5-Star Hot Spinach Artichoke Dip Recipe for Ultimate Cravings

Author: Carry

Published: November 11, 2025

Oh my gosh, you guys – this hot spinach artichoke dip is the stuff of legends at my house! I swear, every time I make it for game night or book club, the bowl gets scraped clean before I can even refill my wine glass. There’s something magical about that creamy, cheesy goodness with just the right amount of garlicky kick. My neighbor actually started calling it “crack dip” (oops!), but honestly? I get it. The way the mozzarella gets all stretchy and golden while the artichokes add that perfect tang… trust me, this hot spinach artichoke dip will disappear faster than you can say “seconds please!”

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Ingredients for Hot Spinach Artichoke Dip

Alright, let’s gather our cast of characters! I’ve made this hot spinach artichoke dip so many times I could probably recite the ingredients in my sleep, but let me walk you through each one carefully. These simple ingredients come together to create something truly magical – and trust me, you’ll want to measure everything just right for that perfect creamy-yet-chunky texture we’re after.

1 cup chopped spinach (if using frozen, thaw it completely and squeeze out all that excess water – I usually wring it in a clean kitchen towel)
1 cup chopped artichoke hearts (I prefer the marinated kind for extra flavor, but water-packed works too – just drain well)
1/2 cup mayonnaise (full-fat please, this isn’t the time for diet versions!)
1/2 cup sour cream (helps balance the richness perfectly)
1 cup shredded mozzarella cheese (the pre-shredded bagged kind is fine here, but fresh-grated melts even better)
1/2 cup grated Parmesan cheese (the good stuff from the refrigerated section, not the shelf-stable powder)
1 clove garlic, minced (or more if you’re feeling bold – I sometimes do 2!)
1/2 teaspoon salt (start with this – you can always add more after baking)
1/4 teaspoon black pepper (freshly cracked if you’ve got it)

See? Nothing too fancy here, just good-quality ingredients that sing together beautifully. Now that we’ve got everything assembled, let’s get mixing!

How to Make Hot Spinach Artichoke Dip

Okay, here’s where the magic happens! Making this hot spinach artichoke dip is seriously foolproof – I’ve made it half-asleep after a long day and it still turns out incredible. Just follow these simple steps and you’ll have the most addictive, creamy dip ready in no time.

Mixing the Ingredients

First things first – grab a big mixing bowl! I mean it, bigger than you think you’ll need because you want room to really fold everything together without making a mess. Dump in your thoroughly drained spinach and artichokes first – this is your base. Then add the mayo, sour cream, both cheeses, garlic, salt, and pepper. Now, here’s my secret: use a spatula and fold gently instead of stirring aggressively. You want everything evenly distributed but you’re not trying to make a smooth paste – those little chunks of artichoke and flecks of spinach are what make the texture so good! The mixture should be thick but scoopable, kinda like a chunky yogurt.

Baking to Perfection

Preheat that oven to 350°F – no cheating here, a properly hot oven is key for that golden top! I use a standard 8×8 baking dish or a cute oven-safe skillet if I’m feeling fancy. Spread your mixture evenly in the dish – don’t press it down too much. Now pop it in the oven and set your timer for 20 minutes. What you’re looking for is bubbles around the edges and a beautifully golden-brown top with maybe a few darker spots. Don’t wander off though – ovens vary! If it’s not quite there at 20 minutes, give it another 3-5. But watch it closely because overbaking can make the oils separate and we don’t want that. When it’s perfectly bubbly and glorious, take it out and let it sit for just 5 minutes before diving in – trust me, it’s molten lava hot right out of the oven!

Why You’ll Love This Hot Spinach Artichoke Dip

Listen, I know I’m biased because this is my go-to party dish, but here’s why everyone goes nuts for this hot spinach artichoke dip:

Creamy dreamy texture – That perfect balance between smooth and chunky where you get little bursts of artichoke in every bite
Flavor bomb – The garlic and Parmesan give it that umami punch while the mozzarella makes it irresistibly stretchy
Foolproof prep – Literally just mix and bake – no fancy techniques or equipment needed
Party superstar – Works for everything from football Sundays to fancy holiday gatherings (I’ve served it at both!)
Customizable – Want it spicy? Add jalapeños. Feeling fancy? Throw in some crab meat. The base recipe loves adaptations
Leftovers? What leftovers? – Okay fine, if by some miracle you have any, it reheats beautifully (more on that later)

Seriously, this hot spinach artichoke dip checks all the boxes – easy, delicious, and guaranteed to make you the most popular person at any gathering. Just warning you – you might get asked to bring it every time now!

Tips for the Best Hot Spinach Artichoke Dip

After making this hot spinach artichoke dip approximately a million times (okay, maybe just a hundred), I’ve picked up some tricks that take it from good to “oh-my-gosh-what’s-in-this” amazing. These little touches make all the difference!

Drain that spinach like your dip depends on it (because it does!)

Listen, I learned this the hard way – watery spinach equals sad, runny dip. Whether you’re using frozen or fresh, you’ve gotta get all the moisture out. My method? Thaw frozen spinach completely, then squeeze it in a clean kitchen towel until no more water comes out. For fresh spinach, wilt it first in a pan, then do the towel trick. Your future crispy-topped dip will thank you!

Fresh garlic is non-negotiable

I know it’s tempting to reach for the jarred minced garlic when you’re in a hurry, but trust me – fresh garlic makes all the difference here. The flavor is brighter and more complex. Pro tip: let your minced garlic sit for 5 minutes after chopping – something about the air activating the good stuff. And if you’re feeling fancy? Roast a whole head of garlic and mix those caramelized cloves in instead. Game changer!

Want some heat? Here’s how to do it right

My husband likes to joke that I put red pepper flakes in everything, but they’re perfect in this dip! Just 1/4 teaspoon gives it a subtle warmth that creeps up on you. For bolder spice lovers, add diced jalapeños (about 2 tablespoons) to the mix. If you’re serving a crowd, I recommend keeping the base mild and offering hot sauce on the side – that way everyone’s happy!

Cheese matters more than you think

That pre-shredded mozzarella is convenient, but it’s coated with anti-caking agents that can make your dip grainy. For the creamiest texture, buy a block and shred it yourself. And please – splurge on the good Parmesan! That shelf-stable powder stuff just doesn’t melt the same way. While we’re at it – ever tried adding a handful of cream cheese? Makes it extra luscious!

The golden rule of baking

Here’s my biggest tip – don’t overbake! You want bubbles around the edges and a golden top, but if you leave it in too long, the oils will separate and you’ll lose that perfect creaminess. Set that timer for 20 minutes and watch it like a hawk after that. And remember – it keeps cooking a bit from residual heat after you pull it out!

Serving Suggestions for Hot Spinach Artichoke Dip

Now comes the fun part – figuring out what to dip into that glorious, bubbling hot spinach artichoke dip! I’ve tried just about every vehicle imaginable over the years, and these are my absolute favorites that never disappoint.

The Classic Crew: You can’t go wrong with sturdy tortilla chips or crispy baguette slices. I like to toast my bread just slightly so it holds up to the weight of the dip without getting soggy. Those little crostini toasts from the bakery section? Perfect for fancy parties. And don’t even get me started on pita chips – the way the herbs on them play with the garlic in the dip? *Chef’s kiss*

Veggie Squad: When I’m pretending to be healthy (or just need to balance out all that cheese), I go for fresh veggies. Thick slices of crisp cucumber are surprisingly amazing, and the cool crunch contrasts beautifully with the warm dip. Bell pepper strips, carrot chips, and endive leaves make great dippers too. My vegetarian friends always appreciate having these options!

Unexpected MVPs: Here’s where things get interesting. Have you ever tried pretzel rods with spinach artichoke dip? The salty-sweet combo is unreal. Those little mini baked potatoes you can eat in one bite? Absolute game changer. And last Christmas, I served it with roasted Brussels sprout halves on toothpicks – sounds weird, tastes INCREDIBLE.

Party Pairings: This dip plays well with others! I love setting it out with a charcuterie board – the salty meats and cheeses complement it perfectly. For game day, pair it with buffalo wings (the cooling dip is magic with spicy wings). At wine nights, I’ll put it alongside a plate of olives and some crusty bread – suddenly you’ve got a Mediterranean-inspired spread!

Pro tip: Always keep extra dippers handy because this hot spinach artichoke dip disappears FAST. I usually prepare about twice as much as I think we’ll need – better to have leftovers than disappointed guests! And don’t forget small plates and plenty of napkins… things tend to get messy in the best possible way.

Storing and Reheating

Okay, let’s talk leftovers – not that we ever have many with this hot spinach artichichoke dip! But on the rare occasion there’s actually some left (usually because I made a double batch on purpose), here’s how to keep it tasting amazing. Trust me, I’ve tried every method imaginable and these are the tricks that work best.

First, let that dip cool completely to room temperature before you even think about storing it – I usually let it sit for about an hour. Then transfer it to an airtight container and pop it in the fridge. It’ll stay good for about 3 days, though the texture might get a tiny bit softer. If you want to freeze it, you can – just know the texture won’t be quite the same creamy perfection when it thaws. I’d only recommend freezing if you plan to use it as a pasta sauce or baked potato topper later!

Now, reheating is where the magic happens! The microwave is tempting because it’s quick, but it’ll make your dip soggy and sad. Instead, spread your leftover dip in an oven-safe dish (I use a small pie plate for this) and pop it in a 350°F oven for about 15-20 minutes. You’re looking for those familiar bubbles around the edges and that golden top to come back to life. If the top isn’t getting crispy enough, try broiling for just a minute or two at the end – but watch it like a hawk because it can burn fast!

No oven? No problem! You can also reheat it in a skillet over medium-low heat, stirring occasionally until it’s warmed through. It won’t get that crispy top, but it’ll still taste delicious. However you reheat it, give it a good stir before serving to redistribute all that creamy goodness. And honestly? Sometimes I eat it cold straight from the fridge with crackers – don’t judge me, it’s still incredible!

Hot Spinach Artichoke Dip Variations

One of my favorite things about this hot spinach artichoke dip is how forgiving it is – the base recipe is so good on its own, but it also loves to play dress-up! Over the years, I’ve experimented with all sorts of twists, and these are the variations that have become regulars at my table. Honestly, sometimes I can’t decide which version I love more!

Meaty Marvels

For my carnivore friends, adding protein takes this dip to the next level. Crispy bacon bits are my go-to – about half a cup cooked and crumbled right into the mix. The smoky saltiness is *chef’s kiss*. For fancy occasions, I’ll fold in a can of lump crab meat (drained well, of course) – suddenly it’s luxe enough for New Year’s Eve! And don’t even get me started on chopped pancetta… let’s just say I once made this version for book club and no one talked about the book at all.

Spice It Up

If you like a little heat in your life (I sure do!), try stirring in a diced jalapeño or two – seeds and all if you’re brave! Red pepper flakes work great too – just a pinch for subtle warmth or 1/2 teaspoon for serious kick. My personal favorite? A tablespoon of chopped pickled jalapeños – they add tang along with the heat. For something different, try a swirl of harissa paste before baking – that North African spice blend makes the flavors pop in the most amazing way.

Dairy-Free Delight

Got lactose-intolerant friends coming over? No problem! I’ve perfected a dairy-free version that even my cheese-loving husband approves of. Swap the mayo for vegan mayo (I like the avocado oil kind), use coconut milk yogurt instead of sour cream, and choose your favorite plant-based cheeses. The trick is to use a mix of flavors – I do half vegan mozzarella shreds and half nutritional yeast for that cheesy umami. Pro tip: add a teaspoon of lemon juice to brighten everything up!

Herb Garden Special

When my garden is overflowing with fresh herbs, I love making this fresh twist. A handful each of chopped dill and chives gives it this bright, almost lemony flavor that’s perfect for spring. In summer, I’ll use basil and oregano for a Mediterranean vibe. And in the fall? Chopped rosemary and thyme make it feel cozy and holiday-ready. Just remember – fresh herbs go in right before baking, while dried should be mixed in with the other ingredients.

The beauty of this hot spinach artichoke dip is how it welcomes creativity – I’ve even made a buffalo version by stirring in hot sauce and blue cheese crumbles! Whatever variation you try, just remember to keep the ratios about the same (about 1 cup total add-ins max) so the texture stays perfect. Now go forth and experiment – I’d love to hear what delicious twists you come up with!

Nutritional Information

Okay, let’s talk numbers – because even though this hot spinach artichoke dip tastes indulgent (because it is!), it’s got some sneaky nutrition hiding in all that cheesy goodness. These estimates are for a standard 1/2 cup serving, but remember – your exact numbers might vary slightly based on the brands you use and any tweaks you make to the recipe.

Calories: About 220 per serving (but who’s counting when it’s this delicious?)
Fat: 18g (that’s where all the creamy richness comes from!)
Saturated Fat: 6g (the price we pay for all that melty cheese perfection)
Protein: 8g (thanks to the cheeses and those sneaky spinach nutrients)
Carbohydrates: 6g (mostly from the artichokes and a bit from the dairy)
Fiber: 2g (spinach for the win!)
Sugar: 2g (natural sugars from the veggies – nothing added)
Sodium: 450mg (the cheeses and salt add up, so go easy if you’re watching salt intake)

A quick disclaimer – these numbers can change if you use low-fat dairy products (though I don’t recommend it for texture!), different cheese blends, or add extras like bacon or crab meat. And hey, let’s not forget that spinach is packed with vitamins A, C, and K, plus iron and calcium – so technically this is health food, right? (Okay, maybe that’s a stretch, but I’ll take my nutrients where I can get them!)

FAQs About Hot Spinach Artichoke Dip

After making this hot spinach artichoke dip for countless parties, I’ve fielded just about every question imaginable! Here are the ones I hear most often – and my tried-and-true answers to help you nail this recipe every time.

Can I use frozen spinach?
Absolutely! In fact, frozen spinach is my go-to because it’s so convenient. Just be sure to thaw it completely and squeeze out ALL the excess water (I use a clean kitchen towel for this). Too much moisture will make your dip runny, and nobody wants that!

How do I make it ahead?
You’re speaking my language! I often prep this the morning before a party. Just mix everything (except any fresh herbs), cover tightly, and refrigerate. When you’re ready, bake it straight from the fridge – just add 5-10 extra minutes to the cooking time since it’ll be cold.

Is this dip gluten-free?
Yes! As long as you serve it with gluten-free dippers, you’re golden. The dip itself contains no gluten – just cheeses, veggies, and dairy. I’ve served this to gluten-free friends many times and they always go back for seconds!

Can I freeze leftovers?
You can, but the texture won’t be quite the same. If you do freeze it, I recommend using thawed leftovers as a pasta sauce or baked potato topper rather than trying to recreate that perfect dip texture. For best results, eat it fresh or refrigerated within 3 days.

Why is my dip watery?
Nine times out of ten, it’s because the spinach wasn’t drained well enough. Next time, really squeeze that spinach like you’re trying to wring out a wet towel! If it’s already baked and watery, try stirring in some extra cheese and baking a few more minutes to help absorb the excess moisture.

Your Turn to Make Magic!

Okay, friend – now it’s your turn to work some kitchen magic with this hot spinach artichoke dip! I can’t wait to hear how it turns out for you. Did you stick with the classic version or try one of the fun twists? Did your crowd go wild for it like mine always does? Drop me a comment below – I read every single one and love hearing your stories (and any brilliant tweaks you’ve discovered!).

If you snap a pic of your glorious, bubbly creation (or the empty dish afterward – we know how that goes!), tag me on social @SpinachDipQueen (okay fine, that’s not really my handle, but it should be!). There’s nothing more fun than seeing this recipe become part of your own traditions and gatherings. And if you loved it as much as we do, give it a 5-star rating to let others know it’s worth making!

Most importantly – have fun with it! Some of my favorite variations came from happy accidents (who knew that accidental extra garlic would become our family’s preferred version?). Cooking should be joyful, just like sharing good food with people you love. Now go forth and dip everything in sight – I’ll be right here waiting to hear all about your spinach artichoke adventures!