Hot Spinach Artichoke Dip (Easy, Creamy and Cheesy)

A warm, bubbly dip is the heart of any good party, and this hot spinach artichoke dip is my favorite one to make. It’s creamy, cheesy and packed with spinach and tender artichokes.

Everything gets mixed in one bowl, spread in a dish and baked until golden on top. Then you just set it out with chips, crackers or toasted bread and watch it disappear.

I make this for holiday parties, New Year’s Eve and game days. I like to assemble it ahead so I can pop it in the oven right when guests arrive.

Why You’ll Love This Spinach Artichoke Dip

• Creamy and cheesy. Cream cheese, mozzarella and Parmesan in every scoop.
• One bowl. Simple mixing and easy cleanup.
• Make-ahead. Assemble up to 2 days early.
• Crowd-pleaser. Everyone loves a warm dip.
• Better than restaurant dip. Fresh, hot and made your way.

Ingredients You’ll Need

The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.

• Frozen chopped spinach: Thaw it and squeeze out as much water as you can.
• Artichoke hearts: Canned in water, drained and chopped. Marinated ones add extra flavor.
• Cream cheese, sour cream and mayo: The creamy base. Greek yogurt can replace the sour cream.
• Mozzarella and Parmesan: For a stretchy, golden, cheesy dip.
• Garlic and red pepper flakes: For flavor and a tiny bit of warmth.

How to Make Hot Spinach Artichoke Dip

1. Prep. Heat the oven to 375°F (190°C) and grease a small baking dish.
2. Mix the base. Beat the cream cheese, sour cream and mayo until smooth.
3. Add the rest. Stir in spinach, artichokes, garlic, seasoning and most of the cheese.
4. Bake. Top with the remaining cheese and bake 20 to 25 minutes until bubbly.
5. Brown and serve. Broil 1 to 2 minutes for a golden top. Serve warm.

My Tips for the Best Spinach Artichoke Dip

• Squeeze the spinach very dry in a clean towel. Extra water makes the dip runny.
• Use softened cream cheese so it mixes smoothly with no lumps.
• Watch the broiler closely. Cheese goes from golden to burnt fast.
• Keep it warm for a party in a small slow cooker on the warm setting.

Variations to Try

• Bacon: Stir in 4 slices of crumbled cooked bacon.
• Spicy: Use pepper jack and add a diced jalapeño.
• Fresh spinach: Wilt 5 ounces of fresh spinach, squeeze dry and chop.
• Bread bowl: Bake the dip, then spoon it into a hollowed-out sourdough round.

Make-Ahead, Storage and Reheating

• Make ahead: Assemble up to 2 days ahead, cover and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes.
• Storage: Refrigerate leftovers within 2 hours for up to 4 days.
• Reheat: Warm at 350°F (175°C) for about 15 minutes, or microwave in 30-second bursts, stirring between.

What to Serve With It

Serve this dip with tortilla chips, pita chips, crackers, toasted baguette slices or carrot and celery sticks. For a holiday party table, pair it with my Christmas Tree Pull-Apart Bread and Cranberry Brie Bites.

Frequently Asked Questions

Can I make this in a slow cooker? Yes. Mix everything, cook on low for 2 hours, stirring once or twice, then keep it on warm.

Can I skip the mayonnaise? Yes. Use more sour cream instead. The dip will be a bit tangier.

Why is my dip watery? The spinach or artichokes had too much liquid. Squeeze and drain them well next time.

Can I freeze spinach artichoke dip? Yes, before baking. Thaw overnight in the fridge, then bake as usual. The texture may be a little looser.

One Last Thing

This hot spinach artichoke dip is the easy party food everyone always asks for. If you make it, please leave a comment and a star rating below. And save it to your party appetizers board on Pinterest!