The hot spinach artichoke dip recipe is a must-have appetizer for any party or cozy gathering. This creamy, cheesy, and baked-to-bubbly-perfection dip brings a restaurant-quality flavor right to your kitchen.
Hosting a dinner party? This dip pairs beautifully with other comfort dishes. Check out our guide to hosting a stress-free dinner party for tips on planning a delicious, low-stress evening.
If you’re curious about what makes artichokes so nutritious, the USDA’s official page on artichoke nutrition offers full nutritional breakdowns.
Ingredients for the Best Hot Spinach Artichoke Dip
To make this delicious hot spinach artichoke dip recipe, gather the following:
- 8 oz cream cheese, softened
- ½ cup mayonnaise (or sour cream as a substitute)
- ½ cup grated Parmesan cheese
- ½ cup grated Romano cheese
- 1 cup shredded mozzarella
- 1 garlic clove, minced
- ½ tsp dried basil
- Salt and black pepper, to taste
- 1 can (14 oz) artichoke hearts, drained & chopped
- ½ package frozen chopped spinach, thawed and well-drained
For extra flavor, try adding:
- Cooked crumbled bacon
- Diced jalapeños
- Crab or shrimp
Want a cozy and cheesy main to pair with this dip? Try our creamy fennel and potato gratin.
Tools You’ll Need for This Creamy Dip Recipe
Make this recipe effortlessly with:
- Mixing bowl
- Oven-safe baking dish
- Garlic press or knife
- Cheese grater
- Paper towels (to squeeze spinach dry)
How to Make the Hot Spinach Artichoke Dip Recipe
Step-by-Step Instructions:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix cream cheese, mayonnaise, Parmesan, Romano, garlic, and basil.
- Stir until smooth, then fold in artichoke hearts and spinach.
- Transfer to a greased baking dish and top with mozzarella.
- Bake for 25–30 minutes or until bubbling and golden on top.
Make this dip ahead of time, refrigerate it, then bake it fresh when guests arrive. It’s a perfect make-ahead solution for holiday hosting!
How to Serve Spinach Artichoke Dip at Parties
Serve your hot spinach artichoke dip with:
- Sliced baguette or homemade crostini
- Pita chips or tortilla chips
- Celery and carrot sticks
Also works great alongside brunch favorites like our classic eggs Florentine with sausage and spinach.
Storage, Reheating & Freezing Tips
- Store in the fridge for up to 3 days in an airtight container.
- Reheat in the oven at 350°F until warm and bubbly.
- Avoid freezing — dairy ingredients tend to separate when thawed.
Need a spinach-based breakfast to go with this dip? Try our spinach and cheese omelet for a protein-packed start.
Common Mistakes to Avoid
- Not draining spinach enough – leads to a watery texture.
- Using cold cream cheese – makes it hard to mix.
- Overbaking the dip – dries out the cheeses.
Frequently Asked Questions
Can I make this hot spinach artichoke dip recipe ahead of time?
Yes, assemble the dish in advance and bake it fresh when needed.
Is it served hot or cold?
Traditionally, it’s served hot and melty.
Can I use fresh spinach instead of frozen?
Yes. Just sauté and drain well.
What cheeses can I substitute?
Mozzarella, Parmesan, and Romano are the core, but you can add cream cheese or even cheddar.
What People Say About This Hot Dip
“Tastes like a restaurant appetizer. Everyone asked for seconds!” – Becky
“I swapped mayo for Greek yogurt and it still came out amazing.” – Denise
“We now make this every Thanksgiving. So simple, so good.” – Stephanie
Related Recipes to Explore
Looking for more comfort dishes or spinach recipes?
- Spinach and Cheese Omelet Recipe
- Classic Eggs Florentine with Sausage and Spinach
- Savory Crab Brûlée – Gourmet Party Appetizer
Final Thoughts
This hot spinach artichoke dip recipe is the ultimate appetizer — easy to prep, loaded with cheese, and perfect for gatherings. Whether you’re hosting a party or craving something indulgent, this dip will have everyone going back for more.
Don’t forget to use drained spinach and softened cream cheese for best results! Ready to bake your new go-to party dish?
Hot Spinach Artichoke Dip Recipe – Easy, Cheesy, and Party-Perfect
Ingredients
- 8 oz cream cheese softened
- ½ cup mayonnaise or sour cream
- ½ cup grated Parmesan cheese
- ½ cup grated Romano cheese
- 1 cup shredded mozzarella cheese
- 1 clove garlic minced
- ½ tsp dried basil
- Salt and black pepper to taste
- 14 oz can artichoke hearts drained and chopped
- 5 oz frozen chopped spinach thawed and squeezed dry
Instructions
- 1. Preheat oven to 375°F (190°C).2. In a mixing bowl, combine softened cream cheese, mayonnaise, Parmesan, Romano, garlic, basil, salt, and pepper.3. Fold in the chopped artichoke hearts and drained spinach.4. Transfer mixture to a greased oven-safe dish and top with shredded mozzarella.5. Bake for 25–30 minutes until hot, bubbly, and golden brown on top.6. Serve immediately with tortilla chips, crostini, pita bread, or fresh vegetables.
Notes
– You can prep the dip ahead of time, refrigerate, and bake when ready.
– Do not freeze—dairy-based dips may separate when thawed.
