for texture and flavor.
- Transfer: Spread into a baking dish for even cooking.
- Top and Bake: Add mozzarella and bake until bubbly and golden.
- Serve: Pair with crackers for a shareable appetizer.
Presentation Tips:
- Serve in a decorative pie dish or cast-iron skillet for a rustic look.
- Garnish with a sprinkle of fresh basil or parsley for color.
- Pair with colorful veggies like carrots or bell peppers for dipping.
- Use a white or ceramic dish to highlight the golden mozzarella topping.
Serving Suggestions
Hot Spinach Artichoke Dip is versatile and perfect for a variety of occasions. Here are some ideas to enjoy it:
- Game-Day Snack: Serve with crackers, tortilla chips, or breadsticks for a party hit.
- Holiday Appetizer: Offer at Thanksgiving or Christmas with a charcuterie board.
- Casual Gathering: Pair with wine or beer for a relaxed get-together.
- Potluck Star: Bring to events with a variety of dippers like pita chips or baguette slices.
- With Extras: Add a side of salsa or a sprinkle of bacon bits for flair.
Storage and Make-Ahead Tips
This dip is best fresh but can be stored or prepped ahead. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 325°F oven for 10-15 minutes, covered, or microwave for 1-2 minutes, stirring halfway. Add a splash of milk if it thickens.
- Make-Ahead Tips:
- Prep: Mix the dip (without mozzarella topping) up to 1 day ahead; refrigerate. Add mozzarella and bake when ready.
- Freezing: Freeze unbaked dip (without mozzarella) for up to 1 month. Thaw in the fridge, add mozzarella, and bake as directed.
Tip: Store without crackers to maintain freshness; reheat gently to preserve creaminess.
Recipe Variations
Hot Spinach Artichoke Dip is versatile and easy to customize. Here are some fun twists to try:
- Spicy Dip: Add 1 diced jalapeño or 1/2 teaspoon cayenne to the mix.
- Gluten-Free: Use gluten-free crackers; ensure all ingredients are gluten-free.
- Low-Fat: Swap cream cheese and mayo with low-fat versions and reduce Parmesan to 1/4 cup.
- Crab Artichoke Dip: Add 1/2 cup lump crabmeat for a seafood twist.
- Mushroom Dip: Stir in 1/2 cup sautéed mushrooms with the spinach.
- Cheesy Dip: Increase mozzarella to 1/2 cup or add 1/4 cup Gouda.
- Slow-Cooker Option: Combine all ingredients except mozzarella, cook on Low for 2-3 hours, stir in mozzarella, and serve warm.
Tip: Keep the cheese-artichoke-spinach base for the classic dip flavor.
Conclusion: Savor Your Hot Spinach Artichoke Dip!
You’ve just made Hot Spinach Artichoke Dip—a creamy, cheesy, and irresistible appetizer that’s perfect for any occasion! This oven-baked recipe is easy, versatile, and so delicious it’ll become a go-to for parties, game days, or cozy nights. Whether you scoop it with crackers or add extra toppings, this dip is sure to impress. Grab a cracker, dive into the gooey goodness, and enjoy the savory warmth. What’s your favorite dipper? Share your ideas in the comments, and happy cooking!
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Hot Spinach Artichoke Dip
Description
Looking for a warm, cheesy dip that’s perfect for game days, holiday parties, or casual get-togethers? Hot Spinach Artichoke Dip is the ultimate recipe! This oven-baked dip combines creamy cream cheese, tangy Parmesan, and mozzarella with hearty artichokes and spinach, seasoned with garlic and basil
Ingredients
- 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.
- Parmesan Cheese: Adds nutty, tangy flavor.
- Mayonnaise: Enhances creaminess and smoothness.
- Garlic: Brings savory, aromatic depth.
- Basil: Adds a subtle, herby note.
- Garlic Salt, Pepper: Enhance and balance flavors.
- Artichoke Hearts: Offer hearty, tangy texture.
- Spinach: Adds earthy, green flavor and nutrition.
- Mozzarella: Creates a bubbly, golden topping.
- Crackers: Crunchy vehicle for the dip.
Substitutions and Variations
- Cream Cheese: Swap with low-fat cream cheese or Greek yogurt for a lighter option.
- Parmesan: Replace with Pecorino Romano or Asiago.
- Mayonnaise: Use sour cream or plain yogurt.
- Garlic: Swap with 1/4 teaspoon garlic powder.
- Basil: Use 1 tablespoon fresh basil or 1/2 teaspoon dried oregano.
- Artichokes: Use marinated artichokes (drained) for extra flavor.
- Spinach: Swap with fresh spinach, cooked and chopped.
- Mozzarella: Replace with cheddar or Monterey Jack.
- Gluten-Free: Use gluten-free crackers; ensure all ingredients are gluten-free.
- Spicy Dip: Add 1/4 teaspoon red pepper flakes or 1 tablespoon hot sauce.
- Slow-Cooker Option: Mix ingredients, cook on Low for 2-3 hours, stirring occasionally, then top with mozzarella and broil for 2-3 minutes.
Instructions
Step 1: Prep Your Ingredients
- Preheat oven to 350°F (175°C).
- Soften 1 package (8 ounces) cream cheese (leave at room temperature for 30 minutes or microwave for 15-20 seconds).
- Grate 1/2 cup Parmesan cheese if not pre-grated.
- Mince 1 garlic clove.
- Measure 1/4 cup mayonnaise, 1 teaspoon dried basil, 1/4 teaspoon garlic salt, 1/4 teaspoon pepper.
- Rinse, drain, and chop 1 can (14 ounces) water-packed artichoke hearts.
- Thaw 1/2 cup frozen chopped spinach, then squeeze dry using a clean kitchen towel or paper towels.
- Shred 1/4 cup mozzarella cheese if not pre-shredded.
- Grease a 9-inch pie plate or similar baking dish with cooking spray.
Tip: Squeeze spinach thoroughly to remove excess water; chop artichokes finely for even texture.
Step 2: Mix the Dip Base
- Combine Ingredients: In a large bowl, combine softened cream cheese, 1/2 cup grated Parmesan, 1/4 cup mayonnaise, minced garlic, 1 teaspoon dried basil, 1/4 teaspoon garlic salt, and 1/4 teaspoon pepper. Mix with a spatula or hand mixer until smooth and well blended.
Tip: Ensure cream cheese is soft for easy mixing; blend thoroughly to avoid lumps.
Step 3: Add Artichokes and Spinach
- Stir In: Add the chopped artichoke hearts and squeezed-dry spinach to the cheese mixture. Stir until evenly distributed.
Tip: Fold gently to keep artichokes chunky; ensure spinach is evenly mixed to avoid clumps.
Step 4: Assemble and Bake
- Transfer to Dish: Spread the mixture evenly into the greased 9-inch pie plate.
- Top with Mozzarella: Sprinkle 1/4 cup shredded mozzarella cheese evenly over the top.
- Bake: Place in the preheated oven and bake, uncovered, for 20-25 minutes, until the dip is bubbly and the edges are lightly browned.
Tip: Check at 20 minutes; the top should be golden and the dip should bubble around the edges. Avoid overbaking to keep it creamy.
Step 5: Serve
- Cool Slightly: Let the dip cool for 5 minutes to set slightly.
- Serve Hot: Serve warm with assorted crackers arranged around the dish or in a separate bowl.
Tip: Use a small spatula for serving; provide a variety of crackers like butter, wheat, or rice crackers for texture.
FAQs
Q: Is Hot Spinach Artichoke Dip healthy?
A: Spinach and artichokes add nutrients, but cream cheese, mayo, and cheese are high in fat. Use low-fat cream cheese, reduce mayo, or serve with veggies for a lighter option.
Q: Can I use fresh spinach?
A: Yes, cook 1 cup fresh spinach until wilted, chop, and squeeze dry before adding.
Q: Why is my dip watery?
A: Excess water from spinach or artichokes can cause this. Squeeze spinach dry and drain artichokes thoroughly.
Q: Can I make this in a slow cooker?
A: Yes, mix ingredients (except mozzarella), cook on Low for 2-3 hours, stir in mozzarella, and serve warm.
Q: Can I skip the mayonnaise?
A: Yes, replace with extra cream cheese or sour cream for similar creaminess.
Q: Can I freeze this dip?
A: Yes! Freeze unbaked dip (without mozzarella) for up to 1 month. Thaw, add mozzarella, and bake.