I’m sharing a warm, cheesy, irresistibly creamy dip filled with artichoke hearts and spinach that’s perfect for gathering around and dipping into with pita, chips, or vegetables.

Why You’ll Love This Recipe

I love how this dip blends rich, tangy cream cheese and mayo with savory Parmesan, Romano, and mozzarella cheeses for a seriously indulgent flavor. I enjoy how effortlessly the spinach and artichokes meld into the cheese base, creating a crowd-pleasing appetizer that’s warm, gooey, and easy to make. I also appreciate how the garlic, basil, and garlic salt layers in extra dimension, making every bite comforting and flavorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (8 ounce) package cream cheese, softened

• ¼ cup mayonnaise

• ¼ cup grated Parmesan cheese

• ¼ cup grated Romano cheese

• 1 clove garlic, peeled and minced

• ½ teaspoon dried basil

• ¼ teaspoon garlic salt

• Salt and pepper to taste

• 1 (14 ounce) can artichoke hearts, drained and chopped

• ½ cup frozen chopped spinach, thawed and drained

• ¼ cup shredded mozzarella cheese

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a small baking dish.

2. I combine the softened cream cheese, mayonnaise, Parmesan, Romano, garlic, basil, garlic salt, salt, and pepper in a medium bowl until smooth.

3. I gently fold in the drained artichoke hearts and well-drained spinach.

4. I transfer the mixture to the prepared baking dish and top it with shredded mozzarella.

5. I bake it in the oven until bubbly and lightly browned, about 25 minutes.

Servings And Timing

• Servings: 12

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

Variations

• I sometimes swap Neufchatel and light mayo to lighten things up—this “healthier” version still bakes up bubbly and satisfying.

• I’ve tried adding sour cream or Greek yogurt for extra tang and creaminess.

• I sometimes double the spinach or top with extra mozzarella for a more cheesy pull.

Storage/Reheating

I let the dip cool to room temperature, then store it in an airtight container in the fridge for up to three days. To reheat, I pop it back into the oven until heated through—it still gets that bubbly, golden top.
Freezing is possible, but I’ve learned the creamy texture may separate and become watery once thawed, so I usually skip that step.

FAQs

1. What can I serve with this dip?

I love serving it with tortilla chips, crackers, pita bread, or vegetable sticks. Sometimes I even make crostini or bagel chips for a crunchier pairing.

2. Can I make this dip ahead of time?

I mix everything but the mozzarella topping and refrigerate it for up to two days—when I’m ready to serve, I just add the cheese and bake.

3. Can I substitute fresh spinach for frozen?

Yes—I cook about 10 ounces of fresh spinach in a skillet with a little olive oil, let it cool, then squeeze out excess moisture before adding it to the dip.

4. Can I prepare this in a slow cooker instead of baking?

Absolutely—combine the ingredients in a slow cooker and cook on high for about 2 hours, stirring occasionally for creamy results.

5. Is it suitable for freezing?

Technically, yes—but because of the creamy base, freezing may cause separation and a watery texture after thawing, so I usually recommend keeping it refrigerated and re-baking instead.

Conclusion

I love how this Hot Artichoke and Spinach Dip II becomes the star of any gathering with minimal effort. It’s rich, cheesy, flavorful, and endlessly versatile—easy enough for weeknight snacking, yet decadent enough for entertaining. I hope you enjoy making it as much as I do!

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