Hot Artichoke Dip

Hot Artichoke Dip is a classic appetizer that’s sure to be a hit at any gathering! This savory dip combines the earthy flavors of fresh spinach and tender artichoke hearts with rich creaminess from cream cheese, sour cream, and a blend of melted cheeses.

Baked to perfection, this dip boasts a golden-brown top and a gooey, cheesy interior that pairs perfectly with crispy tortilla chips, toasted baguette slices, or crunchy vegetable sticks. Whether you’re hosting a game night, a casual get-together, or simply craving a comforting snack, this Baked Spinach Artichoke Dip is an easy-to-make crowd-pleaser that will have everyone reaching for more.

If the thought of this cheesy baked spinach artichoke dip makes you drool, you’ll also love my recipe for this pull-apart baked brie with bread recipe. If you’re hosting a party, this dip pairs very well with garlic bread bruschetta, too!

Spinach and artichoke dip is the ultimate party food appetizer. This version is so easy to make. You just saute some fresh spinach (SO much better than frozen), mix everything together, and bake! So simple, with such a rewarding outcome.

It’s the perfect dish to serve at a Super Bowl party or game day, and is always a hit at a holiday gathering. If you’re a fan of easy appetizer dinner nights, this recipe should be on your list. It’s warm, gooey, and oh so delicious, full of rich spices and veggies, and plenty of creamy cheese.

The Best Baked Spinach Dip

Why make spinach dip from scratch when you can buy it at the store? The reasons are endless. You’ll love making this recipe because:

• Homemade goodness: Nothing tastes as good as homemade. The flavor and creaminess of this dip will blow any storebought version out of the water.
• Simple ingredients: No fillers, no chemicals, and no mayo! Just fresh ingredients and plenty spices.
• Easy cooking method: You don’t have to work very hard to make this show-stopping appetizer. It’s as simple as sauteeing a the spinach, stirring everything together, and sticking it in the oven. Homemade is rarely this easy.

What can I serve with baked spinach artichoke dip?

Baked spinach artichoke dip is a hearty dish. So I recommend hearty accompaniments for dipping. Think crusty bread and hearty tortilla chips (not the thin ones!).

This dip contains artichokes which are a bit heavier and bulkier, so choose dippers that won’t break under the pressure.

• Corn chips
• Pita chips
• Veggie sticks (carrots, celery, and bell peppers are my favorites)
• Breadsticks
• Crackers (try butter crackers or wheat crackers)
• Pretzels
• Ruffles potato chips
• Crostini

All of these pair well both because of how the flavors will complement the creamy dip, and how well they’ll stand up to the heartiness of the dip.

Can I use frozen spinach?

Yes, you can. I prefer sauteed fresh spinach, but if you have some in your freezer, thaw it well, drain it, then use some paper towel to soak up as much of the remaining liquid as possible. For this recipe, you’ll need about 1 cup of frozen spinach.

Can I make spinach artichoke dip ahead?

Yes, you can make spinach artichoke dip ahead. Go ahead and prep the entire dish a day or two in advance of your party. Set the unbaked dish in the fridge, covered well.

Before serving, remove it from the fridge and allow it to come to room temperature on the counter. This will take about an hour.

Bake as directed and serve!

Ingredients

• Spinach – I used fresh, but you can substitute with 1 cup of frozen if you prefer.
• Artichoke hearts – The jarred artichoke hearts work best. Give them a good chop into small pieces.
• Cream cheese – Make sure you let your cream cheese sit out to come to room temperature. I used full-fat, but you can use low-fat if you prefer.
• Mozzarella cheese – You can shred your own or buy a bag of pre-shredded mozz.
• Parmesan cheese – Grate a block of fresh parm or buy it pre-shredded. But I don’t recommend using the powdered parm.
• Sour cream – This can be replaced with plain Greek yogurt or mayo if you prefer.
• Garlic – Mince some fresh cloves or use the jarred, pre-minced garlic.
• Hot sauce
• Spices – Salt, paprika, freshly cracked black pepper
• Tortilla chips and crusty bread – for serving

How to Make Baked Spinach Artichoke Dip

STEP ONE: Preheat the oven. Preheat the oven to 350°F.

STEP TWO Prep the spinach. Rinse and dry your fresh spinach, then place it in a large skillet and add the water. Over medium heat, cook the spinach for 3 minutes or until it’s wilted. Drain the excess water, then wrap the wilted spinach in a paper towel, squeezing to extract most of the liquid. Roughly chop the spinach.

STEP THREE: Combine the dip. In a mixing bowl, combine the cooked spinach, chopped artichoke hearts, parmesan cheese, cream cheese, sour cream, mozzarella cheese, garlic, hot sauce, paprika, salt, and pepper stirring until well combined.

STEP FOUR: Bake. Pour into the skillet or baking dish. Bake for 15-20 minutes or until bubbly.

STEP FIVE: Serve. Serve hot with tortilla chips and crusty bread.

Tips for Making Perfect Spinach Artichoke Dip

• Let your cream cheese, sour cream, and cheeses come to room temperature before you make this dip. Just set them on the counter for about 30 minutes before you begin to make the dip. This will help the dip come together so much easier.
• Remove as much water as you can from your spinach and artichokes. Excess water will make your dip watery instead of creamy.

Recipe Variations

Lower-fat spinach artichoke dip: Replace the sour cream with plain Greek yogurt and the cream cheese with low-fat. You can use reduced-fat mozzarella, too.

Crock Pot spinach artichoke dip: Make the recipe as written, but pour the dip into a slow cooker instead of a skillet. Cook on low for 3-4 hours or high for 2 hours and serve hot.

Baked spinach dip (no artichokes): Make this recipe as-written and simply omit the artichokes, or double the amount of spinach.

How to Store Leftover Hot Artichoke Dip

I’ve never had leftover spinach dip! We always seem to manage to eat every last bite! But if you have leftovers, here’s how to store them:

In the fridge: Let the dip cool completely, then place the leftovers in an airtight container and store for 3-4 days.

In the freezer: I don’t recommend freezing leftover spinach dip. It tends to become watery as it freezes and thaws. But if you want to freeze it anyway, let it cool to room temperature, then place the leftovers in a small, airtight container. Freeze for up to 3 months. Thaw overnight in the fridge.

How to Reheat Leftovers

In the microwave: Transfer the dip to a microwave-safe bowl covered in plastic wrap. Leave a small vent for steam to escape. Heat on high in 30-second intervals, stirring in between, until the dip is heated through. Be careful not to overheat, as this can lead to your dip separating.

In the oven: Preheat your oven to 350°F. Transfer the leftover dip to an oven-safe dish covered with aluminum foil. Place it in the oven and heat for about 15-20 minutes or until the dip is warmed through.

On the stovetop: If you have just a small amount of dip left, you can reheat it on the stovetop. Transfer the dip to a saucepan and heat it over low to medium heat, stirring often, until it’s warmed through.

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