Hot Spinach Artichoke Dip

Name: Hot Spinach Artichoke Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: About 3 cups (10–12 servings)
Ingredients: 8 oz cream cheese, softened; 1 cup sour cream; 1/2 cup mayonnaise; 1 cup shredded mozzarella; 1/2 cup grated Parmesan; 1 cup chopped artichoke hearts, drained; 1 cup chopped spinach (thawed and squeezed dry if frozen); 2 garlic cloves, minced; 1/4 tsp red pepper flakes; 1/4 tsp fine salt, plus black pepper to taste; Optional: 1 tsp lemon zest; 2 Tbsp chopped scallions; pinch smoked paprika

The bubbling, cheesy party classic—loaded with spinach, tender artichokes, and two melty cheeses. Stir, bake, broil for a golden top, and watch it disappear.

Hot spinach artichoke dip with crostini and veggies

Prep: 10 min Bake: 20–25 min (+1–2 min broil) Yield: ~3 cups (10–12 servings) Category: Dip / Appetizer

Ingredients

8 oz cream cheese, softened
1 cup sour cream
½ cup mayonnaise
1 cup shredded mozzarella
½ cup grated Parmesan
1 cup chopped artichoke hearts, well drained
1 cup chopped spinach (packed; thawed & squeezed dry if frozen)
2 garlic cloves, minced
¼ tsp red pepper flakes
¼ tsp fine salt, plus black pepper to taste
Optional boosts: 1 tsp lemon zest • 2 Tbsp chopped scallions • pinch smoked paprika

Drain well: Excess moisture is the enemy of creamy dip. Squeeze thawed spinach very dry and pat artichokes with paper towels.

Step-by-Step

Heat oven to 375°F / 190°C. Lightly grease an 8-inch baking dish or small skillet.
Mix. In a bowl, beat cream cheese until smooth. Stir in sour cream, mayo, mozzarella, Parmesan, artichokes, spinach, garlic, red pepper flakes, salt, and pepper (plus any optional boosts).
Bake. Spread into the dish and bake 20–25 minutes until hot and bubbling.
Brown. Broil 1–2 minutes for a golden top. Cool 5 minutes before serving.

Serve with: Crostini, pita chips, baguette slices, sturdy crackers, or crisp veggies.

Variations & Pro Tips

Lighter: Swap half (or all) of the sour cream for Greek yogurt. Use Neufchâtel (1/3-less-fat) cream cheese.
Extra-cheesy: Add ½ cup shredded Monterey Jack or fontina for extra pull.
Jalapeño Popper: Stir in 1–2 minced jalapeños and ¼ cup cooked bacon; top with buttered panko before baking.
Seafood: Fold in ½ cup lump crab or small shrimp.
Skillet Bread Bowl: Hollow a small round loaf, fill with dip, wrap in foil, and bake 30 minutes; unwrap and broil to toast.
Slow Cooker: Combine in a 2–3 qt slow cooker on LOW for 1½–2 hours, stirring once.
Make-Ahead: Assemble up to 24 hours in advance; cover and refrigerate. Add 5–8 minutes to the bake time.
Storage: Refrigerate leftovers airtight up to 4 days. Reheat at 350°F until warm and melty. Freeze up to 2 months (thaw overnight and stir).

YieldAbout 3 cups (10–12 appetizer servings)

Active Time~10 minutes

Cook Time20–25 minutes + brief broil

CategoryDips & Sauces / Appetizers