Hot Spinach Artichoke Dip Recipe

Discover the Ultimate Hot Spinach Artichoke Dip

This delightful Hot Spinach and Artichoke Dip combines fresh spinach, tender artichoke hearts, and gooey melted cheese into a crowd-pleasing appetizer that never fails to impress. Whether you’re hosting a lively game day watch party, celebrating the holidays with loved ones, or simply entertaining friends on a casual evening, this recipe delivers unbeatable flavor and warmth straight from the oven. It’s a go-to option for any gathering where you want something simple yet irresistibly delicious to keep everyone coming back for more.

I’ve prepared this Hot Spinach Artichoke Dip countless times over the years, to the point where the steps are second nature and I no longer need to glance at the recipe. It evolved from a similar spinach dip variation, becoming my reliable choice for occasions when I crave an effortless dish guaranteed to receive rave reviews. From energetic sports events and festive holiday celebrations to cozy family reunions and relaxed friend hangouts, this dip has proven itself time and again as a versatile favorite.

Gathering Your Ingredients for Success

To whip up this creamy, savory hot dip, you’ll need a handful of straightforward pantry staples and fresh produce that come together effortlessly. For exact quantities, refer to the detailed recipe card provided at the end of this guide. Here’s a comprehensive breakdown of each component and its role in achieving that perfect texture and taste.

• Canned Artichoke Hearts in Water: Start with one 13.75-ounce can, thoroughly drained to remove excess liquid and prevent a watery dip.
• Frozen Spinach: Use a 10-ounce package, fully thawed and squeezed dry to eliminate moisture. For a fresh alternative, steam fresh spinach leaves until wilted, then press out every last drop of water.
• Shallots: Finely chop about 1/4 cup; if shallots aren’t available, substitute with finely diced red onion for a similar mild sweetness.
• Garlic: Just one fresh clove, peeled and ready to infuse aromatic depth.
• Greek Yogurt: Opt for 1/2 cup of 0% fat Greek yogurt for creaminess without added calories, though any fat percentage works well.
• Light Mayonnaise: Another 1/2 cup adds richness and smoothness. While some may hesitate about mayo, it blends seamlessly without a detectable taste—though light sour cream makes an excellent substitute if preferred.
• Parmesan Cheese: Grate 2/3 cup of high-quality Parmesan for sharp, nutty flavor; Pecorino Romano offers a cost-effective alternative with comparable intensity.
• Mozzarella Cheese: Shred 4 ounces of part-skim mozzarella to create that signature stretchy, melty layer on top.
• Kosher Salt and Fresh Pepper: Season to taste, adjusting as needed during mixing and tasting.

Step-by-Step Guide to Preparing Spinach Artichoke Dip

Creating this dip is remarkably straightforward, especially with a food processor to handle the chopping. If you lack one, simply mince the vegetables by hand or pulse them in a powerful blender before combining manually. Follow these detailed instructions for foolproof results, with full printable directions in the recipe card below.

1. Process the Base Vegetables: In a food processor, pulse the drained artichoke hearts, peeled garlic clove, and chopped shallots until coarsely chopped, ensuring even distribution of flavors without turning it into a puree.
2. Mix Thoroughly: Transfer the chopped mixture to a medium bowl and fold in the thawed and squeezed spinach, Greek yogurt, light mayonnaise, grated Parmesan, shredded mozzarella, salt, and pepper. Stir until everything is evenly combined and creamy.
3. Bake to Perfection: Spoon the mixture into an oven-safe dish and bake at 375°F for 20 to 25 minutes, or until it’s hot throughout, bubbling at the edges, and the cheese is fully melted and lightly golden.

For a quicker option, use the microwave method: Place the mixed dip in a microwave-safe dish, cover with a vented lid, and heat for 3 to 5 minutes until piping hot and melty. Serve immediately with your choice of accompaniments.

Creative Ways to Serve Your Dip

Elevate your serving experience by offering a diverse selection of dippers, balancing indulgent options with healthier, low-carb choices. This dip shines as the star of an expansive appetizer platter or as a standalone treat—regardless, it vanishes quickly at any event.

• Chips: Pita chips, tortilla chips, or crispy bagel chips for classic crunch.
• Crackers: Gluten-free rice crackers or hearty whole-grain varieties for varied textures.
• Fresh Vegetables: Sliced carrots, mini bell peppers, celery sticks, and cucumber rounds for a nutritious, crisp contrast.
• Toasted Baguette: Thinly sliced and toasted baguette pieces for an elegant, garlicky touch.

Make-Ahead Tips and Storage Solutions

This recipe is incredibly forgiving for busy hosts. Frequently, I prepare the entire dip assembly earlier in the day, cover it tightly, and refrigerate until ready to bake just before guests arrive, ensuring it’s fresh and hot for serving.

• Any remaining portions store excellently in the refrigerator for up to 3 to 4 days, reheating seamlessly in the oven or microwave to restore their creamy consistency.
• Get creative with leftovers by repurposing them into stuffed mushrooms: Fill mushroom caps with the dip, sprinkle extra Parmesan on top, and bake at 400°F for about 25 minutes until golden and tender.

Pro Tips from Years of Perfection

Having crafted this dip more times than I can recall, certain techniques have become essential for elevating it from good to exceptional. These insights ensure consistent, restaurant-quality results every single time.

• Always squeeze the spinach aggressively after thawing to remove every bit of excess water—lingering moisture will dilute the dip’s rich, thick texture.
• Chop the artichokes into small, uniform pieces so that each and every dip scoops up a perfect balance of veggies, cheese, and flavor in every bite.
• Bake until bubbling around the edges with a golden top—this signals peak doneness. Avoid overbaking, as prolonged heat can cause the cheese to toughen and lose its appealing meltiness.

Complete Recipe: Hot Spinach Artichoke Dip

This crowd-favorite dip yields approximately 10 servings (1/4 cup each), with prep time of 10 minutes, cook time of 5 minutes (plus baking), and total time of 15 minutes (excluding bake). Each serving provides 73 calories, 5g protein, 3.5g carbs, 4.5g fat, and 1g fiber.

Ingredients

• 13.75 oz artichoke hearts, packed in water, drained
• 10 oz package frozen spinach, thawed and squeezed dry
• 1/4 cup chopped shallots
• 1 clove garlic
• 1/2 cup 0% Greek yogurt
• 1/2 cup light mayonnaise
• 2/3 cup good quality grated Parmesan
• 4 oz part-skim mozzarella cheese, shredded
• Kosher salt and fresh pepper, to taste

Instructions

1. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots. Transfer to a medium bowl and combine with all remaining ingredients.
2. Oven Method: Place in an oven-proof dish and bake at 375°F for 20-25 minutes, until hot and cheese is melted. Serve immediately.
3. Microwave Method: Place in a microwave-safe dish, cover with a vented lid, and microwave for 3 to 5 minutes until hot and melted. Enjoy with chips or dippers!

Note: Mayonnaise integrates invisibly into the flavor profile, but light sour cream is a seamless swap for those who prefer to avoid it.