Hot Spinach Artichoke Dip

★ 3.6 · Easy

A creamy, cheesy baked dip loaded with spinach and tender artichoke hearts, served bubbling hot with crunchy baguette slices and tortilla chips. The most requested party dip for good reason.

15 minPrep Time

25 minCook Time

40 minTotal Time

about 4 cups dipYield

Why You'll Love This

Rich, creamy, and cheesy with a golden bubbly top
Simple make-ahead assembly, bake right before serving
Pairs with both bread and chips for variety

Ingredients

10 ozfrozen chopped spinach, thawed
14 oz canartichoke hearts, drained and chopped
8 ozcream cheese, softened
1/2 cupsour cream
1/2 cupmayonnaise
3 clovesgarlic, minced
1 cupshredded mozzarella cheese, divided
3/4 cupgrated Parmesan cheese, divided
1/4 tspsalt
1/4 tspblack pepper
1/8 tspcrushed red pepper flakes (optional)
1baguette, sliced, for serving
1 bag (10 oz)tortilla chips, for serving

Nutrition (estimated per serving)

340Calories

10gProtein

25gFat

19gCarbs

2gFiber

620mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 375 F and lightly grease a 9-inch round or square baking dish.
Place the thawed spinach in a clean kitchen towel or several paper towels and squeeze firmly over the sink to remove as much liquid as possible; this step prevents a watery dip.
In a large bowl, stir the softened cream cheese with a spatula until smooth and no lumps remain.
Add the sour cream and mayonnaise to the cream cheese and stir until fully combined and creamy.
Fold in the squeezed spinach, chopped artichoke hearts, and minced garlic until evenly distributed.
Stir in 1/2 cup of the mozzarella, 1/2 cup of the Parmesan, the salt, pepper, and red pepper flakes if using.
Spread the mixture evenly into the prepared baking dish, smoothing the top with the back of a spoon.
Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the top.
Bake for 22 to 25 minutes, until the edges are bubbling and the top is golden brown in spots.
If the top is not browning after 25 minutes, switch the oven to broil for 1 to 2 minutes, watching constantly, until golden.
Let the dip rest for 5 minutes before serving; it will be extremely hot and will thicken slightly as it cools.
Serve warm, directly in the baking dish, with sliced baguette and tortilla chips for dipping.
Avoid serving the dip straight from the oven without resting, as the center stays scalding hot for several minutes.

Tips

Squeezing the thawed spinach completely dry is the single most important step; skipping it results in a watery, loose dip instead of a thick, scoopable one.
For extra browning on top, finish under the broiler for the last minute or two instead of extending the regular bake time, which can dry out the edges.