Hot spinach artichoke dip is the party appetizer that disappears in minutes: creamy, cheesy, garlicky, and baked until bubbly and golden on top. It is rich, comforting, and surprisingly simple to make.
This easy spinach artichoke dip recipe uses cream cheese, sour cream, mozzarella, and Parmesan for a perfectly creamy texture. It is a make ahead spinach artichoke dip that works for Christmas parties, game day, and any gathering.
Recipe at a Glance
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 10 servings |
| Category | Appetizer / Dip |
Why You’ll Love This Spinach Artichoke Dip
- Creamy, cheesy, and packed with garlic flavor
- Easy to assemble ahead for parties
- Ready in just 40 minutes
- Served hot with chips, bread, or veggies
- A crowd favorite for holidays and game days
Ingredients You’ll Need
- 8 ounces cream cheese, softened
- ½ cup sour cream and ½ cup mayonnaise
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese, divided, and ½ cup grated Parmesan cheese
- ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of red pepper flakes
- Tortilla chips, baguette slices, or crackers, for serving
How to Make Hot Spinach Artichoke Dip
- Preheat the oven to 375°F (190°C) and lightly grease a 1½-quart baking dish.
- Beat the cream cheese, sour cream, and mayonnaise together in a large bowl until smooth.
- Stir in the artichokes, squeezed-dry spinach, garlic, ½ cup of the mozzarella, the Parmesan, salt, pepper, and red pepper flakes until well combined.
- Spread the mixture into the baking dish and top with the remaining ½ cup of mozzarella.
- Bake for 22 to 25 minutes until hot, bubbly, and lightly golden on top.
- Cool for 5 minutes and serve warm with chips, bread, or vegetables.
Tips for the Best Make-Ahead Spinach Artichoke Dip
- Squeeze the thawed spinach very dry so the dip is not watery.
- Use softened cream cheese for a smooth mixture.
- Chop the artichokes small for easy scooping.
- Broil for 1 to 2 minutes at the end for a golden top.
- Serve warm, as the dip thickens as it cools.
Variations to Try: Spinach Artichoke Dip Ideas
- Stir in crumbled bacon or diced jalapeños for extra flavor.
- Swap the mayo for Greek yogurt for a tangier, lighter dip.
- Bake in a bread bowl for an impressive presentation.
- Make it in a slow cooker on low for 2 hours.
How to Store It
Refrigerate leftovers in an airtight container for up to 4 days and reheat in the oven or microwave. To make ahead, assemble the dip up to 2 days ahead, cover, and refrigerate, then bake just before serving, adding 5 minutes.
Frequently Asked Questions
Can I make spinach artichoke dip ahead of time?
Yes. Assemble it up to 2 days ahead, cover, and refrigerate, then bake when you are ready to serve.
Can I use fresh spinach for spinach artichoke dip?
Yes. Wilt about 10 ounces of fresh spinach, cool, and squeeze it very dry before using.
Why is my spinach artichoke dip watery?
The spinach likely was not squeezed dry enough. Wring it out in a towel before mixing.
What do you serve with spinach artichoke dip?
Tortilla chips, pita, baguette slices, crackers, and raw veggies are all great options.
Hot Spinach Artichoke Dip
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 375°F and grease a baking dish.
- Step 2: Beat the cream cheese, sour cream, and mayonnaise until smooth.
- Step 3: Stir in the artichokes, spinach, garlic, half the mozzarella, Parmesan, and seasonings.
- Tip: Squeeze the spinach dry first.
- Step 4: Spread into the dish and top with the remaining mozzarella.
- Step 5: Bake 22 to 25 minutes until bubbly and golden.
- Step 6: Cool 5 minutes and serve warm.
Notes
Assemble up to 2 days ahead and bake before serving.