This Hot Spinach and Artichoke Dip, packed with spinach, artichokes, garlic, and three different types of cheese, makes the warmest and creamiest appetizer. Looking for a delicious party dip? You've found it!
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Why you'll love this recipe
This easy spinach and artichoke recipe is seriously one of the best! It's warm, rich, creamy, and only takes 30 minutes to throw it together.
This delicious appetizer is perfect for Super Bowl parties, potlucks, family get-togethers, and even as a side dish for dinner. Serve this hot and cheesy dip with tortilla chips, crackers, bread, and even vegetables!
Ingredients
Here's what you'll need for the creamiest spinach artichoke dip:
- Fresh spinach
- Artichoke hearts
- Philadelphia cream cheese
- Olive oil
- Minced garlic
- Sour cream
- Mayo
- Mozzarella cheese
- Parmesan cheese
- Salt and pepper
Step-by-step instructions
Over medium heat, heat the olive oil in a medium-sized skillet. Add the minced garlic and cook it for about 30 seconds, or until it's softened and fragrant.
Add the chopped spinach and sauté until it's completely wilted. While stirring frequently, continue to cook the spinach until most of the liquid evaporates. Stir in the chopped artichokes and cook them for about 3 minutes.
Add the cubed cream cheese, sour cream, mayo, shredded mozzarella, and parmesan cheese. Stir the mixture until the cheese is completely melted. Season with salt and pepper.
Serve this easy and creamy dip with tortilla chips, bread, vegetables, or crackers!
Make it ahead of time
Complete the recipe up to Step 3 in the recipe card below. Combine the cooked spinach and artichokes with all of the cheeses, sour cream, mayo, and seasonings in a bowl. Refrigerate until you need it and heat it up in a skillet or bake it.
Baking time
Heat your oven to 350 degrees F. Spread the spinach mixture into a small baking dish and bake it for 20 to 25 minutes, or until hot and bubbly.
Tips & tricks
Use fresh spinach. Fresh is almost always best, especially when it comes to this recipe. Frozen spinach can be used in a pinch, but keep in mind it might have a stringy texture.
Cube the cream cheese. Cubed cream cheese will melt faster and easier. I like to cut mine up before beginning this recipe so it also has time to soften up.
Add bacon. Stir in 6 slices of freshly fried crumbled bacon because what isn't better with crispy bacon?!
Recommended tools
- 12-inch Cast Iron Skillet. This is my favorite kitchen tool! It can be used for so many recipes like Creamy Honey Butter Skillet Corn and Cajun Shrimp Alfredo.
Storing and reheating
Store any leftovers in an airtight container in the refrigerator for up to three days.
This dip tastes great fresh, as well as when you reheat it! Spinach artichoke dip can be reheated in the microwave, on the stovetop, or in the oven.
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Recipe
Hot Spinach and Artichoke Dip
Equipment
Ingredients
- 2 tablespoon olive oil
- 2 garlic cloves minced
- 10 oz fresh spinach chopped
- 14 oz artichoke hearts drained and chopped
- 8 oz cream cheese cubed
- ¼ c sour cream
- ¼ c mayo
- ¾ c mozzarella shredded
- ½ c parmesan grated
- salt and pepper to taste
Instructions
- Heat olive oil in a medium sized skillet over medium heat. Add minced garlic and cook about 30 seconds, or until fragrant.
- Add the spinach and sauté until wilted. While stirring frequently, continue to cook the spinach until most of the liquid has evaporated.
- Add the chopped artichokes and cook for 3 minutes.
- Add the cubed cream cheese, sour cream, mayo, mozzarella, and parmesan. Stir until the cheese has melted. Season with salt and pepper.
- Serve with tortilla chips, bread, vegetables, or crackers.
Nutritional Information
Nutritional Disclaimer
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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