Hot Spinach Artichoke Dip Recipe

If you’re anything like me, you know that a warm, gooey, cheesy dip can turn any gathering into an instant party. That’s exactly why I’m so excited to share this Hot Spinach Artichoke Dip Recipe with you—it’s totally fan-freaking-tastic! Creamy, flavorful, and just the right amount of garlicky punch, this dip has become a staple in my kitchen. Stick around, and I’ll walk you through every step to get that perfect bubbly dip, every single time.

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Ingredients You’ll Need

This Hot Spinach Artichoke Dip Recipe strikes a beautiful balance between creamy cheeses, tender veggies, and aromatic seasonings. Each ingredient plays a key role, so I recommend grabbing quality cheeses and fresh-ish garlic for the best flavor.

• Cream Cheese: Softened to room temperature for easy mixing and smooth texture.
• Mayonnaise: Adds tang and creaminess without overpowering the dip.
• Parmesan Cheese: The salty, nutty backbone that gives you a flavor punch.
• Romano Cheese: Similar to Parmesan but a bit sharper, it layers in extra depth.
• Garlic: Freshly minced garlic is best for that signature savory kick.
• Dried Basil: Adds a subtle herbal note—don’t skip it!
• Garlic Salt: Balances flavor and seasoning together nicely.
• Salt and Pepper: To taste, of course—season thoughtfully.
• Artichoke Hearts: Drained and chopped, they bring delicate texture and slight tanginess.
• Frozen Chopped Spinach: Thawed and drained thoroughly to avoid watery dip.
• Mozzarella Cheese: Shredded on top for that wonderful golden bubbly crust.

Variations

I love how this Hot Spinach Artichoke Dip Recipe is such a great canvas to play around with. Once you’ve nailed the classic version, feel free to customize it to make it your own.

• Spicy Kick: Add a pinch of crushed red pepper flakes—I started adding this after a dinner party, and it instantly brightens the dip.
• Cheese Swap: Try adding a bit of sharp cheddar or pepper jack for a different flavor profile.
• Dairy-Free: Use vegan cream cheese and skip the mozzarella; it won’t be quite the same but still delicious!
• Fresh Spinach: If you want a fresher taste, sauté fresh spinach until wilted instead of frozen.

How to Make Hot Spinach Artichoke Dip Recipe

Step 1: Prep Your Ingredients Like a Pro

Start by gathering all your ingredients—cream cheese should be softened to make mixing a breeze. Drain the artichoke hearts well, then chop them into bite-size pieces. Thaw and squeeze out as much liquid as you can from the frozen spinach; this tip is crucial to avoid a watery dip later.

Step 2: Mix the Creamy Base

In a medium bowl, combine the cream cheese, mayonnaise, Parmesan, Romano, minced garlic, dried basil, garlic salt, and a good pinch of salt and pepper. I like to use a sturdy spoon or a hand mixer on low speed to get everything smooth and uniformly creamy.

Step 3: Fold in the Veggies

Gently stir in the chopped artichoke hearts and drained spinach. Folding them in carefully helps keep the texture just right—no overmixing needed here!

Step 4: Bake It to Golden Perfection

Transfer the mixture to a lightly greased small baking dish, and sprinkle the shredded mozzarella evenly on top. Bake in your preheated oven at 350°F (175°C) for about 25 minutes, or until you see bubbly goodness and a light golden crust forming on the cheese. Keep an eye near the end to avoid over-browning.

How to Serve Hot Spinach Artichoke Dip Recipe

Garnishes

I love to finish this dip with a sprinkle of extra Parmesan or some finely chopped fresh parsley right before serving—it brightens the look and adds a subtle freshness. Sometimes, I even toss a little lemon zest on top for a zingy contrast that surprisingly works wonderfully.

Side Dishes

My go-to serving choices are crispy toasted baguette slices or sturdy tortilla chips—they hold up to the thick dip perfectly. Sometimes I also throw out fresh-cut veggies like bell pepper strips or cucumber for a lighter option, and everyone loves that crunchy healthy contrast.

Creative Ways to Present

For special occasions, I like to serve this dip inside a hollowed-out bread bowl—that always wows guests and keeps the dip warm longer. Another fun idea I tried was scooping dollops of the dip onto individual toasted crostini, making it easy for mingling parties to grab their bites without mess.

Make Ahead and Storage

Storing Leftovers

Any leftovers should be cooled completely then stored in an airtight container in the fridge. I’ve found it stays tasty for up to 3 days—just make sure to give it a good stir before reheating.

Freezing

I don’t usually freeze this dip because I prefer it fresh, but if you want to, freeze it in a sealed container without the mozzarella topping, then add fresh cheese before baking after thawing. It can last about 2 months frozen.

Reheating

I reheat leftovers in a small baking dish at 350°F for about 15 minutes until hot and bubbling, topping it again with a little mozzarella if you have it on hand, which really revives that fresh-baked magic.

FAQs

Final Thoughts

This Hot Spinach Artichoke Dip Recipe holds a special place in my heart—and on my table—because it’s so simple yet incredibly satisfying. No matter if it’s a weeknight snack or a party appetizer, it’s always a hit. I’m confident once you try making it yourself, you’ll see why I keep going back to this recipe time and time again. So, go ahead and whip some up; your next cozy night in or gathering just got a whole lot better.

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