Introduction
Want a crowd-pleasing appetizer that’s creamy, cheesy, and packed with flavor? Hot Spinach Artichoke Dip is the ultimate party starter! This warm, gooey dip combines tender artichoke hearts, vibrant spinach, and a rich blend of cheeses for a dish that’s perfect for game days, holiday gatherings, or any cozy get-together. Baked until bubbly and golden, it’s irresistible with crackers, chips, or veggies. Ready to whip up a dip that’ll have everyone coming back for more? Let’s get baking!
Overview: Why Hot Spinach Artichoke Dip Is Special
Hot Spinach Artichoke Dip is a classic appetizer that’s loved for its creamy texture and savory, cheesy goodness. The combination of cream cheese, Parmesan, and mozzarella creates a rich base, while artichokes and spinach add heartiness and a touch of freshness. Baked to perfection, it’s a versatile dip that pairs with a variety of dippers and is easy to make ahead for stress-free entertaining. It’s a guaranteed hit for any occasion!
- Time Requirement: About 15 minutes prep, 20-25 minutes baking at 350°F.
- Difficulty Level: Easy. Perfect for beginners or anyone wanting a quick, impressive appetizer.
- Why It’s Special: This dip is creamy, cheesy, and veggie-packed, making it both indulgent and slightly nutritious. It’s customizable, great for sharing, and always a crowd favorite.
Whether you’re hosting a party or craving a warm snack, Hot Spinach Artichoke Dip delivers comfort and flavor in every bite.
Essential Ingredients
Hot Spinach Artichoke Dip uses simple ingredients to create a rich, flavorful appetizer. Here’s what you need and why each one matters:
- Cream Cheese (1 package, 8 ounces, softened): The creamy, tangy base that gives the dip its rich texture.
- Grated Parmesan Cheese (1/2 cup): Adds nutty, savory depth and a slight saltiness.
- Mayonnaise (1/4 cup): Enhances creaminess and adds a subtle tang to balance the cheeses.
- Garlic Clove (1, minced): Brings bold, aromatic flavor to the dip.
- Dried Basil (1 teaspoon): Adds a warm, herbaceous note that complements the veggies.
- Garlic Salt (1/4 teaspoon): Enhances the savory flavors with a garlicky kick.
- Pepper (1/4 teaspoon): Adds a mild spice to balance the richness.
- Water-Packed Artichoke Hearts (1 can, 14 ounces, rinsed, drained, and chopped): Provide a tender, slightly tangy texture and hearty bite.
- Frozen Chopped Spinach (1/2 cup, thawed and squeezed dry): Adds vibrant color, nutrition, and a mild earthy flavor.
- Shredded Mozzarella Cheese (1/4 cup): Melts into a gooey, golden topping.
- Assorted Crackers: The perfect vehicle for scooping up the warm dip.
Substitutions and Variations
- Cream Cheese: Swap for Neufchâtel cheese for a lighter option or use a dairy-free cream cheese for a vegan version.
- Mayonnaise: Substitute with sour cream or Greek yogurt for a tangier, healthier twist.
- Parmesan: Use Pecorino Romano or Asiago for a similar nutty flavor.
- Spinach: Replace frozen spinach with 1 cup fresh spinach, wilted and chopped.
- Artichokes: Use marinated artichoke hearts (drained well) for extra flavor, or frozen artichokes if canned aren’t available.
- Mozzarella: Swap for shredded cheddar, Monterey Jack, or a vegan cheese blend.
- Dippers: Serve with tortilla chips, pita bread, baguette slices, or veggie sticks like celery and carrots.
Pro Tip: Squeeze the spinach dry in a clean kitchen towel to remove as much water as possible, preventing a watery dip.
Step-by-Step Instructions
Making Hot Spinach Artichoke Dip is quick and simple. Follow these steps for a perfect appetizer:
- Preheat Oven:
- Preheat oven to 350°F. Grease a 9-inch pie plate with cooking spray or butter.
- Tip: A shallow dish ensures even baking and a bubbly top.
- Mix the Base:
- In a large bowl, combine 1 package (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 until smooth and creamy.
- Tip: Use a hand mixer or spatula for a smooth blend; ensure cream cheese is fully softened to avoid lumps.
- Add Veggies:
- Stir in 1 can (14 ounces) rinsed, drained, and chopped artichoke hearts and 1/2 cup thawed, squeezed-dry frozen chopped spinach until evenly distributed.
- Tip: Chop artichokes finely for a consistent texture.
- Transfer to Baking Dish:
- Spread the mixture evenly into the greased 9-inch pie plate.
- Tip: Smooth the top for an even layer of mozzarella.
- Add Topping:
- Sprinkle 1/4 cup shredded mozzarella cheese evenly over the top.
- Tip: Add a pinch of extra Parmesan for a crispier crust if desired.
- Bake:
- Bake, uncovered, for 20-25 minutes, until the dip is bubbly and the edges are lightly browned.
- Tip: Check at 20 minutes; if the top isn’t golden, broil for 1-2 minutes, watching closely to avoid burning.
- Serve:
- Let cool for 5 minutes, then serve warm with assorted crackers.
- Tip: Stir gently before serving to combine the melty cheese.
Cooking Tips:
- Soften Cream Cheese: Leave it out for 30-60 minutes or microwave briefly (10-15 seconds) to make mixing easier.
- Avoid Watery Dip: Rinse and drain artichokes well, and squeeze spinach thoroughly.
- Check Doneness: The dip should be hot and bubbly, with a lightly browned edge for the best flavor.
Assembly: Serving Your Hot Spinach Artichoke Dip
Serving Hot Spinach Artichoke Dip is all about creating a warm, inviting appetizer that’s easy to share:
- Serve Warm:
- Place the pie plate on a trivet or heat-safe surface and scoop into small bowls or directly from the dish (makes 6-8 servings).
- Tip: Provide a serving spoon to keep it tidy.
- Presentation Tips:
- Garnish with a sprinkle of fresh parsley, chopped chives, or a pinch of red pepper flakes for color and flair.
- Surround the dish with an assortment of crackers, chips, or veggies on a platter for a vibrant spread.
- Serve in a decorative ceramic dish for a festive, restaurant-style look.
- Serving Ideas:
- Pair with crackers, tortilla chips, pita wedges, or sliced baguette for dipping.
- Offer celery, carrot sticks, or bell pepper strips for a lighter, crunchy option.
- Serve alongside other appetizers like wings or sliders for a party buffet.
- Portioning:
- For smaller gatherings, halve the recipe and bake in a smaller dish (reduce time to 15-20 minutes).
- For parties, double the recipe in a 9×13-inch dish, adding 5-10 minutes to baking time.
Pro Tip: Keep the dip warm in a slow cooker on the “warm” setting for parties, stirring occasionally.
Storage and Make-Ahead Tips
Hot Spinach Artichoke Dip is great for leftovers or prepping ahead:
- Storage:
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze unbaked or baked dip in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before baking or reheating.
- Reheating:
- Microwave: Heat portions in a microwave-safe dish for 1-2 minutes, stirring halfway, until warm.
- Oven: Reheat in a 350°F oven for 10-15 minutes, covered, until bubbly. Uncover for the last 2 minutes to crisp the top.
- Slow Cooker: Reheat on low for 1-2 hours, stirring occasionally.
- Make-Ahead:
- Mix the dip (without mozzarella topping) up to 2 days ahead and store in the fridge. Add mozzarella just before baking.
- Assemble the entire dish (including mozzarella) the day before, cover tightly, and refrigerate. Bake as directed, adding 5 minutes if cold.
- Tip: Freeze unbaked dip in portions for quick future appetizers.
Pro Tip: Stir in a tablespoon of milk or cream when reheating to restore creaminess.
Recipe Variations
Make Hot Spinach Artichoke Dip your own with these fun twists:
- Spicy Dip: Add 1/4 teaspoon cayenne pepper or a dash of hot sauce for a kick.
- Cheesy Overload: Mix 1/2 cup shredded mozzarella or cheddar into the dip base for extra gooeyness.
- Bacon Artichoke Dip: Stir in 1/4 cup cooked, crumbled bacon for a smoky, savory boost.
- Crab Spinach Dip: Add 1/2 cup lump crabmeat for a luxurious, seafood twist.
- Vegan Dip: Use dairy-free cream cheese, vegan Parmesan, and plant-based mozzarella, and swap mayonnaise for vegan mayo.
Healthier Twist:
- Use reduced-fat cream cheese and mayonnaise to cut calories.
- Increase spinach to 3/4 cup for more veggies and fiber.
- Swap half the mozzarella for a sprinkle of Parmesan to reduce fat.
Conclusion
Hot Spinach Artichoke Dip is a warm, creamy appetizer that’s perfect for any gathering. With its rich cheeses, tender artichokes, and vibrant spinach, it’s a flavorful dip that pairs beautifully with crackers, chips, or veggies. Easy to make and even easier to love, it’s ideal for parties, holidays, or a cozy night in. Try different spices, cheeses, or add-ins to make it your own, and watch it disappear from the table. Grab your ingredients and let’s make a dip that’s sure to be a hit! What’s your favorite dipper for this classic?
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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 ultimate party starter! This warm, gooey dip combines tender artichoke hearts, vibrant spinach, and a rich blend of cheeses for a dish that’s perfect for game days, holiday gatherings, or any cozy get-together.
Ingredients
Hot Spinach Artichoke Dip uses simple ingredients to create a rich, flavorful appetizer. Here’s what you need and why each one matters:
- Cream Cheese (1 package, 8 ounces, softened): The creamy, tangy base that gives the dip its rich texture.
- Grated Parmesan Cheese (1/2 cup): Adds nutty, savory depth and a slight saltiness.
- Mayonnaise (1/4 cup): Enhances creaminess and adds a subtle tang to balance the cheeses.
- Garlic Clove (1, minced): Brings bold, aromatic flavor to the dip.
- Dried Basil (1 teaspoon): Adds a warm, herbaceous note that complements the veggies.
- Garlic Salt (1/4 teaspoon): Enhances the savory flavors with a garlicky kick.
- Pepper (1/4 teaspoon): Adds a mild spice to balance the richness.
- Water-Packed Artichoke Hearts (1 can, 14 ounces, rinsed, drained, and chopped): Provide a tender, slightly tangy texture and hearty bite.
- Frozen Chopped Spinach (1/2 cup, thawed and squeezed dry): Adds vibrant color, nutrition, and a mild earthy flavor.
- Shredded Mozzarella Cheese (1/4 cup): Melts into a gooey, golden topping.
- Assorted Crackers: The perfect vehicle for scooping up the warm dip.
Substitutions and Variations
- Cream Cheese: Swap for Neufchâtel cheese for a lighter option or use a dairy-free cream cheese for a vegan version.
- Mayonnaise: Substitute with sour cream or Greek yogurt for a tangier, healthier twist.
- Parmesan: Use Pecorino Romano or Asiago for a similar nutty flavor.
- Spinach: Replace frozen spinach with 1 cup fresh spinach, wilted and chopped.
- Artichokes: Use marinated artichoke hearts (drained well) for extra flavor, or frozen artichokes if canned aren’t available.
- Mozzarella: Swap for shredded cheddar, Monterey Jack, or a vegan cheese blend.
- Dippers: Serve with tortilla chips, pita bread, baguette slices, or veggie sticks like celery and carrots.
Pro Tip: Squeeze the spinach dry in a clean kitchen towel to remove as much water as possible, preventing a watery dip.
Instructions
- Preheat Oven:
- Preheat oven to 350°F. Grease a 9-inch pie plate with cooking spray or butter.
- Tip: A shallow dish ensures even baking and a bubbly top.
- Mix the Base:
- In a large bowl, combine 1 package (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 until smooth and creamy.
- Tip: Use a hand mixer or spatula for a smooth blend; ensure cream cheese is fully softened to avoid lumps.
- Add Veggies:
- Stir in 1 can (14 ounces) rinsed, drained, and chopped artichoke hearts and 1/2 cup thawed, squeezed-dry frozen chopped spinach until evenly distributed.
- Tip: Chop artichokes finely for a consistent texture.
- Transfer to Baking Dish:
- Spread the mixture evenly into the greased 9-inch pie plate.
- Tip: Smooth the top for an even layer of mozzarella.
- Add Topping:
- Sprinkle 1/4 cup shredded mozzarella cheese evenly over the top.
- Tip: Add a pinch of extra Parmesan for a crispier crust if desired.
- Bake:
- Bake, uncovered, for 20-25 minutes, until the dip is bubbly and the edges are lightly browned.
- Tip: Check at 20 minutes; if the top isn’t golden, broil for 1-2 minutes, watching closely to avoid burning.
- Serve:
- Let cool for 5 minutes, then serve warm with assorted crackers.
- Tip: Stir gently before serving to combine the melty cheese.
Cooking Tips:
- Soften Cream Cheese: Leave it out for 30-60 minutes or microwave briefly (10-15 seconds) to make mixing easier.
- Avoid Watery Dip: Rinse and drain artichokes well, and squeeze spinach thoroughly.
- Check Doneness: The dip should be hot and bubbly, with a lightly browned edge for the best flavor.
FAQs
Q: Can I use fresh spinach instead of frozen?
A: Yes! Use 1 cup fresh spinach, wilted in a skillet with a splash of water, then chopped and squeezed dry.
Q: Is Hot Spinach Artichoke Dip healthy?
A: It’s indulgent but has veggies and protein from cheese. Use reduced-fat dairy and extra spinach for a lighter version.
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, stirring occasionally. Top with mozzarella and broil briefly for a golden crust.
Q: How do I make it less garlicky?
A: Reduce to 1/2 garlic clove or skip garlic salt, using regular salt instead. Taste before baking to adjust.
Q: Can I freeze the dip?
A: Yes! Freeze baked or unbaked dip for up to 2 months. Thaw in the fridge and reheat or bake as directed.
Q: Why is my dip watery?
A: Excess liquid from spinach or artichokes can cause this. Squeeze spinach dry and rinse/drain artichokes thoroughly.
Q: Can I double the recipe?
A: Yes, use a 9×13-inch dish or two 9-inch pie plates. Baking time may increase by 5-10 minutes.
Q: Is this recipe gluten-free?
A: Yes, all ingredients are naturally gluten-free. Serve with gluten-free crackers or veggies to keep it gluten-free.