Creamy Spinach Artichoke Dip Recipe Easy Hot and Bubbling Appetizer
A creamy, cheesy spinach artichoke dip baked hot and bubbling, perfect for potlucks, game days, or cozy nights in. This easy recipe combines fresh spinach, artichokes, and a blend of cheeses for a crowd-pleasing appetizer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
- 10 ounces fresh spinach, chopped (or frozen, well drained)
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened (full-fat recommended)
- ½ cup mayonnaise (120 ml)
- ½ cup sour cream (120 ml)
- 1 cup shredded mozzarella cheese (100 grams)
- ½ cup grated Parmesan cheese (50 grams)
- 2 cloves garlic, minced
- Zest of ½ lemon
- Salt to taste (start with ½ teaspoon)
- Freshly ground black pepper to taste
- Red pepper flakes (optional, a pinch)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the spinach: rinse and chop fresh spinach, then sauté in a non-stick skillet over medium heat for 3–4 minutes until wilted. Let cool and squeeze out excess moisture using a clean kitchen towel or cheesecloth. If using frozen spinach, thaw completely and squeeze out water well.
- Chop the drained artichoke hearts into bite-sized pieces.
- In a medium bowl, combine softened cream cheese, mayonnaise, and sour cream. Stir until smooth and creamy.
- Fold in shredded mozzarella, grated Parmesan, minced garlic, lemon zest, salt, black pepper, and red pepper flakes if using. Mix until well incorporated.
- Gently fold the drained spinach and chopped artichokes into the creamy mixture, being careful not to overmix.
- Transfer the mixture to a 9-inch (23 cm) oven-safe baking dish and smooth the top with a spatula.
- Bake for 20–25 minutes or until the top is golden and bubbling.
- Let the dip rest for 5 minutes before serving to thicken slightly.
Notes
Drain spinach thoroughly to avoid watery dip. Use room temperature cream cheese for smooth blending. Fresh garlic is preferred but garlic powder can be substituted. If the top browns too fast, cover loosely with foil midway through baking. Stir in extra mayonnaise or sour cream if dip seems dry before baking. Serve warm for best texture and flavor. Leftovers store well in the fridge for 3 days and freeze up to 2 months.
Nutrition
- Serving Size: ¼ cup (60g)
- Calories: 150
- Fat: 13
- Carbohydrates: 3
- Fiber: 1
- Protein: 5
Keywords: spinach artichoke dip, creamy dip, hot appetizer, cheesy dip, party dip, easy appetizer, crowd-pleaser