Simple Hot Spinach Artichoke Dip Crowd Pleaser

If there is one appetizer guaranteed to disappear first at any gathering, it is a hot, bubbly spinach artichoke dip. I consider it the pinnacle of cheesy comfort food. Few dishes have that satisfying “cheese pull” moment paired with a rich, savory flavor like this one. This spinach artichoke dip recipe is designed to be superior to the watery, bland restaurant versions. We focus on a triple-cheese blend and a crucial step for moisture control. It’s the perfect festive dish for holidays, Super Bowl parties, or a cozy, indulgent movie night.

The simple combination of cheese and vegetables elevates the health benefits of artichokes and spinach.

Party Prep Hacks

This spinach artichoke dip can be almost entirely assembled ahead of time, making it an ideal choice for hosts.

• Prep the Greens: Thaw and squeeze the spinach until it is completely dry. Roughly chop the artichoke hearts and gently pat them dry.
• Aromatic Base: Sauté the garlic and onion and let them cool completely.
• Mix and Store: Combine the prepared spinach, artichokes, cooled aromatics, and all the creamy ingredients (cream cheese, sour cream, and spices) in your baking dish. Cover and refrigerate for up to 24 hours. Do not add the mozzarella topping yet!

Spinach Artichoke Dip Recipe Card

Spinach Artichoke Dip Recipe

Recipe by Soukayna

0.0 from 0 votes

Course: AppetizersCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

280

kcal

This easy, triple-cheese spinach artichoke dip is thick, creamy, and loaded with savory flavor, guaranteed to be the most popular appetizer at your party.

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Ingredients

• 1 (8-ounce) package full-fat cream cheese, softened

• 0.5 cup sour cream (full fat)

• 0.25 cup mayonnaise

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 0.25 small onion, minced

• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

• 1 (14-ounce) can artichoke hearts, drained, patted dry, and chopped

• 0.75 cup shredded Mozzarella cheese, divided

• 0.5 cup grated Parmesan cheese, divided

• 0.5 teaspoon salt

• 0.25 teaspoon black pepper

Directions

• Step 1: Prep the Aromatics Preheat the oven to 350°F (175°C). In a small skillet, heat the olive oil and sauté the minced garlic and onion for 3 minutes until softened. Set aside to cool slightly.
• Step 2: Mix the Creamy Base In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Whisk until smooth and lump-free. Stir in the salt and pepper.
• Step 3: Combine Fillings Fold in the sautéed aromatics, the squeezed spinach, and the chopped artichoke hearts. Add 0.5 cup of the Mozzarella and 0.25 cup of the Parmesan. Mix well to combine everything thoroughly.
• Step 4: Bake to Perfection Spoon the mixture into a shallow 9-inch pie dish or baking dish. Top with the remaining Mozzarella and Parmesan cheese. Bake for 20 minutes or until the edges are bubbly.
• Step 5: Garnish and Serve If desired, place under the broiler for 1-2 minutes for a golden-brown crust. Serve the hot spinach artichoke dip immediately with tortilla chips, crusty bread, or pita chips.

Notes

• Moisture is Key: Always squeeze the thawed spinach aggressively. This single step prevents a runny, watery dip.
• Cheese Quality: Shred your own Mozzarella cheese. Pre-shredded cheese contains anti-caking agents that hinder the smooth, creamy melt desired in this spinach artichoke dip.
• Reheating: Leftover dip reheats beautifully! Microwave individual portions in 30-second bursts, or reheat the entire dish in a 350°F oven until bubbly again.

Nutrition Facts

• Fat: 24g
• Sodium: 410mg
• Carbohydrates: 7g
• Protein: 10g

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Why This 3-Cheese Recipe Works

This spinach artichoke dip is consistently creamy and flavorful because we solve the two most common problems: lack of flavor depth and a watery consistency.

1. The Triple-Cheese Threat: Many recipes rely only on cream cheese and Parmesan. We use a powerful trio: Cream Cheese (for a stable, tangy base), Mozzarella (for the ultimate melt and cheese pull), and Aged Parmesan (for sharp, salty umami depth).
2. Moisture Control is Key: Artichokes and especially frozen spinach hold a lot of water. This recipe includes a critical step: squeezing the thawed spinach until bone-dry and gently patting the artichoke hearts. Eliminating excess water ensures a thick, dense, and ultra-creamy dip.
3. Aromatic Sauté: We sauté fresh garlic and onions before mixing the dip. This crucial step deepens the savory base, preventing the raw, one-dimensional flavor often found in quick mixes.

This dish is inherently vegetarian and can be made lower-fat by substituting Greek yogurt for half of the sour cream. For a Keto-friendly spinach artichoke dip, serve it with celery sticks, bell pepper slices, or pork rinds instead of bread or chips.

Pro Tips for the Best Spinach Artichoke Dip

Achieving that perfect golden crust and gooey interior requires a few expert techniques, especially regarding the cheese and the bake.

• The Mozzarella Cap: Reserve a generous portion of the mozzarella and Parmesan. Do not mix all the cheese into the base. Sprinkle this reserved mix on top just before baking. This creates a beautiful, bubbly, brown crust and enhances the aesthetic appeal.
• Room Temp Cream Cheese: Ensure your cream cheese is completely softened to room temperature. This is essential for achieving a lump-free, perfectly smooth dip base.
• Bake Low, Finish High: Bake the dip at a moderate temperature (350°F) until it is heated through and bubbling at the edges (about 20 minutes). Then, use the broiler for 1-2 minutes to perfectly brown the top, achieving that irresistible restaurant look. (Watch it closely, broilers can burn quickly!)
• The Artichoke Cut: Cut the artichoke hearts into small chunks, not purées. Leaving them slightly chunky ensures a satisfying texture and burst of flavor when you scoop the dip.

Keeping it Hot

The vessel you use for your spinach artichoke dip impacts both presentation and temperature retention. I recommend using a shallow ceramic or stoneware dish. Its wide surface area promotes an even melt and allows for maximum crust development. Serving it directly in a small cast-iron skillet also keeps the dip hot longer, ensuring every scoop is bubbly and delicious.

Next-Level Dips

Spicy Jalapeño Chicken Dip

Turn this into a heartier, spicy meal by adding 1/2 cup of shredded cooked chicken breast and 1/4 cup of finely minced, seeded jalapeño peppers. This addition creates a more substantial dip that works almost as a main course and pairs perfectly with a cold beer. Top this version with crushed tortilla chips before the final bake for extra crunch.

The Crab and Old Bay Dip

Elevate the elegance by folding in 1/2 cup of lump crab meat and 1 teaspoon of Old Bay seasoning. The Old Bay adds a classic seafood flavor profile that complements the rich dairy perfectly. This luxurious version is fantastic for holiday gatherings and pairs well with toasted pita bread instead of standard chips.

Sun-Dried Tomato and Feta Dip

Swap the Italian American flavor for a Mediterranean twist. Replace the mozzarella with crumbled Feta cheese for a briny kick. Fold in 1/4 cup of chopped, oil-packed sun-dried tomatoes (drained) and a sprinkle of dried oregano. This version has a brighter, tangier flavor that is excellent served with cucumber slices.

Fixing Your Spinach Artichoke Dip

Party Time Success

This ultimate spinach artichoke dip is your new secret weapon for effortless entertaining. By following these expert steps, especially focusing on moisture control and the triple-cheese blend, you will achieve a dip that is creamy, rich, and perfectly bubbly. It’s a dish that inspires instant happiness and guarantees compliments.