Warm, cheesy, and impossibly creamy, hot spinach artichoke dip is the appetizer that vanishes first at every party. Tender spinach and artichoke hearts are folded into a rich, bubbly blend of melted cheeses, then baked until golden and irresistible. Serve it with crusty bread, crackers, or chips and watch it disappear.
It's a make-ahead dream and comes together in one bowl, making it the easiest crowd-pleaser to add to any spread.
Why you'll love this recipe
- Creamy and cheesy. Rich, melty, and totally addictive.
- Party favorite. Always the first appetizer gone.
- Make-ahead. Assemble now, bake when guests arrive.
Tips for the best results
Squeeze the spinach and artichokes very dry so the dip isn't watery. Use room-temperature cream cheese for easy mixing, and reserve a little mozzarella for the top so it browns beautifully. Bake until bubbling at the edges and golden on top, then serve warm.
Hot Spinach Artichoke Dip
A warm, cheesy, creamy baked dip loaded with spinach and artichoke hearts.
☆☆☆☆☆
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 10 oz (285 g) frozen spinach, thawed and squeezed dry
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1.5 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Step 1. Preheat the oven to 375°F (190°C).
- Step 2. In a bowl, beat the cream cheese, sour cream, and mayonnaise until smooth. Stir in the garlic, Parmesan, and 1 cup of the mozzarella.
- Step 3. Fold in the well-squeezed spinach and chopped artichokes. Season with salt and pepper.
- Step 4. Spread into a baking dish and top with the remaining 1/2 cup mozzarella.
- Step 5. Bake 22-25 minutes until bubbly and golden. Serve warm with bread, crackers, or chips.
Make it your own
Add a pinch of red pepper flakes, a handful of chopped roasted red peppers, or a splash of hot sauce. Use fresh spinach (wilted and squeezed dry) when you have it, or swap some cheese for white cheddar or fontina for extra depth.
Frequently asked questions
Can I make it ahead? Yes — assemble it, cover, and refrigerate up to 2 days, then bake when ready (add a few minutes if cold).
Why is my dip watery? The spinach or artichokes weren't squeezed dry enough. Remove as much moisture as possible before mixing.
What do I serve with it? Toasted baguette, crackers, tortilla chips, or fresh vegetables all work beautifully.
