Hot Spinach Artichoke Dip


Elevate your appetizer game with our irresistible Hot Spinach Artichoke Dip recipe. This creamy and flavorful dip is the perfect addition to any gathering, from casual game nights to elegant dinner parties. Made with tender spinach, tangy artichokes, and a blend of creamy cheeses, this crowd-pleasing dish is sure to disappear fast. Learn how to whip up this delicious dip and become the star of your next get-together.


  • 1 (10 oz) package frozen chopped spinach, thawed and drained
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 cup grated Parmesan cheese
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Tortilla chips, crackers, or bread slices for serving


1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Lightly grease a baking dish or cast-iron skillet with cooking spray or butter.

2. Mix the Ingredients:

  • In a large mixing bowl, combine the thawed and drained spinach, chopped artichoke hearts, grated Parmesan cheese, mayonnaise, sour cream, shredded mozzarella cheese, minced garlic, dried basil, dried oregano, salt, and pepper. Mix until well combined.

3. Transfer to Baking Dish:

  • Spread the spinach artichoke mixture evenly into the prepared baking dish or skillet, smoothing the top with a spatula.

4. Bake in the Oven:

  • Place the baking dish or skillet in the preheated oven and bake for 25-30 minutes, or until the dip is hot and bubbly and the top is golden brown.

5. Garnish and Serve:

  • Remove the hot spinach artichoke dip from the oven and let it cool slightly before serving.
  • Garnish with additional grated Parmesan cheese, chopped fresh parsley, or a drizzle of olive oil if desired.
  • Serve the dip warm with tortilla chips, crackers, or bread slices for dipping.

Benefits of Hot Spinach Artichoke Dip: Our Hot Spinach Artichoke Dip is not only delicious but also a versatile and satisfying appetizer option for any occasion. Packed with nutrient-rich spinach and artichokes, and creamy cheeses, this dip offers a flavorful and comforting indulgence that’s sure to please a crowd.

Serving and Storage Tips:


  1. Freshly Baked: Serve the Hot Spinach Artichoke Dip straight from the oven while it’s hot and bubbly for the best flavor and texture.
  2. Dipping Options: Accompany the dip with an assortment of dipping options such as tortilla chips, crispy crackers, toasted baguette slices, or fresh vegetable crudites for a variety of tastes and textures.
  3. Garnish: Garnish the dip with a sprinkle of additional grated Parmesan cheese, chopped fresh parsley, or a drizzle of olive oil before serving for a visually appealing presentation.
  4. Individual Portions: Consider serving the dip in individual ramekins or small bowls for easy portioning and serving at gatherings or parties.


  1. Refrigeration: Store any leftover Hot Spinach Artichoke Dip in an airtight container in the refrigerator for up to 3-4 days.
  2. Reheating: To reheat the dip, transfer it to an oven-safe dish and bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally, until warmed to your liking.
  3. Freezing: While it’s best enjoyed fresh, you can freeze the dip for longer storage. Transfer cooled dip to a freezer-safe container, leaving some room for expansion, and freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating.
  4. Avoid Overheating: When reheating the dip, be cautious not to overheat it, as excessive heat can cause the cheese to become oily and separate. Heat the dip gently until warmed through for optimal texture and flavor.

Variations of Hot Spinach Artichoke Dip:

  1. Jalapeno Popper Spinach Artichoke Dip:
    • Add diced jalapenos or green chilies to the spinach artichoke mixture for a spicy kick. Top the dip with a layer of crispy bacon crumbles and a sprinkle of diced jalapenos before baking.
  2. Buffalo Chicken Spinach Artichoke Dip:
    • Stir in cooked shredded chicken tossed in buffalo sauce to the spinach artichoke mixture for a tangy and savory twist. Top the dip with crumbled blue cheese and chopped green onions before baking.
  3. Sun-Dried Tomato and Feta Spinach Artichoke Dip:
    • Fold chopped sun-dried tomatoes and crumbled feta cheese into the spinach artichoke mixture for a Mediterranean-inspired flavor profile. Garnish the dip with a drizzle of balsamic glaze and chopped fresh basil before serving.
  4. Spinach Artichoke Dip Stuffed Mushrooms:
    • Spoon the spinach artichoke mixture into cleaned mushroom caps and bake until the mushrooms are tender and the filling is hot and bubbly. Sprinkle with grated Parmesan cheese and chopped fresh parsley before serving.
  5. Spinach Artichoke Dip Grilled Cheese Sandwich:
    • Spread a generous layer of the spinach artichoke mixture between slices of bread along with sliced mozzarella or provolone cheese. Grill the sandwiches until golden brown and the cheese is melted for a decadent and indulgent twist on a classic grilled cheese.


1. Can I use fresh spinach instead of frozen?

  • Yes, fresh spinach can be used in place of frozen. Simply blanch the fresh spinach until wilted, then chop it finely before adding it to the dip mixture.

2. Can I make this dip ahead of time?

  • Yes, you can prepare the dip ahead of time and refrigerate it until ready to bake. Allow it to come to room temperature before baking or increase the baking time slightly if baking it cold.

3. Can I use Greek yogurt instead of sour cream?

  • Yes, Greek yogurt can be used as a substitute for sour cream in this recipe for a lighter alternative with a tangy flavor.

4. How do I prevent the dip from becoming oily?

  • To prevent the dip from becoming oily, be sure to drain the thawed spinach and chopped artichokes well before adding them to the mixture. Additionally, using full-fat dairy products and not over-baking the dip can help maintain its creamy texture.

5. Can I make this dip dairy-free?

  • Yes, you can make a dairy-free version of this dip by using dairy-free alternatives for the cheeses, mayonnaise, and sour cream. Look for vegan cheese options and use dairy-free mayonnaise and sour cream.

6. Can I add other ingredients to customize the dip?

  • Absolutely! Feel free to add ingredients like diced jalapenos, roasted red peppers, cooked bacon, or sun-dried tomatoes to customize the flavor of the dip according to your taste preferences.

7. How long can I leave this dip out at room temperature?

  • It’s best to keep the dip refrigerated until ready to serve. If left out at room temperature for more than two hours, bacteria can start to multiply, so be sure to refrigerate any leftovers promptly.

8. Can I freeze leftover dip?

  • Yes, you can freeze leftover dip for up to 1-2 months. Transfer it to a freezer-safe container and thaw it in the refrigerator overnight before reheating.

9. Can I reheat the dip in the microwave?

  • Yes, you can reheat the dip in the microwave in short intervals, stirring occasionally, until heated through. Alternatively, you can reheat it in the oven at 350°F (175°C) until warm.

10. What are the best dippers for this dip?

  • Tortilla chips, crackers, bread slices, sliced baguette, pita chips, or vegetable crudites are all great options for dipping into hot spinach artichoke dip. Choose your favorite or offer a variety for guests to enjoy.


Impress your guests with our mouthwatering Hot Spinach Artichoke Dip at your next gathering. Whether served as an appetizer before a meal or as a snack during game night, this creamy and flavorful dip is guaranteed to be a hit. With its simple preparation and irresistible taste, it’s no wonder that Hot Spinach Artichoke Dip is a classic favorite. So gather your ingredients, preheat your oven, and get ready to delight your taste buds with this crowd-pleasing appetizer!

Leave a Comment