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Hot Spinach & Artichoke Dip II

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A creamy, cheesy baked spinach and artichoke dip made with a blend of cheeses, garlic, and herbs. Perfectly warm and bubbly, this crowd-pleasing appetizer is best served with chips, bread, or veggies for dipping.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 package (8 oz) cream cheese, softened
  • ¼ cup mayonnaise
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated Romano cheese
  • 1 clove garlic, minced
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic salt
  • Salt and ground black pepper, to taste
  • 1 can (14 oz) artichoke hearts, drained and coarsely chopped
  • ½ cup frozen chopped spinach, thawed and drained
  • ¼ cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a small baking dish.
  2. In a mixing bowl, combine softened cream cheese, mayonnaise, Parmesan, Romano, garlic, basil, garlic salt, salt, and pepper. Mix until smooth and well blended.
  3. Fold in chopped artichoke hearts and drained spinach until evenly distributed.
  4. Spoon the mixture into the prepared baking dish and spread evenly.
  5. Sprinkle shredded mozzarella cheese on top.
  6. Bake uncovered for about 25 minutes, until bubbly and golden on top.
  7. Remove from oven and let cool slightly before serving.

Notes

  • Substitute sour cream for mayonnaise for a tangier flavor.
  • Mix mozzarella into the filling for extra cheesiness.
  • Broil the dip for 2–3 minutes at the end for a golden, crispy top.
  • Add crushed red pepper flakes or hot sauce for a spicy kick.
  • Use fresh spinach instead of frozen by blanching, chopping, and squeezing it dry.

Nutrition

Find it online: https://savorymomskitchen.com/hot-spinach-artichoke-dip-ii/