Hot spinach artichoke dip is the perfect party appetizer. It’s packed full of spinach, artichokes, cheese, and baked until hot and bubbly.
Serve this hot appetizer dip recipe next to some bread cubes, tortilla chips, or crostini for an appetizer that’ll rival the main dish!
Why We Love It
Spinach artichoke dip is SO creamy and delicious.
The secret? Marinated artichoke hearts. These beauties have an antipasto flavor that helps cut the richness of the cheese mixture perfectly.
You can prep this cheesy spin dip in advance, even freeze it, and just bake when you’re ready to eat. It’s super easy, light, fluffy, and flavorful.
How To Make Spinach Artichoke Dip
To make this dip:
- MIX: mix the cream cheese, mayonnaise, sour cream, and garlic together using a stand mixer or hand mixer. Whipping the cream cheese and mayo makes the dip light and fluffy. Once combined, fold in the cheese, spinach, and artichokes.
- SPREAD: spread the mixture into an 9″ baking dish. Top with remaining cheese.
- BAKE: bake for 25-30 minutes at 375°F, or until mixture is set and cheese is hot and bubbly.
- SERVE: serve next to crackers, bread, crostini, or tortilla chips!
Tips, Tricks, and Substitutions
- Make sure the cream cheese is softened before using the hand mixer. It will be hard to combine smoothly if it’s still cold.
- For a lighter version of spinach artichoke dip, use low fat sour cream and mayonnaise.
- Marinated artichokes usually come in a jar near the olives and pickles. They will be in oil.
- To get perfect melted cheese, grab the block and shred it yourself. Pre shredded cheese has a coating on it that causes it to not stick together as well, or melt as well.
Freezing, Storing, and Reheating
This spinach artichoke dip is great made ahead of time. Prepare it as normal, then wrap it with plastic wrap rather than baking. It will last in the fridge for up to 3 days without baking.
To make ahead of time and freeze, just follow the above steps and freeze for up to 6 months. Defrost it in the fridge for a day before baking it, or add an extra 10 minutes onto the cook time if you’d like to bake from frozen.
Once baked, the dip shouldn’t get frozen.
Once you’ve baked the spinach artichoke dip, allow it to cool and store it in the fridge for up to 5 days. Reheat it in the oven at 375°F for 10-12 minutes, covered with foil to prevent the cheese from browning more.
More Delicious Dip Recipes
Hot Spinach Artichoke Dip
- 8 ounces cream cheese softened
- ⅔ cup sour cream
- ⅓ cup mayonnaise
- 3 cloves garlic minced, or pressed
- ¼ teaspoon ground nutmeg optional
- ½ teaspoon black pepper to taste
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup shredded parmesan cheese
- 10 oz frozen spinach 1 bag, defrosted and squeezed until dry
- 1 cup marinated artichoke hearts drained well, chopped
- Preheat oven to 375°F. Defrost spinach in a strainer under warm water. Squeeze all excess moisture out using paper towel. Drain artichokes on a paper towel before chopping.
- In a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, pepper, and nutmeg with a hand mixer until fluffy.
- Fold in artichokes, spinach, parmesan cheese, and 1 cup of mozzarella. Spread mixture into a 9x9" baking dish. Top with remaining mozzarella cheese.
- Bake for 25-30 minutes or until mixture is hot and bubbly and cheese is fully melted. Allow to cool for 5 minutes before serving.
This recipe was inspired by Spend With Pennies.
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