Hot Spinach Artichoke Dip is a party favorite sure to impress all your friends and family. Sauté some spinach, then mix in artichoke hearts, cream cheese, mozzarella cheese, and Parmesan, then bake in the oven until it’s golden and bubbly. This recipe is easy to adjust for a slow cooker and the perfect holiday or Super Bowl eparty food.

A chip is loaded with hot spinach artichoke dip for an 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!

Cream cheese, sour cream, parmesan cheese, mozzarella, garlic, salt, pepper, spinach, and artichoke hearts are the ingredients fro this recipe.

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:

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.

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.

A cheese cloth is used to drain the sautéed 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.

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.

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.

How to Serve Spinach Artichoke Dip?

You can enjoy this dip in so many ways.

My favorites are Tortilla chips, Pita chips, Crackers, and Baguette slices.

Or, you can serve it alongside a vegetable tray with, bell peppers, carrots, broccoli, tomatoes, and celery.

A chip is dipped into the hot spinach artichoke dip for an appetizer.

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.

Dietary Modifications

The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Vegan: Use a plant-based cream cheese, sour cream, Mozzarella and Parmesan cheese.
  • Dairy-free: Swap out the traditional dairy ingredients for plant-based vatieties.
Creamy spinach artichoke dip is served with tortilla chips from a bowl.

FAQs

Is spinach dip supposed to be hot or cold?

Spinach dip can be served either hot or cold. This particular recipe is best served hot to enjoy the melty cheeses.

Is spinach artichoke dip bad for you?

Since spinach dip is usually filled with ingredients like cheese, sour cream, or mayonnaise it’s not exactly a low-fat, low-calorie food. However, you can use Greek or dairy-free yogurt and plant-based cheeses to help make it healthier.

Can you heat up spinach dip in the microwave?

Yes, you can. Heat in 30 second increments, stirring each time until it is heated through.

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.
An overhead shot is used to show spinach artichoke dip on the counter.

Other Appetizer Recipes

If you’re looking to impress a crowd, a stunning appetizer is a must.

This Honey Blueberry Goat Cheese Log is delicious with crackers. Both Bacon Wrapped Dates and Bacon Wrapped Jalapeno Poppers are so savory.

If you’re looking for impressive recipes, then these Cheesy Crab Stuffed Mushrooms or these Spinach Stuffed Mushrooms are perfect.

But you can’t go wrong with Classic Parmesan Garlic Wings, Thai Chicken Wings, Baked Buffalo Chicken Wings, Potato Skins, Keto Sausage Meatballs, or Ranch Seasoned Pretzels.

More Party Dip Recipes

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

Both Smoked Salmon Dip, Crockpot Buffalo Chicken Dip and Roasted Beet Hummus are unique and so tasty.

Tomatillo Salsa Verde, Roasted Tomato Salsa, Homemade Guacamole, and Texas Caviar will turn any get-togethers into a fiesta.

Tap stars to rate!

5 from 4 votes

Hot Spinach Artichoke Dip Recipe

Hot Spinach Artichoke Dip is a party favorite sure to impress all your friends and family. Sauté some spinach, then mix in artichoke hearts, cream cheese, mozzarella cheese, and Parmesan, then bake in the oven until it's golden and bubbly.
Yield 12 servings
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
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Ingredients 

  • 8 oz. cream cheese softened
  • ½ cup sour cream
  • ¾ cup Parmesan cheese grated, divided
  • 2 cups Mozzarella cheese shredded
  • 3 cloves garlic finely minced
  • ¾ – 1 tsp. salt to taste
  • ¼ tsp. black pepper
  • 10 oz. sauteed spinach previously frozen
  • 14 oz. can artichoke hearts drained, finely chopped
  • 8 oz. can water chestnuts drained, finely diced

Instructions 

  • Preheat oven to 350 degrees.
  • In a large bowl combine cream cheese, sour cream, ½ cup Parmesan cheese, mozzarella cheese, garlic, salt, and black pepper. Mix with a spatula until well combined.
    8 oz. cream cheese, ½ cup sour cream, ¾ cup Parmesan cheese, 2 cups Mozzarella cheese, 3 cloves garlic, ¾ – 1 tsp. salt, ¼ tsp. black pepper
  • Thaw and completely drain previously frozen spinach using a cheese cloth.
  • Add the drained spinach, chopped artichoke hearts, and water chestnuts to the cream cheese mixture. Stir until well combined.
    10 oz. sauteed spinach, 14 oz. can artichoke hearts, 8 oz. can water chestnuts
  • Spray a 7 x 9-inch baking dish with non-stick cooking spray. Pour in mixture and spread it out evenly into the bottom of the dish. Sprinkle remaining ¼ cup of Parmesan cheese on top.
    ¾ cup Parmesan cheese
  • Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden.*
  • Optional: Pop it under a broiler set to high for 2-3 minutes to get the top even more golden brown.
  • Serve immediately with chips, crackers, or vegetables and enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 4 votes

Notes

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.

Nutrition

Calories: 216kcal, Carbohydrates: 7g, Protein: 9g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 45mg, Sodium: 710mg, Potassium: 218mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3035IU, Vitamin C: 14mg, Calcium: 230mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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    1. Yay! So happy to hear you enjoyed the recipe, Rita! It’s perfect for a family gathering like Christmas. Thanks so much for taking the time to leave a comment and rating!