This Hot Spinach & Artichoke Dip is a rich, creamy, and savory appetizer that I like to serve warm and bubbly straight from the oven. It’s filled with tender chopped artichoke hearts, earthy spinach, and a delicious blend of cheeses that create the perfect texture and flavor. Whether I’m hosting a gathering or just enjoying a cozy evening, this dip always hits the spot. I love pairing it with crispy bread, tortilla chips, or fresh vegetables for dipping.

Why I’ll Love This Recipe

I love how easy this dip is to prepare, yet it tastes like something from a restaurant. It’s the kind of dish that disappears quickly at parties and potlucks because it’s just that good. The combination of cheeses, creamy base, and herb seasoning makes it so comforting. I also appreciate how customizable it is—I can adjust the ingredients to suit my taste or dietary preferences. Plus, it’s baked in one dish, which means fewer things to clean.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 package (8 ounces) of cream cheese, softened so it blends easily

• ¼ cup mayonnaise to add creaminess and richness

• ¼ cup grated Parmesan cheese for a salty, nutty flavor

• ¼ cup grated Romano cheese, which brings a sharper, more intense flavor

• 1 clove garlic, peeled and finely minced to infuse the dip with aromatic depth

• ½ teaspoon dried basil to add a subtle herby note

• ¼ teaspoon garlic salt to enhance the overall taste

• Salt and ground black pepper to taste, for balance

• 1 can (14 ounces) of artichoke hearts, drained and coarsely chopped

• ½ cup frozen chopped spinach, thawed and thoroughly drained to prevent sogginess

• ¼ cup shredded mozzarella cheese for melty goodness on top

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a small baking dish to prevent sticking.

2. In a medium mixing bowl, combine the softened cream cheese, mayonnaise, Parmesan, Romano, minced garlic, dried basil, garlic salt, salt, and pepper. Mix until everything is smooth and well incorporated.

3. Fold in the chopped artichoke hearts and drained spinach, making sure they’re evenly distributed throughout the creamy mixture.

4. Spoon the mixture into the prepared baking dish and spread it out evenly.

5. Sprinkle the shredded mozzarella cheese over the top of the dip.

6. Bake uncovered in the preheated oven for about 25 minutes, or until the top is golden and the dip is bubbling around the edges.

7. Remove from the oven and allow it to cool slightly before serving.

Servings And Timing

• Servings: 12 appetizer-sized portions

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Variations

• I sometimes use sour cream in place of mayonnaise to give the dip a bit of tang and lighten it up slightly.

• For an extra cheesy version, I mix mozzarella cheese directly into the filling as well as on top.

• If I want a more golden, crispy top, I turn on the broiler for the last 2–3 minutes of baking.

• I like adding a pinch of crushed red pepper flakes or a splash of hot sauce when I want to give the dip a little kick.

• Fresh spinach works too—I just blanch, chop, and squeeze it dry before adding it in place of frozen spinach.

Storage/Reheating

Once the dip has cooled, I transfer leftovers to an airtight container and refrigerate them for up to 3 days. When I’m ready to reheat it, I either place it back into a baking dish and warm it in the oven until hot and bubbly or microwave it in smaller portions. I try not to freeze this dip because the texture can change, but if I do, I store it in a freezer-safe container for up to 2 months and reheat it in the oven after thawing in the fridge overnight.

FAQs

Can I Make This Dip Ahead Of Time?

Yes, I often prepare the dip mixture ahead of time and keep it in the fridge, unbaked. When I’m ready to serve it, I just pop it in the oven and bake it fresh.

What Can I Use Instead Of Mayonnaise?

I like using sour cream or plain Greek yogurt if I want a lighter or tangier option. It changes the flavor slightly but still works well.

Can I Use Fresh Spinach Instead Of Frozen?

Absolutely. I just make sure to blanch the spinach, squeeze out all the moisture, and chop it finely before mixing it in.

What Should I Serve With This Dip?

I serve it with toasted baguette slices, tortilla chips, pita chips, crackers, or raw vegetables like celery sticks, bell peppers, and carrots.

How Can I Get A Golden Brown Top?

To get that perfect golden finish, I switch my oven to broil for the last 2–3 minutes of baking. I keep an eye on it to make sure it doesn’t burn.

Conclusion

This Hot Spinach & Artichoke Dip is a creamy, cheesy comfort dish I keep coming back to. It’s simple to prepare, always a hit with guests, and easy to customize. I love how it brings warmth and flavor to any gathering or quiet night in. Once baked, it’s hard to resist dipping in again and again.