Hot Spinach Artichoke Dip
By Marcus Bell · Updated June 15, 2026
There is a specific moment at every gathering when the hot spinach artichoke dip comes out of the oven, still bubbling at the rim, and a small crowd quietly forms around it. This is the dip that vanishes first, the one people circle back to even after they have promised themselves they are done. It is rich without being heavy, tangy enough to keep your fork moving, and built almost entirely from ingredients you can keep on hand.
What sets a great version apart from the gummy, watery ones you have suffered at parties is technique, not exotic ingredients. The two non negotiables are squeezing every last drop from the spinach and using a blend of cheeses that melt into something glossy rather than greasy. Get those right and the rest is just stirring.
This recipe leans on a classic combination of cream cheese, sour cream, and a little mayonnaise for body, with mozzarella for stretch and Parmesan for that savory, nutty backbone. A hit of fresh garlic and lemon juice keeps the whole thing from tasting flat, which is the common failing of bland restaurant dips. You taste brightness on the back end, and it makes you want another scoop.
Below you will find the full method broken into clear stages, notes on each key ingredient, generous tips for getting the texture exactly right, and a handful of ways to make it your own. Whether this is headed to a game day spread or a holiday table, you will end up with a dip people ask you to bring again.
Why you will love this
- Reliably crowd pleasing: This is the appetizer that empties the dish first at every party, so you never worry about leftovers.
- Pantry friendly: Frozen spinach and canned artichokes mean you can make it any time without a special grocery run.
- Make ahead capable: You can assemble it a full day in advance and bake it just before guests arrive.
- Foolproof texture: The cream cheese base stays thick and scoopable instead of sliding off your chip.
- Endlessly adaptable: It welcomes everything from a spicy jalapeno kick to a smoky bacon finish.
What you will need
Every ingredient here pulls real weight, so a few smart choices at the store translate directly into a better dip. Here is what to buy and why it matters.
- Frozen chopped spinach (10 oz): Frozen is actually ideal here because it is already wilted and concentrated; just thaw and squeeze it bone dry in a clean towel.
- Artichoke hearts (14 oz can): Buy quartered hearts packed in water, not marinated, then chop them so every bite gets that tender, slightly grassy flavor.
- Cream cheese (8 oz): The backbone of the dip; let it soften fully to room temperature so it beats smooth with no lumps.
- Mozzarella (1 cup): Shred it yourself from a block for the best melt, since pre shredded cheese carries anti caking starch that can turn grainy.
- Parmesan (3/4 cup): Real Parmigiano Reggiano adds a salty, nutty depth that the milder cheeses cannot provide on their own.
- Fresh garlic (3 cloves): Raw minced garlic mellows in the oven into a warm savory note; do not substitute the jarred kind, which tastes dull.
- Lemon juice (1 tbsp): A small amount of acid cuts the richness and makes the whole dip taste cleaner and brighter.
Equipment: You will need a clean kitchen towel for the spinach, a large mixing bowl, a hand mixer or sturdy spatula, and a 1.5 quart baking dish.
How to make it, step by step
Step 1: Heat the oven and prep the dish
Position a rack in the center of your oven and heat it to 375 F. A centered rack gives you even browning on top without scorching the edges before the middle is hot.
Lightly grease a 1.5 quart baking dish or a 9 inch pie plate with a thin film of butter or oil. This keeps the edges from sticking and makes serving and cleanup far easier.
Step 2: Squeeze the spinach completely dry
Place the thawed spinach in the center of a clean kitchen towel, gather the corners, and twist hard over the sink. You want to wring out as much green tinted water as you can, working in two batches if it helps.
This is the step most people rush, and it is the difference between a thick dip and a watery one. Properly squeezed spinach feels almost dry and crumbly, and it should give up several tablespoons of liquid.
Once squeezed, pull the compressed clump apart with your fingers so it stirs in evenly rather than clumping in one corner of the dip.
Step 3: Prep the artichokes and aromatics
Drain the artichoke hearts well, then press them gently against the colander to release extra liquid. Chop them into rough half inch pieces so you get tender bites throughout without large unwieldy chunks.
Mince the garlic finely and measure out your red pepper flakes, salt, and pepper. Having everything ready before you start mixing keeps the process quick and tidy.
Step 4: Beat the creamy base
In a large bowl, beat the softened cream cheese with a hand mixer until it is completely smooth and free of lumps. Cold cream cheese fights you here, so make sure it has had time to come to room temperature.
Add the sour cream and mayonnaise and beat again until the mixture is uniform and glossy. Then mix in the garlic, lemon juice, red pepper flakes, salt, and pepper until evenly distributed.
Step 5: Fold in the vegetables and cheese
Switch to a spatula and fold in the dried spinach and chopped artichokes, breaking up any spinach clumps as you go. Folding rather than beating keeps the vegetables intact and the texture rustic.
Add half the mozzarella and half the Parmesan, reserving the rest for the top. Stir just until everything is combined into a thick, cohesive mixture that holds its shape on the spatula.
Step 6: Assemble and top with cheese
Scrape the mixture into your prepared dish and smooth the top into an even layer with the back of the spatula. An even surface browns more uniformly than a lumpy one.
Scatter the remaining mozzarella and Parmesan evenly across the top. The Parmesan in particular will crisp into golden flecks that give the finished dip its irresistible look.
Step 7: Bake until bubbling and golden
Bake for 22 to 25 minutes, until the dip is bubbling vigorously around the edges and the cheese on top is melted and spotted with gold. The center should be hot all the way through, not just warm.
If you want a deeper brown on top, switch the oven to broil for the last 1 to 2 minutes and watch it closely. Broilers move fast, so do not walk away during this final step.
Pull it from the oven when the surface looks lacquered and the edges are sizzling. That visual bubbling is your signal it is ready.
Step 8: Rest and serve
Let the dip rest for about 5 minutes before serving. This brief pause lets it set up slightly so it scoops cleanly instead of running, and it brings the temperature down from mouth scalding to merely irresistible.
Serve warm with toasted baguette slices, sturdy tortilla chips, crackers, or raw vegetables. Keep a spoon nearby because someone will inevitably want to scrape the corners.
Tips for the best results
- Dry the spinach more than you think: Even a little residual water will thin the dip, so squeeze it twice if you have any doubt.
- Shred your own cheese: Block cheese melts into a glossy, stretchy dip while pre shredded can turn grainy from added starch.
- Soften the cream cheese fully: Room temperature cream cheese beats lump free in seconds, while cold cheese leaves stubborn pebbles.
- Broil for the finish: A quick minute under the broiler gives you those craveable golden brown spots on top.
- Taste before baking: Adjust salt and lemon while it is still raw, since flavors mute slightly once everything is hot and melted.
Variations and substitutions
- Spicy jalapeno: Stir in a diced fresh jalapeno or a few tablespoons of chopped pickled ones for real heat.
- Bacon and onion: Fold in crumbled crisp bacon and caramelized onions for a smoky, savory upgrade.
- Lighter version: Swap Greek yogurt for the mayonnaise and use reduced fat cream cheese for a tangier, leaner dip.
- Skillet style: Bake and serve it in a small cast iron skillet for a rustic look that keeps it warm longer at the table.
How to store and reheat
Store leftover dip covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave in 30 second bursts, stirring between each, or warm the whole dish in a 350 F oven until hot.
This dip does not freeze well after baking because the dairy can separate and turn grainy. If you want to get ahead, assemble it unbaked, cover tightly, and refrigerate for up to a day before baking.
What to serve it with
- Toasted baguette slices or crostini
- Sturdy tortilla chips or pita chips
- Crisp raw vegetables like bell pepper, celery, and carrots
- Spooned over baked potatoes or grilled chicken for an entree
Frequently asked questions
Yes, but you need a lot of it because fresh spinach cooks down dramatically. Saute about a pound of fresh leaves until fully wilted, then cool and squeeze it as dry as you would the frozen kind before using.
The usual culprit is spinach that was not squeezed dry enough, followed by artichokes that were not drained well. Both release water as they bake, so press out as much liquid as possible before mixing.
Absolutely. Assemble the full dip, cover it tightly, and refrigerate for up to 24 hours. Bake it straight from the fridge and add about 5 extra minutes since it starts cold.
Toasted baguette, crackers, tortilla chips, and pita chips are all classic, and crunchy raw vegetables like celery and bell pepper make a lighter option. It also works spooned over chicken or baked potatoes.
Yes. Combine everything in the slow cooker, reserving some cheese for the top, and heat on low for about 2 hours, stirring once or twice. It will not brown but it stays beautifully warm for serving.
Hot Spinach Artichoke Dip
A bubbling, cheesy spinach and artichoke dip with a golden top that disappears the moment it hits the table.
Ingredients
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 14 oz can artichoke hearts, drained and roughly chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella, divided
- 3/4 cup grated Parmesan, divided
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- Heat the oven to 375 F and lightly grease a 1.5 quart baking dish.
- Squeeze the thawed spinach until almost no liquid remains, then chop the artichoke hearts.
- Beat the cream cheese, sour cream, and mayonnaise smooth, then fold in the garlic, lemon juice, and seasonings.
- Stir in the spinach, artichokes, half the mozzarella, and half the Parmesan.
- Spread into the dish and top with the remaining cheeses.
- Bake 22 to 25 minutes until bubbling at the edges and golden on top.
- Rest 5 minutes, then serve warm with toasted bread or chips.
Notes
- Squeezing the spinach is the single most important step for a thick dip.
- Full fat dairy gives the creamiest result and resists weeping.
- Assemble up to a day ahead and bake straight from the fridge, adding a few minutes.