Creamy Hot Spinach Artichoke Dip Recipe (Print Version)
Warm, cheesy spinach and artichoke dip is a crowd-pleasing appetizer. Perfect for parties, game nights, or a comforting snack.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Creamy Foundation
01 -
8 oz cream cheese, softened
02 -
1/2 cup sour cream
03 -
1/4 cup mayonnaise
04 -
1 cup shredded mozzarella cheese, divided
05 -
1/4 cup grated Parmesan cheese, divided
→ Hearty Greens & Artichokes
06 -
10 oz frozen chopped spinach, thawed and squeezed very dry
07 -
14 oz canned artichoke hearts, drained and chopped
→ Aromatic & Spice Boosters
08 -
3 cloves garlic, minced
09 -
1/4 cup finely diced yellow onion
10 -
1/2 tsp salt
11 -
1/4 tsp black pepper
12 -
1/4 tsp red pepper flakes
→ Golden Topping
13 -
1/2 cup shredded mozzarella cheese
14 -
1/4 cup grated Parmesan cheese
# Instructions:
01 -
Preheat your oven to 375°F. Thaw and squeeze 10 oz frozen chopped spinach very dry using a clean kitchen towel or paper towels. Drain and roughly chop 14 oz canned artichoke hearts. Mince 3 cloves garlic and finely dice 1/4 cup yellow onion.
02 -
In a large mixing bowl, combine 8 oz softened cream cheese, 1/2 cup sour cream, and 1/4 cup mayonnaise. Mix with a spatula or electric mixer until the mixture is smooth and well combined. Stir in 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
03 -
In a small skillet over medium heat, sauté the 1/4 cup finely diced yellow onion and 3 cloves minced garlic for 3-5 minutes, or until softened and fragrant. Add the sautéed aromatics directly to the creamy cheese mixture in the large bowl.
04 -
Fold the very dry 10 oz chopped spinach and 14 oz chopped artichoke hearts into the creamy base. Season the mixture with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Mix thoroughly to ensure all ingredients are evenly distributed for your Creamy Hot Spinach and Artichoke Dip Recipe.
05 -
Spoon the entire dip mixture into an 8x8 inch baking dish or a 1.5-quart oven-safe dish. Spread it evenly across the bottom. Sprinkle the remaining 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese over the top of the dip.
06 -
Bake the dip in the preheated oven for 20-25 minutes, or until the Creamy Hot Spinach and Artichoke Dip Recipe is bubbly around the edges and the cheese topping is melted and golden brown. Keep an eye on it to prevent over-browning.
07 -
Carefully remove the baking dish from the oven. Let the Creamy Hot Spinach and Artichoke Dip Recipe rest for 5-10 minutes before serving. This allows it to set slightly and cool to a safe eating temperature. Serve warm with your favorite dippers.
# Notes:
01 -
For a spicier kick, increase the red pepper flakes to 1/2 tsp or add a dash of your favorite hot sauce to the mixture before baking.
02 -
Serve this delicious dip with toasted baguette slices, pita chips, tortilla chips, or an assortment of fresh vegetables like carrot sticks and bell pepper strips.
03 -
Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
04 -
To save time, you can prepare the dip mixture (before adding the top cheese layer) up to 24 hours in advance. Store covered in the refrigerator, then top with cheese and bake when ready to serve.
# Tools You'll Need:
01 -
Mixing bowl
02 -
Baking dish
03 -
Spatula
04 -
Measuring cups
05 -
Measuring spoons
06 -
Cutting board
07 -
Knife
# Nutrition Facts (Per Serving):
Calories: 287 kcal
Total Fat: 24 g
Total Carbohydrate: 8 g
Protein: 11 g