This hot and cheesy spinach artichoke dip recipe is a foolproof classic, guaranteed to be a hit at any gathering, and I’ve perfected it over the years to be creamy, bubbly, and absolutely delicious every single time. It’s the kind of appetizer that disappears almost as soon as it hits the table, and you’ll love how simple it is to whip up for your next party.
Welcome back to my kitchen! There are some recipes that just feel like home, and for me, a bubbling dish of spinach artichoke dip is one of them. I’ve been making this for years for family gatherings, game nights, and holiday parties, and it never fails to get rave reviews. This version is my go-to because it’s so easy to make and strikes the perfect balance between creamy, cheesy, and savory. Trust me, you’ll want to add this one to your permanent recipe collection.
Jump to Section
Key Takeaways
- Effortlessly Easy: You can get this incredible appetizer ready for the oven in about 10 minutes. It’s truly that simple!
- Ultimate Crowd-Pleaser: There’s a reason this is a classic. It’s impossible to resist that creamy, cheesy goodness.
- Make-Ahead Magic: You can prep this dip the day before a party, which is a total game-changer for stress-free entertaining. Just cover and refrigerate until you’re ready to bake.
- The Perfect Dip: This recipe has the ideal consistency—thick enough to scoop with a chip but still wonderfully smooth. For another great appetizer, try my creamy dill pickle dip!
Why You’ll Love This Spinach Artichoke Dip
- It’s a hug in a bowl! The moment it comes out of the oven, hot and bubbly, you’ll get that warm, comforting feeling that only the best comfort food can provide.
- The flavor is out of this world, with a savory mix of cheeses, garlic, and herbs perfectly balancing the earthy spinach and tangy artichoke hearts.
- It has the most delicious golden, bubbly top from all that amazing cheese. Plus, those slightly crispy edges are my favorite part.
- This recipe is a secret weapon for any host. It’s easy, impressive, and always gets compliments, making you look like a kitchen superstar.
- This dip is a great source of wholesome veggies, thanks to the spinach and artichoke hearts. It’s one of the tastiest ways to get your greens in, you know? Speaking of amazing comfort food, you’ve got to try my creamy Italian sausage pasta next!
Food or Cultural Background
My love affair with spinach artichoke dip started at my grandma’s house. She was the queen of holiday appetizers, and this dip was always on her spread, right next to the little sausages and the pigs in a blanket.
I remember peeking into the kitchen and seeing her mix everything together in her big glass bowl, and the aroma of the garlic and cheese was just incredible. To me, this dip isn’t just a recipe; it’s a memory of family gatherings, laughter, and the simple joy of sharing good food.
It’s a staple at so many American parties, and for good reason—it’s a simple, comforting classic that brings people together. Over the years, I’ve played around with different cheeses and ratios, but this version is the one that tastes most like my grandma’s. It’s got that nostalgic, creamy goodness that always reminds me of home. This kind of nostalgic, cheesy comfort food is a must-have, just like my recipe for the best cheesy garlic chicken wraps.
Ingredients for Hot & Cheesy Spinach Artichoke Dip
| Ingredient | Notes/Substitutes |
| 14 oz can artichoke hearts | Look for canned artichoke hearts packed in water, not marinated. Drain well and chop them. |
| 8 oz cream cheese | Make sure this is softened to room temperature for a smooth, lump-free dip. |
| ½ cup sour cream | Adds a nice tangy flavor and creaminess. You can use Greek yogurt as a substitute for a lighter option. |
| ½ cup mayonnaise | Binds the ingredients and adds richness. Use full-fat for the best flavor. |
| 1 cup freshly grated Parmesan cheese | I highly recommend grating your own for the best flavor and melt. A good substitute would be Romano cheese. |
| 1 clove garlic, minced | Fresh garlic makes all the difference! If you’re in a pinch, use ½ teaspoon of garlic powder. |
| ½ cup frozen spinach | Thaw completely and squeeze out all the liquid. This is the most important step for a thick dip. |
| Salt & pepper | To taste |
Equipment Needed
- Large mixing bowl
- Spatula or spoon for mixing
- 8×8-inch baking dish or similar-sized oven-safe skillet (a glass pie dish works great!)
- Garlic press (optional, but makes mincing garlic easy!)
How to Make Hot & Cheesy Spinach Artichoke Dip Step-by-Step
- Preheat your oven to 350°F (175°C). Lightly grease your baking dish.
- Thaw and drain the spinach. This is a crucial step! Place the thawed spinach in a clean kitchen towel and squeeze out as much water as you possibly can. You want it to be as dry as possible to prevent a watery dip.
- Combine the ingredients. In a large mixing bowl, add the softened cream cheese, sour cream, mayonnaise, spinach, chopped artichoke hearts, minced garlic, and ¾ cup of the grated Parmesan cheese.
- Mix until everything is smooth and well combined. I like to use a spatula to really fold everything together. Make sure the cream cheese is fully incorporated with no lumps.
- Transfer the mixture into your greased baking dish and spread it into an even layer with your spatula.
- Sprinkle the remaining ¼ cup of Parmesan cheese over the top of the dip. This will give you that beautiful golden-brown crust.
- Bake for about 20–25 minutes. You’ll know it’s done when it’s hot and bubbly and the top is a golden-brown color.
- Serve immediately with your favorite crackers or bread. This dip is best served warm from the oven. For another great game-day appetizer, check out my ground beef zucchini casserole recipe.
Expert Tips for the Best Results
- Don’t skip squeezing the spinach! I can’t stress this enough. If you leave too much moisture in, your dip will be runny. The secret is to squeeze it until it looks like a dry, little ball of spinach.
- Room temperature ingredients are key. Make sure your cream cheese is soft and easy to work with before you start mixing. This ensures a super smooth and creamy final product.
- Use freshly grated Parmesan. Pre-grated Parmesan has anti-caking agents that can make it melt differently. Trust me, the extra minute it takes to grate it yourself is totally worth it for the flavor and texture.
- For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the mixture before baking.
- Make it ahead of time. You can prepare the dip up to a day in advance. Just mix everything together (without the top cheese layer), cover the dish tightly, and store it in the fridge. Sprinkle the rest of the Parmesan on top right before you bake it. This is a game-changer for holiday parties! If you’re looking for more make-ahead dishes, my baked lemon garlic cod with butter sauce is another great option.
What to Serve With Spinach Artichoke Dip
This dip is a party favorite and pairs perfectly with a variety of dippers. Here are some of my top picks:
- Crusty French bread, sliced and toasted
- Crispy tortilla chips or pita chips
- Carrot and celery sticks
- Your favorite crackers, like Triscuits or pita crackers. You can also pair this with my traditional bruschetta recipe for the ultimate appetizer spread!
Storing and Reheating Tips
- Storage: Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, place the dip in a microwave-safe dish and heat in 30-second intervals, stirring in between, until heated through. Or, for a better texture, place it in an oven-safe dish and bake at 350°F (175°C) for 10-15 minutes until hot and bubbly again.
Nutrition Facts
| Nutrition Facts | |
| Serving Size | 1/4 cup (approx. 57g) |
| Calories | 170 |
| Total Fat | 15g |
| Saturated Fat | 8g |
| Cholesterol | 40mg |
| Sodium | 290mg |
| Total Carbohydrates | 3g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 6g |
- Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About Spinach Artichoke Dip
What kind of cheese is good in spinach artichoke dip?
For the best spinach artichoke dip, I use a combination of cheeses. Cream cheese gives it that signature creamy base, while Parmesan and a little mozzarella add amazing salty flavor and that perfect gooey texture. You can also experiment with Gruyère or smoked Gouda for a unique twist.
Is it better to use fresh or frozen spinach for spinach dip?
I always recommend using frozen spinach for this recipe. It’s already been blanched, and you can easily squeeze out all the excess water, which is key for a thick, creamy dip. Using fresh spinach would require a lot more work to cook it down and drain it properly to avoid a watery dip.
What is the best thing to eat with spinach artichoke dip?
My favorite things to eat with spinach artichoke dip are crusty toasted bread slices and crispy tortilla chips. The crunch from the chips and the chewiness of the bread are perfect for scooping up the creamy dip. For something lighter, try dipping carrot and celery sticks.
Why is my spinach artichoke dip runny?
The most common reason for a runny spinach artichoke dip is not draining the spinach and artichoke hearts enough. You have to squeeze out as much water as you can from both ingredients! A second reason could be using low-fat or watery cream cheese. Stick to full-fat for the creamiest result.
Final Thoughts
I truly hope you love this spinach artichoke dip as much as my family and I do. It’s a classic for a reason—it’s simple, delicious, and brings a little bit of comfort and joy to any get-together. It’s the kind of recipe you’ll find yourself coming back to again and again. Don’t forget to Pin this recipe for later, and when you make it, I’d love to see your photos! Tag me on Instagram or leave a review below and let me know how it turned out. And if you’re a fan of easy and delicious baked dishes, you have to try my easy baked zucchini next!
Don’t just cook—create. Connect with us on Facebook & Pinterest!
Print
Cheesy Spinach Artichoke Dip
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This hot and cheesy spinach artichoke dip is a foolproof classic, guaranteed to be a hit at any gathering, and I’ve perfected it over the years to be creamy, bubbly, and absolutely delicious every single time. It’s the kind of appetizer that disappears almost as soon as it hits the table, and you’ll love how simple it is to whip up for your next party.
Ingredients
14 oz can artichoke hearts, drained and chopped
½ cup sour cream
½ cup mayonnaise
8 ounces cream cheese, room temperature
1 cup freshly grated Parmesan cheese, loosely measured
1 clove garlic, minced
½ cup spinach, frozen, thawed and liquid squeezed out
Salt & pepper
Instructions
Preheat your oven to 350°F (175°C). Lightly grease your baking dish.
Thaw and drain the spinach. This is a crucial step! Place the thawed spinach in a clean kitchen towel and squeeze out as much water as you possibly can.
Combine the ingredients. In a large mixing bowl, add the softened cream cheese, sour cream, mayonnaise, spinach, chopped artichoke hearts, minced garlic, and ¾ cup of the grated Parmesan cheese.
Mix until everything is smooth and well combined. Make sure the cream cheese is fully incorporated with no lumps.
Transfer the mixture into your greased baking dish and spread it into an even layer with your spatula.
Sprinkle the remaining ¼ cup of Parmesan cheese over the top of the dip.
Bake for about 20–25 minutes. You’ll know it’s done when it’s hot and bubbly and the top is a golden-brown color.
Serve immediately with your favorite crackers or bread. This dip is best served warm from the oven.
Notes
Expert Tips: Don’t skip squeezing the spinach! Use room temperature ingredients for a smooth dip and freshly grated Parmesan for the best melt and flavor. For a spicier kick, add red pepper flakes. You can prepare this dip up to a day in advance; just cover and refrigerate before baking.
Storing and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave in 30-second intervals or bake at 350°F for 10-15 minutes until hot and bubbly.
Nutrition
- Serving Size: 1/4 cup
- Calories: 170
- Sugar: 1g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: spinach artichoke dip, hot dip, cheesy dip, party appetizer, artichoke dip recipe, baked dip, creamy dip