Hot Spinach Artichoke Dip
Hot spinach artichoke dip should be thick enough to hold on a chip, with leafy spinach and tender artichoke pieces throughout. Cream cheese, mozzarella, and Parmesan give this oven-baked version a creamy base and a pale, melted top with a few golden spots.
The key is removing moisture before mixing: squeeze the thawed spinach until it stops dripping, and pat the artichokes dry. Bake just until the edges bubble and the center is hot so the dip stays creamy rather than turning watery or oily.
Ingredients for Hot Spinach Artichoke Dip
- 10 ounces frozen cut-leaf spinach, thawed (285g)
- 1 can artichoke hearts (about 14 ounces), drained; about 240g drained weight
- 8 ounces cream cheese, softened (225g)
- 1/2 cup sour cream (120g)
- 1/4 cup mayonnaise (55g)
- 1 1/2 cups shredded mozzarella, divided (170g)
- 1/2 cup finely grated Parmesan, divided (50g)
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- Optional: a pinch of red pepper flakes
Makes 8–10 appetizer servings.
How to Make Hot Spinach Artichoke Dip
- Prepare the vegetables: Preheat the oven to 350°F (175°C). Squeeze the thawed spinach firmly in a clean kitchen towel or colander until it no longer drips, then break up any large clumps. Drain and pat the artichokes dry before chopping them.
- Mix the base: Stir the softened cream cheese, sour cream, mayonnaise, garlic, salt, and pepper in a large bowl until mostly smooth. Fold in the spinach and artichokes, keeping the vegetable pieces visible. Add the red pepper flakes, if using.
- Fill the dish: Stir in most of the mozzarella and Parmesan, reserving about 1/2 cup combined cheese for the top. Spread the thick mixture in a shallow 1.5-quart oval ceramic baking dish or a comparable glass dish. Scatter the reserved cheese evenly over it.
- Bake uncovered: Start checking at 20 minutes. The dip is ready when the edges are bubbling, the center is hot and creamy, and the melted top has a few lightly golden spots, usually after 20–25 minutes. A deeper dish or a chilled dip may take longer; check the center rather than relying on the clock alone.
- Rest and serve: Let the dip stand for about 5 minutes, then serve it hot in the baking dish with tortilla chips for scooping.
How to Keep the Dip Creamy
The squeezed spinach should still feel damp, but it should not release water when pressed. Drying the artichokes matters too: liquid left on either vegetable can loosen the dip. Cut-leaf spinach keeps more leafy texture than finely chopped spinach.
Do not raise the oven temperature to brown the top faster. Take the dip out once the center is hot and the edges bubble; extended baking can make the cheese and dairy look oily or separated. The top needs only light golden spots, not a dry crust.
Fresh Spinach and Sour Cream Swaps
To use fresh spinach, cook it down, let it cool, and squeeze out the liquid before adding it. It is not a direct volume-for-volume substitute for frozen spinach. Greek yogurt can replace the sour cream, though the flavor and texture will differ slightly.
What to Serve with Spinach Artichoke Dip
Tortilla chips are sturdy enough to scoop up the hot dip. Pita chips, crackers, toasted bread, bell pepper strips, celery, and carrots also work.
Make-Ahead, Storage, and Reheating
Assemble the dip, cover it, and refrigerate for up to 1–2 days before baking. Bake at 350°F until the edges bubble and the center is hot, allowing extra time if the dip starts cold. Do not increase the oven temperature to hurry it along.
Cool leftovers, transfer them to an airtight container, and refrigerate for about 3–4 days. Reheat gently in the oven until hot; the time depends on the portion and dish. Freezing is not the preferred option because the creamy mixture may separate and become watery.
Nutrition
Approximate nutrition per serving, based on 1/9 of the recipe: 260 calories, 11g protein, 22g fat, and 7g carbohydrates. Per 100g: about 200 calories, 8g protein, 17g fat, and 5g carbohydrates. Values vary with the brands used and portion size.
Equipment
- Oven
- Kitchen towel or colander
- Large mixing bowl
- Shallow 1.5-quart baking dish
- Knife and cutting board
Ingredients
For the Dip
- 10 ounces frozen cut-leaf spinach, thawed (285 g)
- 1 can artichoke hearts (about 14 ounces), drained; about 240 g drained weight
- 8 ounces cream cheese, softened (225 g)
- 1/2 cup sour cream (120 g)
- 1/4 cup mayonnaise (55 g)
- 1 1/2 cups shredded mozzarella, divided (170 g)
- 1/2 cup finely grated Parmesan, divided (50 g)
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- Optional: a pinch of red pepper flakes
Instructions
- Preheat the oven to 350°F (175°C).
- Squeeze the thawed spinach in a clean kitchen towel or colander until it no longer drips, then break up any large clumps.
- Drain and pat the artichokes dry, then chop them.
- Stir the cream cheese, sour cream, mayonnaise, garlic, salt, and pepper in a large bowl until mostly smooth.
- Fold in the spinach and artichokes, keeping the vegetable pieces visible. Add the red pepper flakes if using.
- Stir in most of the mozzarella and Parmesan, reserving about 1/2 cup combined cheese for the top.
- Spread the mixture in a shallow 1.5-quart baking dish and scatter the reserved cheese evenly over it.
- Bake uncovered for 20–25 minutes, checking from 20 minutes, until the edges bubble, the center is hot and creamy, and the top has a few lightly golden spots.
- Let the dip stand for about 5 minutes before serving hot with tortilla chips.
Tips
- Squeeze the spinach until it stops dripping to help keep the dip thick.
- Pat the artichokes dry before chopping to remove excess moisture.
- Use cut-leaf spinach for a leafier texture.
- Check that the center is hot and the edges are bubbling rather than relying only on the baking time.
- Avoid raising the oven temperature or baking longer than needed, which can make the dairy look oily or separated.
Variations
- Fresh Spinach: Cook fresh spinach down, let it cool, and squeeze out the liquid before adding it.
- Greek Yogurt: Replace the sour cream with Greek yogurt; the flavor and texture will differ slightly.