This hot spinach artichoke dip has been a favorite in my home for decades. I first started serving it as a newlywed, excited to share something homemade with our friends. Now, years later, my adult kids make it for their own gatherings, and our grandkids happily scoop up every last bite.
The golden edges, the melty cheese, and that irresistible aroma, they all say welcome in, grab a plate, and stay awhile. It’s creamy and downright addictive, yet simple enough to whip together in minutes. Whether you’re planning a make-ahead spinach artichoke dip for game day, holiday hosting, or a casual Sunday get-together, this recipe delivers that Southern hospitality warmth every single time.
Loved it and so did the guests. Great taste.
— Penny
Hot Spinach Artichoke Dip
This baked spinach artichoke dip is everything a great party appetizer should be: easy, cozy, and guaranteed to disappear before you even grab your own chip. It bakes up hot and bubbly in about 30 minutes, and you can mix it together hours before guests arrive. I like that it’s stress-free for hosting, using just a handful of simple ingredients you probably already have. It’s the perfect party spinach artichoke dip because it hits that magic combo of creamy cheese, savory garlic, and tender artichokes. Want this kind of creamy, baked dip? You’ll find even more crowd favorites in my dips and spreads recipes.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Cream Cheese: Use full-fat for the richest, creamiest texture. Set it on the counter about 30 minutes before starting so it blends smoothly.
- Sour Cream: I prefer full-fat, but you can substitute Greek yogurt if you’d like a lighter dip that still stays creamy.
- Mayonnaise: A good-quality mayo adds body and flavor. Avoid “salad dressing” or sandwich spread; it’s too sweet.
- Garlic: Always go for freshly minced garlic instead of the jarred version. It makes a big difference in taste.
- Parmesan & Mozzarella Cheese: Finely shredded Parmesan melts beautifully, while mozzarella adds stretch and gooeyness. Feel free to use part-skim mozzarella if you’d like.
- Artichoke Hearts: Canned artichokes are the easiest. Drain them well and chop into bite-sized pieces.
- Spinach: Frozen spinach works perfectly. Just thaw and squeeze out the liquid. You can use fresh spinach if you cook it down first and drain it completely.
- Seasonings: A pinch of red pepper and salt balance out the creaminess with just the right touch of heat.
Yes, just cook it down in a skillet first, then drain and squeeze out all excess liquid.
How To Make Hot Spinach Artichoke Dip
Prepare Oven and Make Creamy Base
Preheat your oven to 350°F and spray a 1-quart baking dish with nonstick spray. I like using a small casserole dish or pie plate; they heat evenly and look lovely on a table.
In a large bowl, mix the cream cheese, sour cream, mayonnaise, garlic, Parmesan, mozzarella, red pepper, and salt. Stir with a spoon or mixer on low until everything blends into a smooth, creamy mixture.
Pro Tip: If your cream cheese isn’t soft enough, microwave it for about 10 seconds. It’ll mix like a dream.
Ready Spinach and Artichokes
Lay thawed spinach on paper towels, roll it up, and gently squeeze out any liquid. Then, chop your drained artichoke hearts into bite-sized pieces.
Mix and Bake
Add spinach and artichokes to the bowl and stir them in. Mix until everything is evenly coated in that luscious cheese blend.
Spread the mixture evenly into the baking dish and bake for 20 to 30 minutes, or until it’s golden around the edges and bubbling in the center. Your kitchen will smell absolutely heavenly!
Serve warm with tortilla chips, crusty bread, baguette slices, or crackers. For a pretty presentation, scoop it into a hollowed-out bread bowl just before serving.
Yes, it makes an excellent creamy spinach artichoke dip in a slow cooker. Combine ingredients and heat on low for about 2 hours, stirring occasionally.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Make it lighter by using Neufchâtel cream cheese and Greek yogurt in place of sour cream.
Flavor Enhancements: Add a sprinkle of smoked paprika or cayenne for subtle heat. A handful of finely chopped green onions or sun-dried tomatoes gives an extra flavor kick.
Add-In Options: Try mixing in cooked bacon bits, lump crab meat, or even a few chopped water chestnuts for crunch.
Simple Substitutions: Use Monterey Jack or white cheddar instead of mozzarella for a sharper, gooier cheese pull.
Tips for Recipe Success: Always drain and squeeze your spinach well to prevent extra liquid from watering down the dip. Use room-temperature cream cheese so it blends smoothly, and if you want to prep ahead, mix everything the night before, cover, and refrigerate. Just bake when guests arrive. If you like a little variety, Canned Roasted Red Pepper Spread: Dip, Sauce, or Condiment and Creamy Buffalo Chicken Dip Crock Pot Recipe make a beautiful, colorful addition to your appetizer table, too.
Hospitality Challenge
Invite a few friends or neighbors over for a relaxed late-afternoon hangout when the day is winding down but dinner prep hasn’t started yet. Set out the hot spinach artichoke dip with crackers, baguette slices, and maybe some Southern Fried Green Tomatoes: Crispy 15-Minute Recipe, Southern Pimento Cheese Sausage Balls (Only 4 Ingredients!), or a bowl of Pecans Glazed with Brown Sugar and Spice (Crispy & Buttery). While everyone snacks, encourage each person to share something small: a favorite memory, a funny moment from their week, a show they’re loving, or something they’ve been thinking about lately. Let your words be warm and seasoned to match the dip, remembering, “Let your speech always be gracious, seasoned with salt, so that you may know how you ought to answer each person” (Colossians 4:6, ESV).
More Crowd-Pleasing Dips for Every Occasion
- Sweet Creamy Pineapple Dip
- Quick Creamy Sour Cream Dip
- Easy Homemade French Onion Dip Recipe
- Sweet Creamy Pumpkin Dip
- Cheesy Dip with Rotel and Sausage In Slow Cooker
This baked hot spinach artichoke dip is the kind of recipe that turns ordinary gatherings into cozy celebrations. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Hot Spinach Artichoke Dip (Creamy, Easy, Crowd-Favorite)
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Ingredients
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2/3 cup parmesan cheese, finely shredded
- 1/2 cup mozzarella cheese, finely shredded
- 1 tablespoon fresh garlic, minced
- 1/4 teaspoon red pepper
- 1/4 teaspoon salt
- 14 ounces artichoke hearts, canned, quartered and drained
- 2/3 cup frozen spinach, thawed and liquid squeezed out
Instructions
Prepare the Oven and Dish
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 1-quart baking dish with non-stick cooking spray.
Make the Dip Mixture
- In a mixing bowl, combine cream cheese, sour cream, mayonnaise, minced garlic, parmesan cheese, mozzarella cheese, red pepper, and salt.8 ounces cream cheese, 1/4 cup sour cream, 1/4 cup mayonnaise, 2/3 cup parmesan cheese, 1/2 cup mozzarella cheese, 1 tablespoon fresh garlic, 1/4 teaspoon red pepper, 1/4 teaspoon salt
- Stir until well combined using a mixer on low speed or a spoon.
Add the Spinach and Artichokes
- Place thawed spinach on several layers of paper towels, roll up, and gently squeeze out excess water.2/3 cup frozen spinach
- Unwrap and add spinach to the cheese mixture.
- Drain and quarter the artichoke hearts, then chop into bite-size pieces.14 ounces artichoke hearts
- Add artichokes to the mixture and stir until evenly combined and creamy.
Bake the Dip And Serve
- Spread the mixture evenly into the prepared baking dish.
- Bake for 20 to 30 minutes or until hot, bubbly, and melted through.
- Serve warm with tortilla chips, crusty bread, or crackers.
Gina’s Notes and Tips
- Room Temperature: Keep out for no more than 2 hours during serving.
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended; dairy-based dips can separate once thawed.
- Reheat: Warm in a 350°F oven for 10 to 15 minutes, or microwave in short bursts until hot and creamy again.
Loved it and so did the guests. Great taste.
Thanks for sharing Penny. I made you a star reviewer in the top of the post. :)