Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip is the recipe you need at your next party! Sautéed spinach is mixed with artichoke hearts, mozzarella cheese, cream cheese, and Parmesan, then baked in the oven until golden and bubbling. You can also cook and serve in a slow cooker for an easy holiday or Super Bowl appetizer!

There’s one dip that always seems to disappear before my eyes when served up at a holiday or Super bowl party… and that’s this Hot Spinach Artichoke Dip!

Maybe it’s the creamy goodness from all of the sour cream, cream cheese, Mozzarella and Parmesan cheeses melting together.

Or perhaps the flavor combination of sautéed spinach and artichokes hearts melding in perfect harmony.

I’m not totally sure what the magic is, but what I AM sure of is how EASY it is to whip this appetizer recipe up!

In less than 10 minutes you’ll have this dish full of dip ready to pop in your oven.

You can even prep it ahead of time and bake it right before your guests arrive!

However you decide to make it, heavily consider doubling the batch if serving more than 10 people, because it’s going to be gone before you know it!

Ingredients

The simple ingredients you need to make this spinach artichoke recipe include:

• Cream cheese. Use either regular or a dairy-free alternative if you are sensitive to lactose. Skip the low-fat since it contains more liquid and may result in a runny mess.
• Sour cream. Substitute the regular for a dairy-free alternative to make it lactose-free. Mayonnaise or Greek yogurt are good alternatives but they will have a slightly different taste.
• Mozzarella cheese. This mildly flavored cheese melts excellently. Feel free to swap it out for Monterrey jack.
• Parmesan cheese. Both shredded and grated Parmesan will work equally as well.
• Spinach. A 10-ounce package of frozen spinach is easiest. Just make sure to either thaw it overnight in the fridge or remove it from the freezer at least an hour in advance. If you forget, you can pop it in the microwave and defrost it for a few minutes. Fresh spinach that has been sautéed is another option.
• Artichokes. Choose canned hearts, quartered, or whole. The size doesn’t matter since you will finely chop them up anyways.
• Water Chestnuts. While you can leave these out if you wish, they do add a lovely texture to the creamy dip.
• Seasonings. A combination of salt, pepper, and garlic bring everything together.

How to Make Hot Spinach Artichoke Dip

The basic steps for making spinach artichoke dip are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

Cream the Cheeses

Measure out the cream cheese, sour cream, ½ cup Parmesan cheese, shredded mozzarella cheese, garlic, salt, and black pepper into a large bowl.

Use a spatula to mix everything together. It’s best if the cream cheese is at room temperature so it’s easy to stir. If you don’t have time, you can always pop it into the microwave to warm it up some.

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Drain the Spinach

If you are using frozen spinach It is super important that it is thawed so all of the moisture can be removed. Do this by placing it in the refrigerator overnight. You can also set it on the counter an hour in advance or defrost it in the microwave.

Use a cheese cloth to squeeze all of the excess moisture from the thawed spinach.

Stir it Together

Make sure to chop the artichokes and water chestnuts into small pieces so they can evenly disperse.

Then stir them and the spinach into the cream cheese mixture until everything is combined.

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Bake in Oven

Spread the mixture in a baking dish that has been sprayed with a non-stick cooking spray. Sprinkle the top with the remaining ¼ cup of Parmesan cheese.

Bake uncovered in a preheated 350°F oven for 25-30 minutes, or until the top is golden brown. Additionally, you can pop it under a broiler for 2-3 minutes at the end to get it a nice, golden brown color.

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Make in Slow Cooker

You can also easily heat up the dip in a crock pot. Simply add the combined ingredients to a 4 or 6 quart slow cooker. Set to low for 3-4 hours.

Serving

Any of the following can be used to scoop up this creamy goodness:

• Tortilla chips
• Pita chips
• Crackers
• Baguette slices

Or serve alongside a vegetable tray with:

• Bell peppers
• Carrots
• Broccoli
• Tomatoes
• Celery

Meal Prep and Storage

• To Prep-Ahead: Mix everything and spread in the baking dish and refrigerate. Pull the dip out and let it rest for 30 minutes at room temperature before baking in the oven as directed.
• To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
• To Freeze: You can freeze for up to 3 months, but it may separate upon thawing.
• To Reheat: Return to a 350°F oven for 10-15 minutes, or pop it in the microwave.

Make it Dairy-Free and Vegan

You’d think something with THIS much dairy would be hugely affected if dairy-free products were used.

But much to my surprise, the vegan version tasted just as good!!

To make this dairy-free and vegan use plant-based cream cheese, sour cream, Mozzarella and Parmesan cheese.

If you are just limiting dairy, opt for swapping out the cream cheese and sour cream but keep the Mozzarella and Parmesan. Dairy-free cheeses don’t have quite the same melting capabilities and are worth it to keep them in if you’re only slightly lactose intolerant!

FAQs

Expert Tips and Tricks

• Let it soften. Room temperature cream cheese is easier to mix than cold.
• Think ahead. Pop the frozen spinach in the refrigerator the night before so it can thaw.
• Drain it good. Use a cheese cloth to remove the excess moisture from the spinach to avoid a watery consistency.
• Lower in lactose. Swap out the sour cream and cream cheese to make it a little healthier without sacrificing taste.
• Keep it warm. Cook the dip in a slow cooker and then set it to the warm setting to serve at parties.

More Party Dip Recipes

Keep your guests snacking all party long with these delicious dips:

Smoked Salmon Dip

Tomatillo Salsa Verde

Roasted Tomato Salsa

Homemade Guacamole

Roasted Beet Hummus