If you’re a fan of creamy, savory dips that bring everyone around the table, this Hot Spinach Artichoke Dip Recipe is an absolute winner. I love how it’s a perfect balance of cheesy goodness, tender spinach, and tangy artichokes—baked until bubbling and irresistible. Whether you’re hosting a game night, potluck, or just craving a cozy snack, this dip feels like a warm, flavorful hug.
What makes this Hot Spinach Artichoke Dip Recipe truly worth trying is how easy it is to pull together with simple ingredients that you might already have on hand. Plus, it warms up fast, so you’re never waiting long to start dipping. I discovered this trick when swapping mayo for a bit of Greek yogurt—it keeps it lighter but still so rich, and my family goes crazy for it every single time!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes, perfect when you need something fast and delicious.
- Family Favorite: My loved ones always ask me to make this for gatherings and snacks.
- Creamy but Light: Using Greek yogurt keeps it indulgent without feeling too heavy.
- Versatile Serving: Great with chips, veggies, or even spread on warm bread.
Ingredients You’ll Need
These ingredients come together nicely to create that signature creamy, tangy, and cheesy dip flavor. Look for good quality parmesan and fresh or frozen spinach to get the best taste.
- Artichoke hearts: Go for canned or jarred packed in water for the freshest flavor without extra oil.
- Frozen spinach: Thaw and squeeze out excess moisture to avoid watery dip.
- Shallots: They add a subtle oniony sweetness without overpowering.
- Garlic: Freshly minced to give that aromatic punch.
- Fat-free Greek yogurt: Replaces some mayo for tang and creaminess with fewer calories.
- Light mayonnaise: Adds richness and smooth texture—trust me, you won’t taste it!
- Parmesan cheese: Use freshly grated for depth of flavor and a slightly nutty finish.
- Mozzarella cheese: Melts beautifully to give gooey stretchiness.
- Salt and fresh pepper: To taste, balance everything perfectly.
- Olive oil spray: For coating the baking dish to prevent sticking.
Variations
I love that this Hot Spinach Artichoke Dip Recipe can easily be personalized to your tastes or dietary needs. I often switch up a few ingredients depending on what I have or what kind of crowd I’m feeding.
- Make it spicy: I sometimes add a pinch of red pepper flakes for a gentle heat that surprises guests.
- Dairy-free version: Swap in vegan cream cheese and nutritional yeast for a plant-based twist that still melts well.
- Extra protein: Adding cooked, crumbled bacon or diced chicken can turn this dip into a hearty appetizer.
- Herbs: Fresh dill or chives stirred in right before serving amps up the freshness.
How to Make Hot Spinach Artichoke Dip Recipe
Step 1: Prep Your Veggies and Cheese
Start by draining the artichoke hearts and giving the frozen spinach a good squeeze so the dip doesn’t get watery. Then, pop the artichokes, garlic, and shallots into a small food processor and pulse a few times until coarsely chopped—you want some texture, not a puree. This step really helps all the flavors blend smoothly without losing that satisfying bite.
Step 2: Combine Everything in a Bowl
Next, grab a medium bowl and mix together the chopped artichokes mixture, squeezed spinach, Greek yogurt, mayonnaise, parmesan, mozzarella, salt, and pepper. Stir well so everything is evenly distributed. This is the moment your dip starts looking and smelling like a total winner!
Step 3: Bake Until Bubbling and Gooey
Preheat your oven to 375°F and lightly spray an ovenproof dish with olive oil so your dip doesn’t stick. Spread the dip mixture evenly, then bake for 20 to 25 minutes until it’s hot throughout and the cheese on top is melted and golden. If you’re pressed for time, you can also microwave it covered on high for 3 to 5 minutes—just watch carefully so it heats evenly.
Step 4: Serve and Enjoy!
Once your Hot Spinach Artichoke Dip Recipe is bubbling hot and cheesy, it’s time to dig in—grab your favorite chips, crunchy veggies, or even warm crusty bread for dipping. I promise you’ll get so many compliments you’ll want to make it again next week!
Pro Tips for Making Hot Spinach Artichoke Dip Recipe
- Drain Well: I learned the hard way that squeezing out every bit of water from spinach prevents a soggy dip.
- Use Freshly Grated Cheese: Pre-grated cheese often has anti-caking agents that affect melting; freshly grated gives better gooeyness.
- Don’t Overprocess: Coarsely chopping the artichokes gives texture—too smooth and it loses that lovely bite.
- Watch the Oven Time: Start checking around 20 minutes to avoid over-browning or drying out your dip.
How to Serve Hot Spinach Artichoke Dip Recipe
Garnishes
I usually finish mine with a sprinkle of extra parmesan or chopped fresh parsley on top—it adds a pop of color and a fresh herbal note that brightens the richness. If I’m feeling fancy, a pinch of smoked paprika gives it a nice smoky hint without overpowering the dip.
Side Dishes
This dip pairs brilliantly with crunchy pita chips, tortilla chips, sliced cucumbers, or carrot sticks. I’ve also served it alongside grilled chicken skewers or as a spread in toasted baguette slices for a crowd-pleasing appetizer platter.
Creative Ways to Present
Once I brought this dip to a party baked inside a hollowed-out sourdough loaf—everyone loved tearing off the bread edges and dipping in the warm, creamy spinach artichoke goodness. You can also serve individual portions in mini ramekins for a polished look or fill bell pepper halves for a colorful, fun twist.
Make Ahead and Storage
Storing Leftovers
Leftovers of this hot spinach artichoke dip keep well for about 3-4 days in an airtight container in the fridge. When I store it, I like to cover the container tightly to keep moisture in and prevent the cheese from drying out.
Freezing
I personally haven’t frozen this dip because the texture changes slightly after thawing, but if you need to, freeze it in a sealed container and thaw overnight in the fridge before reheating very gently to help preserve texture.
Reheating
To reheat, I like to warm it in the oven at 350°F for about 10-15 minutes or microwave in short bursts, stirring occasionally, until it’s heated evenly and the cheese is melty again. Avoid overheating, so it doesn’t dry out.
FAQs
-
Can I use fresh spinach instead of frozen for this Hot Spinach Artichoke Dip Recipe?
Absolutely! If you use fresh spinach, you’ll want to sauté it briefly until wilted and then squeeze out as much moisture as possible before adding it to the dip. This prevents excess water from making the dip runny.
-
Is mayonnaise necessary in this recipe?
I know some folks shy away from mayo, but in this Hot Spinach Artichoke Dip Recipe, it really helps achieve that creamy texture. If you prefer, you can substitute with light sour cream—just keep in mind the flavor and consistency will be slightly different.
-
Can I make this dip ahead of time?
Yes, this dip can be prepared a day in advance, stored in the fridge, and then baked or microwaved right before serving. I find the flavors actually meld better after a little rest!
-
What’s the best way to serve Hot Spinach Artichoke Dip?
Serve it warm with a variety of dippers like pita chips, fresh veggies, or toasted bread. I enjoy garnishing with fresh herbs or extra cheese for a touch of flair.
-
Can I make this recipe vegan?
Definitely possible by swapping dairy cheeses for vegan alternatives, using a plant-based mayo or vegan yogurt, and ensuring the spinach and artichokes are prepared without animal products. Keep in mind, texture and flavor will vary from the original.
Final Thoughts
I absolutely love how this Hot Spinach Artichoke Dip Recipe brings people together around good food and easy conversation. It’s the perfect blend of comforting and fresh, cheesy but not heavy, and always a crowd-pleaser with minimal fuss. Next time you want to wow your guests or just treat yourself to a warm, creamy snack, give this one a try—I promise it’ll become a staple in your rotation just like it did in mine!
Print
Hot Spinach Artichoke Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes (microwave) to 25 minutes (oven)
- Total Time: 15 to 35 minutes depending on cooking method
- Yield: About 15 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Hot Spinach Artichoke Dip is a creamy, cheesy appetizer perfect for parties and gatherings. It combines tender artichoke hearts, savory spinach, and a blend of cheeses to create a warm, satisfying dip that’s easy to make and always a crowd-pleaser.
Ingredients
Vegetables
- 13.75 oz artichoke hearts packed in water, drained
- 10 oz frozen spinach, thawed and squeezed
- 1/4 cup chopped shallots
- 1 clove garlic
Dairy & Condiments
- 1/2 cup fat-free Greek yogurt
- 1/2 cup light mayonnaise*
- 2/3 cup good quality grated parmesan cheese
- 4 oz shredded part-skim mozzarella cheese
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Other
- Olive oil spray
Instructions
- Prepare the artichokes mixture: In a small food processor, combine the drained artichoke hearts, garlic clove, and chopped shallots. Pulse until coarsely chopped but not pureed, allowing some texture to remain.
- Mix all ingredients: In a medium mixing bowl, combine the chopped artichoke mixture with thawed and squeezed spinach, fat-free Greek yogurt, light mayonnaise, grated parmesan, shredded mozzarella, salt, and fresh pepper. Mix well until all ingredients are incorporated evenly.
- Oven method: Preheat your oven to 375°F (190°C). Transfer the mixture to an oven-proof baking dish sprayed lightly with olive oil spray to prevent sticking. Bake for 20-25 minutes until the dip is hot throughout and the cheese has melted and is slightly golden. Serve immediately for best flavor and texture.
- Microwave method: For a quicker alternative, place the dip mixture in a microwave-safe dish. Cover with a vented lid or microwave-safe cover. Heat on high for 3 to 5 minutes, stirring halfway through, until the dip is thoroughly heated and cheese is melted. Serve hot.
- Serve: Grab some chips, crackers, or fresh bread and enjoy the warm, creamy dip as a delicious appetizer or snack.
Notes
- Light mayonnaise adds creaminess without overpowering the flavor; if preferred, substitute with light sour cream.
- Be sure to squeeze excess water from thawed spinach to avoid a watery dip.
- The dip can be prepared ahead and baked or microwaved just before serving.
- For a richer flavor, use freshly grated parmesan rather than pre-grated cheese.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 3.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 10 mg
